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Pistachio Mascarpone Layer Cake

Pistachio Mascarpone Layer Cake

Indulge in a Pistachio Mascarpone Layer Cake that blends creamy mascarpone with crunchy pistachios for a delightful dessert experience.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 10 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, cake, Dessert, Layer Cake, Mascarpone, Pistachio
Servings: 12 slices
Calories: 400kcal

Equipment

  • oven
  • mixing bowl
  • Cake Pans
  • Whisk
  • spatula

Ingredients

For the Cake

  • 2 cups All-purpose flour provides the structure for this delightful cake.
  • 1 teaspoon Baking powder ensures the cake rises perfectly, creating a soft texture.
  • 1/2 teaspoon Baking soda balances acidity and gives an extra lift.
  • 1 pinch Salt enhances the flavors, making the sweetness pop.
  • 1 cup Unsalted butter adds richness and moisture to the cake.
  • 1 1/2 cups Granulated sugar sweetens the cake and contributes to its fluffy texture.
  • 4 Large Eggs bind the ingredients together and infuse the cake with richness.
  • 1 teaspoon Vanilla extract infuses a warm, aromatic flavor that complements the cake beautifully.
  • 1 cup Whole milk keeps the cake moist and tender throughout.

For the Pistachio Layer

  • 1 cup Finely chopped pistachios adds a delightful crunch and nutty flavor.

For the Mascarpone Frosting

  • 1 1/2 cups Mascarpone cheese gives the frosting a creamy, silky texture.
  • 1 cup Heavy whipping cream lightens the frosting, making it luscious and easy to spread.
  • 1/2 cup Powdered sugar sweetens the frosting and helps achieve the perfect consistency.

Instructions

How to Make Pistachio Mascarpone Layer Cake

  • Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and dusting them with flour.
  • Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt in a large bowl.
  • Cream 1 cup of unsalted butter with 1 1/2 cups of granulated sugar until light and fluffy.
  • Add 4 large eggs, one at a time, mixing well between each addition. Stir in 1 teaspoon of vanilla extract.
  • Combine the flour mixture gradually with the butter mixture, alternating with 1 cup of whole milk.
  • Fold in 1 cup of finely chopped pistachios into the batter.
  • Divide the batter among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  • Mix together 1 1/2 cups of mascarpone cheese, 1 cup of heavy whipping cream, and 1/2 cup of powdered sugar. Beat until soft peaks form, then add 1 teaspoon of vanilla extract.
  • Layer one cake layer on a serving plate and spread a generous amount of mascarpone frosting over the top. Repeat with the second layer.
  • Frost the top and sides of the cake with the remaining mascarpone frosting. Garnish with additional chopped pistachios.

Notes

Store the cake in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Slice before wrapping for convenient servings.

Nutrition

Serving: 1slice | Calories: 400kcal | Carbohydrates: 45g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 200mg | Potassium: 180mg | Fiber: 1g | Sugar: 25g | Vitamin A: 620IU | Calcium: 80mg | Iron: 1mg
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