Pistachio Mascarpone Layer Cake Recipe | Elegant Dessert
This pistachio mascarpone layer cake is a show-stopping dessert with delicate sponge layers, rich mascarpone frosting, and a sprinkle of crushed pistachios. Elegant, nutty, and creamy, it’s perfect for birthdays, holidays, or any celebration.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Spatula
- 2–3 round cake pans (8-inch)
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For Pistachio Sponge:
- 2 cups all-purpose flour
- 1 cup ground pistachios (toasted for flavor)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for brightness)
For Mascarpone Frosting:
- 16 oz mascarpone cheese (room temperature)
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Crushed pistachios
- Edible flowers or powdered sugar (optional)
Instructions
- Prepare Pans: Preheat oven to 350°F (175°C). Grease and line cake pans.
- Make Sponge: Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in dry ingredients (flour, pistachios, baking powder, soda, salt) alternately with milk. Stir in lemon zest.
- Bake: Divide batter into pans. Bake 25–30 minutes until golden and a toothpick comes out clean. Cool completely.
- Make Frosting: Whip mascarpone, cream, powdered sugar, and vanilla until smooth and fluffy.
- Assemble Cake: Layer sponge with mascarpone frosting between each tier. Frost outside with remaining cream.
- Decorate: Garnish with crushed pistachios and edible flowers. Chill before slicing for clean layers.
Notes
- Toast pistachios: enhances nutty flavor.
- Room-temperature mascarpone: prevents grainy frosting.
- Chill layers before assembly: makes frosting easier.
- Add lemon zest: brightens flavor.
- Variations: add raspberry compote, swap mascarpone for cream cheese, or make mini cakes.