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Pistachio Mascarpone Layer Cake

Pistachio Mascarpone Layer Cake: Indulge in Pure Bliss

A luxurious Pistachio Mascarpone Layer Cake that captivates with layers of nutty flavor and silky cream.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Shelled Pistachios Adds nutty flavor and richness; essential for cake and decoration.
  • 2 cups All-Purpose Flour Provides structure to the cake; gluten-free flour can be substituted.
  • 2 teaspoons Baking Powder Acts as a leavening agent to help the cake rise.
  • 1 teaspoon Salt Enhances flavor; use sea salt for a subtle difference.
  • 1 cup Unsalted Butter Creates a tender crumb; can be replaced with coconut oil.
  • 1 cup Granulated Sugar Sweetens the cake; can substitute with brown sugar for extra moisture.
  • 4 large Eggs Essential for binding and leavening; use flax eggs for a vegan alternative.
  • 1 cup Whole Milk Adds moisture and richness; use almond or oat milk for a dairy-free version.
  • 1/3 cup Vegetable Oil Keeps the cake moist; can be replaced with melted coconut oil.
  • 2 teaspoons Vanilla Extract Adds flavor; consider substituting with almond extract for a different aroma.
For the Frosting
  • 1 cup Mascarpone Cheese Key ingredient for the frosting; use cream cheese mixed with heavy cream as a substitute.
  • 1 cup Powdered Sugar Sweetens the mascarpone cream frosting; ensure it's sifted for smoothness.
  • 1 cup Heavy Cream Used for whipping into the mascarpone frosting; can swap with a non-dairy cream alternative.
For Decoration
  • 1/2 cup Chopped Pistachios Enhances visual appeal and adds crunch; use them generously for a splendid finish.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Food Processor
  • Spatula
  • Baking Pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and finely grind the shelled pistachios in a food processor. In a mixing bowl, whisk together ground pistachios, all-purpose flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, cream 1 cup of unsalted butter and 1 cup of granulated sugar using an electric mixer until light and fluffy, about 3-5 minutes. Add in 4 eggs one at a time, ensuring each is incorporated well.
  3. Slowly mix in 1 cup of whole milk, 1/3 cup of vegetable oil, 2 teaspoons of vanilla extract, and 1 teaspoon of almond extract. Blend on low speed until combined.
  4. Gently fold the dry ingredients into the wet mixture using a spatula, mixing only until no dry flour is visible. The batter should be thick but smooth.
  5. Divide the batter evenly among three greased 8-inch round baking pans. Smooth the tops and bake for 22-25 minutes. Check with a toothpick.
  6. Once baked, cool the cake layers in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. In a chilled bowl, whip 1 cup of heavy cream until soft peaks form. Gradually add 1 cup of mascarpone cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract, mixing until smooth.
  8. To assemble, place the first layer on a serving plate and spread a layer of mascarpone frosting. Repeat with the second layer, then add the final cake layer. Frost the top and sides.
  9. Refrigerate the assembled cake for at least 2 hours before serving, and garnish with chopped pistachios.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 5IUCalcium: 4mgIron: 6mg

Notes

Ensure pistachios are ground finely and the layers cool completely before frosting.

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