Mascarpone Pistachio Layer Cake is a stunning, indulgent dessert that marries silky mascarpone cream with ground pistachios for a truly memorable experience. I’m so excited you’re here—thank you for stopping by! If you love heartfelt, flavor-packed recipes, please subscribe to get more in your inbox 💌.
Overview of Recipe Content
This Mascarpone Pistachio Layer Cake is perfect for celebrations—birthdays, special dinners, or cozy family gatherings. It features moist layers of pistachio-infused sponge cake, buttercream flecked with crunchy pistachio bits, and a velvety mascarpone frosting.
- Why you’ll love it: Elegant presentation, rich nutty flavor, creamy mascarpone texture, and surprisingly simple to assemble.
- What it tastes like: Lightly sweet with deep pistachio nuttiness and creamy richness from the mascarpone; the cake is moist, soft, and lusciously fragrant.
- Health/seasonal relevance: Pistachios bring healthy fats and protein; perfect for spring or festive meals.
- Ingredients list:
- 2 cups all‑purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup shelled pistachios, finely chopped (plus extra for garnish)
- 1 cup mascarpone cheese
- 1 cup heavy cream
- Tools needed: Two 8” round cake pans, mixer, medium saucepan, cooling rack, spatula, fine chopping board.
- Suggested substitutions/additions: Try almond flour for partial substitution, or use almond extract for another twist. Add lemon zest for brightness, or fold in raspberries between layers.
How to Make Mascarpone Pistachio Layer Cake
- **Prep & bake cake layers**
Preheat oven to 350 °F (175 °C). Grease and line two 8″ cake pans. Cream butter and sugar until light and fluffy. Beat in eggs one at a time with vanilla.
Alternate mixing in dry ingredients (flour, baking powder, salt) with milk until smooth. Fold in chopped pistachios gently.
Divide batter evenly, bake 25–30 minutes or until a toothpick comes out clean. Cool completely. - Make mascarpone frosting
Whip mascarpone and heavy cream until thick and spreadable. Chill briefly if needed for consistency. - Assemble the cake
Place first cake layer on serving platter, spread a layer of mascarpone cream. Add second cake on top, then frost top and sides. Garnish with chopped pistachios or pistachio halves.
Throughout, I find that chilling the layers for about 10 minutes before stacking helps with cleaner assembly—trust me, it makes a difference!
What to Serve with Mascarpone Pistachio Layer Cake
- A cup of fragrant Earl Grey or herbal tea complements the nutty richness.
- Fresh berries or mashed raspberry drizzle bring a vivid contrast.
- A scoop of vanilla bean ice cream makes it extra celebratory.
Tips for Making It Perfect
- Avoid soggy cake: Make sure cake layers are fully cooled before frosting.
- Pistachio quality: Use unsalted, fresh pistachios—blanched if you prefer a green hue and smooth texture.
- Make ahead: You can bake layers 1 day in advance and refrigerate; whip frosting the next day and assemble before serving.
- Room temperature ingredients: Bring eggs, butter, and milk to room temp for smooth batter.
Storage Instructions
- Room temperature: Keep covered for up to 1 day.
- Refrigerator: Store in airtight container for up to 3 days.
- Freezing: Freeze individual slices wrapped in plastic and foil for up to 2 months; thaw in fridge overnight.
General Information
Pistachio-based cakes are beloved in Mediterranean and Middle Eastern traditions—this version nods to that heritage but feels very modern. Combining mascarpone (Italian cream cheese) adds an Italian twist, making this cake a delightful fusion of textures and cultures.
Craving more? You might also enjoy these:
- Delightful Fig and Orange Cake – citrusy, sweet, and fragrant (the perfect contrast to this nutty cake!) Poulef Recipes+1Poulef Recipes+1
- Garlic Butter Chicken Bites with Creamy Parmesan Pasta – savory and satisfying, great for dinner after dessert baking day Poulef Recipes
Frequently Asked Questions
Can I use store‑bought pistachio paste instead of chopped pistachios?
Yes! Use about ⅓ cup of paste, reduce sugar slightly, and blend into batter.
Is mascarpone frosting stable in warm weather?
If your kitchen is warm, refrigerate the assembled cake until serving to keep it firm.
Can I make this cake gluten‑free?
Yes! Use a 1:1 gluten‑free flour blend. Texture may be slightly different, but it still works beautifully.
Can I swap heavy cream for sour cream?
Sour cream will change the tang and texture—stick with heavy cream for a stable, silky frosting.
Conclusion
This Mascarpone Pistachio Layer Cake is the perfect blend of lush creaminess and nutty celebration, ideal for joyful gatherings or quiet indulgence. If you adored this, you might also try:
- Delightful Pistachio Almond Butter Cakes – mini nutty cakes perfect for tea time.
- Almond Flour Banana Bread – moist, nutty, naturally sweet (a cozy riff on nut‑based baking)!
Thank you for baking with love. If you make this cake, please leave a review, share your pics on Pinterest, and tag me: https://www.pinterest.com/poulefrecipe/—I’d love to see your creations!
Nutritional Information
| Per Serving (1 slice) | Amount |
|---|---|
| Calories | ~450 kcal |
| Carbohydrates | ~45 g |
| Fat | ~25 g |
| Protein | ~8 g |
| Sugar | ~30 g |
| Fiber | ~2 g |
Interactive Elements
I’d love to hear how it turned out! Leave a comment below with your modifications—or tag me on Pinterest with your beautiful cake photos @poulefrecipe.
Print
Mascarpone Pistachio Layer Cake – Lush & Nutty Celebration 🎂🌰
- Total Time: 50 mins
- Yield: 12 servings 1x
Description
A luxurious pistachio layer cake with rich mascarpone frosting – perfect for celebratory gatherings or cozy indulgence.
Ingredients
2 cups all‑purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup shelled pistachios, finely chopped
1 cup mascarpone cheese
1 cup heavy cream
Instructions
1. Preheat oven to 350 °F (175 °C). Prepare two 8″ pans.
2. Cream butter and sugar. Beat in eggs and vanilla.
3. Mix dry and wet ingredients alternately. Fold in pistachios.
4. Bake 25–30 minutes. Cool layers completely.
5. Whip mascarpone with heavy cream until thick. Chill if needed.
6. Stack and frost cake. Garnish with chopped pistachios.
Notes
Pistachio paste can replace chopped nuts (reduce sugar slightly).
Chill layers before assembling for clean slicing.
Use room temperature ingredients for better texture.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Fat: 25g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
