A luxurious pistachio layer cake with rich mascarpone frosting – perfect for celebratory gatherings or cozy indulgence.

Scale

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

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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.

Pistachio paste can replace chopped nuts (reduce sugar slightly).

Chill layers before assembling for clean slicing.

Use room temperature ingredients for better texture.