Pistachio Mascarpone Layer Cake Recipe
A rich and tender layer cake made with ground pistachios and topped with a fluffy mascarpone whipped cream frosting, perfect for special occasions or simply indulging your sweet tooth.
Equipment
- 1 Mixing bowl Large
- 1 Food processor
- 1 Cake pans Two 8-inch round pans
- 1 Electric mixer
- 1 Wire rack
Ingredients
Cake Ingredients
- 1 cup shelled pistachios
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup mascarpone cheese
- ½ cup powdered sugar
- ½ teaspoon almond extract
- ½ cup heavy cream
Instructions
Instructions
- Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans.
- Pulse pistachios in a food processor until finely ground with some texture.
- Mix flour, baking powder, salt, and ground pistachios in a bowl.
- In a separate bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Alternate adding dry ingredients and milk, starting and ending with dry. Mix until smooth.
- Divide batter into pans and smooth tops.
- Bake 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 min, then transfer to wire rack to cool completely.
- In a bowl, mix mascarpone, powdered sugar, and almond extract.
- Separately, whip heavy cream to stiff peaks. Fold into mascarpone mixture.
- Place one cake on plate, spread half frosting on top.
- Place second cake layer, frost top and sides with remaining frosting.
- Garnish with chopped pistachios if desired and chill until serving.
Notes
Store leftovers in refrigerator for up to 4 days. You may freeze slices for longer storage.