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Pistachio Mascarpone Layer Cake

A decadent three-layer cake made with real ground pistachios and frosted with a light, creamy Italian mascarpone whipped filling.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Italian-inspired
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cake
  • 1.5 cups shelled pistachios finely ground
  • 2.5 cups cake flour sifted
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter room temperature
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
Mascarpone Frosting
  • 16 oz mascarpone cheese cold
  • 1.5 cups heavy whipping cream cold
  • 1.5 cups powdered sugar
  • 1 tsp vanilla bean paste
Decoration
  • 1.5 cups chopped pistachios for coating

Equipment

  • Food processor
  • Stand Mixer
  • 3 x 8-inch Cake Pans
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
  2. Grind pistachios in a food processor until fine. Mix with flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy. Add eggs one at a time, then extracts.
  4. Alternating milk and flour mixture, mix into the batter until just combined. Fold in food coloring if using.
  5. Bake for 25-30 minutes. Cool completely on wire racks.
  6. Whip mascarpone, cream, powdered sugar, and vanilla until stiff peaks form.
  7. Frost between layers and cover the outside of the cake.
  8. Press chopped pistachios into the sides and top of the cake. Chill before serving.

Notes

Ensure the mascarpone is cold to prevent curdling while whipping.