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Pistachio Mascarpone Layer Cake

A luxurious three-layer Italian-inspired cake featuring moist, nutty pistachio sponge layers and a silky, rich mascarpone whipped cream frosting. Perfect for special occasions.
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cake Layers
  • 1.5 cups shelled pistachios unsalted, ground into fine meal
  • 2 cups cake flour sifted
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 4 eggs large, room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 1 cup milk or buttermilk room temperature
  • 2-3 drops green gel food coloring optional
Mascarpone Cream Filling
  • 16 oz mascarpone cheese cold
  • 1.5 cups heavy whipping cream cold
  • 1.5 cups powdered sugar sifted
  • 1 tsp vanilla bean paste or extract
Garnish
  • 1 cup chopped pistachios for decoration

Equipment

  • 3 8-inch Cake Pans
  • Stand mixer or hand mixer
  • Food processor
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
  2. In a food processor, pulse pistachios until finely ground (do not turn into butter). Mix with flour, baking powder, and salt in a bowl.
  3. In a large mixer bowl, cream butter and sugar until pale and fluffy (about 5 minutes).
  4. Add eggs one at a time, mixing fully after each. Mix in vanilla, almond extract, and food coloring if using.
  5. Reduce speed to low. Add flour mixture in three parts alternating with milk, starting and ending with flour. Mix until just combined.
  6. Divide batter evenly between pans. Bake for 25-30 minutes until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For frosting: Whip cold mascarpone, heavy cream, powdered sugar, and vanilla on low speed to combine, then high speed until stiff peaks form.
  9. Assemble cake by spreading frosting between layers and over the outside. Press chopped pistachios onto the sides and top.

Notes

Keep refrigerated. Allow to sit at room temperature for 20 minutes before serving for best texture.