Elegant Pistachio Layer Cake Inspired by Italian Desserts
A rich and tender Pistachio Mascarpone Layer Cake with soft cake layers, whipped mascarpone frosting, and roasted pistachios throughout. Perfect for celebrations or elegant dessert cravings.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
Ingredients
1 cup shelled pistachios, plus more for topping
2 1/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup buttermilk
1 tsp vanilla extract
For the frosting:
1 1/2 cups mascarpone cheese
1 cup heavy cream
3/4 cup powdered sugar
1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
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Grind pistachios in a food processor until fine.
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Whisk flour, baking powder, baking soda, salt, and ground pistachios.
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Cream butter and sugar until fluffy.
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Add eggs one at a time, mixing well.
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Alternate adding dry ingredients and buttermilk to the batter.
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Divide into pans and bake 22–26 minutes. Cool completely.
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Whip heavy cream to soft peaks.
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Beat mascarpone, powdered sugar, and vanilla until smooth. Fold in whipped cream.
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Layer cake with frosting and chopped pistachios.
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Frost outside of cake and decorate as desired.
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Chill before serving.
Notes
Store in refrigerator. Can be made ahead. Almonds or cashews may substitute pistachios.