why make this recipe

This cake is soft, nutty, and creamy. The pistachio gives a mild crunch and color. Mascarpone cream is rich but light. It is great for birthdays or a calm weekend treat. If you like simple cakes with a bit of nuts, try this and pair it with other easy dinner ideas for a full meal.

how to make Pistachio Mascarpone Layer Cake

Work in steps and keep things cool. Grind pistachios first, mix dry ingredients, then wet. Bake layers and cool them. Whip the cream and mascarpone in a cold bowl so it stays thick. Stack and chill the cake to set. For a quick tip on timing and simple tricks, see a short recipe example for kitchen rhythm.

Ingredients :

1 cup (130g) shelled pistachios (unsalted)
1 ½ cups (190g) all-purpose flour
2 tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
3 large eggs, room temperature
½ cup (120ml) whole milk
¼ cup (60ml) vegetable oil
1 tsp vanilla extract
¼ tsp almond extract (optional for extra nutty aroma)
1 ½ cups (350g) mascarpone cheese, cold
1 cup (240ml) heavy cream
⅓ cup (40g) powdered sugar
1 tsp vanilla extract
½ cup (70g) chopped pistachios (for the sides and top)
Optional: white chocolate shavings or edible gold leaf for decoration

Directions :

Add the pistachios to a food processor and pulse until finely ground (do not over-process or it’ll turn into paste).
Combine the ground pistachios with flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
Add eggs one at a time, mixing well after each addition.
Pour in milk, oil, vanilla, and almond extract. Mix gently.
Fold in the dry ingredients (flour-pistachio mixture) until just combined.
Divide batter into 3 equal parts and pour into greased 8-inch round pans lined with parchment paper.
Bake at 175°C (350°F) for 22–25 minutes, or until a toothpick comes out clean. Let layers cool completely on a wire rack.
In a chilled bowl, whip heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Continue beating until smooth and thick (don’t overmix). Refrigerate until ready to use.
Place the first cake layer on your serving plate. Spread a generous layer of mascarpone cream. Repeat with remaining layers. Frost the top and sides with the rest of the cream. Press chopped pistachios onto the sides and sprinkle over the top.
Refrigerate the cake for at least 2 hours before slicing. This helps the flavors meld and the cream to firm up beautifully.

introduction

This cake mixes nutty pistachio and soft mascarpone cream. It looks fancy but is easy to make step by step. You can make the batter a day ahead or whip the cream right before assembly. For other meal ideas that pair well with a dessert like this, check main dish ideas.

how to serve Pistachio Mascarpone Layer Cake

Serve chilled or slightly cool. Use a sharp knife and wipe it between slices for clean cuts. Add extra chopped pistachios or white chocolate shavings on top. A small spoon of berry sauce on the side also works well.

how to store Pistachio Mascarpone Layer Cake

Keep the cake in the fridge in an airtight cake box or cover with plastic wrap. It stays fresh for 3–4 days. Do not leave it at room temperature for more than 2 hours because of the mascarpone and cream. For longer storage, freeze slices wrapped tightly for up to 1 month.

tips to make Pistachio Mascarpone Layer Cake

Use cold mascarpone and a chilled bowl for firmer whipped cream.
Don’t over-process pistachios or they turn into paste.
Measure flour by spooning it into the cup and leveling it off.
Let the layers cool fully before spreading the cream to avoid melting.
Press the chopped pistachios gently so they stick to the cream.
For more simple recipe tips and meal ideas, visit this helpful list.

variation

Add a thin layer of raspberry jam between layers for a fruit note.
Swap half the all-purpose flour with almond flour for more nut flavor.
Use a light lemon syrup brushed on each layer to add moisture and a bright taste.

FAQs

Q: Can I use pre-ground pistachios?
A: Yes. Make sure they are not salted and not oily. Freshly ground gives better texture.

Q: Can I replace mascarpone with cream cheese?
A: You can, but the taste becomes tangier. Mix with a little heavy cream to keep the texture light.

Q: How do I avoid a runny frosting?
A: Keep mascarpone and cream cold and do not overbeat. Chill the frosted cake before serving.

Q: Can I make this cake ahead?
A: Yes. Bake layers one day before and store wrapped. Assemble and chill on the day you serve.

Q: Can I use roasted pistachios?
A: Lightly roasted pistachios add more flavor, but watch for salt. Use unsalted roasted if possible.

Conclusion

For a different take that mixes raspberries and pistachio with mascarpone, see this Raspberry Pistachio Cake with Mascarpone Buttercream – Sugar & Sparrow: Raspberry Pistachio Cake with Mascarpone Buttercream – Sugar …

Pistachio Mascarpone Layer Cake

Print Recipe

This soft and creamy cake blends nutty pistachios with rich mascarpone cream, making it a perfect treat for birthdays or a calm weekend dessert.

Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 165 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Add the pistachios to a food processor and pulse until finely ground (do not over-process or it’ll turn into paste).
Combine the ground pistachios with flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
Add eggs one at a time, mixing well after each addition.
Pour in milk, oil, vanilla, and almond extract. Mix gently.
Fold in the dry ingredients (flour-pistachio mixture) until just combined.
Divide batter into 3 equal parts and pour into greased 8-inch round pans lined with parchment paper.
Bake at 175°C (350°F) for 22–25 minutes, or until a toothpick comes out clean. Let layers cool completely on a wire rack.
In a chilled bowl, whip heavy cream until soft peaks form. Add mascarpone, powdered sugar, and vanilla. Continue beating until smooth and thick (don’t overmix). Refrigerate until ready to use.
Place the first cake layer on your serving plate. Spread a generous layer of mascarpone cream. Repeat with remaining layers. Frost the top and sides with the rest of the cream. Press chopped pistachios onto the sides and sprinkle over the top.
Refrigerate the cake for at least 2 hours before slicing. This helps the flavors meld and the cream to firm up beautifully.

Notes

Use cold mascarpone and a chilled bowl for firmer whipped cream. Don’t over-process pistachios or they turn into paste.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 25g
Sodium: 150mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 7g
Cholesterol: 80mg

Keywords: cake, dessert, pistachio, mascarpone, birthday cake, layered cake