Description
Delicious Pistachio Mascarpone Layer Cake combines the rich, creamy goodness of mascarpone cheese with the unique, nutty essence of pistachios. It’s a feast for the eyes and the taste buds, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup finely chopped pistachios
- 1 1/2 cups mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
- In another bowl, beat 1 cup of unsalted butter with 1 1/2 cups of granulated sugar until light and fluffy.
- Add 4 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with 1 cup of whole milk. Mix until just combined.
- Fold in 1 cup of finely chopped pistachios into the batter until evenly distributed.
- Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- In a mixing bowl, combine 1 1/2 cups of mascarpone cheese, 1 cup of heavy whipping cream, and 1/2 cup of powdered sugar. Beat until soft peaks form. Add 1 teaspoon of vanilla extract and mix until combined.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of mascarpone frosting over the top. Repeat with the second layer, then place the final layer on top.
- Use the remaining mascarpone frosting to frost the top and sides of the cake. Decorate with additional chopped pistachios for a beautiful finish.
Notes
- Make sure the butter is at room temperature before creaming it with sugar.
- You can use roasted pistachios for a more intense flavor.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg