Description
A decadent Pistachio Mascarpone Layer Cake that combines moist pistachio-infused layers with a rich, creamy mascarpone frosting. This impressive dessert is perfect for special occasions and will delight pistachio lovers with its beautiful presentation and luscious flavors.
Ingredients
Scale
Cake
- 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
Mascarpone Frosting
- 1 1/2 cups mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- Additional chopped pistachios
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt. This creates the base structure for your cake.
- Cream Butter and Sugar: In a separate bowl, beat 1 cup of unsalted butter with 1 1/2 cups of granulated sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Add 4 large eggs one at a time, beating well after each addition to incorporate fully. Stir in 1 teaspoon vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with 1 cup whole milk. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Incorporate Pistachios: Fold in 1 cup finely chopped pistachios evenly into the batter to distribute their flavor and texture throughout the cake.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Mascarpone Frosting: In a mixing bowl, beat together 1 1/2 cups mascarpone cheese, 1 cup heavy whipping cream, and 1/2 cup powdered sugar until soft peaks form. Add 1 teaspoon vanilla extract and mix gently until combined.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of mascarpone frosting over the top. Repeat with the second layer and then add the final layer atop.
- Frost and Decorate: Use the remaining frosting to frost the top and sides of the cake evenly. Garnish with additional chopped pistachios for a visually appealing finish and added crunch.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Use high-quality pistachios for enhanced flavor and texture.
- Do not overmix the batter to keep the cake tender.
- The mascarpone frosting is delicate; keep the cake refrigerated if not serving immediately.
- To easily level cake layers, trim domed tops before frosting.
