Pistachio Mascarpone Cake Recipe
A tender pistachio layer cake swirled with fluffy mascarpone cream and a hint of vanilla. Elegant, nutty, and celebration-ready.
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Servings:
Ingredients
Main Ingredients
- 1.9 cup all-purpose flour scoop and level
- 1.1 cup finely ground unsalted pistachios pulse to a sandy meal, not a paste
- 2.25 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine sea salt
- 0.75 cup unsalted butter room temperature
- 1.1 cup granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract for cake batter
- 0.38 tsp almond extract optional, boosts pistachio flavor
- 0.9 cup whole milk room temperature
- 0.55 cup sour cream room temperature
- 0.5 cup water for simple syrup
- 0.25 cup granulated sugar for simple syrup
- 0.5 tsp vanilla extract for simple syrup
- 16 oz mascarpone cheese cold
- 1.25 cup heavy cream cold
- 0.75 cup powdered sugar sifted
- 1 tsp vanilla extract for frosting
- 0.12 tsp fine sea salt for frosting
- 0.5 cup coarsely chopped pistachios for garnish
- 1 tsp finely grated lemon zest optional, brightens the frosting
Instructions
Preparation Steps
- Heat oven to 350°F. Grease and line two 8-inch round pans with parchment.
- Pulse pistachios until finely ground. Whisk with flour, baking powder, baking soda, and salt.
- Cream butter and 1.1 cups sugar until pale and fluffy, about 3 minutes.
- Beat in eggs one at a time. Mix in vanilla and almond extract until smooth.
- Stir milk and sour cream together. Add dry mix to butter in three additions, alternating with the milk mixture. Mix just to combine.
- Divide batter between pans and smooth tops. Bake 24–28 minutes until a toothpick comes out clean.
- Cool cakes in pans 10 minutes. Turn out to racks and cool completely.
- Simmer 1/2 cup water and 1/4 cup sugar until dissolved. Off heat, stir in 1/2 tsp vanilla. Cool.
- Beat cold mascarpone, powdered sugar, vanilla, salt, and lemon zest until smooth, 30–45 seconds.
- Slowly stream in cold heavy cream and whip to medium-firm peaks. Do not overmix.
- Level cake layers if needed. Brush cut sides with cooled syrup.
- Spread frosting over the first layer. Sprinkle some chopped pistachios. Top with second layer and crumb-coat.
- Chill 15 minutes, then finish frosting the cake. Garnish with remaining pistachios.
Notes
Variation: Swap the lemon zest for a splash of orange blossom water, or add a thin layer of raspberry jam between the cake layers. Storage: Cover and refrigerate up to 3 days; slice and let sit 10–15 minutes before serving. Cake layers freeze well (unfrosted) for 2 months.
This recipe is an original creation inspired by classic Pistachio Mascarpone Cake Recipe flavors. All ingredient ratios and instructions are independently developed.