Dreamy Pistachio Mascarpone Cake
A moist pistachio cake layered with silky mascarpone frosting for an elegant, nutty dessert.
Equipment
- Mixing bowls
- Cake pans
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cake Batter
- 1.5 cups all-purpose flour
- 1 cup ground pistachios unsalted
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 0.75 cup milk
Mascarpone Frosting
- 8 oz mascarpone cheese chilled
- 0.5 cup unsalted butter softened
- 1.5 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream as needed
Instructions
- Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
- Whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk until batter is smooth.
- Divide batter into pans and bake 25–30 minutes. Cool completely.
- Beat mascarpone and butter until smooth. Add powdered sugar and vanilla.
- Add cream until frosting is spreadable.
- Assemble cake with frosting between layers and on top. Garnish and serve.
Notes
Do not overmix batter. Chill frosting slightly if it becomes too soft.