Dessert

Pistachio Mascarpone Layer Cake Recipe

ByThomas Greene December 24, 2025December 24, 2025

Introduction

This Pistachio Mascarpone Layer Cake is a delightful blend of nutty pistachios and creamy mascarpone frosting. Light, moist layers come together with a luscious filling, making it perfect for special occasions or a luxurious treat.

A close-up view of a three-layer pistachio cake slice sitting on a golden cake board placed on a white marbled surface, the bottom, middle, and top layers are moist light green pistachio sponge with small dark nut pieces, between each cake layer is a thick pale green creamy frosting with visible pistachio chunks, the outside is covered with the same pale green frosting and generously topped and decorated with whole and chopped pistachio nuts, with the pistachios spilling delicately down the side, the background is softly blurred gray and white to highlight the cake slice photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup shelled unsalted pistachios
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup whole milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups mascarpone cheese, cold
1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pistachios
White chocolate shavings or edible gold leaf (optional, for decoration)

Instructions

Prepare the Pistachio Mixture: Process shelled pistachios in a food processor until finely ground but not pasty. In a bowl, combine ground pistachios with flour, baking powder, and salt. Set aside.
Mix the Batter: In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each. Stir in milk, vegetable oil, vanilla, and almond extracts until just combined.
Combine Wet and Dry Ingredients: Gently fold the dry mixture into the wet ingredients until just incorporated. Avoid overmixing to keep the cake tender.
Bake the Cake Layers: Divide batter evenly into three greased and parchment-lined 8-inch round pans. Bake at 350°F for 22–25 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
Prepare the Mascarpone Cream: In a chilled bowl, whip heavy cream to soft peaks. Add cold mascarpone, powdered sugar, and vanilla extract, beating until smooth and thick. Chill until needed.
Assemble the Cake: Place one cake layer on a plate, spread a generous layer of mascarpone cream over it. Repeat with remaining layers and cover the entire cake with the remaining cream.
Decorate the Cake: Press chopped pistachios onto the cake sides and sprinkle on top. Add white chocolate shavings or edible gold leaf if desired.
Chill Before Serving: Refrigerate for at least 2 hours to set the cream and mellow the flavors before slicing.

Tips & Variations

Toast the pistachios lightly before grinding to enhance their flavor.
Substitute almond extract with rose water for a floral twist.
For a dairy-free version, try coconut cream instead of heavy cream and mascarpone.
Use fresh pistachio paste in the batter for a richer pistachio flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. To keep it fresh longer, wrap tightly with plastic wrap or store in an airtight container. Before serving, let it sit at room temperature for 15 minutes. Reheat is not recommended as it can affect the texture of the mascarpone cream.

How to Serve

The image shows a close-up of a three-layered cake slice. The cake layers are a greenish color with a moist, textured surface, seeming to contain bits of nuts or fruit inside. Between the cake layers are two thick, creamy, pale yellow fillings that look smooth and rich. The cake is covered on the top and sides with chopped green pistachios, giving it a crunchy texture. The slice is placed on a shiny, bronze-colored round plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, this cake actually benefits from resting in the fridge for a few hours or overnight to let the flavors meld and the cream firm up.

How do I prevent the mascarpone cream from curdling?

Make sure both the mascarpone and heavy cream are well chilled before whipping, and avoid overbeating the mixture to keep it smooth and creamy.

Thomas Greene