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Pistachio Mascarpone Layer Cake

An elegant layered cake made with finely ground pistachios and silky mascarpone frosting, perfect for celebrations or special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 360

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup ground pistachios finely ground
  • 0.75 cup unsalted butter softened
  • 1.25 cups granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 1 cup milk or buttermilk
Mascarpone Frosting
  • 1.5 cups mascarpone cheese chilled
  • 0.75 cup unsalted butter softened
  • 2.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp heavy cream as needed

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment.
  2. Whisk flour, baking powder, baking soda, salt, and ground pistachios in a bowl.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
  4. Alternate adding dry ingredients and milk, mixing until just combined.
  5. Divide batter evenly between pans and bake 25–30 minutes until a toothpick comes out clean.
  6. Cool cakes completely on a wire rack.
  7. Beat butter, mascarpone, powdered sugar, and vanilla until smooth. Add cream as needed.
  8. Assemble cake with frosting between layers and on top. Garnish and chill before serving.

Notes

For best results, use finely ground pistachios and keep mascarpone frosting chilled while decorating.