Description
This Delicious Pistachio Mascarpone Layer Cake is a luxurious and moist dessert perfect for special occasions or to impress your guests. It features tender layers of pistachio-studded cake filled and frosted with a rich and creamy mascarpone whipped cream mixture, finished with a sprinkling of chopped pistachios for added texture and nutty flavor.
Ingredients
Scale
Cake Ingredients
- 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
Frosting Ingredients
- 1 1/2 cups mascarpone cheese
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional chopped pistachios for decoration
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt until well combined.
- Cream Butter and Sugar: In another bowl, beat 1 cup of unsalted butter with 1 1/2 cups of granulated sugar until the mixture is light and fluffy, indicating proper aeration for a tender cake.
- Add Eggs and Vanilla: Add 4 large eggs one at a time to the butter-sugar mixture, mixing well after each addition to ensure even incorporation. Stir in 1 teaspoon of vanilla extract.
- Combine Batter: Gradually add the dry flour mixture to the butter mixture, alternating with 1 cup of whole milk. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Pistachios: Fold in 1 cup of finely chopped pistachios evenly into the batter for a nutty texture.
- Bake the Cake Layers: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Frosting: In a mixing bowl, combine 1 1/2 cups mascarpone cheese, 1 cup heavy whipping cream, and 1/2 cup powdered sugar. Beat until soft peaks form. Add 1 teaspoon vanilla extract and mix until well combined.
- Assemble the Cake: Once cooled, place one cake layer on a serving plate and spread a generous amount of mascarpone frosting over it. Repeat with the second layer, then top with the third cake layer.
- Final Frosting and Decoration: Use the remaining mascarpone frosting to cover the top and sides of the cake. Decorate with additional chopped pistachios for a beautiful finishing touch.
Notes
- Ensure cakes are completely cooled before frosting to prevent the mascarpone frosting from melting.
- Chop pistachios finely to ensure even distribution and a pleasant texture.
- This cake can be stored in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.
- For a more intense pistachio flavor, consider adding a teaspoon of pistachio extract to the batter or frosting.
- Use unsalted butter to better control the saltiness in the cake.
