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–+ servings
Pistachio Mascarpone Cake

Heavenly Pistachio Mascarpone Cake Everyone Will Love

This Pistachio Mascarpone Cake is a delightful dessert that's rich, moist, and perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 cup Shelled Pistachios Finely ground for flavor and richness.
  • 1 cup All-Purpose Flour Substitute with a 1:1 gluten-free flour blend if needed.
  • 1 tbsp Baking Powder Acts as a leavening agent.
  • 1/2 tsp Salt Enhances sweetness.
  • 1/2 cup Unsalted Butter Softened for mixing.
  • 1 cup Granulated Sugar Provides sweetness.
  • 3 large Eggs Use room temperature.
  • 1 cup Whole Milk Substitute with almond milk for dairy-free.
  • 1/4 cup Vegetable Oil Enhances moisture.
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract Optional.
For the Mascarpone Cream
  • 1 cup Heavy Cream Whip until soft peaks form.
  • 1 cup Mascarpone Cheese Creates a rich filling.
  • 1/4 cup Powdered Sugar Sweetens the mascarpone cream.
For Garnishing
  • 1/4 cup Chopped Pistachios Adds crunch and visual appeal.

Equipment

  • Food processor
  • Mixing bowl
  • hand mixer
  • measuring cups and spoons
  • spatula
  • Cake pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Prepare Pistachios: Finely grind shelled pistachios until resembling a fine flour, about 30 seconds.
  2. Mix Dry Ingredients: In a bowl, combine ground pistachios, flour, baking powder, and salt. Whisk for 1 minute.
  3. Cream Butter and Sugar: Beat softened butter and sugar until light and fluffy, about 3 minutes.
  4. Incorporate Wet Ingredients: Add eggs one at a time, then mix in milk, oil, and extracts until smooth.
  5. Combine Mixtures: Fold dry ingredients into wet mixture until just combined; small lumps are okay.
  6. Bake: Divide batter into greased pans. Bake at 350°F for 22-25 minutes until toothpick comes out clean.
  7. Make Mascarpone Cream: Whip heavy cream until soft peaks, then mix in mascarpone and powdered sugar.
  8. Assemble Cake: Layer mascarpone cream between cooled cake layers and frost the top and sides.
  9. Chill: Refrigerate the assembled cake for at least 2 hours before serving; add chopped pistachios on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Allow cake layers to cool completely before frosting. Use fresh pistachios for best taste.

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