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–+ servings
Pistachio Mascarpone Layer Cake

Pistachio Mascarpone Layer Cake for Epic Celebrations

A stunning Pistachio Mascarpone Layer Cake that combines vibrant layers and creamy frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with gluten-free flour blend for gluten-free version
  • 1 cup Unsalted butter Softened for easy creaming
  • 1.5 cups Granulated sugar Can substitute with coconut sugar
  • 4 large Eggs Room temperature works best
  • 1 tablespoon Vanilla extract Use pure vanilla for the best taste
  • 1 teaspoon Baking powder Ensure it is fresh for optimal results
  • 0.5 teaspoon Baking soda Ensure it is fresh for optimal results
  • 0.5 teaspoon Salt Balances sweetness
For the Frosting
  • 8 ounces Mascarpone cheese At room temperature for easy mixing
  • 1.5 cups Heavy cream Use full-fat for the best results
  • 0.5 cups Powdered sugar
  • 1 teaspoon Pistachio extract Intensifies the pistachio flavor
For the Garnish
  • 0.5 cups Pistachios Use unsalted and roasted
  • 0.5 cups Fresh mint leaves For color and freshness

Equipment

  • Oven
  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • whisk
  • cake pans
  • Wire Racks

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing with butter and dusting with flour.
  2. Cream 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar together using an electric mixer for about 3-4 minutes.
  3. Incorporate 4 large eggs one at a time, mixing well after each addition, then add 1 tablespoon of pure vanilla extract.
  4. Sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  5. Divide the batter evenly among prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Allow the cakes to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.
  7. Whip 1 ½ cups of heavy cream until soft peaks form, then gently fold in 8 ounces of mascarpone cheese, 1 teaspoon of pistachio extract, and ½ cup of powdered sugar.
  8. Once the cake layers have cooled, layer and frost with the prepared frosting.
  9. Garnish with chopped pistachios and fresh mint leaves, then chill for about 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 400IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Use high-quality ingredients for the best flavor and texture. Ensure all dairy ingredients are at room temperature for easy blending.

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