Soft, nutty pistachio layers and a cloud of mascarpone cream. My favorite cake for special occasions.
Prep30 min
Cook30 min
Total1 hr
Serves10
LevelIntermediate
What makes it special
All-purpose flour
Unsalted butter
Granulated sugar
Eggs
Whenever there's a birthday, bridal shower or spring lunch to celebrate, this is the cake I want to bring. Ground pistachios give the layers a soft, nutty crumb and a pale green tint, and the mascarpone frosting is lighter and less sweet than buttercream.
Why pistachio and mascarpone work
Pistachios are buttery and gently sweet, with a flavor that feels a little luxurious. Mascarpone is the rich Italian cream cheese from tiramisu. Whipped with cream and a bit of sugar, it becomes silky and light, the perfect partner for a nutty cake.
Tips for a tender cake
Use unsalted pistachios so you control the salt.
Grind them fine with a spoonful of flour to stop them turning into butter.
Don't overmix after adding the flour.
Cool the layers completely before frosting.
Frosting tips
Keep the mascarpone and cream cold and whip just until thick and smooth. Overwhipped mascarpone can turn grainy, so stop as soon as it holds soft peaks.
Decorating
Scatter chopped pistachios over the top or press them around the bottom edge. A few fresh raspberries or edible flowers make it look like it came from a pâtisserie.
Variations
Lemon: lemon zest in the frosting for brightness.
Raspberry: a thin layer of raspberry jam between the layers.
Almond: a drop of almond extract to deepen the nutty flavor.
Cupcakes: bake in liners and pipe the cream on top.
Storing
Keep the cake in the fridge for up to 3 days. Unfrosted layers freeze well for up to 2 months.
Tender pistachio cake layers made with ground pistachios, frosted with a light, silky mascarpone cream. Elegant for birthdays and showers.
Desserts Intermediate Italian
Prep
30 min
Cook
30 min
Total
1 hr
Servings
10
Ingredients 14 items
Tap to check off as you go
Cake
Frosting
Instructions 7 steps
1
Heat the oven to 350°F (175°C) and line the cake pans.
2
Whisk the dry ingredients with the finely ground pistachios.
3
Beat the butter and sugar until fluffy, then add the eggs and vanilla.
4
Add the dry ingredients and milk in turns, mixing only until combined.
5
Bake until a toothpick comes out clean, then cool completely.
6
Whip the mascarpone, cream, powdered sugar and vanilla until smooth and thick.
7
Stack the layers with mascarpone cream and frost the outside.
Nutrition per serving
Calories
420
Protein
7g
Carbs
42g
Fat
26g
Sugar
28g
Fiber
2g
Sodium
180mg
Questions, answered
Do I need to grind the pistachios myself?
Yes. Pulse unsalted shelled pistachios with a spoonful of the flour so they turn fine without becoming paste.
Is mascarpone frosting stable?
It holds well when cold. Keep the cake in the fridge and take it out shortly before serving.
Can I make it ahead?
Bake the layers up to a day ahead, or freeze them for 2 months. Assemble the day you serve it, or the day before.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
