Pistachio Cake with Mascarpone Cream

WHY YOU’LL LOVE THIS RECIPE

• Light, nutty cake with creamy frosting.
• Pairs well with best strawberry shortcake cake.
• Easy to make for small celebrations.

QUICK OVERVIEW

• Prep time: 20 minutes
• Cook time: 25–30 minutes
• Total time: 45–50 minutes
• Yield/servings: 8–12 servings
• Difficulty: Medium

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INGREDIENTS

• 1 cup pistachio nuts, shelled
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1 cup powdered sugar
• Chopped pistachios for topping

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven to 350°F (175°C).
2. Grease and flour two 8-inch round cake pans.
3. Grind the pistachios in a blender until fine.
4. Mix flour, baking powder, baking soda, and salt.
5. Beat butter and sugar until light and fluffy.
6. Add eggs one at a time, then mix in vanilla.
7. Alternate adding the dry mix and milk, start and end with dry.
8. Fold in the ground pistachios and divide batter between pans.
9. Bake 25–30 minutes until a toothpick comes out clean.
10. Let cakes cool before frosting and decorating.

SERVING IDEAS

• Serve slices with fresh berries.
• Offer with espresso or black coffee.
• Pair with blueberry cheesecake cookies.
• Add a dusting of powdered sugar.

HOW TO STORE

• Fridge: Wrap cake in plastic and store 3–4 days.
• Freezer: Freeze unfrosted layers up to 2 months.
• Reheat/serve: Thaw in fridge, serve cold or room temp.

TROUBLESHOOTING

• Dense cake: Do not overmix batter.
• Dry cake: Check oven time and temperature.
• Soggy top: Cool fully before frosting.
• Frosting too loose: Chill briefly, then whip again.
• Frosting too stiff: Add a tablespoon of cream.

FAQ

• Q: Can I use salted pistachios?
A: Use unsalted or reduce added salt.
• Q: Can I swap mascarpone for cream cheese?
A: Yes, texture will be tangier and firmer.
• Q: Can I make this gluten-free?
A: Use a 1:1 gluten-free flour blend.

• Try a similar honey mascarpone twist from Pistachio Cake with Whipped Honey Mascarpone for variation.
• See a layered pistachio tiramisu idea at Pistachio Tiramisu Cake with Mascarpone Cream.

Pistachio Cake with Mascarpone Frosting

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• Author: miamcook
• Total Time: 50 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A light and nutty cake layered with creamy mascarpone frosting, perfect for celebrations.

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Ingredients

Scale 1x2x3x

• 1 cup pistachio nuts, shelled
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1 cup powdered sugar
• Chopped pistachios for topping

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Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease and flour two 8-inch round cake pans.
3. Grind the pistachios in a blender until fine.
4. Mix flour, baking powder, baking soda, and salt in a bowl.
5. Beat butter and sugar until light and fluffy.
6. Add eggs one at a time, then mix in vanilla.
7. Alternate adding the dry mix and milk, starting and ending with dry.
8. Fold in the ground pistachios and divide the batter between the pans.
9. Bake for 25–30 minutes until a toothpick comes out clean.
10. Let cakes cool before frosting and decorating.

Notes

Store wrapped in plastic in the fridge for 3–4 days or freeze unfrosted layers for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 28g
• Sodium: 200mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 80mg