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Pistachio Mascarpone Layer Cake

A moist pistachio sponge layered with light, creamy mascarpone frosting for an elegant and balanced dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Pistachio Cake
  • 1.5 cups all-purpose flour
  • 1 cup ground pistachios unsalted
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 2 tsp vanilla extract
  • 0.75 cup whole milk
Mascarpone Frosting
  • 1 cup mascarpone cheese chilled
  • 1 cup heavy whipping cream cold
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Cake pans
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. Whisk flour, ground pistachios, baking powder, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, then vanilla.
  5. Alternate dry ingredients with milk, mixing gently.
  6. Divide batter evenly and bake 25–30 minutes.
  7. Cool cakes completely before frosting.
  8. Beat mascarpone until smooth.
  9. Whip cream, sugar, and vanilla to soft peaks.
  10. Fold whipped cream into mascarpone.
  11. Assemble cake with frosting between layers and on top.

Notes

Chill cake briefly before slicing for clean layers.