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Pistachio Mascarpone Layer Cake

Elegant pistachio sponge cake layered with light mascarpone frosting for a refined, creamy dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted pistachios shelled
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup milk
  • 8 oz mascarpone cheese
  • 1 cup heavy cream
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake pans
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and prepare cake pans.
  2. Grind pistachios finely and combine with flour, baking powder, and salt.
  3. Cream butter and sugar until fluffy, then add eggs and vanilla.
  4. Alternate adding dry ingredients and milk, mixing gently.
  5. Bake layers for 25–30 minutes and cool completely.
  6. Beat mascarpone until smooth.
  7. Whip cream with powdered sugar and vanilla, then fold into mascarpone.
  8. Assemble cake and frost evenly. Garnish with pistachios.

Notes

Chill cake briefly before slicing for clean layers.