Soft, nutty, bakery-luxury dessert
This pistachio mascarpone layer cake is elegant, moist, and irresistibly creamy—perfect for birthdays, holidays, or anytime you want a dessert that feels truly special. The cake layers are light and tender with real pistachio flavor, while the mascarpone frosting is silky, rich, and delicately sweet without being heavy. It looks like something straight from a high-end bakery, yet it’s surprisingly simple to make at home. Ideal for busy bakers who want maximum wow factor with minimal stress, this pistachio cake pairs beautifully with coffee, tea, or celebration dinners. If you love refined flavors and soft, dreamy textures, this cake will quickly become a favorite.
⏱️ Time Breakdown
- Prep Time: 30 minutes
- Bake Time: 25–30 minutes
- Cooling + Frosting: 1 hour
- Total Time: ~2 hours
- Servings: 12 slices
📝 Ingredients List
Pistachio Cake
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup finely ground pistachios (unsalted)
- 1 cup whole milk
- 1½ tsp vanilla extract
- Optional: 2–3 drops green food coloring
Mascarpone Frosting
- 16 oz mascarpone cheese, cold
- 1½ cups heavy whipping cream, cold
- ¾ cup powdered sugar
- 1 tsp vanilla extract
Garnish (Optional)
- Chopped pistachios
- White chocolate shavings
- Honey drizzle
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Two 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Food processor (for pistachios)
- Rubber spatula
- Offset spatula
- Cooling rack
Step-by-Step Beginner-Friendly Instructions
- Prep the pans
Preheat oven to 350°F (175°C). Line cake pans with parchment and lightly grease the sides. - Mix dry ingredients
Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside. - Cream butter & sugar
Beat butter and sugar for 3–4 minutes until pale and fluffy. Add eggs one at a time, mixing well after each. 🥚 - Build the batter
Mix in ground pistachios and vanilla. Add dry ingredients and milk alternately, beginning and ending with dry. Batter should be smooth and thick. - Bake
Divide batter evenly between pans. Bake 25–30 minutes, until a toothpick comes out clean. Cool completely. - Make mascarpone frosting
Whip cream, powdered sugar, and vanilla to soft peaks. Gently fold in mascarpone until silky and spreadable. 🍰 - Assemble the cake
Frost between layers, cover top and sides, then decorate with pistachios or chocolate.
💡 Pro Tips
- Cold mascarpone is key to prevent frosting from becoming runny
- Grind pistachios finely for a soft, even crumb
- Chill cake 20 minutes before slicing for cleaner layers
- Make ahead: Cake layers can be frozen up to 1 month