Elegant Pistachio Mascarpone Cake
An Elegant Pistachio Mascarpone Cake made with soft pistachio sponge layers, creamy mascarpone frosting, and a light citrus syrup—an indulgent, bakery-style dessert perfect for special occasions and celebrations.
Ingredients
For the Pistachio Cake Layers
- 1 ½ cups shelled pistachios unsalted (toasted and finely ground)
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs + 1 egg yolk room temperature
- ½ cup unsalted butter melted and cooled (or neutral oil)
- ¼ cup whole milk room temperature
- 1 teaspoon vanilla extract
- Zest of 1 small lemon optional
For the Mascarpone Cream Filling & Frosting
- 2 cups mascarpone cheese cold
- 1 cup heavy whipping cream cold
- ¾ –1 cup powdered sugar sifted (adjust to taste)
- 1 teaspoon vanilla extract or orange blossom water
- Pinch of salt
For the Simple Syrup
- ½ cup granulated sugar
- ½ cup water
- 1 tablespoon lemon juice or 1 teaspoon orange blossom water
For Garnish (Optional)
- Chopped toasted pistachios
- White chocolate shavings
- Edible flowers or powdered sugar
Instructions
Step 1: Prepare the Cake Batter
- Preheat oven to 350°F (175°C). Line and grease two 8-inch round cake pans. In a bowl, whisk together ground pistachios, flour, baking powder, and salt. Set aside.
- In a separate bowl, beat eggs and sugar until pale and fluffy. Mix in vanilla extract and lemon zest. Gently fold in melted butter and milk. Add dry ingredients in batches, folding gently until just combined.
Step 2: Bake the Cake Layers
- Divide batter evenly between prepared pans. Bake for 20–25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 3: Make the Simple Syrup
- Combine sugar and water in a saucepan over medium heat until dissolved. Simmer for 1 minute, remove from heat, and stir in lemon juice or orange blossom water. Let cool.
Step 4: Prepare Mascarpone Cream
- Whip heavy cream to soft peaks. In another bowl, gently mix mascarpone, powdered sugar, vanilla, and salt until smooth. Fold whipped cream into mascarpone mixture carefully until light and creamy.
Step 5: Assemble the Cake
- Level cake layers if needed. Place first layer on a serving plate, brush with simple syrup, and spread mascarpone cream evenly. Add second layer, brush with syrup, and frost top and sides with remaining cream.
Step 6: Garnish & Chill
- Decorate with chopped pistachios or white chocolate. Refrigerate for at least 1–2 hours before slicing for best texture.
Notes
- Storage: Store cake covered in the refrigerator for up to 3–4 days.
- Make-Ahead Tip: Cake layers can be baked 2 days in advance and wrapped tightly.
- Flavour Variations: Add a thin layer of pistachio paste or dark chocolate ganache between layers for extra depth.
- Texture Tip: Keep mascarpone cold and avoid over mixing to prevent grainy frosting.