There’s something timeless about pistachio desserts. The soft green hue, the nutty aroma, and that creamy bite make every slice feel like something from a patisserie window in Italy. This Pistachio Mascarpone Layer Cake brings together a buttery pistachio sponge and a smooth mascarpone cream frosting for an elegant dessert that’s both rich and airy. It’s perfect for spring celebrations, birthdays, or anytime you want a dessert that impresses without being overly sweet.
Table of Contents
Why you’ll love this Pistachio Mascarpone Layer Cake
This cake is as luxurious as it is simple to make.
- Soft pistachio sponge layers full of nutty flavor
- Light mascarpone frosting that’s smooth, creamy, and not too sweet
- Stunning presentation with minimal effort
- Perfect for holidays, birthdays, or dinner parties
- Great make-ahead dessert—the flavor deepens overnight
- Elegant texture combination of sponge, cream, and crunchy pistachios
The first time I made this, I was inspired by the delicate crumb of my Lemon Poppy Seed Cake—but wanted something richer, with more depth. The addition of mascarpone turned out to be the perfect choice. It gave the frosting a silky, refined texture that balances the nuttiness beautifully.
Ingredients you’ll need
This cake may look fancy, but the ingredient list is refreshingly simple.
For the Pistachio Cake Layers
- 1 cup (130g) shelled pistachios, unsalted – finely ground for a tender crumb
- 1½ cups (190g) all-purpose flour – gives structure to the cake
- 2 tsp baking powder – for lift and lightness
- ¼ tsp salt – enhances the nutty flavor
- ½ cup (115g) unsalted butter, softened – adds richness
- ¾ cup (150g) granulated sugar – sweetens and balances the nuts
- 3 large eggs, room temperature – for structure and moisture
- ½ cup (120ml) whole milk – keeps the cake soft and fluffy
- ¼ cup (60ml) vegetable oil – helps retain moisture
- 1 tsp vanilla extract – rounds out the flavor
- ¼ tsp almond extract (optional) – enhances the pistachio aroma
For the Mascarpone Frosting
- 1½ cups (350g) mascarpone cheese, cold – creamy and rich base
- 1 cup (240ml) heavy cream – whipped to light, airy texture
- ⅓ cup (40g) powdered sugar – gentle sweetness
- 1 tsp vanilla extract – to balance the creaminess
For Decoration
- ½ cup (70g) chopped pistachios – for the sides and top
- Optional: white chocolate shavings or edible gold leaf – for that extra wow factor
Optional Add-ons or Substitutes
- Substitute mascarpone with cream cheese for a tangier profile
- Use orange zest in the batter for a citrusy note
- Add a layer of raspberry jam for contrast (like in Raspberry Swiss Roll Cake)
- Replace pistachios with almonds for a different nutty twist
- Frost with stabilized whipped cream if you prefer a lighter topping
Step-by-step instructions
This cake comes together beautifully with a few straightforward steps.
- Preheat and prep: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Grind the pistachios: Pulse pistachios in a food processor until finely ground (be careful not to over-process into butter).
- Mix dry ingredients: In a bowl, combine flour, baking powder, salt, and ground pistachios.
- Cream butter and sugar: In another bowl, beat butter and sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each.
- Add wet ingredients: Mix in milk, oil, vanilla, and almond extract.
- Combine: Gradually fold in the dry mixture until smooth and thick.
- Bake: Divide batter evenly between pans. Bake 25–28 minutes or until a toothpick comes out clean.
- Cool completely: Let cakes rest in pans 10 minutes, then transfer to a wire rack to cool fully before frosting.
To make the frosting:
- In a large chilled bowl, whip heavy cream until soft peaks form.
- Add mascarpone, powdered sugar, and vanilla extract. Beat on low until combined, then on medium until smooth and fluffy. (Don’t overbeat—it can curdle.)
- Frost cooled cake layers, spreading evenly between layers and over the top.
Quick reminders:
- Always let cakes cool before frosting to prevent melting.
- Chill the frosting for 10 minutes before spreading for clean edges.
- For a glossy finish, smooth with a warm offset spatula.
- Decorate with chopped pistachios or edible gold for elegance.
The balance of creamy and nutty flavors here reminds me of the smooth richness in my Cassava Cake Recipe—both have that irresistible melt-in-your-mouth feel.
Expert tips for success
- Use room-temperature ingredients for even mixing.
- Grind pistachios finely, but stop before they release oil.
- Don’t overbake—the cake should spring back when touched.
- Chill frosted cake 30 minutes before slicing for neater layers.
- For brighter color, add a few drops of natural pistachio extract or green matcha powder.
- Store mascarpone frosting in the fridge, covered, until ready to use.
If you love delicate European-style desserts, this cake pairs perfectly after a light meal with buttery French Butter Cookies.
Serving suggestions
This cake is elegant enough for special occasions but simple enough for a weekend bake.
- Serve with espresso or black tea for balance.
- Garnish with whole pistachios and white chocolate curls.
- Add a layer of fruit compote for a fresh twist.
- Pair with whipped cream or gelato on the side.
- Serve chilled for summer events or room temperature in cooler months.
Every slice feels like a celebration of texture — soft, creamy, and nutty perfection.
Storing and reheating
How to store it
- Refrigerate covered up to 4 days.
- Keep slices in airtight containers to preserve moisture.
- Freeze unfrosted layers up to 2 months.
- Thaw overnight before assembling and frosting.
How to reheat it
- Cakes like this are best served chilled or at room temp.
- For a just-baked feel, microwave slices 5–7 seconds before serving.
- Avoid direct heat to prevent melting the mascarpone.
This cake actually tastes even better the next day as the pistachio flavor deepens and blends with the frosting.
Nutrition information (per slice)
Serving Size: 1 slice | Calories: 350 | Sugar: 20g | Sodium: 150mg | Fat: 25g | Saturated Fat: 15g | Unsaturated Fat: 5g | Carbohydrates: 30g | Fiber: 2g | Protein: 6g | Cholesterol: 80mg
Frequently asked questions
Can I make this cake ahead of time?
Yes! You can bake the layers a day in advance and refrigerate them tightly wrapped. Frost on the day of serving for best texture and appearance.
What’s the best substitute for mascarpone?
Cream cheese is the closest alternative. Use slightly less powdered sugar to maintain balance and add a tablespoon of cream to mimic mascarpone’s texture.
Can I make this nut-free?
Absolutely. Replace pistachios with almond flour or leave out nuts entirely and increase flour slightly. You’ll still get a tender, buttery crumb.
Final thoughts
This Pistachio Mascarpone Layer Cake is where elegance meets comfort—rich, creamy, and visually stunning without being overly sweet. Every bite combines the earthy warmth of pistachios with the smooth, cool decadence of mascarpone.
I love serving this at small family gatherings—it always earns that quiet pause before the first compliment. Like my Raspberry Swiss Roll Cake, it’s a dessert that feels both refined and heartfelt.
- Always use fresh pistachios for the best flavor.
- Don’t skip the mascarpone—it’s what makes it truly special.
- Slice thick, savor slowly, and let every bite remind you how beautiful baking can be.
Pistachio Mascarpone Layer Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Pulse pistachios in a food processor until finely ground. Do not over-process into paste.
- In a bowl, whisk together flour, baking powder, salt, and ground pistachios.
- In another bowl, beat butter and sugar for 2–3 minutes until light and fluffy. Add eggs one at a time, mixing well.
- Mix in milk, oil, vanilla, and almond extract (if using).
- Gradually fold in dry mixture until batter is smooth and thick. Divide between prepared pans.
- Bake 25–28 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
- To make frosting: In a chilled bowl, whip cream to soft peaks. Add mascarpone, powdered sugar, and vanilla. Beat on low, then medium, until fluffy but not overbeaten.
- Frost cooled cake layers with mascarpone cream. Decorate with chopped pistachios and optional garnishes. Chill before slicing.
Nutrition
Notes
- No alcohol or pork-based ingredients included.
