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Pistachio Cake with Mascarpone Frosting Recipe

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3.9 from 14 reviews

This Pistachio Cake is a luscious, nutty dessert featuring ground pistachios blended into a fluffy, moist cake layered with creamy mascarpone frosting. Enhanced with almond and vanilla extracts, it offers a rich flavor profile perfect for celebrations or indulgent treats. Finished with chopped pistachios and a hint of sea salt, it’s a delightful American-style vegetarian cake that balances nutty sweetness and creamy texture beautifully.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

For the Cake:

  • 1 1/2 cups unsalted pistachios – divided and shelled
  • 2 1/2 cups cake flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse kosher sea salt
  • 1 cup unsalted butter – softened
  • 1 3/4 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon almond extract
  • 1 large egg
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 3 egg whites
  • 1/2 teaspoon cream of tartar

For the Frosting:

  • 1 1/2 cups unsalted butter – softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon coarse kosher sea salt
  • 6 cups powdered sugar
  • 1 1/2 cups mascarpone cheese

Instructions

  1. Prepare Oven and Pans: Preheat your oven to 350°F (177°C). Grease or spray three 9-inch round baking pans, flour them lightly, then line the bottoms with parchment paper rounds to prevent sticking. Set pans aside.
  2. Grind Pistachios: Place 1 1/4 cups of shelled pistachios in a food processor and pulse until finely ground into a powder. This will add rich pistachio flavor and texture to the cake batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachios, cake flour, all-purpose flour, baking powder, baking soda, and sea salt thoroughly to combine all dry elements evenly.
  4. Cream Butter and Sugar: Using a stand mixer with the paddle attachment on high speed, beat the softened butter until smooth and creamy, about 2 minutes. Gradually add the granulated sugar and continue beating for another 2 minutes until fluffy.
  5. Add Flavorings and Egg: Mix in the vanilla extract, almond extract, and whole egg until the batter is homogeneous and well combined.
  6. Combine Wet and Dry: On low mixer speed, alternate adding the dry ingredients and the mixture of whole milk and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until mostly combined with a few dry streaks remaining.
  7. Beat Egg Whites: In a separate medium bowl, use a hand mixer to whip the 3 egg whites with cream of tartar until stiff peaks form, ensuring the whites are stable and voluminous.
  8. Fold in Egg Whites: Gently fold the beaten egg whites into the cake batter using a rubber spatula to maintain the light airy texture without deflating the mixture.
  9. Bake the Cake: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
  10. Cool Layers: Allow the cakes to cool in their pans for 15 minutes, then invert them onto wire racks to cool completely before frosting.
  11. Make the Frosting: Beat the softened butter in a stand mixer on high speed for about 2 minutes until creamy. Add vanilla extract, sea salt, and powdered sugar; mix until combined. Add the mascarpone cheese and mix on low speed for 10 seconds, then use a spatula to fold gently until smooth and creamy.
  12. Assemble the Cake: Place one cake layer on your serving plate, spread 1/4 of the frosting evenly over the top. Repeat with the second layer and frosting. Top with the final layer, then spread the remaining frosting over the top and sides of the cake smoothly.
  13. Decorate: Chop the reserved 1/4 cup pistachios and sprinkle them around the top edges of the cake. Add a pinch or two of large sea salt flakes to enhance flavor before serving.

Notes

  • Make sure the butter and mascarpone are at room temperature for easier mixing and a smoother frosting.
  • Using cake flour and all-purpose flour helps achieve a tender crumb with slight structure.
  • If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or vinegar to stabilize egg whites.
  • Ensure not to overmix after adding egg whites to keep the batter light and airy.
  • Store the cake covered in the refrigerator; bring to room temperature before serving for best flavor.
  • Chilling the frosting slightly before assembling can make it easier to spread, especially in warm kitchens.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/pistachio-cake-with-mascarpone-frosting-recipe/