Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pistachio Dream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

This Pistachio Dream Cake is a luscious, moist layered cake filled with finely ground pistachios and topped with a rich mascarpone buttercream frosting. Perfectly balanced with almond and vanilla extracts, and adorned with chopped pistachios and sea salt flakes, this cake offers a delightful combination of nutty flavors and creamy textures, ideal for special occasions and dessert lovers.

  • Total Time: 1 hour 15 minutes
  • Yield: 18 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
  • Reserved 1/4 cup chopped pistachios (for topping)
  • Large sea salt flakes (for garnish)

Instructions

  1. Prepare Baking Pans: Preheat your oven to 350°F (177°C). Grease or spray three 9-inch round cake pans, dust with flour, then line the bottoms with parchment paper rounds. Set aside to ensure the cakes release easily after baking.
  2. Grind Pistachios: Using a food processor, pulse 1 1/4 cups of the shelled pistachios until finely ground into a powder. This will add a nutty texture and flavor 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 kosher salt, ensuring an even distribution of leavening agents and salt.
  4. Cream Butter and Sugar: In a stand mixer bowl, beat the softened butter on high speed until smooth and creamy, about 2 minutes. Gradually add the granulated sugar and continue beating for another 2 minutes to incorporate air for a light sponge.
  5. Add Flavors and Egg: Mix in the vanilla extract, almond extract, and the large egg until fully combined, giving the batter aromatic depth and richness.
  6. Combine Dry and Wet Ingredients: On low speed, alternately add the dry ingredients and the combined whole milk and sour cream to the butter mixture. Mix just until a few dry streaks remain to avoid overmixing, which can toughen the cake.
  7. Whip Egg Whites: In a separate medium bowl, beat the 3 egg whites along with cream of tartar using a hand mixer until stiff peaks form. This step adds volume and airiness to the cake.
  8. Fold Egg Whites Into Batter: Gently fold the beaten egg whites into the cake batter using a rubber spatula until fully incorporated, maintaining as much air as possible.
  9. Divide and Bake: Evenly distribute the batter among the prepared pans. Bake in the preheated oven for 35-40 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean.
  10. Cool the Cake Layers: Remove cakes from the oven and allow them to cool in pans for 15 minutes. Then invert each cake onto a wire rack and cool completely before frosting.
  11. Make the Frosting: In the stand mixer bowl, beat softened butter on high until creamy, about 2 minutes. Add vanilla extract, salt, and powdered sugar; mix until smooth and fully combined. Then add mascarpone cheese and mix on low speed for 10 seconds before folding by hand to create a smooth and creamy buttercream.
  12. Assemble the Cake: Place the first cake layer on your serving plate and spread 1/4 of the frosting evenly over it. Repeat with the second layer and another 1/4 frosting. Top with the final layer, then spread the remaining frosting over the top and sides of the cake.
  13. Garnish: Chop the reserved 1/4 cup pistachios and sprinkle them along the cake’s top edges. Finish with a pinch or two of large sea salt flakes for a delightful contrast in flavor. Serve and enjoy your Pistachio Dream Cake!

Notes

  • Make sure all your ingredients, especially butter, are at room temperature for best mixing results.
  • Do not overmix the batter to maintain a tender crumb.
  • Folding in egg whites gently will ensure a light and airy cake texture.
  • If mascarpone is unavailable, substitute with cream cheese, but mascarpone provides a richer taste.
  • To keep the cake moist, store it covered at room temperature or refrigerated if not served within a day.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/pistachio-dream-cake-recipe/