Description
This Elegant Pistachio Mascarpone Cake is a sophisticated and moist layered cake featuring finely chopped pistachios folded into a tender vanilla batter and topped with a luscious mascarpone cream frosting infused with lemon and orange zest. Perfect for special occasions, the cake is decorated with extra pistachios and optional edible flowers or citrus slices for a refined presentation.
Ingredients
Scale
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- 1 cup pistachios, shelled and finely chopped, plus extra for decoration
Mascarpone Frosting
- 1 ½ cups mascarpone cheese
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and set them aside to ensure the batter doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures your leavening agents and salt are evenly distributed.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step incorporates air, providing structure to the cake.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the creamed butter mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing which can toughen the cake.
- Fold in Pistachios: Gently fold the finely chopped pistachios into the batter ensuring even distribution without deflating the batter.
- Fill Pans: Divide the batter equally between the prepared cake pans and smooth the tops with a spatula for even baking.
- Bake the Cake: Place pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Then, let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Mascarpone Frosting: While the cakes cool, combine the mascarpone cheese, heavy whipping cream, powdered sugar, lemon zest, and orange zest in a large bowl.
- Beat Frosting: Using an electric mixer on medium-high speed, beat the mixture until stiff peaks form, approximately 3-5 minutes, creating a light and fluffy frosting.
- Assemble Cake Layer 1: Place one cooled cake layer on a serving plate and spread a generous amount of mascarpone frosting evenly over the top.
- Assemble Cake Layer 2: Position the second cake layer on top of the frosted layer, then spread the remaining mascarpone frosting smoothly over the top and sides of the entire cake with a spatula or cake scraper.
- Decorate: Garnish the top of the cake with additional finely chopped pistachios and optionally add edible flowers or citrus slices for an elegant presentation.
- Chill the Cake: Refrigerate the fully assembled cake for at least 30 minutes before serving to allow the frosting to set properly and flavors to meld.
Notes
- Ensure butter is softened, not melted, for proper creaming with sugar.
- Use room temperature eggs for better incorporation into the batter.
- Don’t overmix the batter when adding dry ingredients to keep cake tender.
- The cake can be assembled a day ahead and refrigerated for convenience.
- For a nut allergy alternative, omit pistachios and increase lemon and orange zest slightly for more citrus flavor.
