A Story of Luxury, Heritage, and Unforgettable Flavor

There are cakes, and then there are cakes that become memories.

The Elegant Pistachio Mascarpone Cake is not simply baked—it is composed. It is crafted. It is envisioned. It is the kind of dessert that evokes hushed “oh wow…” moments when carried into a room, the knife slicing through layers so soft they barely resist.

This cake sits at the intersection of Italian patisserie elegance and homemade warmth, pairing the gentle nuttiness of pistachio with the creamy velvet softness of mascarpone. The result is a cake that is not sugary or heavy—but refined, sophisticated, and deeply flavorful.

Why This Cake Is Special

• It has natural pistachio flavor, not artificial green coloring.
• The mascarpone frosting is cloud-like—not overly sweet, perfectly silky.
• The cake crumb is moist, tender, and aromatic.
• Every bite feels like a small celebration.

This is a cake for moments that matter:
Birthdays. Anniversaries. Holidays. Dinner parties. Or simply the afternoon you decide you deserve something exquisite.

A slice of pistachio mascarpone cake showing soft layers and creamy frosting, garnished with chopped pistachios

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Ingredients

For the Pistachio Cake Layers

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• ¾ cup unsalted pistachios, finely ground into flour
• 1 cup unsalted butter, softened
• 1 ¾ cup granulated sugar
• 3 large eggs
• 1 ½ tsp vanilla extract
• 1 cup full-fat buttermilk
• ⅓ cup whole milk

For the Mascarpone Pistachio Frosting

• 2 cups heavy whipping cream, chilled
• 16 oz mascarpone cheese, chilled
• 1 ¼ cups powdered sugar
• 1 tsp vanilla extract
• ½ cup pistachios, very finely ground
• Additional chopped pistachios for garnish

Optional Soaking Syrup (Keeps Cake Extra Soft)

• ⅓ cup sugar
• ⅓ cup water
• ½ tsp vanilla

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Instructions

Make the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
3. In a mixing bowl, cream butter and sugar until light and fluffy (3–4 minutes).
4. Add eggs one at a time, mixing well after each.
5. Stir in vanilla.
6. Alternate adding dry ingredients with the buttermilk and milk, mixing gently just until combined.
7. Divide batter into prepared pans.
8. Bake 22–28 minutes, until centers spring back lightly.
9. Cool completely before frosting.

Make the Mascarpone Frosting

1. Whip heavy cream until thick and fluffy.
2. In another bowl, beat mascarpone with powdered sugar and vanilla until smooth.
3. Fold whipped cream into mascarpone gently.
4. Stir in finely ground pistachios.

Assemble the Cake

1. If using syrup, brush each cooled layer lightly with vanilla syrup.
2. Spread frosting between layers.
3. Frost the outside in smooth swirls.
4. Decorate with chopped pistachios.

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