A Tender Pistachio Cake with a Cloud of Creamy Frosting
This pistachio layer cake is made for special occasions. Two soft, nutty sponge layers are brushed with a light vanilla syrup, filled and covered with a silky pistachio mascarpone cream, and finished with a generous sprinkle of chopped pistachios. The flavor is gently sweet and unmistakably nutty, and the texture stays light and creamy instead of heavy.
The cake looks impressive but the method is straightforward. Both parts can be made ahead, which makes it a great choice for birthdays, holidays and family gatherings. Serve it well chilled so the cream stays firm and slices cleanly.
Quick facts
- Prep time: 40 minutes
- Bake time: 25 to 30 minutes
- Chill time: at least 2 hours, best 4 hours or overnight
- Serves: 10 to 12 (two 8 inch / 20 cm layers)
- Difficulty: Medium
- Contains: tree nuts, dairy, eggs, gluten
Ingredient Notes
Pistachios. Use shelled, unsalted pistachios. Grind them in a food processor with a spoonful of the sugar or flour from the recipe, using short pulses, so they turn into a fine meal and not an oily paste. Natural pistachios give the sponge a soft beige-green color, not a bright green one, so do not expect it to look neon. The color comes from the nuts.
Pistachio spread. This is a sweet spread, usually sold in jars. If you only have 100% pure pistachio paste (unsweetened), use about 80 g (⅓ cup) and add 2 extra tablespoons of powdered sugar to the cream.
Mascarpone and cream. Keep both very cold. Cold ingredients whip into a stable cream that holds its shape between the layers.
Butter and eggs. Bring them to room temperature for about 30 minutes before baking, so the batter mixes smoothly.
Ingredients
For the pistachio sponge
- 1½ cups (190 g) all-purpose flour
- 1 cup (100 g) finely ground pistachios
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180 ml) milk, at room temperature
For the vanilla syrup
- ¼ cup (60 ml) water
- ¼ cup (50 g) granulated sugar
- ½ teaspoon vanilla extract
For the pistachio mascarpone cream
- 1 cup (250 g) cold mascarpone
- 1½ cups (360 ml) cold heavy whipping cream
- ½ cup (60 g) powdered sugar
- ⅓ cup (100 g) sweet pistachio spread
- 1 teaspoon vanilla extract
For decorating
- ¼ cup (30 g) finely chopped pistachios
- Fresh raspberries (optional)
Instructions
1. Prepare the pans
Preheat the oven to 350°F (175°C). Grease two 8 inch (20 cm) round cake pans and line the bottoms with parchment paper.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, ground pistachios, baking powder and salt.
3. Cream the butter and sugar
In a large bowl, beat the butter and sugar with an electric mixer for 3 to 4 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each, then beat in the vanilla.
4. Combine
Add the dry ingredients to the butter mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
5. Bake
Divide the batter evenly between the pans and smooth the tops. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the tops spring back lightly. Cool in the pans for 10 minutes, then turn out onto a rack and cool completely.
6. Make the syrup
Heat the water and sugar in a small saucepan until the sugar dissolves. Remove from the heat, stir in the vanilla, and let cool.
7. Make the cream
In a large cold bowl, beat the mascarpone, powdered sugar, pistachio spread and vanilla on low speed until smooth. With the mixer running, slowly pour in the cold cream. Increase the speed to medium and beat until the cream holds soft to medium peaks, which takes 1 to 2 minutes. Stop as soon as it holds its shape, because overbeating makes it grainy.
8. Assemble
If the cake layers are domed, trim the tops flat with a serrated knife. Place one layer on a serving plate and brush with half of the syrup. Spread about one-third of the cream over it. Top with the second layer, brush with the remaining syrup, then cover the top and sides with the remaining cream.
9. Decorate and chill
Press the chopped pistachios onto the sides or top of the cake. Refrigerate for at least 2 hours, ideally 4 hours or overnight, so the cream firms up and the layers set. Slice with a sharp knife dipped in hot water and wiped dry.
Tips for Success
- Grind the pistachios in short pulses. Overprocessing releases their oil and makes them pasty.
- Do not overmix the batter. Mix only until the flour disappears, for a soft, tender crumb.
- Cool the layers completely. Warm cake melts the cream and makes the frosting slide.
- Beat the cream gently. Stop at soft to medium peaks, because it thickens a little more as it chills.
- Brush, do not soak. A thin coat of syrup keeps the sponge moist without making it soggy.
- Chill before slicing. A cold cake cuts into clean slices and holds its shape.
Variations
- Raspberry layer: spread a thin layer of raspberry jam or fresh crushed raspberries between the layers.
- White chocolate: drizzle melted white chocolate over the top.
- Rose or orange blossom: add ½ teaspoon of rose water or orange blossom water to the syrup.
- Three thinner layers: divide the batter among three 8 inch pans and bake for 18 to 22 minutes.
Make-Ahead and Storage
Bake the layers up to 1 day ahead, wrap them well and keep them at room temperature, or freeze them wrapped for up to 1 month. Assemble the cake up to 1 day before serving. Store the finished cake covered in the refrigerator for up to 3 days. Take it out about 15 minutes before serving for the best flavor.
Frequently Asked Questions
Can I use a different size pan?
Yes. A 9 inch (23 cm) pan gives thinner layers that bake a little faster, so start checking at 22 minutes. Always test with a toothpick.
What if I cannot find pistachio spread?
Use pure pistachio paste (about 80 g) and add 2 extra tablespoons of powdered sugar to the cream. You can also blend finely ground pistachios with a little condensed milk, though the texture will be slightly less smooth.
Why is my cream runny?
The cream or mascarpone was probably not cold enough, or the mixture was beaten too little. Chill the bowl and beaters, and beat until it just holds soft peaks. If it is too soft, chill for 20 minutes and beat briefly again.
Why is my cream grainy?
It was probably overbeaten. Next time stop as soon as it holds its shape.
Can I make it nut-free?
Not easily. Pistachios are the main flavor. You can replace the ground pistachios in the sponge with extra flour, but the cake will no longer taste of pistachio.
Can I freeze the finished cake?
It is better to freeze only the unfrosted sponge layers. The cream can change texture when thawed.
