Ingredients
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
- 60 grams shelled pistachios, finely ground
- 250 grams mascarpone cheese or cream cheese, softened
- 200 milliliters heavy cream
- 80 grams powdered sugar
- 3 tablespoons pistachio paste
- 2 tablespoons chopped pistachios
Directions
Preheat oven to 350°F (175°C); grease and line two 8-inch round cake pans.
Whisk flour, baking powder, salt, and ground pistachios together in a bowl.
Beat butter and sugar in a separate bowl until fluffy, then mix in eggs one at a time, followed by vanilla.
Alternate adding the flour mixture and milk to the butter mixture until the batter is smooth.
Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake layers completely.
Beat mascarpone (or cream cheese) with pistachio paste in a large bowl.
Whip heavy cream and powdered sugar in a separate bowl until stiff peaks form.
Gently fold the whipped cream into the pistachio mixture until smooth and fluffy to create the filling.
Place one cake layer on a serving plate and spread half of the pistachio cream filling over it.
Place the second cake layer on top and cover the entire cake with the remaining cream.
Decorate the top with whipped cream, chopped pistachios, and white chocolate shavings.
Frequently Asked Questions
How should I store this Luscious Pistachio Cream Cake to keep it fresh?
For best results, store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If refrigerating, allow it to come to room temperature for about 30 minutes before serving for the best texture.
Can I substitute the unsalted butter in this cake recipe?
While the 115 grams of softened unsalted butter is key for texture, you can substitute it with a high-quality vegan butter alternative, using the exact same measurement. Ensure the substitute is softened to the same consistency for proper creaming with the sugar.
What is the best way to ensure my pistachio cake layers come out perfectly moist?
To ensure moist layers, do not overmix the batter after adding the dry ingredients (flour, baking powder, salt, and pistachios) to the wet ingredients. Also, be sure to bake at the specified 350°F (175°C) for the correct 30 minutes, checking with a toothpick for doneness.
