Sometimes you just need a dessert that feels truly special. This pistachio cream cake is the perfect treat for your next holiday. It looks like it came from a fancy bakery. Your family will love the nutty flavor and creamy frosting. You can make this beautiful cake right in your own kitchen.
Why This Recipe Is a Winner
This recipe is perfect for your winter holiday table. The warm, nutty flavor makes it a total crowd-pleaser during cold months. It uses real pistachio paste for a deep, authentic taste. The mascarpone frosting is much lighter than heavy buttercream. It feels fancy but stays very approachable for beginner bakers.
You will love how the soft sponge layers hold the cream. It is a great choice for a special dinner party. Guests always ask for the recipe after just one bite. Preparing this pistachio cream cake is a great way to show your love.
Simple Method
You will start by whisking your dry ingredients together. Then, beat the eggs and sugar until they are nice and fluffy. Folding the flour in gently keeps the cake very light. The frosting comes together quickly in just one bowl. Even if you are new to baking, you can do this with ease.
Ingredients You’ll Need
Most of these items are simple pantry staples you might already have. Fresh, roasted nuts make a huge difference in the final flavor.
- 250g all-purpose flour
- 150g roasted unsalted pistachios, finely ground
- 250g granulated sugar
- 15g baking powder
- 5g fine sea salt
- 4 large eggs, room temperature
- 200ml whole milk, room temperature
- 150g unsalted butter, melted and cooled
- 5ml vanilla extract
- 2ml almond extract
- 250g mascarpone cheese, chilled
- 300ml heavy whipping cream, chilled
- 100g pure pistachio paste
- 100g powdered sugar, sifted
- 50g white chocolate, melted and cooled
- 50g crushed pistachios for garnish
Step-by-Step
- Preheat oven to 175 degrees Celsius and grease two 20cm round cake pans.
- Sift together the flour and baking powder in a bowl, then whisk in the ground pistachios and salt.
- In a stand mixer fitted with a whisk attachment, beat eggs and sugar on medium-high speed for 5 minutes until ribbon stage is reached.
- Reduce mixer speed to low and gradually incorporate the melted butter, milk, vanilla extract, and almond extract.
- Gently fold the dry ingredients into the wet mixture in three batches using a silicone spatula to maintain aeration.
- Divide the batter equally between the prepared pans and bake for 30-35 minutes until the internal temperature reaches 98 degrees Celsius.
- Cool cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the frosting by whisking mascarpone, pistachio paste, and powdered sugar until homogenous.
- Slowly add the chilled heavy cream while whisking on medium-high speed until stiff peaks form, then fold in the melted white chocolate.
- Slice the cooled cake layers horizontally if thinner layers are desired, or proceed to stack the two layers with a generous amount of pistachio cream between them.
- Apply a crumb coat of cream to the exterior, refrigerate for 20 minutes, then apply the final layer of frosting.
- Press crushed pistachios onto the sides or top of the cake for garnish and refrigerate for 2 hours before serving.
Best Ways to Enjoy It
Serve this cake chilled with a hot cup of coffee. It is the perfect ending to a festive holiday meal. You can add a few fresh raspberries on the side. The tart fruit cuts through the rich, nutty cream. Set the table with your nice plates to make it feel special.
Keep It Fresh
Keep your pistachio cream cake in the fridge at all times. The mascarpone frosting needs to stay cold to remain firm. It will stay fresh for up to three days. Use a cake dome or airtight container to prevent drying. You can freeze the sponge layers separately for later use.
Tips for Best Results
- Sift your flour and baking powder to avoid any lumps.
- Don’t skip the step of cooling the cakes completely before frosting.
- Avoid over-mixing the batter after you add the dry ingredients.
- Use room temperature eggs to get the best volume when beating.
- For Christmas, add a few dried cranberries on top for color.
- Whip the cream slowly to ensure the frosting stays very smooth.
Ways to Switch It Up
- Swap all-purpose flour for a gluten-free blend if needed.
- Use lemon zest instead of almond extract for a spring flavor.
- Try roasted walnuts if you cannot find enough pistachios.
Common Questions
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day early. Wrap them tightly in plastic wrap and keep them at room temperature. Frost the cake the day you plan to serve it.
What if I don’t have a stand mixer?
A standard hand mixer will work just fine for this recipe. It might take a minute longer to reach the ribbon stage. Just be patient and keep mixing until it is light.
Will my kids like this nutty cake?
Most kids love the sweet, creamy frosting and the mild nut taste. The white chocolate in the cream makes it very kid-friendly. It is a fun way to try new flavors together.
I hope this beautiful cake brings a little extra joy to your table. It is the perfect way to end a cozy winter meal. Give it a try and let every bite warm you up.
— Alex
Ingredients
- 250 g all -purpose flour
- 150 g roasted unsalted pistachios, finely ground
- 250 g granulated sugar
- 15 g baking powder
- 5 g fine sea salt
- 4 large eggs , room temperature
- 200 ml whole milk, room temperature
- 150 g unsalted butter, melted and cooled
- 5 ml vanilla extract
- 2 ml almond extract
- 250 g mascarpone cheese, chilled
- 300 ml heavy whipping cream, chilled
- 100 g pure pistachio paste
- 100 g powdered sugar, sifted
- 50 g white chocolate, melted and cooled
- 50 g crushed pistachios for garnish
Instructions
- Preheat oven to 175 degrees Celsius and grease two 20cm round cake pans.
- Sift together the flour and baking powder in a bowl, then whisk in the ground pistachios and salt.
- In a stand mixer fitted with a whisk attachment, beat eggs and sugar on medium-high speed for 5 minutes until ribbon stage is reached.
- Reduce mixer speed to low and gradually incorporate the melted butter, milk, vanilla extract, and almond extract.
- Gently fold the dry ingredients into the wet mixture in three batches using a silicone spatula to maintain aeration.
- Divide the batter equally between the prepared pans and bake for 30-35 minutes until the internal temperature reaches 98 degrees Celsius.
- Cool cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the frosting by whisking mascarpone, pistachio paste, and powdered sugar until homogenous.
- Slowly add the chilled heavy cream while whisking on medium-high speed until stiff peaks form, then fold in the melted white chocolate.
- Slice the cooled cake layers horizontally if thinner layers are desired, or proceed to stack the two layers with a generous amount of pistachio cream between them.
- Apply a crumb coat of cream to the exterior, refrigerate for 20 minutes, then apply the final layer of frosting.
- Press crushed pistachios onto the sides or top of the cake for garnish and refrigerate for 2 hours before serving.
