Ingredients
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
1 cup finely ground pistachios
1 cup whole milk
1 teaspoon vanilla extract
Frosting:
16 oz mascarpone cheese, cold
1½ cups heavy whipping cream, cold
¾ cup powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
2. In a bowl, whisk flour, baking powder, salt, and ground pistachios.
3. In a separate bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well. Stir in vanilla.
5. Alternate adding dry ingredients and milk until just combined.
6. Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
7. For frosting, whip cream with powdered sugar and vanilla to soft peaks. Fold in mascarpone gently until smooth.
8. Layer and frost the cake. Garnish with chopped pistachios.
Notes
Use unsalted pistachios for the cleanest flavor.
Let cake rest at room temperature for 20 minutes before serving.
Frosting should be assembled fresh — avoid freezing.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 160mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg