I have always been so drawn to pistachio flavored bakes and it’s a little ridiculous how long I’ve been dreaming about making a pistachio layer cake recipe. To be honest, I think I’d been hesitant to start testing recipes because pistachios can be so expensive. I didn’t want to go through a ton of pistachios trying to make the perfect cake. Lucky for me, this pistachio cake recipe did not take long to perfect – it’s everything I hoped it would be!
These pistachio cake layers are super moist, packed with flavor, and pair so perfectly with raspberry buttercream filling and mascarpone frosting. All together it tastes like a Spring-inspired dream – ideal for a tea party, baby shower, mother’s day, or any day you feel like pistachio raspberry mascarpone goodness.
The Best Pistachios for Pistachio Layer Cake
Finely ground pistachios are responsible for both flavoring the cake and adding structure to the crumb. The best kind of pistachios to use in this recipe are raw, unsalted pistachios that have been de-shelled. They will give this cake much better pistachio flavor than your average snacking pistachios, which tend to be roasted and salted.
You should be able to find raw, unsalted pistachios either in the snack section or bulk section of your local grocery store. Natural grocery stores tend to carry the most options, but they can be on the spendy side. The best deals I’ve found are at Trader Joe’s ($5.99 for 8 Oz) and these pistachios on Amazon being a close second ($5.00 for 5 Oz). Here’s what they look like ground into crumbs for the cake batter and garnish:
If you can’t find raw, unsalted pistachios and instead can only find ones that have been roasted and/or salted, just know that 1) you’ll need to omit the salt in this recipe to make sure it doesn’t end up too salty and 2) the cake will take on a slight roasted flavor. If you’re okay with that, go ahead and try it! I still highly recommend searching out raw, unsalted pistachios for the best flavor.
Pistachio Raspberry Mascarpone Heaven
This pistachio cake pairs so well with so many flavors that I plan on making many more layer cake variations. Raspberry and mascarpone are the perfect flavor pairings to kick it all off with. Between each pistachio cake layer is my favorite freeze-dried raspberry buttercream filling, which is so packed with natural raspberry flavor and just delightful with the rest of these cake elements. Freeze dried raspberries are my favorite way to flavor buttercream because they add the richest flavor and yield the best buttercream consistency (since they don’t contain any liquid to water things down), but I recently found a way to make raspberry buttercream with fresh berries that would be wonderful in this recipe as an alternative.
I wanted a light and creamy frosting to tie everything together and after polling my Instagram followers, mascarpone buttercream won out. Y’all were RIGHT! This mascarpone buttercream is a wonderful choice. I honestly could not stop stealing spoonfuls of it during the decorating process. It’s creamy and light, not too sweet, and has a rich quality to it – almost like a cream cheese frosting. It’s super easy to work with and holds its shape when frosted and piped. You could easily use it to create a smooth buttercream finish, but I opted for a textured finish with the rounded cake comb from this set to give some extra intrigue. Topping it with pistachio crumbs and fresh raspberries gave this cake just the right amount of color and elegance.
Tips for Perfect Mascarpone Buttercream
In all honesty, it took me a few tries to figure out the best (and most fail proof) way to make mascarpone buttercream. Mascarpone is a sensitive ingredient. It really doesn’t like to be over-whipped and will quickly curdle if it’s mixed for too long. At first, I tried making a whipped mascarpone frosting (basically like a whipped cream frosting with a slight mascarpone flavor) but I found it too subtle. It was lovely, but just not right for the rest of the flavors and textures going on in this cake. Instead, I ended up with a mascarpone buttercream recipe that’s a bit richer in flavor, super creamy, and perfectly complementary to this cake. Still, mascarpone can be finicky to work with, so here are my best tips for mascarpone buttercream success:
- Make sure the butter and mascarpone are at room temperature before starting. Take them out of the refrigerator for about 1-1.5 hours before starting the recipe.
- If your mascarpone has any liquid separating from the cheese in the container, drain the liquid beforehand.
- Use the paddle attachment on your stand mixer for the smoothest consistency.
- When it comes time to add the mascarpone at the end, mix it in on low speed for only about 30 seconds total. Any longer and you run the risk of curdling, which unfortunately cannot be fixed.
- Make the mascarpone buttercream right before you’re ready to frost the cake.
Does the Decorated Cake Need to Be Refrigerated?
Since mascarpone is a soft cheese (like cream cheese), this cake does need to be stored in the refrigerator. However, it tastes the best at room temperature, so be sure to remove it from the refrigerator for 1-2 hours before serving the cake. It can be left out for about 3 hours total before needing to be refrigerated again.
However you decorate, I hope you end up loving this cake as much as my friends and family did. My husband took most of this cake to his work and the cake was gone before lunch time with rave reviews all around! And I’m just so excited to keep pairing this pistachio cake with more flavor combinations – I’m thinking orange, lemon, white chocolate, strawberry, rose, the list goes on and on!
Raspberry Pistachio Cake with Mascarpone Buttercream
Ingredients
Pistachio Cake
- 1 1/2 Cups (190g) raw, unsalted pistachios (de-shelled)
- 1 3/4 Cups (184g) sifted cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 Cup (113g) unsalted butter, room temperature
- 1/4 Cup vegetable oil
- 1 1/3 Cups (267g) granulated sugar
- 4 large egg whites, room temperature
- 1/4 Cup (60g) sour cream, room temperature
- 1 1/2 tsp pure vanilla extract
- 3/4 tsp almond extract
- 3/4 Cup (180ml) whole milk, room temperature
- 1-2 drops green food coloring (optional)
Raspberry Buttercream
- 1 Cup (226g) unsalted butter, room temperature
- 3/4 Cup (18g) freeze-dried raspberries
- 3 Tbsp (45ml) whole milk, room temperature
- 1 tsp pure vanilla extract
- 3 Cups (360g) powdered sugar
- pinch of salt
Mascarpone Buttercream
- 3/4 Cup (170g) unsalted butter, room temperature
- 3 Cups (360g) powdered sugar
- 1 tsp pure vanilla extract
- pinch of salt
- 3/4 Cup (180g) mascarpone, room temperature
Instructions
Make the Pistachio Cake
- Preheat the oven to 350°F/177ºC. Prepare three 6-inch (15cm) or two 8-inch (20cm) cake pans by spraying the sides with cooking spray and fitting a parchment paper circle to the bottom of the pan.
- Using a food processor, grind the pistachios into fine crumbs (see the photo above for a visual). You’ll still have about 1 and 1/2 cups of crumbs. Place 1 ¼ Cups (160g) of the pistachio crumbs into a medium bowl and set the rest of the crumbs aside in a smaller bowl to use as garnish on the decorated cake.
- In the medium bowl with the pistachio crumbs, add the sifted cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high for two minutes until it’s light and creamy. Add the sugar and vegetable oil, then continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Turn the mixer to low speed and add the egg whites one at a time, mixing until well combined. Add the sour cream, vanilla extract, and almond extract and mix for two minutes on high speed. Scrape down the bowl and paddle once more.
- Turn the mixer to low and add in the dry ingredients all at once. When they’re just beginning to combine, add the green food coloring (if using) and the whole milk in a slow, steady stream. Continue to mix on low until incorporated, about 1 minute.
- Pour the batter evenly into the prepared cake pans and bake for 28-32 minutes. They’re done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling.
Make the Raspberry Buttercream
- With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
- Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color (5 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.
- Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.
Make the Mascarpone Buttercream
- Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and almost white in color (7 minutes). Turn the mixer to low speed and add the powdered sugar a cup at a time, scraping down the bowl and paddle as needed. Add the vanilla extract and mix on low speed until full combined.
- Add the mascarpone and a pinch of salt. Mix on low speed until just incorporated, about 30 seconds. Give the buttercream a few stirs with your rubber spatula by hand to make sure it's all mixed in without over mixing.
Assembly
- Once the pistachio cakes are completely cooled, level them to your desired height. Add a swipe of raspberry buttercream onto a cardboard cake circle and place the first cake layer on top. Add a layer of raspberry buttercream as filling, then repeat the filling and stacking process with the final cake layer. Crumb coat the cake with raspberry buttercream, then place it in the refrigerator for at least 30 minutes to let the buttercream set firm.
- To create the design pictured, frost the cake with mascarpone frosting and use a cake comb to create rounded texture on the sides. Keep the top edges raw. While the frosting is still tacky, gently press the reserved pistachio crumbs around the bottom third of the cake. Finish by garnishing the top of the cake with fresh raspberries and more pistachio crumbs.
Notes
- The pistachio cake can be baked ahead and stored at room temperature, wrapped in plastic wrap, for up to two days. Alternatively you can store the cakes in the freezer for up to two months.
- The raspberry buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer to bring it back to smooth buttercream consistency.
- The mascarpone buttercream can not be made ahead. Instead, make it right before you’re ready to frost the cake.
Did you make this pistachio cake? I want to know how it went! Leave a comment below and feel free to tag @sugarandsparrowco on Instagram to show me. I love to see what you create!
Look delicious and surely is yummy. I must try for rebake this receipt.
Thank you
Made sandra
If you buy raspberry powder instead of whole freeze dried raspberries and grind, what would be the measurement of powder?
Hi Sue! If you have a kitchen scale at home, go with the same gram measurement (18g) for the powder as the whole freeze dried berries. If you are going by cup measurements, measure out about 1/4 Cup.
Wow! This recipe is a keeper. What a unique cake to serve. I had a hard time finding the freeze dried raspberries locally, although I did see them on Amazon I felt compelled to make this cake immediately. I substituted out the freeze dried raspberries for freeze dried mango and put a little powdered orange food color. Wow, Wow and Wow. What a pairing, pistachio cake and this substitution of freeze dried mango was a match made in heaven. My guests I served this cake to were totally blown away by these flavors. I’ll definitely be making this again and most definitely be ordering some freeze dried raspberries to try your original recipe but never hurts to improvise and see what else a recipe can be expanded to. I’ll be trying more of your recipes. Glad I came across this recipe on Instagram.
Thanks
Hi Sue! I am so so happy that this pistachio cake was a hit! And how genius to pair it with mango buttercream, I’m going to have to try that ASAP! Thanks for letting me know how well it went 🙂
Could we use pistachio butter instead? And also can we use normal Frozen raspberries for the buttercream instead of freeze dried raspberries?
Hi Bahar! Using pistachio butter instead of ground pistachios would alter the consistency of this cake, so I don’t recommend it. And for the raspberry buttercream, here’s a different recipe you can use with frozen raspberries (instead of freeze dried): https://sugarandsparrow.com/fresh-raspberry-buttercream-recipe/
used your recipe for the pistachio layers and they were perfect! can’t wait to try more cake recipes from you! thanks! I tried another recipe from someone else and it didnt taste so pistachio-y unfortunately
Yay, Saadiyah! That makes me so happy to hear!
I made this cake last weekend! It all disappeared 🙂 it was definitely a crowd pleaser!
Hooray, Casey! That makes me so happy!
Looks Yummy, does it have to be baked in layers ? Have all the ingredients, but would like to make in just one pan. Based the Chocolate with Strawberry Buttercream filling. Amazingly Good.
Hi Sonia! You can certainly bake this in one pan. What size pan are you wanting to use?
Hi Ms. Whitney
An 8×4 or a Bundt.
Last question, I made the Strawberry Buttercream it was a little to sweet. Can I reduce the sugar so it’s not so sweet.
I’ve never baked it in either of those pan sizes so it would be an experiment as far as baking time goes. I would be sure to fill whichever pan you use no more than 2/3 full and check for doneness around the 45 minute mark. As far as the strawberry buttercream, you can reduce the sugar by 1/2 cup and/or add another pinch of salt to balance the sweetness. Hope that helps!
I was just planning to make a pistachio cake for a party yesterday, so this came around at the perfect time. Do you think I need to enlarge the recipe to fit it comfortably in a 9 x 13 pan? I would like to split it and fill with raspberry Italian meringue buttercream and homemade raspberry jammy filling. It’s a rather large party, so I’d need a larger cake. That Mascarpone buttercream sounds amazing and I can’t wait to try it! Thanks for the advice. Ellen
Hi Ellen! That sounds amazing! This recipe should bake in a 9 x 13 pan as-is (you’ll probably have more than enough batter). Be sure to fill the pan no more than half full with batter to account for the rise. Here’s everything you need to know about converting the recipe (timing, oven temp, etc).
Hi Whitney,
I had posted yesterday. but I don’t see my posting. Not sure. I would like to know whether the marble effect you had done with buttercream (which was hit and a definite crowd pleaser, thanks so much), will work with mascarpone buttercream you have mentioned in this recipe. Please let me know as I have a cake to bake for my niece this weekend. Hope you will be able to see my query. Thanks in advance.
Hi Jyothi! This marble effect should work just fine with the mascarpone buttercream! I’d say give it a go!
This recipe is next on my list! Looks delicious! Is there a reason for not using egg yolk? Can I use 2 large whole eggs instead of just the whites? And can I sub yogurt for sour cream? Thanks in advance:)
Hi Chetna! Using only the egg whites makes this cake lighter and fluffier. You can use whole eggs, but it will make the cake slightly more dense. And yes, you can sub yogurt for sour cream. Hope that helps!
Oh, boy! Can’t wait till this comes out of the oven–I licked the spatula and the batter is heavenly! Really looking forward to eating this cake…but I have to wait till tomorrow
Yay, Ellen!! I hope you loved it!
This recipe is a masterpiece! I made it for good friends who visited this weekend. We’ve all been to Italy and agreed the flavors reminded us of pistachio and raspberry gelato. I presented the cake on a Murano glass cake pedestal and served it with rose Prosecco. It was a sensation! Thank you!
That’s amazing!! I’m so happy this recipe was a hit and made you all nostalgic for Italy. I love that so much 🙂
I also want you to know I reviewed this cake recipe and showed photos on my YouTube channel The Island Lamb
That’s awesome! I’ll check it out!!
Hi any substitutions for sour cream
The best sub for sour cream is plain yogurt. Hope that helps!
Silly question, but what color green did you use in this cake?
Hi Lana! That’s not a silly question 🙂 I used a few drops of AmeriColor Laurel: https://amzn.to/3Dp8VEb
If I want to make this using only 2 6″ round pans. How would you reduce the recipe?
Hi there! You’ll need to make 2/3 the recipe to make just two 6-inch layers. That means multiplying each ingredient by .66667 or using a recipe calculator like this one to calculate 2/3: https://www.inchcalculator.com/recipe-scale-conversion-calculator/
Hi Whitney!
Is the mascarpone buttercream stable enough to frost a vintage style cake with all the piping? I tried ur cream cheese buttercream and it was so stable and perfect!! I’m wondering if adding cornstarch into the mascarpone buttercream too can help give it a similar consistency.
Hi Nelly! The mascarpone buttercream should work great for piping as-is but yes! Add a little bit of cornstarch or powdered sugar to thicken it up if you need to.