Ingredients
Method
Bake the Cake
- Preheat your oven to 350°F. Grease three 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Frosting
- In a mixing bowl, beat the heavy cream until soft peaks form. Gently fold in the mascarpone cheese, pistachio extract, and powdered sugar until smooth and well combined.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of the pistachio mascarpone frosting over the top.
- Add the second cake layer and repeat with more frosting. Top with the final cake layer.
- Frost the entire cake with the remaining frosting, smoothing it with a spatula.
- Sprinkle the chopped pistachios over the top and garnish with fresh mint leaves before slicing and serving.
Nutrition
Notes
For best results, bring all dairy ingredients to room temperature before starting. If you don't have pistachio extract, use 1 teaspoon almond extract plus 1/2 teaspoon vanilla. Store leftover cake in the fridge for up to 5 days; let it sit at room temperature for 30 minutes before serving. To freeze, wrap slices individually in plastic wrap and store in a freezer bag for up to 2 months. For a nuttier flavor, toast the pistachios in a dry skillet for 2-3 minutes before chopping. Avoid overmixing the batter to keep the cake tender.