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A beautifully baked homemade pistachio cake sits elegantly on a white ceramic plate, placed on a white marble countertop. The cake is generously frosted with a smooth and creamy mascarpone frosting, giving it a rich and velvety appearance. Chopped pistachios are delicately sprinkled on top, adding a vibrant green contrast to the soft white frosting. The cake has a perfectly even texture with a slight dome shape, showcasing a golden brown crust at the edges. The background is minimal and softly lit, enhancing the cake’s aesthetic appeal and making it the centerpiece of the image.

Sweet Symphony Pistachio Cake Recipe

this delicious pistachio cake is topped with a lovely Italian mascarpone frosting.
4 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 20 minutes
Total Time: 1 hour 15 minutes
Author: Anne Carter
Servings: 0

Equipment

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 sour cream
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 4 tbsp pistachio paste
  • 1½ cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp Salt

For the Frosting:

  • 4 oz mascarpone cheese, chilled
  • 1/4 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 cup heavy whipping cream, chilled

Instructions

  • Turn on your oven and set it to 350°F. Grab an 8-inch round cake pan and grease it – bottom and sides – with a bit of butter or cooking spray.
  • In a big bowl or using a hand mixer, blend together butter and sugar until they're buddies.
  • Keep that mixer on low and add eggs one at a time, giving each a good mix. Toss in sour cream, almond extract, and vanilla extract. Keep mixing on low.
  • Put pistachio paste into the mix. If you're into the green vibe, add some food coloring now.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Slowly add the dry mixture to the wet one. Mix until they're just pals – don't overdo it.
  • If you've got chopped pistachios, gently fold them into the batter. Pour your batter into the prepared pan and even it out.
  • Pop it in the oven for around 45 minutes or until a toothpick comes out clean from the center.
  • Let the cake chill in the pan for 10-15 minutes. Use a knife to free the edges, then flip it onto a plate or rack to cool completely.
  • Time for frosting! In a small bowl, mix mascarpone cheese, almond extract, and vanilla extract until smooth.
  • Add powdered sugar and mix it in. Gradually pour in heavy whipping cream while beating. Keep it up until you have a fluffy frosting – don't go too crazy!
  • Use a spatula to slather that yummy frosting on top of the cooled cake. Optional: Sprinkle some chopped pistachios for a fancy finish.
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