Introduction
If you love Italian desserts that balance nuttiness, citrusy brightness, and a hint of espresso, this Pistachio Limoncello Mascarpone Cake with Espresso Infusion is for you! This cake is a delightful combination of soft, moist pistachio layers, a luscious limoncello mascarpone filling, and an optional espresso soak that enhances its depth of flavor. Whether you’re celebrating a special occasion or simply treating yourself, this cake is an indulgent masterpiece.
Why You’ll Love Pistachio Limoncello Mascarpone Cake
- Elegant and Unique – A show-stopping dessert with an exquisite combination of flavors.
- Perfectly Balanced Flavors – The nuttiness of pistachios, the zing of limoncello, and the richness of mascarpone create a harmonious taste experience.
- Soft and Moist Texture – The cake layers stay soft and tender thanks to the perfect ratio of ingredients.
- Versatile for Any Occasion – Ideal for birthdays, anniversaries, or weekend indulgences.
Ingredients
For the Pistachio Cake (2 Layers)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- ½ cup vegetable oil (or light olive oil for extra moisture)
- ½ cup finely chopped pistachios (plus extra for garnish)
- ½ cup brewed espresso (cooled)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- (Optional) Green food coloring for a vibrant hue
For the Limoncello Mascarpone Filling & Frosting
- 1 ½ cups mascarpone cheese (chilled)
- ½ cup limoncello liqueur (divided use)
- 1 cup heavy cream (chilled)
- ¼ cup powdered sugar (adjust to taste)
- ½ teaspoon vanilla extract
And for the Espresso Soak (Optional, but recommended)
- ½ cup brewed espresso (cooled)
- 1 tablespoon sugar (or to taste)
Necessary Tools
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Two 8-inch or 9-inch round cake pans
- Parchment paper
- Cooling rack
- Offset spatula (for frosting)
Ingredient Swaps and Additions
- No espresso? Substitute with strongly brewed black tea or milk.
- Want a stronger pistachio flavor? Add ½ teaspoon of pistachio extract.
- Prefer alcohol-free? Swap limoncello for fresh lemon juice and zest.
Step-by-Step Instructions for Pistachio Limoncello Mascarpone Cake
1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the finely chopped pistachios.
3: Make the Cake Batter
In a large mixing bowl, beat eggs and sugar on medium-high speed until pale and slightly thick (about 2-3 minutes). Slowly drizzle in the oil, mixing until incorporated. Stir in the cooled espresso, vanilla extract, and lemon zest. Fold in the dry ingredients until just combined.
4: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 5-10 minutes before transferring to a wire rack.
5: Prepare the Espresso Soak (Optional)
Mix the cooled espresso with sugar and stir until dissolved. Set aside.
6: Make the Limoncello Mascarpone Frosting
Whip the heavy cream and powdered sugar until soft peaks form. In a separate bowl, mix mascarpone with ¼ cup limoncello and vanilla extract. Fold the whipped cream into the mascarpone mixture. Adjust sweetness if needed.
7: Assemble the Cake
Place one cake layer on a serving plate. Brush with the espresso soak (and/or limoncello). Spread half of the mascarpone frosting on top. Place the second cake layer and repeat. Spread the remaining frosting over the top.
8: Garnish & Serve
Sprinkle chopped pistachios on top, dust with powdered sugar, and garnish with lemon slices.
Pro Tips for Success
- Don’t overmix the batter – This keeps the cake tender.
- Chill the mascarpone frosting – Prevents it from becoming too soft.
- Use fresh pistachios – For the best flavor and texture.
Serving Suggestions
- Pair with espresso or limoncello – Complements the flavors beautifully.
- Serve with fresh berries – Adds a refreshing contrast.
Storing and Reheating of Pistachio Limoncello Mascarpone Cake
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap individual slices and freeze for up to 2 months.
Nutritional Information (Per Serving)
- Calories: ~350
- Protein: 6g
- Carbohydrates: 40g
- Fat: 18g
- Sugar: 25g
FAQs – Pistachio Limoncello Mascarpone Cake
- Can I make this cake ahead of time? Yes! Bake the layers a day in advance and assemble before serving.
- What can I use instead of mascarpone? Cream cheese mixed with heavy cream works as a substitute.
- Can I make this gluten-free? Yes! Use a 1:1 gluten-free flour blend.
- Is limoncello necessary? No, you can use lemon juice and zest instead.
- Can I make cupcakes instead? Yes! Adjust the baking time to 15-18 minutes.
Conclusion
This Pistachio Limoncello Mascarpone Cake with Espresso Infusion is a luxurious Italian-inspired dessert perfect for any occasion. Whether you love pistachios, enjoy the zing of limoncello, or crave the depth of espresso, this cake delivers in every bite!
