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!
Pistachio Limoncello Mascarpone Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the finely chopped pistachios.
- 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.
- 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.
- Mix the cooled espresso with sugar and stir until dissolved. Set aside.
- 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.
- 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.
- Sprinkle chopped pistachios on top, dust with powdered sugar, and garnish with lemon slices.
