This double pistachio layer cake is made of 3 pistachio cake layers and delicious pistachio whipped cream. If you’re a pistachio lover then this cake is for you!
I love anything pistachio-flavored. Especially pistachio-flavored desserts and sweets, including pistachio gelato, pistachio donuts, and this pistachio tart.
So when it came time to make my birthday cake this year with my sister in law Menina (like we do every year!), we decided on this double pistachio layer cake (ps. check out last year’s birthday cake here). It’s 3 pistachio cakes layered with an amazing pistachio whipped cream.
It definitely is a beautiful cake, and we were so happy with how it turned out. I think 32 is off to a good start!
How to Make this Double Pistachio Layer Cake – Step by Step
Make the pistachio cakes:
Preheat oven to 350°F. Grease and lightly flour three 8-inch cake pans.
Pulse the pistachios in a food processor until ground up into very fine crumbs.You’ll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.) (photo 1)
Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the flour, baking powder, baking soda, and salt. Set aside. (photo 2)
Using a stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes (photo 3)
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Beat in the egg whites on high speed until combined, about 2 minutes (photo 4)
Beat in the mascarpone, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed (photo 5)
Pour batter evenly into cake pans. Bake for around 22-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling (photo 7)
Make the pistachio whipped cream:
Using a stand mixer fitted with the whisk attachment, whip whipping cream, stabilizer, and powdered sugar together until thick, but not yet holding stiff peaks. Add in pistachio spread and beat until stiff peaks form (photo 8)
Assemble the cake:
Once cakes have cooled completely, place one cake on cake stand or serving dish. Evenly cover with 1/3 of pistachio whipped cream. Top with 2nd layer and evenly cover the top with 1/3 of the whipped cream. Top with the third cake layer, and top with last 1/3 of the whipped cream (photo 9)
Top cake with blackberries and pistachios.
Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
Top Tips for Making this Double Pistachio Layer Cake:
- The cakes can be made ahead the night before, and covered tightly at room temperature.
- I would recommend to use the whipping cream stabilizer, at it will help to hold the weight of the cakes, and keep the whipping cream stable in warmer temperatures.
- There is no need to level the cakes before assembling the cake.
Other Cake Recipes You Might Like:
- Raspberry Limoncello Layer Cake
- Olive Oil Cake with Mascarpone Cream and Prosecco Strawberries
- Spiced Apple Cake
If you’ve tried making this Double Pistachio Layer Cake, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.