• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pina Bresciani
  • Home
  • Recipes
  • About
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Desserts

    Double Pistachio Layer Cake

    5 from 1 vote

    By Pina Bresciani ⁠— June 9, 2019 (updated May 21, 2025) — 4 Comments

    Jump to Recipe

    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!

    pistachio cake on a white cake stand

    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 - made with whipped cream and pistachio cream spread (you can make your own homemade pistachio cream spread if you'd like!)

    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!

    pistachio cake on a plate topped with blackberries and pistachios

    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 ½ cups of crumbs. (If you have more than that, set aside for garnish.) (photo 1)

    Pour 1 and ½ 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)

    With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick (photo 6)

    step by step photos on how to make pistachio cake (#1-6)

    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 ⅓ of pistachio whipped cream. Top with 2nd layer and evenly cover the top with ⅓ of the whipped cream. Top with the third cake layer, and top with last ⅓ 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.

    step by step photos on how to make pistachio cake (#7-9)

    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.

    side view of layered pistachio cake topped with flowers, blackberries and pistachios

    Other Cake Recipes You Might Like:

    • Raspberry Limoncello Layer Cake
    • Olive Oil Cake with Mascarpone Cream and Prosecco Strawberries
    • Spiced Apple Cake

    slice of pistachio cake on a plate with blackberries around it

    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.

    Recipe

    pistachio cake on a white cake stand
    Print Pin
    5 from 1 vote

    Double Pistachio Layer Cake

    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!
    Course Dessert
    Cuisine Italian
    Prep Time 50 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 1 hour hour 25 minutes minutes
    Servings 10 people
    Calories 986kcal
    Author Pina Bresciani

    Ingredients

    Pistachio Cake

    • 2 cups unsalted shelled pistachios
    • 2 ⅓ cup all purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • ¾ cup unsalted butter at room temperature
    • 1 ¾ cup granulated sugar
    • 5 large egg whites at room temperature
    • ½ cup mascarpone at room temperature
    • 2 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 1 cup whole milk at room temperature

    Pistachio Whipped Cream

    • 3 cups whipping cream
    • 3 packets whipping cream stabilizer
    • 6 tablespoon icing sugar
    • 7 tablespoon pistachio cream spread

    Instructions

    Make the cakes:

    • Preheat oven to 350°F. Grease and flour three 8-inch cake pans.
    • Pulse the pistachios in a food processor until ground up into very fine crumbs. It should be similar to the consistency of sand. You’ll have about 1 and ½ cups of crumbs. (If you have more than that, set aside for garnish or later use)
    • Pour 1 and ½ cups of pistachio crumbs in a large bowl. Whisk in the flour, baking powder, baking soda, and salt. Set aside.
    • 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. 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. Beat in the mascarpone, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. 
    • With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
    • 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.

    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. 

    Assemble the cake:

    • Once cakes have cooled completely, place one cake on cake stand or serving dish. Evenly cover with ⅓ of pistachio whipped cream. Top with 2nd layer and evenly cover the top with ⅓ of the whipped cream. Top with the third cake layer, and top with last ⅓ of the whipped cream. 
    • Top cake with blackberries and pistachios. 
    • Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.

    Recipe Notes

    • 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. 
    Nutrition Facts
    Double Pistachio Layer Cake
    Amount Per Serving
    Calories 986 Calories from Fat 585
    % Daily Value*
    Fat 65g100%
    Saturated Fat 37g231%
    Cholesterol 148mg49%
    Sodium 380mg17%
    Potassium 599mg17%
    Carbohydrates 89g30%
    Fiber 4g17%
    Sugar 57g63%
    Protein 14g28%
    Vitamin A 1735IU35%
    Vitamin C 1.2mg1%
    Calcium 197mg20%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.

    More Dolci (Desserts)

    • Easiest Ever Lemon Blueberry Ricotta Cake
    • Orange upside down cake in a big plate with slice cut out
      Orange Upside Down Cake
    • Pistachio muffins topped with pistachio crumble
      Pistachio Muffins - {Real Pistachios, No Pudding Mix}
    • Pistachio cream in a bowl with a pistachios scattered around
      Pistachio Cream - Made with REAL Pistachios!
    1.4K shares
    • X
    • Facebook

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sara Tyler says

      December 06, 2019 at 3:39 am

      I am SO making this this weekend! We are obsessed with all things pistachio and this looks amazing.
      Beautiful pictures, btw!

      Reply
      • Pina says

        December 06, 2019 at 5:51 am

        Thank you Sarah! You and I share a live for pistachio please let me know how it turns out!

        Reply
    2. Ashley says

      March 03, 2021 at 6:57 pm

      Making it next week. I have to do an egg-free version.. let me know if you have any ideas! thank you.

      Reply
      • Pina says

        March 06, 2021 at 5:20 pm

        Hi Ashley! That's awesome. So glad you're making it. Since the recipe only uses egg whites, you could try using canned chick pea liquid (aqua faba), but I've never tried it this way before so don't know how it would turn out. If you do try it, please let me know!

        Reply

    Primary Sidebar

    Hello!

    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

    Popular

    • Bowl of authentic cacio e pepe
      How To Make An Authentic Cacio e Pepe Like A Roman
    • Delicious Prosciutto Sandwich (Panino) With Mozzarella, Tomato and Basil
    • Easiest Ever Creamy Ricotta Pasta - Work From Home Lunch Series
    • Pasta Amatriciana - The Real Roman Recipe!

    Desserts

    • Slice of almond flour chocolate cake on a plate
      Almond Flour Chocolate Cake (Torta Caprese)
    • Limoncello tiramisu in a dish
      Limoncello Tiramisu - Refreshing Dessert!
    • Berry mousse cake on a plate topped with fresh berries
      Berry Mousse Cake {Delicious No-Bake Dessert!}
    • Pieces of chocolate marshmallow torrone with hazelnuts on a piece of parchment paper
      Marshmallow Torrone Recipe

    Footer

    Copyright © 2025 Pina Bresciani | Privacy Policy

    1.4K shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.