This Mini Pistachio Cake is just 4” in diameter and topped with a creamy cardamom mascarpone icing. It’s a portion-controlled and adorably cute dessert!
Hello Monday and helloooooo CAKE. Also, hi almost birthday and hi almost Election Day. ….woof, we’re not going there.
I made this baby cake over the weekend because baby cakes are the cutest thing ever! I originally bought the 4” cake pans for Layla’s cake, but quickly realized that she’s not the only one who gets to enjoy such adorableness. NOPE, mini cake for everyone!
Along with making this cake, I also bought a shoe organizer over the weekend, which apparently is exciting enough to mention here. Seriously, how do people organizer their shoes in an apartment-sized closet? I used to just throw everything into a bin and hope for the best, but that method proved to be unsuccessful, so now I have a show hanger in my closet AND a bin for shoes I don’t wear very often. Meh, one day I’ll have a slightly larger closet (I can only hope), and hopefully this won’t be such a dilemma!
This cake took me two tries to get right. The first time around it didn’t taste pistachio-y enough or sweet enough. Not good. So I remade it and added a bit more butter and sugar (duh), and more pistachio flour and BOOM, totally delicious. FYI when I say “pistachio flour” I just mean ground-up pistachios. …not to confuse anyone, because I don’t think stores sell actual pistachio flour (or heck, maybe they do?).
This mini pistachio cake has a mild pistachio flavor with little bits of pistachios throughout and is covered with icing that tastes like the perfect combination of cardamom and mascarpone. <—you know you want to try it.
Tip: The icing recipe makes enough to cover the cake completely with thick icing. If you do more of a “semi naked” icing look like I did, then you’ll have a bit of icing left over.
Tip: You don’t have to sprinkle the whole cake with extra pistachio flour, but you should. It gives the cake a liiiiiittle extra pistachio flavor, plus it makes it look prettier.
This pistachio cake is…
MINI (just 4” in diameter)
salty and sweet
made with easy-to-find ingredients
topped with MASCARPONE, aka the best
Trust me when I say YOU’RE GONNA LOVE IT.
- ¾ cup all purpose flour
- ¾ cup pistachio flour*
- 2 tsp baking powder
- 6 tbsp butter
- ¾ cup raw cane sugar (or white sugar)
- 1 egg
- 1 tsp vanilla extract
- ½ cup almond milk
- For the icing:
- 8 oz. mascarpone cheese
- 1½ cup powdered sugar
- ½ tsp ground cardamom
- Preheat oven to 350°.
- Combine all purpose flour, pistachio flour and baking powder in a bowl and set aside.
- In a separate bowl, cream butter and sugar together for 2-3 minutes until mixture is smooth; add egg and vanilla and stir to combine.
- Next, pour half of the milk and half of the dry ingredients into the bowl with the butter and continue mixing, slowly stirring in the rest of the milk and dry ingredients until everything is combined.
- Lightly grease 3 4" cake pans with coconut oil and evenly distribute the batter between them.
- Bake cakes for 30-40 minutes, or until toothpick comes out clean.
- Leaves cakes sitting in cake pans for 10 minutes before transferring them to a cooling rack to cool completely.
- For the icing: combine ingredients in a bowl with an electric mixer until everything is smooth.
- For assembly: slice off the "dome" part of each cake so that the layers are flat. Place a large dollop of icing on the first cake, smoothing it out before placing the second cake overtop. Repeat this process until the cake is formed, and then ice the remainder of the cake. If you do a "semi-naked" icing like I did in the photos, you should have a bit of icing leftover, but you can also use all of it up to completely cover the cake.
- Optional: top the cake with extra pistachio flour and/or pistachios and enjoy!
**Make sure to use dry roasted pistachios (they have more flavor they raw pistachios)