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Berry Mascarpone Layer Cake Recipe

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4.3 from 9 reviews

This luscious Berry Mascarpone Layer Cake features moist vanilla sponge cake layers filled and frosted with a creamy mascarpone whipped cream and topped with a fresh mixed berry filling. The combination of sweet berries and rich mascarpone frosting creates a delightful dessert perfect for celebrations or special occasions.

Ingredients

Cake Layers

  • 2 1/2 cups (325g) all purpose flour
  • 2 cups (414g) sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) water

Berry Filling

  • 1 1/2 cups (240g) mixed berries (strawberries, blueberries, raspberries)
  • 3 tbsp (45ml) water
  • 3/4 cup (155g) sugar
  • 3 tbsp cornstarch

Frosting

  • 2 1/2 cups (600ml) heavy whipping cream, cold
  • 1 1/2 cups (173g) powdered sugar
  • 2 tsp vanilla extract
  • 16 oz (452g) mascarpone cheese, chilled

Instructions

  1. Cake Preparation: Preheat the oven to 350°F (176°C) and prepare three 8-inch cake pans by spraying them with non-stick baking spray and lining the bottom with parchment paper to prevent sticking. Combine the flour, sugar, baking powder, and salt in a large mixing bowl.
  2. Mix Wet Ingredients: In a separate medium bowl, mix the milk, vegetable oil, vanilla extract, and eggs until combined.
  3. Combine Batter: Gradually add the wet ingredients to the dry ingredients and beat until well combined. Slowly pour in the water while mixing on low speed. Scrape down the sides of the bowl to ensure all ingredients are incorporated evenly.
  4. Bake Cake Layers: Divide the batter evenly among the prepared pans and bake for 24-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool for 2-3 minutes in the pans, then loosen the edges and invert onto a wire rack to cool completely.
  5. Prepare Berry Filling: In a food processor, puree the mixed berries and 3 tablespoons of water until smooth, yielding roughly 2/3 cup of puree. In a medium saucepan, whisk together sugar and cornstarch, then stir in the berry puree. Cook over medium heat, stirring constantly, until the mixture thickens and boils (about 8-10 minutes). Boil for an additional minute, then remove from heat and refrigerate until completely cool.
  6. Make Frosting: In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Add chilled mascarpone cheese and continue whipping until stiff peaks form, which should happen quickly.
  7. Assemble the Cake: Using a serrated knife, level the domed tops off the cake layers. Place the first cake layer on a serving plate or cake round. Pipe a high dam of mascarpone frosting around the edge using a piping tip to contain the filling inside. Spread half of the chilled berry filling inside the dam, filling it halfway. Spread mascarpone frosting over the berry layer to fill the dam completely.
  8. Repeat Layers: Add the second cake layer and repeat with the remaining berry filling and mascarpone frosting. Top with the final cake layer.
  9. Final Frosting and Decoration: Frost the entire outside of the cake with the remaining mascarpone frosting. Smooth the sides with an icing smoother to create a neat striped pattern. Decorate the top with piped frosting swirls and fresh mixed berries.
  10. Chill and Serve: Refrigerate the assembled cake until ready to serve. The cake tastes best within 2-3 days.

Notes

  • Use parchment paper in the cake pans to prevent sticking as the batter can stick easily.
  • Ensure mascarpone cheese is well chilled to achieve the best whip texture for the frosting.
  • Be gentle when folding and whipping to maintain the lightness of the cake and frosting.
  • Refrigerate the cake for optimal flavor and texture before serving.
  • This cake is best consumed within 3 days for freshness.

Find it online: https://cookedbysarah.com/berry-mascarpone-layer-cake-recipe/