Berry Mascarpone Layer Cake Recipe

Introduction

This Berry Mascarpone Layer Cake is a stunning dessert combining moist layers of vanilla cake with a luscious mascarpone frosting and fresh berry filling. Perfect for special occasions or a delightful treat, it balances creamy and fruity flavors beautifully.

Ingredients

• 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
• 1 1/2 cup (240g) mixed berries (strawberries, blueberries, raspberries)
• 3 tbsp (45ml) water
• 3/4 cup (155g) sugar
• 3 tbsp cornstarch
• 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. Step 1: Preheat your oven to 350°F (176°C). Prepare three 8-inch cake pans by spraying them with non-stick baking spray and lining the bottoms with parchment paper to prevent sticking.
2. Step 2: In a large bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
3. Step 3: Slowly pour in the water while mixing on low speed until fully incorporated. Scrape down the bowl sides to ensure even mixing. Divide the batter evenly among the prepared pans.
4. Step 4: Bake for 24-28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cakes cool in the pans for 2-3 minutes, then loosen the edges and transfer to a wire rack to cool completely.
5. Step 5: For the berry filling, puree the mixed berries with 3 tablespoons of water in a food processor until smooth, yielding about 2/3 cup of puree.
6. Step 6: In a saucepan, mix the sugar and cornstarch. Stir in the berry puree and cook over medium heat, stirring constantly until the mixture thickens and boils, about 8-10 minutes. Boil for 1 minute, then remove from heat and refrigerate to cool completely.
7. Step 7: To make the frosting, whip the cold heavy cream, powdered sugar, and vanilla extract in a large bowl on high speed until soft peaks form. Add the mascarpone cheese and continue whipping until stiff peaks form.
8. Step 8: Using a serrated knife, level the domes off the cake layers. Place one layer on a serving plate, then pipe a frosting dam around the edge to contain the filling.
9. Step 9: Spread half of the berry filling inside the dam, filling it halfway. Add a layer of mascarpone frosting over the berry filling to fill the dam.
10. Step 10: Repeat with the second cake layer, berry filling, and frosting. Add the final cake layer on top and smooth the frosting over the entire cake.
11. Step 11: Use a cake smoother or spatula to create a striped pattern around the sides if desired. Decorate with frosting swirls and fresh berries on top.
12. Step 12: Refrigerate the cake until ready to serve. It is best enjoyed within 2-3 days.

Tips & Variations

• Use parchment paper in the pans to prevent sticking and ease cake removal.
• For a more intense berry flavor, mix in a splash of lemon juice to the berry puree before cooking.
• Substitute mixed berries with a single type like raspberries or blackberries if preferred.
• Chill the mascarpone and cream thoroughly for easier whipping and better texture.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to maintain freshness. Allow the cake to sit at room temperature for 15-20 minutes before serving for the best flavor and texture. Leftovers can be lightly covered and frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking powder is also gluten-free.

Can I prepare parts of this cake in advance?

Absolutely. You can bake the cake layers and prepare the berry filling one day ahead, storing them separately in the fridge. Assemble the cake a few hours before serving for the best results.

Berry Mascarpone Layer Cake Recipe

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★★★★★

4.5 from 126 reviews

This Berry Mascarpone Layer Cake is a delightful and rich dessert featuring moist homemade cake layers, a luscious mascarpone whipped cream frosting, and a vibrant mixed berry filling. Perfectly balanced between sweet and tangy, this cake is ideal for special occasions or any time you want to treat yourself to an impressive, fresh berry dessert.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Mascarpone 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. Prepare Cake Pans: Preheat your oven to 350°F (176°C). Spray three 8-inch cake pans with non-stick baking spray and line the bottoms with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Set aside.
3. Combine Wet Ingredients: In a medium bowl, whisk together milk, vegetable oil, vanilla extract, and eggs until smooth.
4. Make Batter: Gradually add the wet ingredients to the dry ingredients and beat until well combined. Slowly incorporate the water on low speed, scraping down the sides to ensure everything is mixed evenly.
5. Bake Cake Layers: Divide the batter evenly among the prepared pans. Bake for 24-28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool for 2-3 minutes in the pans, then loosen edges and transfer cakes to a rack to cool completely.
6. Prepare Berry Filling: Place mixed berries and water in a food processor and puree until smooth, yielding about 2/3 cup of berry puree.
7. Cook Filling: In a medium saucepan, mix sugar and cornstarch. Stir in berry puree and cook over medium heat. Stir constantly until the mixture thickens and boils, about 8-10 minutes. Boil for one minute, then remove from heat and refrigerate until completely cooled.
8. Make Frosting: In a large bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until soft peaks form.
9. Add Mascarpone: Fold mascarpone cheese into the whipped cream and continue whipping until stiff peaks form.
10. Prepare Cake Layers: Level each cake layer by cutting off the domed tops with a large serrated knife for even stacking.
11. Assemble Cake – First Layer: Place one cake layer on a serving plate. Pipe a tall dam of mascarpone frosting around the edge to hold the filling inside. Spread half of the cooled berry filling inside the dam, filling about halfway. Top the berry layer with a smooth layer of mascarpone frosting to fill the remaining dam space.
12. Assemble Cake – Second Layer: Add the second cake layer and repeat the process with the remaining berry filling and frosting.
13. Top Layer and Finish: Place the final cake layer on top, then frost the entire cake with the remaining mascarpone frosting. Smooth the sides using an icing smoother for a professional finish.
14. Decorate: Add frosting swirls on top and garnish with fresh mixed berries.
15. Chill: Refrigerate the assembled cake until ready to serve. Best enjoyed within 2-3 days.

Notes

• Use parchment paper on the bottoms of cake pans to prevent sticking.
• Ensure heavy cream and mascarpone are well chilled for best whipping results.
• Allow the berry filling to cool completely before assembling to prevent frosting from melting.
• Leveling cake layers helps create an even and stable cake.
• Store cake refrigerated and consume within 2-3 days for optimal freshness.

Keywords: berry cake, mascarpone cake, layered cake, whipped cream frosting, mixed berries dessert, homemade cake