Berry Mascarpone Layer Cake
A sophisticated and light 3-layer cake featuring a moist vanilla sponge, silky mascarpone-stabilized whipped cream, and fresh macerated berries.
Equipment
- Three 8-inch Cake Pans
- Stand Mixer or Hand Mixer
- serrated knife for leveling
- Offset spatula
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temp
- 3 eggs, room temp
- 1 cup milk, room temp
- 1 tbsp vanilla extract
- 16 oz mascarpone cheese, cold
- 1 1/2 cups powdered sugar
- 2 cups heavy whipping cream, cold
- 1 1/2 tsp vanilla extract
- 3-4 cups mixed fresh berries
- 2 tbsp sugar (for macerating)
Instructions
- Cream butter and sugar until fluffy. Add eggs and vanilla, then alternate adding dry ingredients and milk. Divide into three 8-inch pans and bake at 350°F for 22–25 minutes. Cool completely.
- Toss 2 cups of the berries with 2 tablespoons sugar and let sit for 15 minutes to macerate.
- Beat cold mascarpone with powdered sugar. Slowly add heavy cream and vanilla, whipping to stiff peaks.
- Level cakes. Place the first layer down, pipe a frosting border, fill with frosting and half the macerated berries. Repeat with the second layer.
- Top with the third layer. Frost the entire cake and decorate with remaining fresh berries.
- Refrigerate for at least 2 hours before serving for the cleanest slices.
Notes
Cold is key: ensure the mascarpone and heavy cream are very cold to achieve the best volume and stability. Don’t skip leveling the cakes for a stable and professional finish. Refrigerate at least 2 hours before slicing for clean layers.