This moist Berry Mascarpone Cake is ideal for spring and summer. Soft vanilla mascarpone cake layers are filled with whipped cream and fresh berries, then finished with a light mascarpone frosting for a bright, elegant dessert.
We’ve made many berry cakes over the years, including favorites like Lemon Blackberry Pound Cake, Berry Chantilly Cake, and Berry Cheesecake Cake. This Berry Mascarpone Cake adds another fresh, fruity option to that list.
How to Make Berry Mascarpone Cake
The full, printable recipe is included below, but here is a quick overview of the process:
- Preheat the oven and prepare three 8-inch cake pans by greasing, flouring, and lining the bottoms with parchment circles.
- Make the cake batter using the conventional creaming method: beat softened butter with softened mascarpone until smooth, add sugar and beat until light, then add eggs one at a time.
- Alternate adding the dry ingredients and the buttermilk mixture to the butter/mascarpone mixture, mixing only until combined.
- Divide the batter among the prepared pans and bake until a toothpick inserted in the centers comes out clean. Let the layers cool briefly in the pans, then transfer to a wire rack to finish cooling.
Filling and Frosting
For the filling we used a lightly sweetened whipped cream and fresh berries. Slicing the strawberries and sprinkling them with a little sugar helps bring out their juices and deepens the berry flavor—this step is optional but recommended if your berries are slightly underripe.
The frosting is a simple mascarpone buttercream that’s creamy, stable enough for decorating, and complements the berries without overpowering them. It pipes nicely when kept slightly chilled.
Assembling the Cake
- Place the first cooled cake layer on your cake plate or stand. Pipe a shallow dam of frosting around the edge to hold the filling.
- Layer the sliced strawberries and blueberries across the center of the cake, letting any juices soak into the cake slightly. Dollop and gently spread the whipped cream over the berries.
- Top with the second cake layer and repeat the berry and whipped cream filling. Add the final layer on top.
- Fill any gaps between layers with frosting, then apply a thin crumb coat around the entire cake. Chill the frosted cake briefly (about 15 minutes in the freezer or longer in the refrigerator) to firm it up before applying the final coat of frosting—this helps prevent layer shifting while you work.
Decorating the Berry Mascarpone Cake
Finish the cake however you prefer. After the final coat of frosting, smooth the sides with a bench scraper, add light texture with the edge of a knife while turning the cake, and pipe a border or rosettes on top with a large star tip (1M) if desired. Arrange extra fresh berries on top for a simple, elegant finish.
More Fruity Cakes
If you enjoy fruity cakes, consider trying other favorites such as Lemon Cake from Scratch, Lemon Blueberry Pound Cake, Pineapple Cake, or an Orange Dreamsicle Cake for different seasonal flavors.
Berry Mascarpone Cake
This scratch Berry Mascarpone Cake is moist, tender, and delicious. Vanilla mascarpone cake layers are filled with whipped cream and berries and finished with mascarpone buttercream.
Details
Prep time: 20 mins • Bake time: 28–30 mins • Servings: 15 slices • Course: Dessert
Ingredients
For the Mascarpone Cake Layers
- 8 oz mascarpone cheese, softened (226g)
- 1½ sticks unsalted butter, softened (168g)
- 2 cups granulated sugar (400g)
- 4 large eggs, room temperature
- 3 cups cake flour (see notes for substitution) (342g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1¼ cups buttermilk (299g)
- ¼ cup vegetable oil (we used canola) (54g)
- 1 Tablespoon vanilla extract (10g)
Whipped Cream Filling
- 1 cup heavy cream (240g)
- ¼ cup powdered sugar (29g)
- 1 teaspoon vanilla extract (4g)
Fresh Berries for Filling
- 1½ cups thinly sliced strawberries (we sprinkled our sliced strawberries with about 1½ teaspoons sugar and let sit 5–10 minutes to draw juices)
- ¼–⅓ cup blueberries (adjust to your preference)
- Additional berries for the top, optional
For the Mascarpone Frosting
- 2 sticks unsalted butter, softened (226g) — see notes for increasing if you want more frosting
- 8 oz mascarpone cheese, softened (we used one 8 oz package)
- 1 teaspoon vanilla extract (adjust to taste)
- ½ teaspoon salt (2g)
- 6 to 6½ cups powdered sugar (690–747g), start with 6 cups and adjust for desired consistency
Instructions
For the Cake Layers
- Preheat the oven to 325°F (163°C). Grease and flour three 8-inch pans and line the bottoms with parchment circles.
- Whisk together the cake flour, baking powder, baking soda, and salt for 30 seconds; set aside.
- In a separate bowl combine the buttermilk, vegetable oil, and vanilla; set aside.
- In the bowl of a stand mixer, beat the softened butter and mascarpone at medium speed until smooth.
- Gradually add the sugar and beat on medium for about 3 minutes, until light and fluffy.
- Add the room temperature eggs one at a time, mixing after each until incorporated.
- With the mixer on low, add the flour mixture and the buttermilk mixture alternately, starting and ending with the flour (three additions of dry, two of wet). Mix just until combined.
- Divide the batter evenly among the three prepared pans and bake 28–30 minutes, or until a toothpick comes out clean or with only a few moist crumbs. Cool in the pans for 5–10 minutes, then turn out onto a wire rack to finish cooling.
Whipped Cream Filling
- Chill the mixing bowl and beaters/whisk attachment in the freezer for 10 minutes.
- Add the heavy cream, powdered sugar, and vanilla to the chilled bowl. Beat starting on low and gradually increase to medium-high.
- Once the cream thickens and reaches stiff peaks (peaks hold when the beaters are lifted), stop immediately to avoid overmixing.
Mascarpone Frosting
- Slice the butter and add to the mixer bowl. Beat on low–medium until softened and smooth.
- Add the softened mascarpone and mix until combined and smooth.
- Add vanilla, then gradually add the powdered sugar on low speed, covering the bowl with a towel to limit dust. Increase speed and mix until fluffy, taking care not to overmix.
- This frosting pipes best when slightly chilled. You can make it ahead and refrigerate; when ready to use, allow it to soften slightly and briefly re-whip (do not microwave).
- Yields enough frosting to cover a three-layer 8 or 9-inch cake; increase butter and powdered sugar if you plan extensive piping.
Assembling and Decorating
- Place the first cooled layer on a cake plate and pipe a frosting dam around the edge.
- Spread the sliced strawberries and any juices onto the layer, add blueberries, then dollop and gently spread whipped cream over the berries so juices soak slightly into the cake.
- Repeat with the second layer, then top with the final layer.
- Fill gaps and apply a thin crumb coat of frosting. Chill the cake briefly (about 15 minutes in the freezer or longer in the refrigerator) before applying the final coat to prevent shifting.
- If the frosting becomes too soft while working, chill the bowl or piping bag briefly, or return the cake to the freezer for 10 minutes as needed.
- Decorate as desired. After frosting, I smoothed the sides with a bench scraper, added light texture with a knife, and piped on top with a large star tip (1M). Arrange extra berries for garnish.
- Because the filling is whipped cream and the frosting contains mascarpone, store the cake refrigerated. Remove 2–3 hours before serving to allow it to come closer to room temperature for best flavor and texture.
Notes
*If you want more frosting for extra piping, increase the butter to 3 sticks and add about ¼ cup additional powdered sugar as needed.
Substitution for cake flour: To make a cake flour substitute from all-purpose flour, for each cup of flour remove 2 tablespoons of flour and replace with 2 tablespoons cornstarch. For this recipe (3 cups flour), remove 6 tablespoons of all-purpose flour and replace with 6 tablespoons cornstarch, then whisk to blend.