Berry Mascarpone Layer Cake

A Delightful Blend of Berries and Cream
Indulge in the perfect combination of light, fluffy cake, rich mascarpone cream, and juicy, fresh berries with this Berry Mascarpone Layer Cake. Each layer is filled with a luscious mascarpone frosting and bursts of sweet, tangy berries, making every bite a symphony of flavors and textures. This cake isn’t just a dessert—it’s a show-stopping centerpiece that’s perfect for celebrations or an elegant treat to spoil yourself and your guests. The vibrant berries and velvety mascarpone create a balance that’s both indulgent and refreshing, making it a dessert to remember.

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Elegant, Refreshing, and Irresistible
This Berry Mascarpone Layer Cake combines the elegance of mascarpone cream with the fresh sweetness of berries, creating a dessert that’s as beautiful as it is delicious. Light sponge cake layers provide the perfect foundation for the rich, creamy filling, while seasonal berries add a natural burst of flavor and color. Whether you’re serving it for a special occasion or simply treating yourself to a slice of heaven, this cake is the ultimate combination of sophistication and freshness in every bite.

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Berry Mascarpone Layer Cake

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 30 minutes Cooking Time: 1 hour 1 hour Nutrition facts: 200 calories 20 grams fat

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 (I used strawberries, blueberries and raspberries)
3 tbsp (45ml) water
3/4 cup (155g) sugar
3 tbsp cornstarch

Instructions

Cake Filling

1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. These cakes can have a tendency to stick to the pans a bit, so I strongly recommend the parchment paper in the bottom.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the prepared cake pans and bake for 24-28 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. These cakes can have a tendency to stick to the pans a bit so jiggle them a bit to loosen from the sides of the pan before turning the cakes out to cool.