This moist Berry Mascarpone Cake is ideal for spring and summer season! Layers of vanilla mascarpone cake are crammed and topped with whipped cream and berries, and frosted with mascarpone frosting.
Make Berry Mascarpone Cake
You’ll find the full, printable recipe on the backside of this put up. Here’s a fast take a look at our steps!
- Preheat the oven and grease/flour the pans. (We like so as to add circles of parchment paper on the backside additionally).
- Put together the Mascarpone Cake Layers. This recipe makes use of the standard creaming method- First combine the softened butter and softened mascarpone, mixing till clean. Add the sugar and blend on medium till lightened and fluffy. Then, Add the eggs one by one, mixing after every addition to include.
- Lastly, alternate including the mixed dry components and mixed moist components to the butter/mascarpone/sugar combination. Combine simply till the batter is mixed.
- Divide the batter between the three cake pans and bake for 28-Half-hour or till carried out. Permit the baked cake layers to chill within the pans for ten minutes earlier than turning out.
Filling and Frosting
We used a filling of do-it-yourself sweetened whipped cream and berries right this moment. We sliced our strawberries and sprinkled with a little bit of sugar to deliver out the juices and make the flavour extra outstanding. (The sugar step is optionally available).
For right this moment’s frosting, we made a creamy mascarpone frosting- quite simple, scrumptious, and simple to work with!
Assembling the Cake
- Place the primary cake layer on the cake plate or pedestal. Pipe a dam of frosting across the fringe of the cake layer utilizing a disposable piping bag with the tip snipped away.
- Unfold the sliced strawberries and juices over the cake layer together with desired quantity of blueberries.
- Unfold a dollop or two of whipped cream over the berries.
- Prime with the second cake layer and repeat the steps for filling. Prime with the third cake layer.
- Pipe frosting into any remaining gaps between the cake layers after which apply a skinny “crumb coat” of frosting over the cake. At this level we like to sit back the frosted tier for quarter-hour within the freezer (or longer within the fridge) to agency all the pieces up earlier than making use of the ultimate coat of frosting. This prevents the cake layers from shifting as you frost with the ultimate coat of frosting.
Adorning the Berry Mascarpone Cake
Enhance the cake nevertheless you want. After making use of the ultimate coat of frosting, we smoothed across the sides with a metallic bench scraper, used a knife so as to add a little bit of texture as we spun it on a turntable, after which added piping on high with a big star tip (1M).
Extra Fruity Muffins
We have made many fruity muffins over time! A few of our favorites are our Lemon Cake from Scratch, Lemon Blueberry Pound Cake, Pineapple Cake, and Orange Dreamsicle Cake.
For the Mascarpone Cake Layers
Contemporary Berries for Filling
For the Mascarpone Frosting
For the Cake Layers
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Preheat the oven to 325 levels F. Grease and flour three 8 inch pans. We wish to line the underside of our pans with circles of parchment paper.
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In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and put aside.
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In one other bowl, mix the buttermilk, vegetable oil, and vanilla extract. Put aside.
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Within the bowl of your mixer, add the softened butter and softened mascarpone cheese and blend at medium velocity till clean.
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Steadily add the sugar and blend at medium velocity for 3 minutes.
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Add the room temperature eggs one by one, mixing after every till the yellow of the yolk has blended.
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With the mixer on low velocity, alternately add the flour combination and the buttermilk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist). After the final addition, combine simply till nicely mixed.
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Divide the batter between the three ready cake pans.
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Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with only a few crumbs connected. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
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This recipe makes roughly 8 cups of batter. Works for cupcakes additionally (though there will likely be little to no dome).
Whipped Cream Filling
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Chill the blending bowl and beaters/ whisk attachment within the freezer for 10 minutes.
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Pour the whipping cream, powdered sugar and vanilla extract into the chilled mixing bowl, start beating on low velocity progressively growing to medium excessive velocity.
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The cream begins to thicken (approx. 1 ½ minutes) and stiff peaks form- watch out to not overmix. This occurs pretty shortly! At “stiff peak” stage, peaks type and maintain their form when beaters are lifted. ju
For the Mascarpone Frosting
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Lower the butter into slices and add to the bowl of your mixer. Combine on low to medium velocity till the butter is softened and clean.
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Add the softened mascarpone and blend till clean and mixed.
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Add the vanilla extract. Steadily add the powdered sugar, mixing on low velocity till blended. Cowl the bowl with a towel to maintain down the cloud of powdered sugar.
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Improve mixing velocity and blend simply till nicely mixed and fluffy. Watch out to not over-mix.
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This frosting will pipe finest if used whereas nonetheless a bit chilled. You can also make it upfront, refrigerate and when prepared to make use of let it soften barely (don’t microwave) and remix.
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Will frost a 3 layer 8 or 9 inch cake.
Assembling and Adorning the Berry Mascarpone Cake
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Place the primary cooled cake layer on the cake plate or pedestal. Pipe a dam of frosting across the fringe of the cake layer utilizing a disposable piping bag with the tip snipped away.
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Unfold the sliced strawberries and juices over the cake layer together with desired quantity of blueberries. Dollop with whipped cream and gently unfold it over the berries. (I did it on this order in order that the strawberry juices could be absorbed into the cake layer.)
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Prime with the second cake layer and repeat the steps for the dam of frosting, berries and whipped cream. Prime with the ultimate cake layer.
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Pipe frosting into any remaining gaps between the cake layers after which apply a skinny crumb coat of frosting over the cake. At this level I like to sit back the frosted tier for quarter-hour within the freezer (or longer within the fridge) to agency all the pieces up earlier than making use of the ultimate coat of frosting. This prevents the cake layers from shifting as you frost with the ultimate coat of frosting.
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Identical to cream cheese frosting, mascarpone frosting is soft- if at any time it turns into too comfortable to simply work with, pop your bowl or piping bag within the fridge to agency it up for a couple of minutes or return the cake again within the freezer for 10 minutes or in order wanted.
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Enhance nevertheless you want. After making use of the ultimate coat of frosting, I smoothed across the sides with a metallic bench scraper, used a knife so as to add a little bit of texture after which added piping on high with a big star tip (1M).
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Due to the whipped cream filling and mascarpone cheese frosting, this cake must be refrigerated. Take away from the fridge 2-3 hours earlier than serving to permit it to heat up for finest taste and texture.
Substitution for Cake Flour: (Utilizing all objective flour (plain in UK) to make Cake Flour) For every cup of flour in a recipe, take away 2 Tablespoons of flour and exchange with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all objective flour, take away 6 Tablespoons and exchange with 6 Tablespoons cornstarch, whisk to mix
