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This Berry Mascarpone Layer Cake has layers of fluffy vanilla cake, fresh berry filling and mascarpone whipped cream frosting! It’s light, fruity and perfect for spring!
Berry Mascarpone Layer Cake
I never really realized how much of an effect caffeine has until I stopped drinking it recently. As part of the IVF process, caffeine isn’t really recommended so I’ve been doing my best to not drink it. Since soda has less caffeine than coffee, I’ll have a little if I’m desperate. I’d rather have coffee though. 🙁 Much more yummy.
Point is though – the lack of a picker-upper is brutal! And the tiredness is making me crave a way to increase energy so now I just want to eat all the carbs and sugar, which I’m also avoiding. Sometimes I feel like I just can’t eat anything. It’s not a good situation. I’ve gotta find a way to muster up some energy!
My go-to move right now is to play some of my favorite music and dance around while working. Gets the blood flowing and pumps me up. 🙂 Yay for 90s music! That’s my era.
And this is my cake.
Boy, do I love this cake! Fresh berries are some of the best things ever and we’ve had them galore for the last month or so. I can’t get enough of them! Especially the blueberries and strawberries. I just want to eat a carton at a time. And I can eat fruit – yay! 🙂
How to Make Berry Mascarpone Layer Cake
This cake starts with a moist and easy vanilla cake. The batter is so easy to put together, you could simply use a whisk to combine everything if you wanted. I always love a good stand mixer – it takes the work out of it for you – but you could do it by hand. Just combine the dry ingredients and wet ingredients separately, then add them all together with a little water. Done! Plus, the ingredients are all nice and straight forward. Rock on.
Then there’s the berry filling. You could almost think of it as a homemade jam, but not quite as thick. I used an even mix of strawberries, blueberries and raspberries, but you could use whatever combo you like. The berries are purred in a food processor, then cooked over heat with some sugar and cornstarch. The heat reduces the liquid a bit and the cornstarch helps thicken everything. Once it’s cooled, you’ve got the perfect berry filling!
The mascarpone whipped cream frosting is used both to add to the cake filling and to frost the cake. I love how light this frosting is! You basically make whipped cream and add mascarpone cheese to it. The mascarpone flavor is lighter than a more straight forward mascarpone frosting, but this version runs much less risk of getting a super soft mascarpone frosting. Just be sure to add the full amount of powdered sugar to make sure the frosting stays stable. It makes a great addition to the cake and keeps things light and fresh!
The final cake is perfect for spring, Easter and all through the summer! It was a huge hit!
Watch How To Make It
SHOP THE RECIPE
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Berry Mascarpone Layer Cake
- Prep Time: 45 minutes
- Cook Time: 26 minutes
- Total Time: 1 hour 11 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Berry Mascarpone Layer Cake has layers of fluffy vanilla cake, fresh berry filling and mascarpone whipped cream frosting! It’s light, fruity and perfect for spring!
Ingredients
VANILLA CAKE
- 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 (I used strawberries, blueberries and raspberries)
- 3 tbsp (45ml) water
- 3/4 cup (155g) sugar
- 3 tbsp cornstarch
WHIPPED 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. 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.
BERRY FILLING
8. To make the berry topping, add the berries and water to a food processor and puree until smooth. You should end up with about 2/3 cup puree.
9. Combine the sugar and cornstarch in a medium saucepan. Stir in the berry puree.
10. Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes.
11. Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely.
FROSTING AND ASSEMBLY
12. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.
13. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
14. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes.
15. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
16. Spread half of the berry filling evenly on top of the cake layer, inside the dam. It should fill the dam about half way full.
17. Add some additional mascarpone frosting to the top of the berry filling and spread into an even layer to fill in the remaining dam space.
18. Add the second layer of cake and repeat the filling layer with the remaining berry filling and additional mascarpone frosting.
19. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
20. Frost the outside of the cake, then use an icing decorator (I use this Ateco Icing Smoother ) to add a striped pattern to the sides.
21. Finish off the cake with some swirls of frosting and fresh berries.
22. Refrigerate cake until ready to serve. Cake is best for 2-3 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 678
- Sugar: 53 g
- Sodium: 216.6 mg
- Fat: 40 g
- Carbohydrates: 74 g
- Protein: 8.7 g
- Cholesterol: 118.4 mg
Enjoy!
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Cake is heavy and gummy.
I made one batch with oil and another batch I substituted apple sauce. Same consistency. Disapoonted
This is my favorite cake. I love the flavor’s and the texture. The frosting is so good, not too sweet, it’s the best I ever had.
I’m so glad to hear you enjoy it!
I love this recipe! Similar to a gentilly cake that our local rouses makes but even better. I added almond flavoring to the cake and I must admit it’s my family’s new favorite. Not overly sweet but the fresh fruit keeps it very moist. Made it for Easter dinner this year at my sisters request.
I’m so glad you enjoyed it!
Loved it! I usually don’t like frosting too much but this one is perfect, light and creamy but not overly sweet. I added a little less powdered sugar. One of my new favorite cakes
I’m so glad you enjoyed it!
Do you think it would still taste good if the only berry used was raspberries? I’m severely allergic to blueberries ( anaphylactic), and don’t like raspberries and strawberries mixed together but enjoy them separately.. the cake sounds delicious and I want to make it with raspberries, but am hesitant
For sure! If you like raspberries, go for it! It would still be great.
I made this cake and I’m getting ready to put it all together. My question is, do you have to keep the cake stored in the fridge afterwards?
Yes, you should store the cake in the fridge.
How long does the frosting stay set? I’ve made the berry sauce and the cake. Im wondering if I can assemble it tonight. It will be served tomorrow evening.
As long as you use the whipped cream right away on the cake and then store it in the fridge, it will be fine. You just don’t want to make it and leave it in a bowl or something and then try to frost a cake with it later because then it will deflate.
Going to make this to celebrate my son’s 2 months. For layers: how sweet they end up? Would cutting down sugar work?
It would be difficult for me to describe how sweet they are because that’s going to vary by personal opinion. I don’t think they are overly sweet. If you reduce the amount of sugar, keep in mind that the sugar not only sweetens it but also adds moisture and affects the texture of the cake.
This cake looks amazing. I am making it for my son’s birthday
Made this today can’t wait to try it! I did have to remake the berry filling as I kinda burned the first round! But I am a beginner as I wanted to take up a new hobby and I always love baking! Can’t wait to try it for a party tomorrow!
Awesome! I hope you enjoy it!
I made this cake a couple of years ago and it was about the best cake I’ve ever had. Do you have information on adapting the recipe for cupcakes? Specifically how many it would make and bake time and temperature. Thanks!
Glad you enjoyed it! You can find it as cupcakes in this vanilla cupcakes recipe.
Can you put the fillings inside of a fondant cake ?
I don’t know a whole lot about working with fondant, but I don’t see why not.
Hi! We always love this cake! Can we make the cake layers the day before and store it to frost the day after or will it be dry? How should we store it if so?
Yes, you can make them the day before. I’d recommend storing them at room temperature in an air tight container.
I love this recipe and it is my go to for birthdays! My last two times the cake layers have been very dense. They look kind of unbaked or dense when cut to serve. What am i doing wrong?
People have reported this before and I have never been able to figure out why it happens. Are you using the same oven or is anything different? I’m not sure why you would have not had trouble before but are having trouble now other than some kind of change like that.
When you refrigerate the cake do you cover it with anything?
I would recommend covering it. If you have room in your fridge for a cake carrier, that’d be ideal.
I love this recipe especially the frosting. I’ve used it on many different cakes. However, it says to set the frosting in the fridge. Every time I do it the whipped frosting collapses and completely loses its texture … I’m not sure what I’m doing wrong.
Yes, you can set the frosting in the fridge for a few minutes while you layer the cake together, or you can leave it at room temperature. But you don’t want to store the frosting for a long period of time and then try to use it. It will deflate if it sits too long and you try to stir up again and use it. It needs to be used shortly after being made, then it can stay in place and it won’t deflate or wilt or anything.
Oh this is an amazing recipe! Made it for a friend’s birthday and now everyone else wants it as their birthday cake too! Thank You!
So glad it was a hit!