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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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I’m on a low carb diet, what would be the conversion to make it gluten free with almond flour or coconut flour?
I’m really not sure. I don’t really work with those flours in cake. You may be able to find something helpful on this site, which is all low carb.
Today I have the cakes baked to serve 50 for a party. The cream is whipped up and ready to apply and I have lemon curd to fill the layers too. But Im really worried about humidity! It rained last night and is still pretty drizzly. I am concerned about frosting, filling and transporting these cakes in such weather. I froze my cakes for easier assembly and am thinking I might just assemble them early in the morning and then quickly get them to the event before they can thaw. Ive had cakes melt in intense summer heat, but rain is something I dont have to cope with very often in southern California. Any thoughts?
Hmm, yea I’m not sure. I don’t do events really. The frosting would definitely be sensitive to heat and probably humidity, being a whipped frosting. You might consider a regular buttercream, to be safe.
This is a great recipe, used it many times in the USA with no issues, though I can get all the ingredients and I do not substitute ingredients. Making home made mascarpone is not like commercial made cheese. The home made version will be softer. I wonder if those having trouble might try some softened, unflavored gelatin to help stabilize the whipped cream. Keep in mind that heavy cream works best, 36% fat or more. Thanks for sharing this recipe, its very similar to a local restaurant’s lemon berry cream cake and I just love it. Lindsay, you have the patience of a saint to answer all these questions.
All great suggestions and notes! I’m so glad you enjoyed the cake, Michelle!
Lindsay
Your mascarpone frosting says the ingredients need to be cold/chilled. I’ve seen others say it needs to be at room temperature. What difference does it make?
The heavy whipping cream definitely needs to be cold to whip properly. The mascarpone cheese is usually best when it still has a bit of chill to it. If it gets too warm (which depending on your “room temperature”, it could), it’ll be too soft and won’t firm back up properly. I hope that helps!
Hi Lindsay! Greetings from Indonesia!
Thanks for the recipe! I’ve tried this it and really love it. The cake is so moist and soft. I would like to make it again with less sweet taste. Just want to ask you if I want to lessen 1/3 of ths sugar, what ingredient should I compensate it to? Please advise ya.
Thank you,
Faika
There’s not really a good substitute for sugar that I know of. I’m not sure that it would have the best effect to reduce it. It could alter the texture and moisture of the cake.
how do your cakes bake? Do they dome like some do, ……………do you use baking strips around your pans at all………….
I just baked this cake and my layers came out about 1.5cm thick which I thought was rather thin. Is that about right or did I go wrong somewhere ?
I’ve made this cake a few times and it’s a hit every Time! Love everything about it❤️. I just have one quick question. Will it hold up under fondant? Thanks!
So glad you’ve enjoyed it! Not sure about fondant – haven’t tried it.
I love this cake!! Have made it a couple of times. Is it possible to place small raindrop cutouts of fondant to the side of this cake with this whipped frosting?
I’m glad you enjoy it! I would think the raindrops would be fine. They should stick.
Hi Lindsay,
I’m new to your page and am so excited I found this cake! I want to make it with two nine inch pans but do you think I could do a second layer of the berry filling underneath the top layer of frosting? Can’t wait to try, it looks delicious and beautiful!
Katya
The 9 inch layers should be fine. Not sure about the berry filling underneath the frosting. It might be hard to spread the frosting on top. You could add the second layer of filling on top of the frosting, in the center of the swirls though.
I MADE THIS… TWICE! O….M….G it was incredible both times. It looks intimidating but really it is quite simple and worth the work. The vanilla cake is the best ever. So moist and filled with flavor. I have some tips; For the jam I cooked it only for 5 minutes on medium heat, I found that 10 minutes was too long and it made the jam too thick, that i wasn’t evenable to spread it. Also, if you would like to do light frosting, I personally halved the recipe. This gives you the perfect amount to fill the cake as well as pipe some designs but you won’t be able to frost the sides. Another tip is I added fresh sliced strawberries on top of each jam layer to add an extra bite. I also felt it needed the freshness, made it even better.
The frosting is by far the best frosting I have ever tasted and the easiest i have ever made! It was just perfect. Thank you so much Lindsay!! 🙂
I’m so glad you enjoyed it!
Can I use recipe( homemeda vanilla cake mix) under fondant cake? Or do you have any other good vanilla cake recipe which works under fondant.Thanx
I would think it’d be fine under fondant.
Hi Lindsay, is it correct to use 8″ x 3 cake pans, The really thin ones? i.e. the mixture fills the pan’s all the way to the top to almost over flowing? Height of pan’s is only 0.75 inches. https://www.wilton.com/easy-layers-8-inch-round-cake-pan-set/2105-0188.html
the cakes are in the oven now and mixture has spilt all over the bottom of the oven.
I’m not familiar with that particular set of pans. The 8×3 pans I’ve used before are 8 inches around and 3 inches tall, which is plenty tall for this cake. I’m sorry for the overflow – that’s a pain!
Hi, Lindsay. I’ve made other recipes from you. My favorite was the chocolate pumpkin cheesecake, which is to DIE FOR! I’m not sure if the Reeses Cupcakes are yours, but it tastes better than a real Reeses. I made this cake for a coworker’s birthday and she loved it! The only thing different that I did was instead of the 2 cups of sugar in the cake, I only put in 2/3rds cup. I also added 1/4 cup instead of 3/4 sugar. My co-worker doesn’t like a lot of sugar and likes fruit. The frosting I didn’t change a thing. It was so light and really compliments the fruit. Was delicious! Thank you for sharing such wonderful recipes. My co-worker loved the cake, too. I did itg all in 1 day. Wish I knew how to send you the picture of the cake. Looks great. ????
Hi, I was wondering if I was to make 4 layers, will the cake be stable and hold up if I prepare it 2 days in advance ? Are the layers a very light sponge which can’t withstand too much weight and Is the mascarpone frosting stable enough ? Would switching to a Swiss butter meringue frosting be a good idea?
The layers might be a touch thin at 4 layers, but overall the cake should hold up. I have found the frosting to be stable in the fridge, but you could certainly use a SMB to be safe.
What size coupler do you use for the 808 tip?
I don’t actually use a coupler for that tip. Just add it to a bag.