This cake looks light and fresh. It has soft cake layers and a cool mascarpone cream. You can make it for a small party or for a quiet day at home. If you like fruit and cream, try the blackberry cheesecake for another soft dessert.

why make this recipe

This cake tastes clean and bright. The mascarpone gives a mild, rich taste. Fresh berries add a sweet and tart bite. You can bake it in one day. If you want a berry twist with lime, see the blackberry cheesecake classic for more ideas.

how to make Berry Mascarpone Layer Cake

You bake two cake layers, mix a light cream, and add fresh berries. The steps stay easy and clear. You can use a mixer or a bowl and whisk. For a similar small treat, check the blackberry lime cheesecake cupcakes to see how berries work in small cakes.

Ingredients :

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3 eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1 cup mixed fresh berries (strawberries, blueberries, raspberries)
1 cup mascarpone cheese
1 cup heavy whipping cream
2 tablespoons powdered sugar
Fresh berries for garnish

Directions :

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together flour and baking powder, then add to the creamed mixture alternately with the milk. Mix until just combined.
Pour the batter into the prepared pans and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the mascarpone cheese with powdered sugar until smooth. In another bowl, whip the heavy cream until soft peaks form, then fold it gently into the mascarpone mixture.
Once the cakes are cool, place one layer on a serving plate. Spread a layer of fresh berries over the top, then spread a layer of mascarpone frosting.
Place the second layer on top and cover the entire cake with the remaining frosting. Decorate with additional fresh berries.
Slice and serve, enjoying this light and fruity cake!

how to serve Berry Mascarpone Layer Cake

Serve this cake at room temperature or slightly chilled. Cut with a clean sharp knife to get neat slices. Add extra berries on the side for a bright look. For a plate of small sweets, you can pair it with the blackberry lime cupcakes at a tea or party.

how to store Berry Mascarpone Layer Cake

Cover the cake and keep it in the fridge. The cream and fresh fruit stay best for 2 to 3 days. If you want to freeze a layer, wrap it well and freeze for up to one month. Thaw in the fridge before you frost or serve.

tips to make Berry Mascarpone Layer Cake

Use room temperature eggs and butter for a smooth batter. Do not overmix after you add the flour. Fold the whipped cream into the mascarpone with a light hand. For more small cake tips, read the blackberry lime cupcake tips and use the ideas that fit this cake.

variation (if any)

Add a thin layer of jam between the cake and the frosting for more berry taste.
Use lemon zest in the batter for a bright note.
Swap mixed berries for just strawberries or blueberries if you like one flavor.

FAQs

Q: Can I use frozen berries?
A: Yes. Thaw and drain them well so they do not add too much liquid to the cake.

Q: Can I make this cake a day ahead?
A: Yes. Make the cake and frosting a day before, assemble on the day you serve for the best look.

Q: Is mascarpone the same as cream cheese?
A: No. Mascarpone is softer and has a lighter, creamier taste than cream cheese.

Q: Can I make one large cake instead of two layers?
A: Yes. Use a larger pan and bake until a toothpick comes out clean, but the bake time may change.