Indulge in the rich and creamy flavors of our Mascarpone Mixed Berry Cake. This delightful dessert combines the smooth texture of mascarpone cheese with the fresh, juicy burst of blueberries and raspberries. Perfect for any occasion, this cake is sure to impress with its exquisite taste and beautiful presentation.
Every time I bake this Mascarpone Mixed Berry Cake, it’s a celebration in our household. My husband has a sweet tooth, and this cake hits the spot every time with its perfect balance of sweetness and tartness. Our kids love helping out by sprinkling the berries on top before it goes into the oven. This cake has become a staple at our family gatherings and holiday parties, often disappearing within minutes. The combination of the creamy mascarpone and the burst of fresh berries makes it irresistible, and the memories we create while enjoying it make it even more special.
Why This Mascarpone Mixed Berry Cake
- Creamy Texture: The mascarpone cheese gives this cake a rich, creamy texture that melts in your mouth.
- Burst of Fresh Berries: Every bite is filled with the juicy sweetness of fresh blueberries and raspberries.
- Simple Ingredients: Made with everyday ingredients, this cake is easy to whip up for any occasion.
- Perfect Presentation: The vibrant berries on top make this cake as beautiful as it is delicious.
Ingredients
- 130 grams (1 cup) all-purpose flour
- 120 grams (⅔ cup) granulated sugar
- 3 grams (½ teaspoon) salt
- 5 grams (1 rounded teaspoon) baking powder
- 226 grams (8 oz) mascarpone cheese, room temperature
- 2 large eggs, room temperature
- 84 grams (3 oz) unsalted butter, melted
- 3 grams (1 teaspoon) orange extract
- 1 gram (¼ teaspoon) pure vanilla extract
- 75 grams (½ cup) fresh blueberries
- 65 grams (½ cup) fresh raspberries
Directions
- Leave the mascarpone cheese and eggs out on the counter for 10-15 minutes to come to room temperature.
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the flour, sugar, salt, and baking powder. Set aside.
- Melt the butter in a microwave-safe bowl for 20-30 seconds. Brush an 8” or 9” cast iron skillet with some of the melted butter, letting the remaining butter cool to room temperature.
- In a medium mixing bowl, whisk together the mascarpone cheese, eggs, cooled butter, orange extract, and vanilla extract until smooth.
- Gradually combine the dry ingredients into the wet ingredients using a spatula until just incorporated.
- Gently fold in ⅔ of the berries with a light hand to avoid smashing them.
- Pour the batter into the prepared skillet and sprinkle the remaining berries on top.
- Bake for 45-47 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack before slicing and dusting with powdered sugar.
Notes:
- Substitutions: Substitute orange extract with lemon extract for a different citrus flavor.
- Cooking Tips: Ensure all wet ingredients are at room temperature for a smoother batter and even baking.
- Serving Suggestions: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
