Can I use frozen berries for the filling?

Yes, frozen berries work perfectly fine. Just thaw them completely and drain excess liquid before pureeing.

What can I use instead of mascarpone cheese?

Cream cheese is a great substitute and will give the frosting a tangier flavor. Greek yogurt can also be used for a lighter option.

How do I keep the cake layers from sticking to the pan?

Grease the pans well and use parchment paper on the bottom. This helps the cakes release easily after baking.

Berry Mascarpone Layer Cake | The Best Fruitcake Recipe

Description

This Berry Mascarpone Layer Cake is a light and elegant dessert with fluffy vanilla layers, a fresh berry compote filling, and creamy mascarpone whipped frosting. It’s a perfect treat for spring, summer, or any festive occasion.

Ingredients

Scale

Vanilla Cake Layers

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 cups (240g) mixed berries (strawberries, blueberries, raspberries)
3 tbsp (45ml) water
3/4 cup (155g) sugar
3 tbsp cornstarch

Mascarpone Whipped 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

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Instructions

Preheat and prep the pans: Preheat your oven to 350°F (176°C) and prepare three 8-inch cake pans by greasing them and lining the bottoms with parchment paper to prevent sticking.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Whisk the wet ingredients: In another bowl, mix the milk, vegetable oil, vanilla extract, and eggs until smooth and well blended.
Combine wet and dry: Add the wet mixture into the dry ingredients and stir until a smooth batter forms. Gradually pour in the water and gently mix until fully incorporated and the batter is pourable.
Bake the cakes: Divide the batter equally among the three pans and bake for 24–28 minutes. They’re done when a toothpick inserted in the center comes out with a few moist crumbs. Let them cool in the pans for a few minutes, then transfer to a rack to cool completely.
Make the berry filling: Puree the berries with water in a blender or food processor. Pour into a saucepan with the sugar and cornstarch, and cook over medium heat while stirring until thickened and bubbling. Let it cool fully before using.
Prepare the mascarpone frosting: In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla until soft peaks form. Add the chilled mascarpone and continue whipping until stiff peaks form, being careful not to overmix.
Assemble the cake: Trim the tops of the cake layers to level them. Place one layer on a serving plate, pipe a ring of frosting around the edge, and fill the center with half of the berry filling. Spread more frosting over the berry filling to seal it in. Repeat with the second layer. Top with the final cake layer and frost the entire cake.
Decorate and chill: Smooth the frosting around the cake and top with swirls of frosting and fresh berries if desired. Refrigerate for at least an hour before serving to set the layers.

Notes

Use any berry combination you prefer.
If using frozen berries, thaw and drain first.
For added flavor, add lemon zest to the cake batter or filling.
Let your mascarpone come to just below room temp (still cold) to avoid curdling.
If the frosting becomes too soft, refrigerate briefly before piping.

Prep Time: 45 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 678
Sugar: 53g
Sodium: 216.6mg
Fat: 40g
Saturated Fat: 24g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 74g
Fiber: 2g
Protein: 8.7g
Cholesterol: 118.4mg