Raspberry mascarpone layer cake
User Reviews
4.6
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Prep Time
40 mins
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Cook Time
45 mins
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Total Time
1 hr 25 mins
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Servings
10 -12
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Course
Dessert, Cake, Baked Goods
Raspberry mascarpone layer cake
Description
This layer cake involves two cake pans filled with a batter that combines flour, baking powder, salt, Greek yogurt, eggs, vanilla, canola oil, sugar, and lemon juice and zest for a tender crumb and subtle citrus notes. After baking and cooling, the layers are filled with a luscious blend of mascarpone whipped smooth with heavy cream, powdered sugar, and fresh raspberries.
The cake is frosted with a whipped buttercream made by creaming softened butter until pale, then gradually adding sifted icing sugar, vanilla extract, and milk to achieve a light, fluffy texture. Sprinkles can be used for decorative topping to add a playful touch.
This cake offers contrasting textures—the soft crumbed layers, creamy fruit-laden filling, and airy frosting. The lemon and raspberry introduce fresh, fruity elements that balance the richness of mascarpone and buttercream.
The recipe note mentions doubling the recipe to create a four-layer cake and clarifies that preparation time excludes cooling periods necessary for assembling and frosting.
Ingredients
for the cake
- 3 cups cake all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups Greek yoghurt plain
- 4 egg
- 1 teaspoon vanilla extract
- 1 cup canola oil
- 1½ cups caster sugar
- lemon juice and zest of 1
for the filling
- 1 x 250g approximately 9oz tub mascarpone, room temperature
- ½ cup whipping heavy cream
- ¾ cup powdered sugar sifted, aka icing sugar
- 1½ cups raspberries fresh
for the whipped buttercream frosting
- 250 g butter unsalted, softened, 2 sticks
- 500 g icing sugar powdered sugar, sifted, 1 lb
- 1 teaspoon vanilla extract
- 2 tablespoons milk
for decorating
- Sprinkles of your choice
Instructions
- Pre-heat the oven to 180°c and grease and line two 21cm diameter, 10cm deep cake pans with baking paper.
- Sift together the flour, baking powder and salt and set aside.
- IN a separate bowl, combine the remaining ingredients and mix well.
- Pour the egg and oil mixture into the dry ingredients and mix to combine.
- Pour the batter into the prepared cake pans and bake for 30-45 minutes or until a skewer inserted comes out clean.
- Remove from the oven and allow to cool before turning out onto a wire rack.
- For the filling, whip the mascarpone until smooth then add the cream and whip until soft peaks form. Add the icing sugar and raspberries and whip until the raspberries are broken up and incorporated. Place in the fridge until ready to assemble.
- For the buttercream, whip the butter until very pale (approximately 2 minutes) then slowly add the icing sugar.
- Whip until light and fluffy then add the vanilla and the milk (the milk both thins the buttercream a little and adds to the fluffiness).
- To assemble the cake, level off any unevenness from the cakes then sandwich together with the whipped raspberry mascarpone filling.
- Decorate with the buttercream and serve.
Notes
- This recipe can be doubled to make a four-layer cake instead of two.
- Preparation time does not include cooling time for the cakes, which is necessary before assembling.
User Reviews
Overall Rating
4.6
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