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Raspberry mascarpone layer cake
4.6 from 54 votes

Raspberry mascarpone layer cake

The Raspberry Mascarpone Layer Cake is a multi-layered dessert featuring moist cake layers made with Greek yogurt, lemon, and vanilla, filled with a raspberry mascarpone mixture, and topped with whipped buttercream frosting. The fresh raspberries add brightness and natural sweetness, contrasting the creamy textured filling and rich frosting.

Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
Servings: 10 -12
Course: Dessert, Cake, Baked Goods

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

    Cup of Yum
  1. Pre-heat the oven to 180°c and grease and line two 21cm diameter, 10cm deep cake pans with baking paper.
  2. Sift together the flour, baking powder and salt and set aside.
  3. IN a separate bowl, combine the remaining ingredients and mix well.
  4. Pour the egg and oil mixture into the dry ingredients and mix to combine.
  5. Pour the batter into the prepared cake pans and bake for 30-45 minutes or until a skewer inserted comes out clean.
  6. Remove from the oven and allow to cool before turning out onto a wire rack.
  7. 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.
  8. For the buttercream, whip the butter until very pale (approximately 2 minutes) then slowly add the icing sugar.
  9. 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).
  10. To assemble the cake, level off any unevenness from the cakes then sandwich together with the whipped raspberry mascarpone filling.
  11. 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.