This mascarpone cake is soft, moist, and easy to make. The mascarpone cheese gives the cake a tender texture, while the light mascarpone frosting on top adds a lovely finish without being too sweet. It is simple to bake, looks inviting, and is perfect for both everyday desserts and special occasions.
Ingredients you will need
Flour: Use all-purpose flour for this mascarpone cake recipe.
Baking powder
Salt
Sugar: You will need granulated white sugar for this cake.
Butter: Use unsalted butter at room temperature.
Vegetable oil: Use a neutral oil, such as sunflower or canola.
Egg: You will need one large egg at room temperature.
Vanilla extract: Opt for pure vanilla extract or vanilla paste for natural flavor.
Mascarpone cheese: Use fresh mascarpone for both the cake and the frosting.
Milk: You will need whole milk at room temperature..
Heavy cream: Use cold heavy cream for the frosting.
Powdered sugar: For the mascarpone cream topping.
Looking for more easy and delicious cake recipes? Check out this Almond cake, this Peanut butter cake, or this quick-to-make Olive oil cake.
Cooking tips
Bring ingredients to room temperature: Butter, egg, milk, and mascarpone for the cake should all be at room temperature. This helps them blend smoothly into the batter, giving you a lighter crumb.
Do not overmix the batter: Once you add the dry ingredients, mix only until they disappear into the batter. Overmixing can make the cake dense instead of tender.
Check for doneness properly: Since ovens vary, start checking the cake at the 40-minute mark. A toothpick inserted in the center should come out clean or with just a few crumbs attached.
Cool before decorating: Refrigerating the cake after baking makes it much easier to decorate. If the cake is even slightly warm, the mascarpone cream can melt and lose its shape.
How to make mascarpone cake
Getting started: Preheat your oven to 320 F (160 C). Line the bottom of an 8-inch (20 cm) tall cake pan or springform pan with parchment paper, then butter and flour the sides. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Making the batter: In a stand mixer or with a hand mixer, cream the sugar, butter, and vanilla extract until light and fluffy. Mix in the vegetable oil, then beat in the egg. Add the mascarpone cheese and blend until smooth, followed by the milk. Finally, add the dry ingredients and mix on low speed just until incorporated. The batter should be thick. Spread it evenly into the prepared pan.
Baking and cooling: Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan until safe to handle, then remove it, wrap in plastic wrap, and refrigerate until completely cooled.
Making the cream and finishing: Whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until stiff peaks form and the cream looks smooth and glossy. Spread or pipe the cream on top of the cooled cake, decorating it however you like.
Storing and freezing tips
Store the cake in the refrigerator, covered with plastic wrap or in an airtight container. The cake with mascarpone topping keeps best when chilled and will stay fresh for up to 4 days.
Do not freeze the cake with the mascarpone cream, as the cream does not freeze well and can separate or become watery. If you want to freeze the cake, wrap it tightly in plastic wrap and aluminum foil without the cream, and freeze for up to 2 months. Thaw the cake in the refrigerator, then add freshly whipped mascarpone cream before serving.
Recipe card
Mascarpone Cake
Equipment
- Digital kitchen scale
- 8-inch (20cm) springform pan
- Parchment paper
- 2 Mixing bowls
- Stand mixer or hand mixer and a large mixing bowl
- Piping bags optional
- Piping nozzle optional
Ingredients
For the cake
- 200 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 120 g white granulated sugar
- 60 g unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1 large egg at room temperature
- 125 g mascarpone cheese
- 75 ml whole milk at room temperature
For the cream
- 125 g mascarpone cheese cold
- 125 ml heavy cream cold
- 40 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the cake
- Preheat the oven to 320 F (160 C). Line the bottom of an 8-inch (20 cm) tall cake pan or springform pan with parchment paper. Butter and flour the sides of the pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, or using a hand mixer and bowl, cream together the sugar, butter, and vanilla extract until light and fluffy.
- Add the vegetable oil and mix until incorporated.
- Add the egg and beat again.
- Add the mascarpone cheese and mix until fully combined, then add the milk and mix to combine.
- Add the dry ingredients and mix on low speed until just incorporated. The batter should be thick.
- Spread the batter evenly into the prepared pan and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan until safe to handle. Remove from the pan and wrap in plastic wrap. Refrigerate until completely cooled.
Making the cream and assembling the cake
- Place all the cream ingredients in a bowl and whip to stiff peaks, ensuring the cream remains smooth and glossy.
- Transfer the cream into a piping bag fitted with a nozzle of your choice and pipe it on top of the completely cooled cake. Alternatively, spread the cream on top with a spatula, creating swirls for a rustic look.
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