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–+ servings
A single-layer cake with frosting piped on top, served on a large round plate.

Mascarpone Cake

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.
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 servings
Calories: 371kcal
Author: Anna

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.

Video

Notes

Store the cake in the refrigerator, covered with plastic wrap or in an airtight container for up to 4 days
Freeze the cake, wrap it tightly in plastic wrap and aluminum foil for up to 2 months. Thaw the cake in the refrigerator, then add freshly whipped mascarpone cream before serving.

Nutrition

Nutrition Facts
Mascarpone Cake
Serving Size
 
1 serving
Amount per Serving
Calories
371
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
69
mg
23
%
Sodium
 
345
mg
15
%
Potassium
 
54
mg
2
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
5
g
10
%
Vitamin A
 
721
IU
14
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
107
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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