Cake Recipe Mascarpone

To make this easy lemon mascarpone cake, just toss everything together, pour into two pans and bake. Then sandwich together the cake layers with a ridiculously easy 2-ingredient lemon mascarpone cream. It’s classic Victoria sponge meets lemon cake – light, moist and delicious, and perfect for a special occasion or just a simple afternoon tea.

Mascarpone is an Italian cream cheese that’s made from fresh cream. It has a smooth texture and a mild and rich flavor. It’s one of the main ingredients in Italian tiramisu, and is also great in other desserts such as cheesecakes.

Both this no-bake ginger and white chocolate cheesecake and this baked white chocolate cheesecake with raspberry puree contain mascarpone, too. Try these mascarpone recipes as well – they’re delicious!

Mocha Mascarpone Icebox Cake Recipe

I don’t mind if it doesn’t look perfect (rustic rules), but I want it to taste as good as it sounds. Like this really good, really simple chocolate orange cake. Or this peanut butter, banana and chocolate chip cake which hits the spot every time.

In summary, this must be the easiest Victoria sponge cake recipe. Perfect if you aren’t into fussy baking recipes, but you still want an impressive and crowd pleasing layer cake.

What’s a Victoria sponge? (just in case you aren’t British and were wondering) It’s an airy vanilla cake traditionally filled with fresh cream and jam.

Apple And Mascarpone Cake

I bet you could remember this recipe after making it a couple of times. The resulting lemon cake is light, buttery, and moist. Delicious.

Butter: Use real, good quality unsalted butter. Get it out of the fridge a little while before you’re ready to bake your cake. If you live in a hot country like I do, it’s a fine balance. You want soft but not melted butter!

Vanilla: I usually use a teaspoon of vanilla essence but if you want to be a bit fancy pants, you can use a real vanilla pod instead.

Raspberry Tea Cake With Mascarpone Cream Filling Recipe

Self-raising flour: Just a reminder that self-rising flour (US) is not the same as self-raising flour. If you’re in the USA and using self-rising flour, add an extra teaspoon of baking powder.

Milk: You only need a few tablespoons. Add it little by little until you have the right consistency. The batter should easily drop off a wooden spoon without being too runny.

Mascarpone cheese: Here in Australia mascarpone usually comes in 250 gram tubs (a UK/Aussie cup). The amount doesn’t have to be exact though so don’t buy another tub just to make it up to 250 grams.

Roasted Strawberry & Honey Mascarpone Sponge Cake Recipe

Lemon curd: Here’s where the magic happens. All you have to do is roughly mix a few tablespoons of lemon curd into the mascarpone cheese. Voila – you have a stupidly simple (but amazing tasting) cake filling that’s a bit different to ‘just’ fresh cream.

To keep this lemon layer cake super easy, I always use ready-made lemon curd from the store. Find out how to make your own lemon curd from Sally at Sally’s Baking Recipes.

Icing sugar (US = confectioners’ sugar): No fussy toppings here. Just sprinkle a little icing sugar over the top of the cake to serve. Do this just before serving so it doesn’t have time to dissolve into the cake.

Mascarpone Cake With Berries

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

Steps 1 and 2: I usually start by pulsing the softened butter with the sugar for a few seconds until well combined.

Strictly speaking you could throw all the batter ingredients in together, but I like to make sure the butter is well mixed in before adding the flour. This avoids overmixing and making your cake too dense.

Honey Almond Cake With Berries And Mascarpone Crème Fraiche

Steps 3 and 4: Throw in all of the other batter ingredients, including the flour, and process for a few seconds. Just until well combined. As with any cake, you don’t want to overmix.

Steps 5 and 6: Divide batter roughly in two and scrape into two prepared cake pans. Smooth down with a spatula and bake for about 25 minutes.

There isn’t too much difference in the method. Just use a hand mixer to combine the softened butter and sugar first in a large bowl. Then briefly whisk in the other batter ingredients.

Mascarpone Apple Crumble Torta

The only difference is that there’s no need for the extra teaspoon of baking powder if you mix by hand. I have to admit that I don’t know why!

Step 10: Place the second cake layer over the top and push down a little. Some lemon curd might drip down the sides, but this adds to the rustic effect!

Actually, no. Self-raising flour contains more baking powder. You can use self-rising flour – just add an extra teaspoon of baking powder. Or just use plain/all-purpose flour and add 2 teaspoons of baking powder per cup.

Vanilla Chai Cake With Vanilla Mascarpone Frosting

Mascarpone cake is best eaten the same day. If there are any leftovers, store it in the fridge to keep the mascarpone cheese filling fresh. But if you cover it well, the cake shouldn’t dry out overnight. Take it out of the fridge a while before serving to let it come back to room temperature and it’ll still be very tasty.

You can. Wrap the cakes really well individually and make and add the filling when you’re ready to eat the cake. You can also freeze it after you’ve added the filling – either whole or in separate pieces. Just wrap well and freeze for up to 3 months. Defrost and enjoy!

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The easiest substitute for mascarpone cheese in this cake is whipped cream. Crème fraiche, which tastes similar to mascarpone, would also work.

Blackberry Mascarpone Lemon Cake

IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!

A delicious vanilla sponge cake (AKA Victoria sponge!) that's sandwiched together with a very simple but very delicious 2-ingredient lemon mascarpone cream. It couldn't be easier to make. Mix the ingredients up in a food processor, then bake and sandwich together with a 2-ingredient mascarpone lemon cream. Perfect for Easter, Mother's day, baby showers, a grown-up birthday cake or any other event!

Only slightly adapted from Nigella Lawson’s recipe for Victoria Sponge in her book How to Eat. Lemon mascarpone cream also adapted from an idea from Nigella.

No Bake Mascarpone Cheesecake Recipe

Using US or Australian/UK cups?: The cup measurements stated in this recipe are US sized cups. If you’re using an Australian/UK cup (which is slightly larger), use 1.5 cups of flour only. Also use only 3/4 cup of sugar (around 200 grams).

How to mix the batter: If you don’t have a food processor, no problem! Just cream the butter with the sugar with a stand mixer or hand held mixer, then slowly add the other ingredients.

I’ve made this cake several times both in the food processor and with a stand mixer. The food processor method is faster (BUT this is debatable, depending on how easy your food processor is to clean!).

Chocolate Cake With Mascarpone And Berries

A couple of times though I over mixed the batter in the processor, which led to a slightly heavier cake. Just make sure you use soft butter so that everything combines easily and quickly in the processor.

Above all only process until everything is nicely combined and smooth. Please let me know which method you followed and how your cake turned out!

Storing and freezing the cake: This cake is best eaten on the day it’s made because the mascarpone cream needs to be refrigerated if there are any leftovers. You can store it (well covered) in the fridge, but let it come back to room temperature before serving. Essentially though it will last for a day or two in the fridge.

Lemon And Mascarpone Cheesecake Recipe

If you’d like to freeze the cake (or pieces of it) either with the cream in the middle or not, just wrap well and freeze for up to 3 months.

Simply add approximately 100 grams / 3.5 ounces blueberries to the batter before baking. Sandwich with whipped cream, then make a passion fruit icing for the top. Scrape out the contents of 2 passion fruit and sieve to get the juice (if you put the flesh, seeds and juice in a blender first and give it a quick whizz before sieving then you release more juice). Mix with 100 grams / 3.5 ounces icing sugar, then drizzle or spread the thick icing over the top of the cake.

Calories: 396 kcal Carbohydrates: 35 g Protein: 6 g Fat: 26 g Saturated Fat: 16 g Trans Fat: 1 g Cholesterol: 114 mg Sodium: 188 mg Potassium: 82 mg Fiber: 1 g Sugar: 21 g Vitamin A: 820 IU Calcium: 61 mg Iron: 1 mgThis Mascarpone Mixed Berry Cake is extremely soft and moist, bake it and serve it straight from the pan. It’s excellent as a coffee cake for breakfast or as dessert with a scoop of ice cream on the side.

Mascarpone Filled Cake With Sherried Berries Recipe

My love for mascarpone started when I discovered mascarpone ice cream quite a long time ago. Rich, buttery, creamy and smooth, the flavor of mascarpone is distinct and less tangy than cream cheese. It goes perfectly with fresh fruit in tarts