Berry Mascarpone Layer Cake

If you’ve ever had a fruit-filled, creamy cake that’s just a little bit decadent yet refreshing at the same time, this Berry Mascarpone Layer Cake will instantly become your favorite! Layers of fluffy vanilla cake paired with sweet and tart berry filling and light mascarpone whipped cream—this cake is truly irresistible. With a balance of fruity freshness and creamy richness, it’s the perfect dessert for any occasion, from casual gatherings to special celebrations.

About The Recipe

I’ve always loved cakes that offer a bit of everything—light and airy cake, indulgent fillings, and a frosting that’s smooth and creamy but not overwhelming. The Berry Mascarpone Layer Cake is just that—every bite offers a perfect balance between lightness and richness, with the addition of fresh berries bringing a touch of bright, sweet-tart flavor.

When I first developed this cake, I wanted to create something that would stand out at any gathering, something that could become the showstopper at a birthday party or a holiday dinner. So, I played around with different flavors and textures, combining a traditional vanilla cake with mascarpone frosting and berry compote. I wanted each layer to be full of flavor and beautifully contrasted by the light whipped mascarpone, and I think I’ve finally perfected it!

The berry filling adds an incredible burst of flavor, while the mascarpone frosting brings an airy creaminess that ties everything together perfectly. The texture of the chiffon cake layers and the sweetness of the berries will leave everyone wanting more.

Reasons You Will Love This Cake

• A beautifully balanced cake that’s both light and indulgent.
• Fresh berries complement the rich mascarpone frosting, creating the perfect flavor combination.
• Layers of soft, fluffy vanilla cake.
• Mascarpone frosting is smooth, creamy, and not too sweet.
• A showstopper dessert that’s perfect for birthdays, parties, or just a weekend treat.
• This cake is easy to assemble and makes for an impressive centerpiece.

Equipment Needed

To make this cake, here’s what you’ll need in your kitchen:

• Mixing Bowls: You’ll need different bowls for dry ingredients, wet ingredients, and whipping cream.
• Stand Mixer or Hand Mixer: For beating the cake batter, whipping the cream, and making the frosting. A stand mixer with a paddle attachment works best for the cake, and a whisk attachment is perfect for the cream.
• 8-Inch Cake Pans: Three of them for the different cake layers.
• Cooling Rack: To cool down the cake layers properly before assembling.
• Offset Spatula: For spreading the frosting evenly on the cake and smoothing it out.
• Serrated Knife or Cake Leveler: To level the cake layers and remove the domes if necessary.

Ingredients

For The Cake:

• 2 ½ cups (325g) all-purpose flour
• 2 cups (414g) sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (240ml) milk
• ½ cup (120ml) vegetable oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 cup (240ml) water

Description:

• Flour: All-purpose flour is used here, giving the cake the structure it needs while remaining light and fluffy.
• Sugar: Adds sweetness to the cake without overpowering the other flavors.
• Baking Powder: This helps the cake rise, creating those fluffy layers.
• Salt: A dash of salt helps balance the sweetness.
• Milk and Vegetable Oil: These two ingredients create a moist cake base.
• Vanilla Extract: The classic flavor that makes this cake aromatic and fragrant.
• Eggs: These provide structure and richness to the cake.
• Water: A bit of water thins out the batter and helps the cake stay light.

For The Berry Filling:

• 1 ½ cups (240g) mixed berries (I used strawberries, blueberries, and raspberries)
• 3 tablespoons (45ml) water
• ¾ cup (155g) sugar
• 3 tablespoons cornstarch

Description:

• Mixed Berries: Fresh, sweet berries give this filling its tart and refreshing flavor.
• Water: Used to help dissolve the sugar and create the perfect berry mixture.
• Sugar: Adds sweetness to balance the tartness of the berries.
• Cornstarch: Helps thicken the berry filling to the perfect consistency for spreading between the cake layers.

For The Whipped Mascarpone Frosting:

• 2 ½ cups (600ml) heavy whipping cream, cold
• 1 ½ cups (173g) powdered sugar
• 2 teaspoons vanilla extract
• 16 oz (452g) mascarpone cheese, chilled

Description:

• Heavy Whipping Cream: This provides the fluffy, airy texture to the frosting.
• Powdered Sugar: Sifted powdered sugar ensures a smooth, velvety frosting.
• Vanilla Extract: Gives the frosting that extra layer of flavor.
• Mascarpone Cheese: Adds creaminess and richness, making the frosting taste luxurious.

How to Make Berry Mascarpone Layer Cake

Step 1: Bake the Cake Layers

1. Preheat the Oven: Start by preheating your oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper at the bottom. You can also lightly grease the sides of the pans to make it easier to remove the cakes later.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk them together until evenly combined. Set this bowl aside.
3. Mix Wet Ingredients: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs. Be sure the eggs are well beaten and everything is evenly mixed.
4. Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, and beat on medium speed using an electric mixer until well combined.
5. Add Water: Slowly pour in the water and mix until the batter is smooth. Scrape down the sides of the bowl as needed to ensure everything is thoroughly incorporated.
6. Bake: Divide the batter evenly between the three prepared cake pans. Bake for 24–28 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Remove the cakes from the oven and let them cool in the pans for 2-3 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Berry Filling

1. Puree the Berries: In a food processor, add your mixed berries and water. Puree until smooth, then run the mixture through a fine mesh sieve to remove the seeds. You should end up with about 2/3 cup of berry puree.
2. Cook the Berry Filling: In a medium saucepan, combine the sugar and cornstarch. Stir in the berry puree, and cook the mixture over medium heat, stirring constantly. Continue to cook until it thickens and comes to a boil, about 8–10 minutes. Once it boils, allow it to cook for 1 more minute before removing from heat. Set aside and let it cool completely.

Step 3: Prepare the Whipped Mascarpone Frosting

1. Whip the Cream: In a large mixing bowl, add the cold heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on high speed until soft peaks form.
2. Add the Mascarpone: Add the chilled mascarpone cheese to the whipped cream and continue to whip until stiff peaks form. This will happen quite quickly, so be careful not to over-whip.
3. Refrigerate: Keep the mascarpone frosting refrigerated until you’re ready to assemble the cake.

Step 4: Assemble the Cake

1. Level the Cake Layers: Once your cakes are completely cooled, use a serrated knife or cake leveler to remove the domes and create an even surface for the layers.
2. First Layer: Place the first layer of cake on your serving plate or a cake round. Use a pastry brush to apply a generous amount of the berry filling to the top of the cake layer, creating a well in the center using the whipped mascarpone frosting.
3. Second Layer: Place the second layer of cake on top of the first. Repeat the same process, adding more berry filling and frosting inside the “well” you’ve created with the frosting.
4. Final Layer: Add the third layer of cake on top. Cover the top and sides of the entire cake with the remaining mascarpone frosting. Use a cake scraper to smooth out the frosting, creating clean edges.

Step 5: Decorate and Serve

1. Decorate: Finish off your beautiful berry mascarpone layer cake with additional frosting swirls and fresh berries. You can arrange the berries in a decorative pattern, such as a floral design, on top of the cake.
2. Refrigerate: Once decorated, refrigerate the cake for at least an hour to allow the frosting to set.
3. Serve: When you’re ready to serve, slice the cake and enjoy the perfect combination of soft cake, tangy berry filling, and rich mascarpone frosting.

FAQ’s and Troubleshooting

Can I make this cake ahead of time?

Absolutely! This cake can be made a day or two ahead of time. Once fully assembled, cover the cake with plastic wrap and store it in the refrigerator. Just be sure to allow it to come to room temperature for 15-20 minutes before serving to fully enjoy the flavor and texture.

Can I use other fruits for the filling?

While berries work wonderfully in this cake, feel free to experiment with other fruits like mango, peaches, or even a citrus-based filling for a different flavor profile. Just be sure to adjust the sweetness to match the fruit’s natural taste.

How can I make sure the cake layers turn out perfectly?

To ensure your cake layers are fluffy and light, be sure not to overmix the batter. Overmixing can deflate the air and result in denser layers. Also, make sure your cake pans are properly prepared, with parchment paper on the bottom and lightly greased sides.

My mascarpone frosting is too runny. What should I do?

If your mascarpone frosting is too runny, it may be because the cream wasn’t chilled enough or it was over-whipped. If this happens, refrigerate the frosting for 15-30 minutes and then re-whip it to get the right consistency.

Can I make this cake gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use one that is suitable for cakes, and keep in mind that the texture may slightly differ. If you’re using a gluten-free flour blend that contains xanthan gum, you won’t need to add any additional stabilizers.

How to Store Berry Mascarpone Layer Cake

If you have leftovers, don’t worry! This cake stores wonderfully in the refrigerator. Simply cover it with plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days. However, if you’re storing it for longer, you can freeze the cake layers before frosting for up to 2 months.

This Berry Mascarpone Layer Cake is truly a showstopper, and I can promise that it will be the star of any occasion! With its layers of soft chiffon-like cake, the creamy mascarpone frosting, and the tangy berry filling, every bite is pure bliss. Whether you’re making it for a birthday, a special celebration, or just because you crave something indulgent, it’s a guaranteed crowd-pleaser.

Enjoy every bite and happy baking!