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Mascarpone Cake with Mixed Berries Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 1 hour 2 minutes
  • Yield: 7 servings

Description

This decadent Mascarpone Cake with Mixed Berries features a creamy mascarpone-infused batter blended with fresh blueberries and raspberries. Baked in a cast iron skillet, it produces a moist, tender cake with bursts of juicy berry flavor in every bite. Perfect for brunch, dessert, or a special occasion treat.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour (135 g)
  • ⅔ cup granulated sugar (120 g)
  • ½ teaspoon salt
  • 1 teaspoon baking powder (rounded teaspoon)

Wet Ingredients

  • 8 oz mascarpone cheese (226 g, room temperature)
  • 2 large eggs (room temperature)
  • 3 oz unsalted butter (84 g, melted and cooled)
  • 1 teaspoon orange extract
  • ¼ teaspoon pure vanilla extract

Fruits

  • ½ cup fresh blueberries (75 g)
  • ½ cup fresh raspberries (65 g)

Instructions

  1. Warm ingredients: Leave the mascarpone cheese and eggs out on the counter for 10-15 minutes to soften and come to room temperature, which helps with smooth batter mixing and even baking.
  2. Preheat oven: Set your oven to 350°F (177°C) to prepare for baking the cake.
  3. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until thoroughly combined. Set aside.
  4. Melt butter: Microwave the unsalted butter in a microwave-safe bowl for 20-30 seconds until fully melted. Allow it to cool to room temperature.
  5. Prepare skillet: Brush an 8” or 9” cast iron skillet with some of the melted butter to prevent sticking. Reserve the remaining butter for the batter.
  6. Combine wet ingredients: In a medium mixing bowl, whisk the mascarpone cheese, room temperature eggs, cooled melted butter, orange extract, and vanilla extract together until the mixture is smooth and creamy.
  7. Incorporate dry ingredients: Fold the whisked dry ingredients into the wet mascarpone mixture using a spatula to create a uniform batter.
  8. Add berries: Gently fold two-thirds of the fresh blueberries and raspberries into the batter, taking care not to crush the delicate berries.
  9. Transfer to skillet: Pour the batter into the prepared cast iron skillet, spreading evenly.
  10. Top with berries: Sprinkle the remaining berries on top of the batter for added color and texture.
  11. Bake: Place the skillet in the preheated oven and bake for 45 to 47 minutes, or until a toothpick inserted in the center comes out clean.
  12. Cool and serve: Remove the cake from the oven and let it cool completely on a wire rack. Before serving, dust with powdered sugar if desired, then slice and enjoy.

Notes

  • Allowing mascarpone and eggs to reach room temperature ensures a smoother batter and better texture.
  • Using a cast iron skillet produces even heat distribution for a perfectly baked cake.
  • Handle berries gently to maintain their shape and avoid bleeding color into the batter.
  • Can be dusted with powdered sugar or served with a dollop of whipped cream for extra indulgence.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 47 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Find it online: https://sarabaking.com/mascarpone-cake-with-mixed-berries-recipe/