Italian Mascarpone Cake with Raspberry Glaze
This Mascarpone Cake, is a moist Italian Cake perfect on it’s own or served with a fresh Raspberry Cream sauce. An easy and delicious cake recipe, perfect as a breakfast, snack or even dessert idea.
Last year for father’s day we gave the Italian a couple of Raspberry bushes. And raspberries they produced. From everyone wanting to taste “just one” I managed to safe a few to make a raspberry glaze, which turned out to be perfect as a creamy topping for this cake.
Ingredients for the recipe
- Eggs – be sure to bring them to room temperature
- Sugar – either granulated or fine sugar
- Vanilla – used for flavouring
- Mascarpone – helps add moisture and taste to a cake
- Vegetable Oil – makes a cake moist
- Cake Flour – makes a cake tender
- Salt – to enhance the flavour
- Baking powder – makes a cake rise
- Cream –
- Icing Sugar
- Raspberries
How to make it
In a large bowl on medium speed beat eggs and sugar until light and fluffy (approximately 5 minutes), then add vanilla, mascarpone and oil and beat to combine, then add the flour and baking powder continue to beat until smooth.
Pour into prepared cake pan and bake for approximately 30-40 minutes or until tooth pick comes out clean. Let cool completely, dust with powdered sugar and top with Raspberry cream if desired.
How to make the glaze
- In a medium bowl add the raspberries and squish with a fork, add the cream and sugar and beat until thick. Refrigerate until ready to use.
- To tell the truth I really wanted a thicker cream but as it turned out this Raspberry Cream was really good. If you want a thicker sauce then just add less raspberries.
How to Make Cake Flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
What is Mascarpone Cheese?
Mascarpone is a cheese made from the processing of cream and citric acid (for example lemon juice), only two ingredients to make this creamy delicious cheese. Mascarpone originated from the Region of Lombardy, which is in the North of Italy.
I love it and I try to use it as much as possible in my desserts. I find the taste more delicate and tastier than cream cheese.
What makes some cakes more yellow than others?
It basically comes from the colour of the egg yolks, the colour of the yolk is determined from what the hen eats, so if the hen eats natural foods and is free roaming then the yolk will be a more orangey colour. Making it also healthier. And therefore your cake will be more yellow or orange.
Tips for making the best cake
- To keep the cake from sinking or not rising do not open the oven door for at least 25-30 minutes once it is in the oven.
- To keep your cake from cracking make sure the temperature is correct, test your oven temperature with a thermometer. Also make sure to bake the cake in the centre of the oven on the middle rack.
- The perfect temperature for baking a cake is 350F (180C).
- Be sure to use the correct pan when baking the cake.
- Dry cakes happen usually when a cake is over baked, be sure to set a timer and use a toothpick to check for doneness if it comes out clean or even better with a couple of crumbs attached, the cake is done.
FAQ’S
There are a few things that you can substitute such as creme fraiche, yogurt, cream cheese and ricotta cheese. Although these may give a more tangy flavour to the finished product.
As long as the cake is unfrosted it should be kept at room temperature. Keep it in a cake container or well wrapped. It will keep for up to 3 days. Add the glaze before serving.
Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving. Serve the cake with the raspberry glaze if desired.
Recipes using Mascarpone Cheese
- Italian Mascarpone Marble Cake
- Fresh Strawberry Pie with Mascarpone Filling
- Vanilla Cake with Mascarpone Cream Filling
- Pancetta & Mascarpone Anelli
- And of course Tiramisu !
Whether you make this cake with or without Raspberry Cream or substitute another type of cream, whether you serve it for dessert or have a slice with a cup of coffee or tea, I hope you enjoy it! Enjoy.
Italian Mascarpone Cake with Raspberry Glaze
Ingredients
MASCARPONE CAKE
- 3 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 cup mascarpone (room temperature)
- 1/2 cup vegetable oil (I usually use corn or sunflower oil)
- 1 1/2 cups cake flour (you can substitute with all purpose)
- 1 pinch salt
- 1 1/2 teaspoons baking powder
RASPBERRY CREAM
- 1 cup cream heavy, whole or whipping cream
- 3/4 cup raspberries (less if you want a thicker cream)
- 1 1/2 tablespoons icing / powdered sugar
Instructions
- Pre-heat oven to 350F (180C), grease and flour a 9 inch cake pan or 9-10 inch bundt pan.
MASCARPONE CAKE
- In a large bowl on medium speed beat eggs and sugar until light and fluffy (approximately 5 minutes), then add vanilla, mascarpone and oil and beat to combine, then add the flour, salt and baking powder continue to beat until smooth approximately 2 minutes.
- Pour into prepared cake pan and bake for approximately 30-40 minutes or until tooth pick comes out clean. Let cool completely, dust with powdered sugar and top with Raspberry cream if desired, before serving. Enjoy!
RASPBERRY CREAM
- In a medium bowl add the raspberries and squish with a fork, add the cream and sugar and beat until thick. Refrigerate until ready to use.
Notes
Nutrition
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I had some 8 oz Mascarpone cheese in my fridge to make some icing for a cake that I didn’t make use of. I didn’t want it to go to waste and it was perfect for this cake. I used the same quantity of all purpose flour instead of cake flour the recipe calls for and used 8 oz of mascarpone cheese which is about a cup and added a handful of sliced almonds and currants. It turned out very moist. A very versatile cake and easy to put together. I will definitely make this cake again.
Hi Sapna, thanks so much, so glad you liked it. Take care and have a great weekend!
What adjustment do I make if I’m using “regular” flour instead of “cake flour”. I know there’s a difference and it likely matters, correct ? Thank you.
Hi Nancy, yes you can make your cake flour, for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Hope that helps. Take.
Hi Rosemary,
I wanted to make this in a pan, also I would love to frost it. Do you have any suggestions for a nice frosting, or can I make a frosting using the raspberries, and if so, do you have a recipe for it.
Thank you!
Hi Leila Ann, for frostings I really like a either a cream cheese or swiss meringue neither are too sweet, https://anitalianinmykitchen.com/carrot-cake-muffins/ or https://anitalianinmykitchen.com/chocolate-peppermint-cake/ or even a mascarpone frosting https://anitalianinmykitchen.com/mascarpone-cream/, I actually made a frosting for this strawberry bread, you could substitute the strawberry puree with raspberry, you should probably pass the raspberry puree through a sieve to remove the seeds before adding. You may need more powdered sugar to thicken it. https://anitalianinmykitchen.com/strawberry-bread/ Hope this helps. Let me know how it goes.
Very good cake. Since it is just my wife and I at home, I cut the recipe in half and used a 9 x 5-inch loaf pan. I only had espresso flavored mascarpone cheese which I bought for only a $1 nearing the expiration date and had to use it up quickly. I tried it in this recipe. I added only a little of the oil since I used two eggs whereas the recipe only calls for 1-1/2 eggs for a half cake. It worked perfectly. Took about 30 minutes to bake. Nice flavor. I have some fresh strawberries to add later on tonight. My Japanese wife likes it a lot. Just the right amount of sweetness for her. She doesn’t like overly sweet desserts. By the way, the espresso flavor in the mascarpone was hardly noticeable.
Hi Jim and Yuka, thanks so much, so glad you liked the cake. Yes Italians aren’t big on overly sweet cakes either. Take care and have a great week.
Fabulous cake! So quick, easy and no fuss! Especially as I didn’t even have butter in the house. It was an excellent way to use a tub of mascarpone that I had in the fridge. Thanks Rosemary.
Hi Sandra, thanks so much so glad you enjoyed it.
Hello Rosemary
I am anxious to make the mascarpone cake during shelter in place. Unfortunately, I do not have a cake ring baking pan. Do you have any other suggestions so I can make this cake? If not, what size ring should I order online?
Ciao and grazie
Lizzie
Hi Lizzie, if you have an 8 inch cake pan that would work also. Let me know how it goes.
mascarpone cake was easy to make and came out great this is a keeper . thank you great recipe everyone enjoyed it. Betty Rich
Hi Betty, thanks glad everyone enjoyed it. Have a great weekend.
What kind of cake pan do you use? It seems like a very large opening in the center. Therefore making the cake look more like a ring cake. Looks great and delicious.
Hi Dorothy, yes it is called a ring cake pan, they are so cheap in Italy, so I have a few. I find round cake pans a little boring to photograph 🙂 although they work too. Have a great week.
Quel délicieux gâteau ! This cake is delicious ! You have a beautiful website. I can’t wait to try your other recipes.
Hi Johanne, thanks so glad you enjoyed it. Let me know whatever recipes you try. Have a great weekend.
Will this work in a square cake pan?
Hi Kayla, yes it will, a 9 inch cake pan square or round will work.
Thank you! Today I am making it for the second time 🙂 hugs from Finland🥰
Hi Joasia, thanks, so glad you like it. Have a great weekend.
My kids love this cake and so do I, thanks for the delicious recipe.
Thanks Rose, so glad you all enjoy it.
This cake is so good, I made it again today!
Hi Barb, thanks!
I made this today and we enjoyed it with our afternoon espresso! The family loved it! Thank you for a lovely recipe.
Hi Anna, thanks so much, so glad you all enjoyed it. Have a wonderful Sunday.
I just love all these recipes, can’t wait to try them all… If I could, I would make a different one every single day!!!
Hi Missie, thanks so much, I hope you enjoy them. Have a great weekend.