mascarpone cake on a black cake rack
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5 from 6 votes

Mascarpone Cake with Raspberry Cream

Mascarpone Cake, a moist Italian Cake perfect on it's own or served with a fresh Raspberry Cream sauce.  An easy and delicious Dessert recipe.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Dessert, Snack
Cuisine: Italian
Keyword: An easy moist Italian cake, Easy Breakfast, snack or Dessert cake
Servings: 10 slices
Calories: 432kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

MASCARPONE CAKE

  • 3 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup mascarpone
  • 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 1/2 teaspoons baking powder

RASPBERRY CREAM

  • 1 cup cream (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 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, serve.  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 use.

Nutrition

Calories: 432kcal | Carbohydrates: 32g | Protein: 6g | Fat: 31g | Saturated Fat: 21g | Cholesterol: 104mg | Sodium: 41mg | Potassium: 129mg | Fiber: 1g | Sugar: 16g | Vitamin A: 735IU | Vitamin C: 2.5mg | Calcium: 85mg | Iron: 0.5mg