Lemon Berry Mascarpone Cake (video)

sliced lemon berry mascarpone cake

This light and delicate lemon berry mascarpone cake recipe is just what you need to make for your next special occasion! It’s elegant and simple, yet full of incredible flavors! The mascarpone cake layers are made with lemon zest, berries and mascarpone; then the cake is frosted with a fluffy, lemony mascarpone cream frosting and garnished with more berries. Every bite of this cake is tender and packed full of lemon and berry flavor! If you’re a fan of light and fruity cakes – this recipe is for! Plus, this cake isn’t too sweet and you can further adjust the amount of sugar in the frosting recipe to your taste.

My Mascarpone Cake Video Tutorial!

This written recipe is slightly different from my original video tutorial. Please follow my updated, written instructions in this post! Watch my mascarpone cake video tutorial to see how I make the cake and put it together! Want new recipe updates? Make sure to subscribe to my website emailing list and to my YouTube channel and turn on notifications!

Ingredients for Mascarpone Berry Cake

Please make sure all the ingredients are at room temperature to ensure that the batter does not curdle, especially the milk. I recommend heating the milk in the microwave for a minute until it’s warm, then adding it! If your batter does curdle, don’t worry!! This will not have an effect on the final cake layers; bake the batter anyway!

Here are some of the main ingredients you’ll need to make this incredible berry cake! You can find the full list in the recipe card below.

  • Mascarpone Cheese: soften the cheese at room temperature for no more than 15 minutes, otherwise it can separate. Use chilled cheese for the frosting!
  • Whole Milk: I recommend using a full-fat milk for a richer tasting cake. Use warm milk to prevent the cake batter from separating.
  • Eggs: you can use just egg whites or whole eggs for this recipe. Have the eggs at room temperature for best results. If you want to use whole eggs, simply add them to the creamed butter and sugar mixture and whisk until well beaten.
  • Unsalted Butter: soften the butter at room temperature for 30 minutes. Unsalted butter works best for baking.
  • Berries: I recommend using fresh berries for best results. Frozen and thawed berries will also work; just drain off any liquids.
  • Lemon Zest: freshly zested lemon will add lots of flavor and aroma to the cake!

Supplies & Tools for the Recipe

Need some supplies to make this recipe? You can get them here online using my Amazon affiliate links:

lemon berry mascarpone cake topping

Making the Mascarpone Cake Layers

You’ll want to start this lemon berry mascarpone cake with the delicate cake layers. These are made with mascarpone cheese, which makes them extra moist and delicious! Feel free to use your favorite berries for the recipe. Here’s how to make them:

  1. Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) round cake pans and grease the sides.
  2. Soften the butter at room temperature for about 30 minutes. Soften the mascarpone cheese for 10 to 15 minutes only! It can separate if too warm.
  3. Prepare the cake batter first. In a large mixing bowl, cream together softened butter, softened mascarpone cheese, sugar and vanilla on medium-high speed for 2 to 3 minutes, until creamy.
  4. The batter will look like it’s separated or curdled – do not panic! This happens because the milk fats in the butter are clumping together. The cake layers will turn out just fine.
  5. In a separate bowl, whisk the egg whites on high speed for 4 to 5 minutes, until stiff peaks form. Add the egg whites to the batter and fold them in gently. Pour in the lukewarm milk into the but do not mix; you will mix it in along with the flour.

Adding the Dry Ingredients & Baking the Cake

  1. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then whisk gently but thoroughly, mixing just until the flour is incorporated.
  2. In a small bowl, toss the mixed fruit with the cornstarch until the fruit is well coated. Add the fruit and lemon zest to the batter and fold in gently. Divide the cake batter evenly between the three pans.
  3. Bake in the preheated oven at 350F for 28 to 30 minutes, until a toothpick inserted into the comes out clean. Remove the cake layers from the oven, cool in the pans for 5 minutes, then cool completely on a wire rack.
lemon berry mascaprone cake slice

Easy Mascarpone Frosting

The mascarpone frosting is simply amazing! It tastes very similar to cream cheese frosting but without the tangy flavor. Also, if you cannot find mascarpone cheese (some stores don’t carry it), or if you want a less expensive alternative, try using cream cheese in place of the mascarpone. I have a separate video recipe for the cream cheese frosting; check out my Back to Cake Basics’ series!

  1. It’s important that the mascarpone cheese isn’t too soft! This delicate cheese will separate when too warm. Use it straight of the fridge for best results.
  2. Once layers are cooled, prepare the cream frosting. Place the mascarpone cheese (from the fridge) and vanilla into a mixing bowl and whisk on high speed for a minute, until the cheese is smooth and creamy.
  3. In a separate mixing bowl, prepare the whipped cream. Pour in the chilled cream into a mixer bowl and add the confectioner’s sugar. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Add the cheese mixture and the lemon zest and whisk for about 30 seconds to a minute, just until stiff peaks form. Keep the frosting refrigerated until you’re ready to assemble the cake.
lemon mascarpone cake

How to Make Lemon Berry Mascarpone Cake

To assemble the cake, first level the tops of the cake layers with a serrated knife, if needed. Spread a very generous amount of mascarpone frosting between each layer and add a mixture berries and fruit between the layers.

Apply a crumb coat of frosting on the outside of the cake, then refrigerate for 15 to 20 minutes. Smooth additional frosting over the top and sides, then garnish the cake with berries. The cake can be enjoyed right away, or refrigerated overnight.

More Recipes!

Enjoyed this delicious fruit cake? Make sure to check out some of my other recipes you’re sure to enjoy!

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sliced lemon berry mascarpone cake
5 from 2 votes

Lemon Berry Mascarpone Cake (video)

1 hr 30 mins prep + 30 mins cook
16 servings
Decadent and creamy lemon berry mascarpone cake with mascarpone frosting! This fruity cake is a family favorite!

Ingredients 

For Cake Layers:

  • 1 cup unsalted butter, softened for 30 mins
  • 1 cup white granulated sugar
  • 8 oz mascarpone cheese, softened for 15 mins only!
  • 1 tsp vanilla extract
  • 1 cup whole milk, lukewarm
  • 6 large egg whites
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • lemon zest from 2 large lemons
  • 1 cup fresh berries
  • 1 tablespoon cornstarch

For Frosting:

  • 24 oz mascarpone cheese, chilled
  • OR cream cheese will work, too
  • 1 tsp vanilla extract
  • 3 cups confectioner’s sugar
  • 1 cup heavy cream, well chilled
  • zest from 1 large lemon

For Filling:

  • 3 cups fresh berries

Instructions

This written recipe is slightly different from my original video tutorial. Please follow these instructions!

    Making the Cake Layers:

    • Preheat the oven to 350F/177C. Line three, 8-inch (20-cm) round cake pans and grease the sides.
    • Soften the butter at room temperature for about 30 minutes. Soften the mascarpone cheese for 10 to 15 minutes only! It can separate if too warm.
    • Prepare the cake batter first. In a large mixing bowl, cream together softened butter, softened mascarpone cheese, sugar and vanilla on medium-high speed for 2 to 3 minutes, until creamy.
    • In a separate bowl, whisk the egg whites on high speed for 4 to 5 minutes, until stiff peaks form. Add the egg whites to the batter and fold them in gently. Pour in the lukewam milk into the but do not mix; you will mix it in along with the flour.
    • At this point, the batter will look like it's separated or curdled – do not panic! This happens because the milk fats in the butter are clumping together. The cake layers will turn out just fine.
    • In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then whisk gently but thoroughly, mixing just until the flour is incorporated.
    • In a small bowl, toss the mixed fruit with the cornstarch until the fruit is well coated. Add the fruit and lemon zest to the batter and fold in gently. Divide the cake batter evenly between the three pans.
    • Bake in the preheated oven at 350F for 28 to 30 minutes, until a toothpick inserted into the comes out clean. Remove the cake layers from the oven, cool in the pans for 5 minutes, then cool completely on a wire rack.

    Making the Mascarpone Frosting:

    • Once layers are cooled, prepare the cream frosting. Place the mascarpone cheese (from the fridge) and vanilla into a mixing bowl and whisk on high speed for a minute, until the cheese is smooth and creamy.
    • In a separate mixing bowl, prepare the whipped cream. Pour in the chilled cream into a mixer bowl and add the confectioner's sugar. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Add the cheese mixture and the lemon zest and whisk for about 30 seconds to a minute, just until stiff peaks form. Keep the frosting refrigerated until you're ready to assemble the cake.

    Assembling the Cake:

    • To assemble the cake, first level the tops of the cake layers with a serrated knife, if needed. Spread a very generous amount of mascarpone frosting between each layer and add a mixutre berries and fruit between the layers.
    • Apply a crumb coat of frosting on the outside of the cake, then refrigerate for 15 to 20 minutes. Smooth additional frosting over the top and sides, then garnish the cake with berries. The cake can be enjoyed right away, or refrigerated overnight.

    Nutrition

    Calories: 640kcal | Carbohydrates: 55g | Protein: 8g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 207mg | Potassium: 92mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1410IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 1mg