Berry Mascarpone Layer Cake

Homemade vanilla cake is layered with a mixed berry filling and a whipped cream with mascarpone frosting and then topped with that same frosting. 

 

This cake is perfect for these warm weather days with the light and fluffy frosting and berry filling.

Berry Mascarpone Layer Cake

Ingredients:

Vanilla Cake

• 2 1/2 cups all purpose flour
• 2 cups granulated sugar
• 3 teaspoons baking powder
• 1 cup milk
• 1/2 cup canola oil
• 1 tablespoon vanilla extract
• 2 eggs
• 1 cup water

Berry Filling

• 1/2 cup frozen mixed berries, thawed
• 3 tablespoons water
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch

Whipped Mascarpone Frosting

• 2 1/2 cups heavy whipping cream, cold
• 1 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• 16 ounces mascarpone cheese, cold

Directions:

Vanilla Cake

1. Preheat the oven to 350º F. Spray 3- 8 inch cake pans with cooking spray and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, sugar and baking powder. 
3. In a medium bowl, whisk together the milk, canola oil, vanilla extract and eggs until well combined.
4. Pour the wet ingredients into the dry and mix until well combined.
5. Slowly pour in the water while mixing. Mix until everything is well combined.
6. Divide the batter evenly between the 3 prepared cake pans. Bake for 24-28 minutes or until an inserted toothpick comes out with a few moist crumbs.
7. Allow the cakes to cool in the pans for 2-3 minutes. Carefully run a knife between the cake and pans Remove the cakes from the pan and remove the parchment paper from the bottom of the cakes. Place the cakes onto a cooling rack and allow to cool completely.

Berry Filling

1. Add the berries and water to a food processor and blend until smooth. If you do not want seeds in the filling strain the purée through a mesh sieve. 
2. In a medium saucepan, stir together the sugar and cornstarch. Stir in 2/3 cup berry purée.
3. Cook the mixture over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 8-10 minutes.
4. Allow the mixture to boil for 1 minute. Remove the saucepan from the heat and allow to cool to room temperature. Transfer the mixture to a container and refrigerate until completely cooled.

Whipped Mascarpone Frosting

1. In a large bowl, add in the heavy whipping cream, powdered sugar and vanilla extract. Using an electric mixer, beat until soft peaks form.
2. Add in the mascarpone and beat until stiff peaks form.

Assembly

1. Using a serrated knife, remove the domes from the top of the cakes.
2. Place on cake onto a cake plate or serving plate.
3. Place frosting into a piping bag fitted with a large round tip. Pipe a tall ring of frosting around the outside edge of the cake. Spread half of the berry filling into a even layer on top of the cake layer inside of the frosting dam. The berry filling should come up about halfway up the frosting dam.
4. Gently spread some frosting on top of the berry filling so that it comes up to the top of the frosting dam.
5. Add another cake layer on top and gently press down a little bit. Repeat the same steps with frosting dam, berry filling and frosting.
6. Add the last cake on top and gently press down a little bit. Smooth out any frosting on the sides of the cake. Frost the sides and top of the cake. Add any desired piping decorations.
7. Refrigerate the cake until ready to serve. Refrigerate any leftover cake.

Enjoy!!!

*Adapted from Life Love and Sugar.