This Mascarpone Cake with mixed berries is extremely soft and moist — and all you need to do is bake it and serve it straight from the pan. It’s excellent as a coffee cake for breakfast or as a dessert with a dollop of whipped cream or a scoop of ice cream on the side.
My love for mascarpone started when I discovered mascarpone ice cream quite a long time ago. Rich, buttery, creamy, and smooth, its flavor is distinct and less tangy than cream cheese. It goes perfectly with fresh fruit in tarts and pies, and it’s of course excellent in a mascarpone cheese cake.
Table of Contents
Why you’ll love this recipe
- It’s super easy and quick to make – you don’t need any special equipment or tools to whip this up yourselves. Except, perhaps, a cast iron skillet — I assume that most of you have one of those at home. If you don’t, you can still make this mascarpone cake, but you’ll have to bake it in a regular metal baking dish.
- The final results are really soft and moist – plus, it stores well in the refrigerator and will stay moist for days. As a note, mascarpone is a type of Italian cheese, but the texture here isn’t exactly like a cheesecake (it’s lighter and airier). This is a recipe for a mascarpone cheese cake — that space between the two words is very important!
- So versatile – it’s great as a coffee cake as well as a dessert. I’ve made this for guests in the past, and they all loved it.
- The mixed berries add a nice freshness to the cake – I’m using a combination of blueberries and raspberries. You can use the same, or feel free to incorporate some blackberries or strawberries too.
Tools you’ll need
As mentioned, this yummy berry mascarpone cake is extremely easy to make. It does not require any fancy kitchen equipment. I would actually discourage you from using a stand mixer for this recipe (even though I love mine to death) to avoid over-mixing the cake batter.
- A cast iron skillet to bake the cake. You can use an 8-inch skillet or a 9-inch skillet. Again, you can use a regular baking pan or a springform pan if you don’t have one.
- A kitchen scale is useful to measure out the ingredients in exact quantities.
- A whisk for mixing, I recommend mixing this cake batter by hand.
- A spatula also for mixing and spreading the mascarpone cake mixture into the cast iron skillet.
Ingredients and Substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- All-purpose Flour – The base of your mascarpone berry cake. All-purpose works great here, but you can use your favorite gluten-free 1:1 substitute if you need to. Note that I have not tried gluten-free myself, but readers have use the substitution with success in many other of my recipes.
- Granulated Sugar – Adds a touch of sweetness to the overall cake. I don’t use a whole lot of sugar here so the cake is not overly sweet. Some readers even reduced the sugar further and still ended up with great results.
- Mascarpone Cheese – It wouldn’t be a mascarpone cake without mascarpone cheese. This is the star of the show, so do your best to find high-quality options. There are usually just 2 options in the grocery stores where I live, Cello and BelGioioso. Either will be just fine for this recipe, though I tend to prefer Cello. I don’t recommend replacing it, as it is the main ingredient, but the closest substitute is cream cheese. It will be tangier, but the texture will be similar.
- Baking Powder – The leavening agent in this mascarpone cheese cake! Don’t skip it or you’ll end up with some less desirable results. Also, make sure your baking powder is not too old.
- Eggs – Helps bind the ingredients together.
- Butter – I like unsalted butter here to have more control over the sodium content. If you only have salted, you can reduce the amount of salt added by about half.
- Salt – I use kosher salt here. It has larger granules so if you’re using table salt, you’ll want to reduce the amount.
- Orange & Vanilla Extracts – Orange extract adds a touch of bright citrus flavor, while vanilla brings a warmth that rounds out the other flavors. If you can’t find any orange extract, you can use orange zest. You could also vary the flavor by using lemon zest, or lemon extract, or even almond extract.
- Berries – Again, any type of berries will work. I used raspberries and blueberries because that’s what I had in my fridge at the time. I also like the different colors in the mix. Strawberries and blackberries would make a nice substitution, or any combination you’d like, really.
How to Make Mascarpone Cake
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
First, bring the eggs and mascarpone cheese to room temperature before you get started. Melt the butter and brush some of it on the cast iron skillet and let the rest cool down before whisking all the wet ingredients together into a smooth mixture.
Sift together the dry ingredients in a separate mixing bowl and add it to the wet ingredients. Incorporate using a spatula to form the cake batter.
Tip: Don’t over-mix in this step, fold the dry ingredients into the wet ingredients until just incorporated, the batter does not need to be perfectly smooth. Overmixing can result in a tough cake due to overdevelopment of gluten.
Now fold in ⅔ of the berries, using a light hand as not to smash them too much. Transfer to the buttered cast iron skillet.
Smooth out the the batter using your spatula and sprinkle the rest of the berries on top. Bake at 350 degrees F for about 45-47 minutes until golden and an inserted toothpick comes out clean.
More baker’s tips
- Reducing the amount of sugar – This cake is not too sweet to begin but some of my readers have reduced the amount of sugar even further, as low as ⅓ cup, with success.
- Use the correct amount of berries – The recipe calls for 1 cup of berries total, don’t be overzealous and add more berries than called for. Berries add moisture and can make your cake too wet when baked.
- Baking pan size – My mascarpone cake rose just a smidge above the side of my 8-inch cast iron skillet with a 2 ½-inch side, so don’t use anything smaller than that or risk the batter spilling over. Another trick a reader mentioned is to build up the side of your cake pan by lining it with parchment paper or foil if the side is a bit on the short side. A larger pan will result in a thinner cake layer and will take less time to cook, so be sure to check the doneness of your cake accordingly. For a 9-inch pan, check around the 35-40 minute mark.
- Doubling the recipe – You can easily double this mixed berry cake recipe to serve a big crowd. I did this for my daughter’s birthday and baked it in a 9″x13″ pan. The cake was done in about 35 minutes.
Storage
Let your mascarpone berry cake cool completely before placing it in an airtight container or wrapped in plastic wrap. You can store leftovers in the fridge for up to 3-4 days. The berries may soften over time, but the flavor will stay the same!
You can also freeze this cake for longer storage. Wrap the cooled cake in plastic wrap and then again in foil. When properly stored, it will keep in the freezer for about 2 months. Let it thaw in the fridge overnight before serving.
Remove the cake from the cast iron skillet before storing! I don’t recommend storing leftovers in the skillet in the fridge since a lot of moisture can ruin your pan.
FAQs
No, the two types of cheeses are not the same. Mascarpone is made with whole cream and has a higher fat content, which gives it a smoother texture and milder flavor. Cream cheese is generally a lot tangier.
Yes! As mentioned, if you don’t have a cast iron skillet, you can still make this cake with mascarpone. A regular 8-inch or 9-inch baking pan or springform pan will work perfectly.
Yes. The batter for this mascarpone cheese cake is on the moister side thanks to the cheese, but don’t worry, it will bake up perfectly! Resist the urge to add more flour as this will cause your cake to become dry. Trust the process.
You can use frozen berries in this mixed berry cake, but frozen will release more juice than fresh ones. So, I suggest you toss them with extra flour before folding them into the cake batter to help soak it up. This will also help keep them from sinking to the bottom. As for the ones to be sprinkled on the top, you don’t need to coat those in flour.
You don’t need to defrost frozen berries if using, but the baking time may need to be extended. Check the doneness of the berry mascarpone cake with an inserted toothpick at the 45-minute mark and continue baking if necessary.
A reader mentioned using frozen cherries, thawed and dried. This is a great tip to remove excess moisture of the frozen fruits before adding them to your cake with!
More mixed berry recipes
- Cinnamon Swirl Bread with Mixed Berries
- Mixed Berry Cobbler
- Mixed Berry Compote
- Mixed Berry Pie
- Berries and Cream Shortcake
📖 Recipe card
Mascarpone Cake with Mixed Berries
Ingredients
- 1 cup all-purpose flour (135 g)
- ⅔ cup granulated sugar (120 g)
- ½ teaspoon salt
- 1 teaspoon baking powder (rounded teaspoon)
- 8 oz mascarpone cheese (226 g, room temperature)
- 2 large egg (room temperature)
- 3 oz unsalted butter (84 g, melted)
- 1 teaspoon orange extract
- ¼ teaspoon pure vanilla extract
- ½ cup fresh blueberry (75 g)
- ½ cup fresh raspberry (65 g)
Instructions
- Leave the mascarpone cheese out on the counter to soften for 10-15 minutes. Also leave the eggs out to come to room temperature.
- Preheat oven to 350°F.
- In a small bowl, measure out flour, sugar, salt, and baking powder, mix together thoroughly with a whisk and set aside.
- Melt the butter in a microwave safe bowl for 20-30 seconds.
- Brush an 8” or 9” cast iron skillet with some previously melted butter. Let the remaining cool to room temperature.
- Add mascarpone cheese, egg, the cool butter, orange extract and vanilla extract to a medium mixing bowl and whisk until smooth.
- Combine the dry ingredients into the wet ingredients with a spatula.
- Fold in ⅔ of the berries, use light hand so you don’t smash them.
- Pour into prepared pan, sprinkle the remaining berries on top.
- Bake for 45-47 minutes until an inserted toothpick comes out clean.
- Let cool on a wire rack completely before slicing and dusting with powder sugar.
Video
Notes
- You can bake this cake in a regular cake pan or a spring form pan, the smaller the pan the higher the side needs to be so the cake doesn’t spill over. For reference, I used an 8” skillet with about 2.5” side and the cake rose just a tad above the rim.
- Store in the refrigerator, this cake stays fresh and moist for days.
- Make sure not to add more berries than called for since they will add extra moisture to the cake.
- If using frozen berries, coat them in extra flour to soak up the excess moisture.
Nutrition
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Really nice. I made this in a round tart pan and it came out great with crisp corners and a moist center. A rather flat cake for my pan size (perhaps my ingredients were too cold), but that works well for a breakfast tea cake.
I played with the flavors a bit, according to what I had in the pantry. I halved the sugar (personal preference) and it turned out plenty sweet for me with the berries. Also used cranberries instead of raspberries which look so pretty with the blueberries. Finally, I didn’t have any orange extract, so used almond extract instead (along with the vanilla) and it had a wonderful Italian biscotti-like flavor along with the mascarpone.
Will certainly make this again.
Wonderful Erika! So glad it worked out and you enjoyed the cake with your substitutions 🙂 Thank you for trying out the recipe and taking the time to write a review. If you can give it a 5-star rating, I would so appreciate it!
Made this recipe in a cupcake tin, with frozen berries coated in flour, baked for 20-25 mins on 170, turned out lovely! Would definitely make again 🙂
Thank you, Isabelle!
Eager to make this cake. If I want only the vanilla and berry flavours without citrus can I use 1 1/4 teaspoons of vanilla?
Yes, absolutely!
Hi, I baked this today but it didn’t rise like yours did (liking at the pictures) mine looks more like a flan! I followed the recipe to the tee except adjusted the temp to 160 degrees C for fan oven. Any ideas?
Hi Rudy, I’m so sorry it didn’t work. Did it deflate after coming out of the oven or did it just never rise? Did you use the same type of berries, were they maybe too juicy or maybe you added too many? The batter may be over-mixed. Also check your baking powder, is it too old? This problem sounds like either overmixed batter, or too much liquid/too little flour. I hope it was still edible!
Hi! I am about to make this berry mascarpone recipe but I have a 10.5 flitted brand new pan which I have never used because of the odd inches . My question is can zip double the recipe and add 20% approximately and bake the rest in another pan
Hi Carol, it should be fine to double and add more batter to the larger pan. It will likely take longer for the cake to bake in that case. And for the rest of the batter, use a smaller pan, maybe a loaf pan or make them into cupcakes, that will take less time. You’ll need to adjust bake time as needed for both. I hope I was able to answer in time. Let me know if you run into any issue and I’ll try to help you troubleshoot!
BEST CAKE EVER!!! Everyone loves it after I make it for them. I discovered the recipe back in October, and made it at least 5 times then. First time even giving a review because it was so good and easy!
Thank you for the glowing review! I’m glad you enjoyed the recipe 🙂
I have been making this cake for the past 5 years.. it’s amazing every time. Friends and family love it. When the berry season starts in India, it’s time for this cake at my home. Super easy recipe and an absolutely sumptuous cake by the end of it. Thank you so much for bringing this cake into our lives.
Wow, 5 years! I’m so grateful for you, and so glad your friends and family love this cake too. Thank you so much Arya for making my recipe and for taking the time to leave your review!
Super yummmi.
I needed to use up mascarpone cheese and found your recipe. I didn’t have all ingredients on had so I had to improvise! Reading others comments helped. I used only blueberries and I used triple sec for the orange. I also cut down the sugar to 1/3 cup. I baked it in a square 8×8 pan because my cast iron skillet is too big. The cake was so light and delicious and could be eaten for breakfast, a snack or dessert! Thanks for your recipe! It’s a keeper!
I made this recipe with substitutions. I needed to use marscapone cheese and wanted an easy recipe. I substituted cherries (frozen but thawed and dried) for berries, Cointreau for orange extract and added orange zest. I loved the texture and flavor of the cake but couldn’t taste cherries or orange flavor. Will definitely make again with recommended ingredients.
Lived up to my expectations and the reviews. I added a good amount of orange zest in addition to the extract for just a bit more citrus flavor. Very moist, easy to make. Made it in an 8×8 pan. Great recipe; in the “frequent flier” category for me.
The most easy, simple, and delicious bread that I’ve ever made!! Everyone loved it and the crust that it creates thanks to the cast iron, just delightful!!
Complete waste of ingredients and my time. I followed the recipe to the letter and the cake did not raise AT ALL. I did not overmix. I am not a novice baker and expected something resembling a Dutch baby, but got a greasy puck for my trouble. The amount of mascarpone AND butter combined should have given me a pause. 100% DO NOT recommend.
It’s unfortunate this recipe didn’t work out for you. A lot of my readers have great success with it and I even have a video showing the process making the recipe. I’m happy to work with you to troubleshoot the issues if you ever want to give it another try.
I am always suspect of internet recipes. But this one is amazing. It’s light, super easy, moist and delicious. I substituted cherries, which came out great. The way it crusts up on the edges is amazing.
Thanks so much Rasheeda! I’m glad you gave it a try and enjoyed it 🙂
This cake was very tasty. I put 1/2 cup sugar and it was lightly sweet and delicious. Thank you.
Thank you for trying the recipe and taking the time to leave a review, Yalda!
I would like to make this in individual servings by using a cupcake tin. Do you have an idea how long in should bake if done this way?
I think cupcake size would take 15-20 minutes. I would set it at 15 minutes and check to see if it needs more time.
HI
Wanted to double the recipe. Have you tried with success?
Thanks!!
I have not tried doubling, but you should be able to.
Very moist, refreshing berry flavor , easy recipe!
Thank you Linda!
This is a delicious, easy-to-make cake! Our family loved it and I’ll definitely be making it again.
Thanks for this recipe, it was delicious! My husband has to limit his sugar intake, so I made a small adjustment and halved the weight of sugar, and it was fine.
Glad to hear it worked out with less sugar!
This is Delicious and so easy, definitely keeping this in my list of Favorites!
What an easy and absolutely divine recipe. My cake turned out perfect. Didn’t use orange essence since I didn’t have any but what a moist and delicious cake… can’t wait to try it with fresh cherries.
Im not a baker at all and this cane out marvelous!!
So happy to hear! Thanks for trying the recipe 🙂
Is this ok stored in the refrigerator in cast iron skillet?
I would remove it from the skillet before storing. Moisture from the refrigerator is not good for cast iron.
I found this recipe because I had mascarpone leftover after making tiramisu. I did have to sub in a little bit of cream cheese and I did use frozen berries, so I was very glad for both of those hints in the recipe! I don’t have a skillet, so I made it in a glass pie pan. It was a big hit with my dad, who is a blueberry lover. My mom tried it both warm and chilled and she said she preferred the chilled!
One of my all time go to desserts! I add sometime a handful of white choc chips as well. 😁 Thanks for a superb recipe!!
Hej!
Can i replace the sugar for honey?
Kind regards,
Liesbeth
Hi Liesbeth, it is best to stay with the recipe as is. Replacing sugar with honey will alter the wet ingredient proportion and you’ll need to also tweak the dry ingredients portion. I don’t recommend it.
Can I use fresh orange juice instead of orange extract
Fresh orange juice won’t give a strong orange flavor, I would use orange zest instead.
Hi Trang, can I switch blueberries with pieces of fresh mango? A friend brought me a full bag and I want to try it.
Thank you
Hi Anna, yes, I think mango would be amazing in this cake!
It was so good and so easy to make! I reduced the sugar to 100g and the orange extract with 1 tos lemon juice and 1 tap zest. I also replaced a third of Mascarpone with sour cream! Just divine!!:-)
I’ve made this twice in the past month for friends/family and it’s been a hit each time. So easy but so good. I made it first with almond flavoring and then with orange flavoring and it’s been delicious each time. Lemon would also definitely work. It was far more moist when I baked it in an 8-inch cast iron pan than when I used a 9-inch springform pan. I also cut the sugar to just over 1/2 C. the second time around because I found it a touch too sweet for my taste when baked with 2/3 C. sugar. Anyway, so glad I stumbled upon this recipe!
Thank you for sharing this recipe. It takes fantastic.
It tastes fantastic 😊
Delicious cake and super easy to make. Thank you!
Good cake.pretty easy to make too.
Amazing cake, made it tonight but mine also came out very moist, looked a bit undercooked at the bottom so kept it in the oven longer. I think my error was that I used frozen berries and I also made the mistake of not measuring my berries out…was trying to use up leftover berries. Therefore I have probably used too many and so there’s more moisture. I did mix the frozen berries with flour as you suggested so not sure what went wrong. Great and simple recipe, will definitely be making it again.
I made this cake yesterday and it was a great hit! Thank you Trang for this recipe. It could not have been easier to make and just delicious!
This is absolutely delicious. I can’t wait to make it again.
Thank you so much Minne!
Can you make this with double blueberries instead (no raspberries) or will it be lacking in flavor?
Hi Jackie, you can make it with all blueberries!
Amazing cake and yet so simple!
This recipe was awesome.. I made it today and it came out perfect.. everyone loved it.. I would put a picture of it but I don’t think it’s possible to put a picture here. ♥️
Turned out perfect. Substituted lemon extract for orange. Tastes beautiful. Great recipe ! Making a second batch .. Thank you ☺️
What’s the reason for having 3oz of butter in this cake when we’ve got so much fat from the mascarpone already. Please advise, thanks.
No reason regarding the fat except that the recipe was developed that way based on an adaptation as noted at the end of the post. If you are thinking about omitting the butter, I do not recommend it because it will throw off the ratio of the ingredients.
Thanks for your quick reply. I made the cake today, following the recipe as-is. It turned out great.
Glad to hear Karen!
Hello, I tried your recipe today and it tastes good, but it was undercooked somehow. I made the mistake of mixing all the frozen blueberries into the batter without leaving ⅓ for the top. It ended up looking undercooked and oily (the dark yellow kind) and wasn’t cake-like. I also used 1 cup of blueberries, no other fruits. Do you think that’s what caused it? 🙁 it looks like it was soaked in butter haha
Hi Michelle, it sounds like maybe there was too much liquid, did you read about my tips on frozen berries within the post? You probably needed additional flour in the batter to absorb the extra liquid. Was it dense and wet? How much butter and mascarpone did you use? And did you happen to weigh your flour?
Hi Trang. I had your cake at a friend’s house and it was delicious and moist. I took the recipe and made it yesterday, (tagged you on insta too) it looked exactly like yours but tasted quite dry. I’m so upset😔
Hi Fati, sorry that happened, did you make any substitutions? How did you measure your flour and other ingredients?
Hi Trang, I didn’t make any substitution but I kept the oven at 180°c which may have been too high. I’ve since made this cske many times at 175°c and it’s become a family favourite. Thank you so much.
Thank you Fati! Happy to hear it’s become a family favourite, I’m so honored! 🙂
This cake is absolutely amazing! I’ve substituted lemon rind for orange extract and it works really well with blueberries and raspberries So glad I’ve found your blog.
Thank you Tonya! Lemon is the perfect substitution, so fresh with berries.
hi. thanks for the recipe. I would love to make one but i couldn’t find the video
Hi Irene, I’m not sure what you mean, the video is embedded in the post so you should see it when you scroll down a bit. Sometimes the jump to video button doesn’t work because the video moves position a bit. If you happen to scroll past it, the video should appears smaller in the bottom right corner of your desktop screen or top corner of your mobile screen. If you happen to close out the video player then, that could be why you don’t see it. However, the video is just an additional tool to show you how to make it, the recipe card has all the information you need, and the post has all the process photos and tips too.
thanks for the reply. I tried to view using handphone instead of laptop, it works well with handphone. Something is wrong with my laptop ^_^
Glad to hear it works now 🙂
I’ve got all the ingredients to make this cake but I dont have orange or vanilla, will it be ok without both?
Hi Chloe, you need at least vanilla extract or the cake will taste flat. Do you have any orange zest or lemon zest? That would help to give it some flavor.
Hi. Can the cake be made in a ring pan?
Sure, you can make it in a same size ring pan.
Pause your AdBlock and the video will show up!
This cake is the best! So easy to make and delicious. My family want it every week now……. highly recommend
Can I use a substitute for some of the Marscapone? I don’t have 8ozs. I have plain yogurt, sour cream or cream cheese which would be best
Hi Caitlin, cream cheese would be the closest substitution.
Very soft lovely cake, I used almonds extract instead.. very quick to prepare! Thank you !
I love almond extract, excellent choice! 🙂
Hi! I want to make this cake. It looks wonderful.
Can i used dried cranberries and dried blueberries in the cake?
Await your reply.
Hi Samita, I think fresh berries will be much better but if you can’t get fresh ones, try frozen, and if you can’t get frozen ones then I would resort to using dried fruits. I would also use half as much dried fruit because they will expand.
Thanks! I tried with the dehydrated ones and used only 1/4 cup of each vs 1/2 cup as mentioned. It still turned out yummy. Great recipe.
Thanks
This looks delicious! What are your thoughts about NOT using berries? I have all the ingredients except that, but I am worried the berries add necessary moisture. Thanks!
You can use other berries or skip without any issues. The cake itself should have plenty of moisture even without the berries.
Awesome thank you!! Can’t wait to try it!
Hi, I have a 10” spring foam pan. Can I increase the recipe by 20 % and use the same oven setting and time? Thank you!
Hmm 20% seems like a difficult ratio because the recipe calls for 2 large eggs, if you just go up to 3 eggs that would be 50% increase. So I suggest go up to 1.5x instead of 20% and that should fit into a 10″ pan. You can use the same oven temperature but I’m not entirely sure about the time. There is more batter but it may not be a whole lot thicker in the larger pan, I would check the cake at the 45 mins mark but let it go longer if needed, it could be 50 – 60 mins. Hope that helps!
By math the 1.5x is the correct proportion between a 10″ pan and an 8″ since the ratio is 10*10 to 8*8 and not 10 to 8. This way the 10″ cake will come out to about the same thickness so the baking time should be longer but not by a whole lot.
Thank you!
Made it as well because od some leftover masacarpone from a tiramisu recipe! Honestly? Came out better than the tiramisu! Amazing! Here in Brazil we don’t find orange extract that easily I put some lime zest instead and jt worked out beautifully! Total success!
Thank you so much
Love it, it’s so delicious!👌
Thank you!😊
I’m so happy to hear you love this cake, Saiva 🙂 Thanks for trying it!
I made this mascapone mixed berry cake last week and it was absolutely delicious.
Thanks Mike! Glad to hear you enjoy it 🙂
If I don’t have orange extract but do have some small mandarins would zest of a mandarin work?
Yes, zest would be even better than extract!
Hi! I tried to make your cake- it was delicious but it was quite gummy even though i baked it for 47 mins and the toothpick came out clean.
I used fresh blueberries and strawberries (quartered). Should I have toss them in flour? And maybe not use the strawberries cut as it lets off too much moisture?
Thank you!
Hi Za, sorry to hear the cake didn’t come out as expected. I’m glad it was still delicious. Usually when the batter is too wet or over mixed, the texture can turn out gummy. Strawberry quartered should be fine, but if you used too much fruits or your fruits contain a lot of water, too juicy, it can make the batter too wet. Did you happen to use a lot of fruits or mix too long?
I made it again today, I think the problem was my baking powder. I bought a new one and it came out great! Tossed the blueberry in plain flour as well for extra precaution. Thank you! Great and easy recipe!
I’m so glad it worked out! Thanks for trying the recipe!
Can I use frozen raspberries? I have fresh blueberries but not fresh raspberries
Hi April, yes you can use frozen berries or part frozen part fresh, please refer to the post where I address using frozen berries under the heading “CAN I USE FROZEN BERRIES INSTEAD?” the tips will still apply.
Would this cake be too soft for muffins?
I think if you want to bake it in a muffin pan, you can. It may not dome and give you the typical muffin tops but should still work to yield individual serving size. Let me know how it turns out if you try it. I would shorten the bake time, maybe 17 – 20 minutes.
So good! I substituted lemon for orange and used all blueberries. It was amazing. Thanks 🙂
Lemon and blueberries are perfect for each other 🙂 I’m glad to hear you enjoy this cake, Marie!
I don’t have a cast iron skillet. Can I use regular baking pan?
Yes, 8″ or 9″ baking pan will work.
Hi, I discovered this a few months ago before berry season. Now– raspberries and blueberries galore. Thanks for this beautiful treat.
Yay!! Berry season is the best, hope you’ll enjoy it!
Hello! I’m super excited to make this recipe! However I only have a 10.25 cast iron but I do have an 8in baking tin. Would you suggest either of these as a substitute to your 8in cast iron?
As long as your baking tin side is at least 2.5″, it should be fine. The larger one will work too but you’ll end up with a thinner cake. I think you should use the 8″ tin, but make sure the side is tall enough.
Thank you so much for your reply! I’ll give it a go 🙂
If your sides arent tall enough you can make a ring inside your pan along the side with parchment paper
That’s a great idea, or foil could hold up better!
I’m doing that right now! Thanks for the tips!
This cake looks delicious. I am going to make it this weekend. I am uncertain about the orange extract. Concerned that it might be too orange-y. Could I substitute orange rind (how much?) or fresh orange juice (how much?). Thanks so much!
Hi Nancy! The orange extract is actually really subtle, if you use orange essential oil, it would probably be too strong. If you don’t have the extract, use zest of half an orange (that should yield about 1 teaspoon, if you’re worry about the flavor being too strong, maybe use half that). Orange juice would not be enough to get the orange flavor through.
402 calories has a slice of cake ?
Yes assuming 7 slices. All calories are estimated using an online calories calculator, the accuracy depends on the calculator database. If you are to eat a Sprinkles cupcake, that is about 500 calories, just for comparison.
Absolutely delicious! I made this last night. The cake is light and so flavorful. I have a fan assisted oven, so I baked at 160c for 30 minutes and it came out perfect. The recipe was very easy to follow and so simple. Perfect cake for tea. Will be making this again.
Thank you Jessica!! I’m so happy you enjoyed this cake and truly appreciate your feedback 🙂
That looks so delicious it’s making my mouth water!;) I love mascarpone cheese too they’re so rich in flavor. I love how you added a video with your post! thank you for sharing 🙂
Thanks Stephanie, hope you try it!
Have you made this using gluten free flours? Do you think a cup for cup substitute would work OK?
Hi Nanci, I have not made this particular recipe with gluten free flour, but cup for cup substitution is typical and should work. I think you will get a denser cake. If you try, come back and let me know how it turns out for you. I would appreciate that!
Mascarpone is a great twist. This cake looks lovely and also simple to make.
Thank you so much Marie, the mascarpone also keep the cake super moist 🙂
Hello! Can u tell me How many grams are 3 oz butter? I just work with grams ?
It’s 85 grams. If you have access to google, it can do all the conversion for you 🙂
Hello,
Can you tell me, how many gramms are 8oz.mascarpone cheese? ?
227 grams
This cake is right up my alley! Love that you used mascarpone in it!!
Thanks so much Sabrina! It’s one of my favorite easy cake 🙂
I made this so many times. Every time I made this, I was asked for the recipe. I don’t know how many people I have given your recipe to.
Thank you so much for your support, Maria!!!