This Mascarpone Mixed Berry Cake is extremely soft and moist, bake it and serve it straight from the pan. It’s excellent as a coffee cake for breakfast or as dessert with 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, the flavor of mascarpone is distinct and less tangy than cream cheese. It goes perfectly with fresh fruit in tarts and pies, and obviously excellent in a mascarpone cake.
How to make Mascarpone Mixed Berry Cake
This yummy berry cake is extremely easy to make. It does not require any fancy kitchen equipment except for a whisk and a spatula. I would actually discourage you from using a stand mixer (even though I love mine to death) for this recipe to avoid over mixing the cake batter.
- Be sure to let eggs and mascarpone, as well as melted butter come to room temperature before mixing them together with the orange and vanilla extract. I always like to use even just a hint of vanilla extract in everything despite it not being the main flavor to add depth and dimension.
- Use a whisk to mix until smooth and creamy.
- Add the dry ingredient mixture.
- Fold with a spatula until combined. It does not have to be absolutely perfectly smooth.
- Lightly fold in part of the berries. Try your best not to crush the raspberries, they are more fragile than the blueberries so you will mostly likely crush some.
- Add the cake batter to your buttered 8” cast iron skillet or a similar size baking pan.
- Even out the top of the batter and sprinkle the rest of the berries on top.
- Bake until golden brown and an inserted toothpick comes out clean, about 45 – 47 minutes.
The cake rose just a smidge above the side of my 8” cast iron skillet with 2 1/2” side, so don’t use anything smaller than that or risk the batter spilling over. If you’re using a larger pan, the cake layer will be thinner and will take less time to cook, so be sure to check the doneness of your cake accordingly. For a 9” pan, check around the 35 – 40 minute mark.
What I love about this Mascarpone Cake
- It’s super easy and quick to make, again no special equipment is needed.
- The final cake is really soft and moist. It stores well in the refrigerator and remain moist for days.
- It’s great as a coffee cake as well as a dessert.
- The mixed berries add a nice freshness to the cake.
What type of berries can I use for this cake?
Any type of berries will work. I used raspberries and blueberries because that’s what I have in my fridge at the time. I also like the different color in the mix, so strawberry and blackberry will make a nice substitution, or any combination you’d like.
Can I use frozen berries instead?
Yes, I think that will work fine but there are a few things to note.
- Frozen berries 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 one to be sprinkled on the top, you don’t need to coat those in flour.
- You do not need to defrost the frozen berries before baking.
- Baking time may need to be extended, check the doneness of the cake with an inserted toothpick at the 45 minutes mark and continue baking if necessary.
I’ve made this cake a couple times and each time is as delicious as the last. It’s also a great recipe to use up left over berries when you accidentally buy too much. I hope you enjoy this cake as much I did making it for you.
More Mixed Berry Recipes
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
This recipe was originally published on 5/8/2017. The post has been updated with extra tips and process photos as well as a video to help you in the kitchen.
This Mascarpone Mixed Berry Cake is so soft and moist, it can be baked and served straight from the pan. You can serve it as a coffee cake for brunch or with a scoop of ice cream for dessert.
- 1 cup all-purpose flour (130 g)
- 2/3 cup granulated sugar (120 g)
- 1/2 teaspoon salt (3 g)
- 1 teaspoon baking powder (5 g, 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 (3 g)
- 1/4 teaspoon pure vanilla extract (1 g)
- 1/2 cup fresh blueberry (75 g, 2 5/8 oz)
- 1/2 cup fresh raspberry (65 g, 2 1/4 oz)
- 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 2/3 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.
1. 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.
2. Store in the refrigerator, this cake stays fresh and moist for days.
Inspired by and adapted from Easy Ricotta Cake with Fresh Berries.
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