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Mixed berry cake in a cast iron skillet covered in powder sugar
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5 from 8 votes

Mascarpone Mixed Berry Cake

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.
Prep Time15 mins
Cook Time47 mins
Total Time1 hr 2 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 7 slices
Calories: 402kcal
Author: Trang


  • 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.


Serving: 133g | Calories: 402kcal