Mascarpone Cream Cake

This mascarpone cream cake is made with soft sponge cake layers filled with light mascarpone cream and whipped cream. Inspired by classic Italian mascarpone cakes, this layer cake is creamy, delicate, and elegant without being overly rich. If you love cakes that feel light yet indulgent, this mascarpone cream cake is perfect for celebrations or special occasions.

Why You’ll Love This Recipe

• Light sponge cake layers that stay soft and moist
• Creamy mascarpone filling that’s rich but not heavy
• A classic Italian-style mascarpone cake perfect for celebrations
• Simple flavors that pair well with fresh fruit or berries
• Make-ahead friendly and best served chilled
• A beautiful layered cake that looks impressive but is easy to assemble

About This Mascarpone Cream Cake

This mascarpone cream cake is a light Italian-style layer cake made with soft sponge cake and a mascarpone cream filling. Unlike heavier cakes with buttercream or custard, this cake relies on whipped mascarpone and cream for a delicate, creamy texture. It’s best served chilled and is ideal for celebrations when you want something elegant but not overly sweet.

What Is Mascarpone Cheese?

Mascarpone is a soft Italian cream cheese made from cream. It has a mild flavor, very little acidity, and a high fat content, which makes it perfect for mascarpone cream fillings and Italian desserts like tiramisu and mascarpone cake.

Ingredients and Substitutes

• Eggs are the base of a light sponge cake and provide structure and volume. Whipping the eggs properly creates the airy texture that makes this mascarpone cream cake light instead of dense.
• Sugar sweetens the cake while helping stabilize the whipped eggs during mixing. Gradually adding the sugar allows the batter to reach the ribbon stage.
• All-purpose flour gives the sponge enough structure while keeping it tender. You can replace a small portion with cornstarch for an even softer crumb.
• Butter adds flavor and softness to the sponge while keeping the texture delicate.
• Vanilla enhances the overall flavor and complements the mascarpone cream filling.
• Mascarpone cheese gives the filling its creamy texture and mild flavor. Use full-fat mascarpone for the best stability and richness.
• Heavy whipping cream lightens the mascarpone and creates a soft, airy texture similar to mascarpone whipped cream frosting.
• Powdered sugar sweetens the cream while dissolving easily without making the filling grainy.
• Vanilla adds warmth and balances the richness of the mascarpone.

Step-by-Step: Mascarpone Layer Cake

The Sponge Cake

• Preheat the oven to 170°C (340°F). Grease and line two 8-inch cake pans with parchment paper.
• Whip the eggs and sugar until light, thick, and at ribbon stage. Pro tip – Start by whipping on medium, gradually adding sugar, then whip on high for 5 minutes until ribbon stage.
  Reduce the speed to low and whip for 2 minutes more. (This will reduce the large bubbles on the surface) The mixture should fall slowly from the whisk and leave a trail on the surface.
• Gently fold in the sifted flour mixture in batches, taking care not to deflate the batter.
• Next, fold in the melted butter, milk, and vanilla extract. Do not overmix.
• Divide the batter between the pans and bake for 15 to 20 minutes, until lightly golden and springy to the touch.
• Invert onto a wire rack and cool completely before assembling.

Mascarpone Cream

• Whip the cold heavy cream in the stand mixer with the whisk attachment until soft peaks form.
• In a separate bowl, mix mascarpone with powdered sugar and vanilla until smooth and creamy.
• Fold the whipped cream into the mascarpone mixture until light and airy. Do not overmix.

Assemble the Cake

• Place one sponge layer on a serving plate or cake ring. Brush lightly with sugar syrup to keep the cake moist.
• Spread a generous layer of mascarpone cream over the sponge.
• Top with the second cake layer and repeat with more mascarpone cream.
• Finish with a smooth layer of mascarpone cream or softly whipped cream on top. Chill the cake for at least 4 hours before serving so the layers set properly.

Tips for Success

• Whip eggs to full ribbon stage for a light sponge texture.
• Do not overwhip mascarpone or the cream may become grainy.
• Chill the cake before slicing for clean layers.
• Lightly soaking the sponge keeps the cake moist without making it heavy.
• Use cold cream for better stability when whipping.

Optional Variations

• Mascarpone Cream Cake with Berries – You can add a thin layer of fresh strawberries, raspberries, or berry compote between the layers for a fruitier version.
• Mascarpone and Pastry Cream Version – For a richer dessert-style cake, a layer of vanilla pastry cream can be added along with the mascarpone cream.

Troubleshooting

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Frequently asked questions

Veena Azmanov

Mascarpone Cream Cake

5 from 18 votes

This mascarpone cream cake is made with a light sponge cake layered with soft mascarpone whipped cream. Creamy, delicate, and not overly sweet, it’s a classic Italian-style cake that’s perfect for celebrations and best served chilled.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chilling Time 4 hours hrs

Total Time 5 hours hrs

Servings: 9 servings

Course: Desserts

Cuisine: Italian

Calories: 471

Ingredients

 

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Light Sponge Cake

• 4 large Eggs room temperature
• 150 g (¾ cup) White sugar castor sugar or fine grain
• 125 g (1 cup) Cake flour sifted
• 60 ml (¼ cup) Neutral oil
• 2 tbsp Whole milk
• 1 tsp Vanilla extract

Mascarpone Cream Filling

• 250 g (1 cups) Mascarpone cheese cold
• 300 ml (1¼ cups) Heavy cream cold
• 60 g (½ cup) Powdered sugar
• 1 tsp Vanilla extract

Optional

• Sugar syrup for brushing the cake layers

Method

 

Light Sponge Cake

1. Preheat the oven to 170°C / 340°F. Grease and line one 8-inch round cake pan.
2. Whip Eggs – In a large bowl, whip the eggs and sugar until pale, thick, and at ribbon stage.
   4 large Eggs, 150 g White sugar
3. Cut and Fold – Sift the cake flour over the batter and gently fold until just combined. Mix the oil, milk, and vanilla, then gently fold into the batter.
   125 g Cake flour, 60 ml Neutral oil, 2 tbsp Whole milk, 1 tsp Vanilla extract
4. Bake – Pour into the prepared pan and bake for 28–30 minutes, until the cake springs back when touched. Cool completely.

Mascarpone Cream

1. Whip the cold cream to soft peaks and set aside. In another bowl, mix the mascarpone, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the mascarpone until light and fluffy.
   250 g Mascarpone cheese, 300 ml Heavy cream, 60 g Powdered sugar, 1 tsp Vanilla extract

Assemble

1. Slice the sponge horizontally into two layers.

   Place one sponge layer on a serving plate or cake ring. Brush lightly with sugar syrup if using. Spread an even layer of mascarpone cream on top.
   Sugar syrup
2. Add the second sponge layer and finish with more mascarpone cream.
3. Chill the cake for at least 4 hours before slicing.

Notes

• Whip the eggs properly to ribbon stage for a light sponge texture.
• Do not overmix mascarpone or the cream may become grainy.
• This cake is best served cold for clean slices and stable layers.
• Storage
• Store the mascarpone cream cake in the refrigerator. Best enjoyed within 2–3 days.

Equipment you will need

Stand Mixer

8" Round baking pan

Baking Tray

Nutrition

Calories: 471kcal | Carbohydrates: 35g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 149mg | Sodium: 58mg | Potassium: 83mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 1007IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 1mg

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