Name: Italian Mascarpone Cake with Raspberry Glaze Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3 large eggs (room temperature); 3/4 cup granulated sugar; 1/2 teaspoon vanilla extract; 1 cup mascarpone cheese (room temperature); 1/2 cup vegetable oil (corn or sunflower oil preferred); 1 1/2 cups cake flour (or substitute with all-purpose flour); 1 pinch salt; 1 1/2 teaspoons baking powder; 1 cup heavy cream (whole or whipping cream); 3/4 cup raspberries (fresh or thawed; less if you want a thicker cream); 1 1/2 tablespoons icing (powdered) sugar

Jump to Recipe

Introduction

This Italian Mascarpone Cake with Raspberry Glaze is a delicate and moist dessert that combines the richness of mascarpone with a fresh raspberry cream. Perfect for special occasions or a comforting treat, it’s easy to make and beautifully elegant.

A round, single-layer ring cake with a golden-brown crust and a lighter yellow inside is placed on a black cooling rack. The cake has a light dusting of white powdered sugar on top, giving it a soft, powdery texture. Around the cake, there are a few red raspberries scattered on a white marbled surface. At the bottom left corner, there is a white bowl filled with pink, creamy raspberry sauce next to a small silver spoon. The overall setting is simple and warm with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs (room temperature)
3/4 cup granulated sugar
1/2 teaspoon vanilla
1 cup mascarpone (room temperature)
1/2 cup vegetable oil (corn or sunflower oil recommended)
1 1/2 cups cake flour (or all-purpose flour as a substitute)
1 pinch salt
1 1/2 teaspoons baking powder
1 cup heavy cream (whole or whipping cream)
3/4 cup raspberries (adjust for thickness of cream)
1 1/2 tablespoons icing/powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan or a 9-10 inch bundt pan.
Step 2: In a large bowl, beat the eggs and sugar on medium speed until light and fluffy, about 5 minutes.
Step 3: Add vanilla, mascarpone, and vegetable oil to the bowl and beat until well combined.
Step 4: Gradually add cake flour, salt, and baking powder. Continue beating until the batter is smooth, approximately 2 minutes.
Step 5: Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Allow the cake to cool completely. Dust with powdered sugar before serving, and top with raspberry cream if desired.
Step 7: To make the raspberry cream, mash the raspberries with a fork in a medium bowl. Add the heavy cream and powdered sugar, then beat until thick. Refrigerate until ready to serve.

Tips & Variations

To make your own cake flour, replace 2 tablespoons of all-purpose flour per cup with 2 tablespoons of cornstarch. Sift together well to avoid lumps.
Use fresh or frozen raspberries for the cream depending on what you have on hand.
For a thicker raspberry cream, reduce the amount of raspberries slightly.

Storage

Store the unfrosted cake at room temperature in a cake container or well-wrapped; it will keep fresh for up to 3 days. Add the raspberry glaze just before serving. For longer storage, wrap the cooled cake tightly in plastic wrap or foil, place it in a freezer-safe bag, and freeze for up to 2 months. Thaw in the refrigerator before serving.

How to Serve

The image shows a single slice of a round bundt cake placed on a white plate, with a silver fork beside it. The cake slice has two layers: a golden-brown outer crust with a soft, yellow, spongy inside. The top of the slice is dusted with a light layer of powdered sugar. In the background, the rest of the bundt cake is on a black cooling rack, showing the same golden color and dusted powdered sugar. The white marbled texture surface is visible under the plates, with a single raspberry and some powdered sugar scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute mascarpone with cream cheese?

You can use cream cheese as a substitute, but it will slightly alter the flavor and texture. Mascarpone is creamier and milder, so for the best results, use mascarpone if possible.

Is cake flour necessary for this recipe?

Cake flour helps create a tender crumb, but if you don’t have any, you can substitute all-purpose flour mixed with cornstarch as described in the tips section to mimic its effect.