Italian Mascarpone Cake with Raspberry Glaze Recipe
This Italian Mascarpone Cake with Raspberry Glaze is a rich, moist cake made with creamy mascarpone cheese, infused with vanilla and topped with a fresh and light raspberry cream. Perfect for special occasions or a decadent dessert, this cake combines the smooth texture of mascarpone with a tangy raspberry topping for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Mascarpone Cake
- 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
Raspberry Cream
- 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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan or a 9-10 inch bundt pan to prevent sticking and ensure easy removal.
- Beat Eggs and Sugar: In a large bowl, using a mixer on medium speed, beat the three large eggs and 3/4 cup granulated sugar until the mixture is light, fluffy, and increased in volume. This should take approximately 5 minutes and forms the base of the cake’s light texture.
- Add Wet Ingredients: Add 1/2 teaspoon vanilla extract, 1 cup room temperature mascarpone cheese, and 1/2 cup vegetable oil to the egg mixture. Beat again until fully combined and smooth.
- Incorporate Dry Ingredients: Add 1 1/2 cups cake flour, 1 pinch salt, and 1 1/2 teaspoons baking powder to the bowl. Continue beating on medium speed for about 2 minutes until the batter is smooth and free of lumps.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan. This prevents the cake from crumbling when you remove it.
- Prepare Raspberry Cream: In a medium bowl, mash the raspberries with a fork to release their juices. Add 1 cup of heavy cream and 1 1/2 tablespoons powdered sugar to the raspberries. Beat the mixture until it thickens to a creamy texture.
- Serve: Once the cake is fully cooled, dust it with powdered sugar. Top with the prepared raspberry cream just before serving to keep it fresh and vibrant. Enjoy your delicious Italian Mascarpone Cake with Raspberry Glaze!
Notes
- To make your own cake flour, remove two tablespoons from each cup of all-purpose flour and replace them with two tablespoons of cornstarch. Sift the mixture multiple times to ensure it is well combined and lump-free.
- Store unfrosted cake at room temperature in an airtight cake container or well wrapped for up to 3 days. Add the raspberry cream glaze just before serving to maintain freshness.
- For long-term storage, cool the cake completely, wrap tightly in plastic wrap or foil, place in a freezer-safe bag, and freeze for up to 2 months. Thaw in the refrigerator before serving.
Keywords: Italian cake, mascarpone cake, raspberry glaze, raspberry cream, baked dessert, moist cake
