Name: Raspberry Mascarpone Cake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 3 medium eggs, room temperature; 190 g (1 cup) granulated sugar, superfine; 2 tsp vanilla extract; 190 g (1 1/3 cups) cake flour; 1 1/2 tsp (7 g) baking powder; 1/2 tsp (3 g) salt; 190 g (3/4 cup) heavy cream, full-fat and cold; 250 ml (1 cup) whole or semi-skimmed milk; 1 tsp vanilla extract or 1/2 vanilla bean; 40 g (1/4 cup) granulated sugar; 3 egg yolks; 2 tbsp (20 g) cornstarch; 2 tbsp (25 g) unsalted butter; 160 g (about 2/3 cup) mascarpone cheese, cold; 200 g mascarpone cheese, cold; 270 ml (1 cup + 2 tbsp) heavy cream, cold 30–35% fat; 50 g (1/4 cup) powdered sugar; 1 tsp vanilla extract; Fresh raspberries for filling and decoration

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Raspberry mascarpone cake made with soft vanilla sponge, fresh raspberries, and a light mascarpone diplomate cream.

I make this raspberry mascarpone cake with a fluffy vanilla sponge and a mascarpone diplomate cream that’s light, smooth, and stable for layering.

It’s a fresh raspberry layer cake filled with real fruit and a delicate mascarpone cream, perfect for spring and summer desserts.

Why you’ll love this recipe

Light and airy texture - The vanilla sponge and mascarpone diplomate cream create soft, balanced layers.
Fresh raspberry flavor - Juicy raspberries add brightness and contrast to the cream.
Elegant and clean finish - Beautiful layers that look refined but stay simple to assemble.

Ingredients you need

Eggs: Medium or large eggs at room temperature for the vanilla sponge and the pastry cream.
Granulated sugar: Fine white sugar for the sponge and to sweeten the cream.
Flour: Cake flour for a lighter sponge, or all-purpose flour if needed.
Baking powder: Fresh and properly measured for a good rise.
Milk: Whole or semi-skimmed milk for the pastry cream.
Cornstarch: To thicken the pastry cream.
Unsalted butter: Softened, added to the cream for richness.
Vanilla extract and salt: For balanced flavor throughout the cake.
Mascarpone: Well chilled, folded into the cream for a smooth and stable filling.
Heavy cream (30–35% fat): Very cold for whipping into the diplomate cream.
Powdered sugar: For a smooth, lightly sweetened whipped cream.
Fresh raspberries: For layering between the cake. Frozen can work if fully thawed and well drained.

Tips before you start

Use room temperature ingredients - Bring eggs and dairy to room temperature for a soft, even sponge.
Whip the eggs properly - Beat long enough to get a light, airy batter for a fluffy vanilla sponge.
Keep the cream very cold - Chill the bowl and cream before whipping to help the mascarpone diplomate cream hold its shape.
Whip gently - Mix on low to medium speed and stop as soon as the cream is smooth to avoid a grainy texture.
Assemble in a ring - Use a cake ring or deep pan for clean, straight layers and avoid overfilling to keep the cake stable.

How to Make Raspberry Mascarpone Cake

This is my vanilla molly cake, soft, light, and perfect for layered desserts.

Whisk the eggs, sugar, and vanilla for 5 to 7 minutes until pale, thick, and airy.

Sift together the flour, baking powder, and salt, then gently fold the dry mixture into the batter.

Fold in the whipped heavy cream carefully to keep the texture light and smooth.

Divide the batter evenly between three lined cake pans and level the tops.

Bake at 165°C (330°F) for about 40 minutes, until golden and a toothpick inserted in the center comes out clean.

The filling is my light vanilla diplomat cream, smooth and balanced.

Heat the milk with vanilla until just simmering. In a bowl, whisk the egg yolks, sugar, and cornstarch, then pour in the hot milk while mixing.

Return to the saucepan and cook while whisking until thick. Add the butter off heat and stir until smooth.

Cover directly with plastic wrap, chill completely, then beat with mascarpone until smooth and creamy.

The frosting is my mascarpone whipped cream frosting, airy and easy to spread.

Place the cold mascarpone, cold heavy cream, powdered sugar, and vanilla in a large bowl.

Beat at medium speed for 2 to 3 minutes until smooth and firm.

Place the first layer in a cake ring, pipe a border of mascarpone cream, fill the center with pastry cream, and add fresh raspberries.

cake pan with layer of cake and fresh raspberries

Repeat with the remaining layers, finishing with the top cake layer.

Chill for 30 minutes in the fridge or 15 minutes in the freezer before final frosting or decorating.

Unmold the cake and spread a thin layer of mascarpone cream, smoothing with an offset spatula and cake scraper.

layer of vanilla cake on a cake turntable

Pipe the remaining cream on top using a piping bag fitted with a star tip.

Finish with fresh raspberries and serve, with raspberry sauce if desired.

Storage

Store the raspberry mascarpone cake in the refrigerator, covered, for up to 3 days.
Keep it chilled and bring to room temperature for about 20 minutes before serving.

Variations

Strawberry mascarpone cake - Replace raspberries with fresh strawberries for a softer, sweeter flavor.
Raspberry compote filling - Add a thin layer of raspberry compote for a stronger fruit flavor.
Lemon twist - Add lemon zest to the sponge or cream for a brighter finish.
Sheet cake version - Bake the sponge in one pan and layer with cream and raspberries for an easier presentation.

I also have raspberry mascarpone cupcakes if you’re looking for a smaller version.

Recipe Questions

Can I use frozen raspberries?

Yes, but thaw and drain them well to avoid excess moisture.

Can I make this cake ahead of time?

Yes, assemble it the day before and keep refrigerated until serving.

Can I freeze raspberry mascarpone cake?

Freezing is not recommended once assembled due to the fresh cream and fruit.

More Cake Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Raspberry Mascarpone Cake

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Author: Fadela
Total Time: 1 hour 20 minutes
Yield: 8 slices

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Description

This raspberry mascarpone cake is made with a soft vanilla molly cake, a light vanilla mousseline cream with mascarpone, and a smooth mascarpone whipped frosting. Fresh raspberries between the layers make it a delicate and elegant layer cake.

Instructions

Molly Cake

Beat the eggs, sugar, and vanilla on high speed for 10 to 15 minutes until pale and tripled in volume.
Sift together the flour, baking powder, and salt, then gently fold into the egg mixture.
Whip the cold heavy cream to stiff peaks and carefully fold it into the batter.
Divide into three lined 6-inch pans and bake at 165°C (325°F) for 40 to 45 minutes. Cool completely before assembling.

Vanilla Mousseline Cream

Heat the milk with vanilla until just simmering.
Whisk the sugar, egg yolks, and cornstarch in a bowl. Pour in the hot milk while whisking.
Return to the saucepan and cook until thick. Boil for 2 minutes while stirring, then remove from heat and add the butter.
Cover directly with plastic wrap and chill completely.
Beat the cold pastry cream with mascarpone until smooth and creamy.

Mascarpone Whipped Frosting

Place cold mascarpone, cold heavy cream, powdered sugar, and vanilla in a chilled bowl.
Beat on medium-low speed for 2 to 3 minutes until smooth and firm. Refrigerate until ready to use.

Assembly

Trim the cake layers if needed.
Place the first layer in a cake ring, pipe a border of mascarpone frosting, fill the center with mousseline cream, and add fresh raspberries.
Repeat with the remaining layers and chill for 20 minutes.
Frost the cake with mascarpone whipped cream, smooth the sides, pipe decorations on top, and finish with fresh raspberries.