Name: Raspberry Mascarpone Cake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 eggs, room temperature; 190 g (1 cup) granulated sugar; 2 tsp vanilla extract; 200 g (1⅔ cups) cake flour; 1 tsp baking powder; ½ tsp salt; 200 g (¾ cup + 2 tbsp) heavy cream, cold; 250 g (2 cups) raspberries, fresh or frozen; 25 g (2 tbsp) granulated sugar; 1 tbsp lemon juice; 100 g (3.5 oz) mascarpone cheese, cold; 100 ml (⅓ cup + 1 tbsp) heavy cream, cold; 1-2 tbsp powdered sugar; 1 tsp vanilla extract; 500 g (18 oz) mascarpone cheese, cold; 250 ml (1 cup) heavy cream, cold; 100 g (1 cup) powdered sugar; 1 tsp vanilla extract; Fresh raspberries, for decoration

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Raspberry mascarpone cake is a soft vanilla raspberry cake filled with homemade raspberry compote and a light mascarpone frosting.

Raspberry mascarpone cake decorated with fresh raspberries on top

I make this raspberry mascarpone cake with soft vanilla cake layers, homemade raspberry compote, and a fluffy raspberry mascarpone frosting.

It’s a fresh raspberry layer cake that’s simple to decorate and perfect for birthdays, celebrations, and special occasions.

Why you’ll love this recipe

Soft vanilla cake Light and fluffy layers that stay moist.
Fresh raspberry filling Homemade raspberry compote between every cake layer.
Light mascarpone frosting Creamy, stable, and less sweet than buttercream.

Ingredients you need

Eggs: Room temperature eggs.
Sugar: granulated and powdered sugar.
Vanilla extract and salt
Flour: Cake flour for a tender vanilla sponge.
Baking powder
Heavy cream: Cold heavy whipping cream for the mascarpone frosting and the vanilla cake.
Mascarpone cheese: Full-fat mascarpone for the raspberry mascarpone filling and frosting.
Raspberries: Fresh or frozen raspberries for the homemade raspberry compote.

Ingredients for vanilla molly cake in mixing bowls

Tips before you start

Use room temperature ingredients – Bring the eggs to room temperature for a light and even cake batter.
Whip the eggs well – This helps create a soft and fluffy vanilla cake.
Keep the frosting ingredients cold – Cold mascarpone and heavy cream whip more easily and hold their shape better.
Don’t overwhip the frosting – Stop mixing as soon as it becomes thick and smooth.
Chill the cake before frosting – Cold cake layers are easier to assemble and decorate with mascarpone frosting.

How to make raspberry mascarpone cake

This vanilla molly cake is the base of this raspberry layer cake, with soft layers that pair perfectly with raspberry filling and mascarpone frosting.

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.

Whipped eggs and sugar mixture for vanilla molly cake

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

Molly cake batter with whipped cream folded in

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.

Prepare the homemade raspberry compote and let it cool completely before assembling the cake.

Homemade raspberry compote cooking in a saucepan

This raspberry mascarpone cake is finished with a light mascarpon frosting, that’s airy, stable, 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 cake layer on a cake board and pipe a border of mascarpone frosting around the edge.

Spread a layer of mascarpone filling inside the border, then add a layer of raspberry compote.

Vanilla cake layer filled with mascarpone frosting and raspberry compote

Repeat with the remaining cake layers, mascarpone frosting, and raspberry compote.

Assembled raspberry mascarpone cake before frosting

Cover the entire cake with mascarpone frosting and smooth with an offset spatula.

Decorate with fresh raspberries and additional mascarpone frosting if desired.

Slice of raspberry mascarpone cake on a table

Storage

Store the raspberry mascarpone cake in the refrigerator, covered, for up to 3 days.
Let it sit at room temperature for 15 to 20 minutes before serving.

Variations

Strawberry mascarpone cake – Replace the raspberry compote with strawberry compote.
Lemon raspberry cake – Add fresh lemon zest to the cake batter.
Chocolate raspberry cake – Use chocolate cake layers instead of vanilla cake.
Fresh raspberry filling – Add fresh raspberries along with the raspberry compote.
Cupcake version – Turn this recipe into raspberry mascarpone cupcakes.

I also have this strawberry mascarpone cake version.

Recipe Questions

Can I use frozen raspberries?

Yes, frozen raspberries work well for the raspberry compote.

Can I make this cake ahead of time?

Yes, assemble the cake up to 1 day in advance and keep it refrigerated.

Can I freeze raspberry mascarpone cake?

I don’t recommend freezing the assembled cake because the mascarpone frosting can lose its texture after thawing.

Can I use store-bought raspberry filling?

Yes, but homemade raspberry compote gives the best flavor.

What cake pairs best with raspberry mascarpone filling and frosting?

Vanilla cake, lemon cake, and chocolate cake all pair well with raspberry mascarpone filling and frosting.

Slice of raspberry mascarpone cake on a dessert plate

More Raspberry 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 soft vanilla cake layers, homemade raspberry compote, and two mascarpone frostings. The center is filled with a light mascarpone cream and raspberry compote, while the outside is covered with a stable mascarpone frosting and decorated with fresh raspberries.

Instructions

Make the Vanilla Molly Cake

Preheat the oven to 330°F (165°C) and line three 6-inch (15 cm) cake pans.
Whisk the eggs, sugar, and vanilla extract for 5 to 7 minutes until pale, thick, and doubled in volume.
Sift together the cake flour, baking powder, and salt.
Fold the dry ingredients into the egg mixture until combined.
Whip the cold heavy cream to soft peaks in a separate bowl.
Fold the whipped cream gently into the batter until smooth.
Divide the batter evenly between the prepared pans.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before assembling the cake.

Make the Raspberry Compote

Place the raspberries, sugar, and lemon juice in a saucepan.
Cook over low heat for 10 to 15 minutes until the fruit softens and the mixture thickens slightly.
Cool completely before using.

Make the Mascarpone Filling

Place the mascarpone, heavy cream, powdered sugar, and vanilla extract in a mixing bowl.
Whip until smooth, light, and fluffy.

Make the Mascarpone Frosting

Place the mascarpone, heavy cream, powdered sugar, and vanilla extract in a large mixing bowl.
Whip until thick, smooth, and stable enough for frosting and piping.

Assemble the Cake

Place the first cake layer on a cake board or serving plate.
Pipe a border of mascarpone frosting around the edge of the cake layer.
Spread half of the mascarpone filling inside the border.
Add a layer of raspberry compote over the filling.
Repeat with the second cake layer, the remaining mascarpone filling, and the remaining raspberry compote.
Place the final cake layer on top.
Cover the entire cake with the mascarpone frosting and smooth the sides with an offset spatula and cake scraper.
Pipe decorative borders around the top and bottom edges of the cake using a star piping tip for a vintage-style finish.
Decorate with fresh raspberries on top before serving.