food styling and recipe development by Kristina Domitrovich // photos by Lindsay Pace
Mascarpone: A type of soft, Italian cheese, most commonly used in tiramisu. It is far softer than the American cream cheese, and very smooth. It has a sweet, barely nutty flavor.
Find it in the specialty cheese section of your grocery store, typically sold in a plastic tub.
Peeking Berry Bliss Cake with Mascarpone Frosting
Ingredients
- For the cake:
- 4 1/2 cups AP flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup butter, room temperature
- 1 cup canola oil
- 2 1/2 cups sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 1 1/2 cups whole milk
- For the frosting:
- 8 ounces mascarpone cheese, chilled
- 2 cups powdered sugar
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- For the topping:
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh strawberries
- A few edible flowers, such as carnations, optional
Instructions
- Preheat the oven to 350 degrees. Line the bottom of two 8-inch cake pans with parchment, then evenly coat the inside of both pans with non-stick spray.
- In a medium bowl, sift together the dry ingredients, and mix thoroughly.
- In a large bowl or stand mixer, beat together the butter, oil and sugar until creamy and fluffy. Add the eggs and extracts, and beat until combined.
- Begin adding the milk and dry ingredients in three additions, alternating between the two, and mixing thoroughly between each addition.
- Divide evenly between the two pans, and bake for 38-45 minutes, or until deep golden and a toothpick comes out clean. Cool for about 30 minutes, then run a knife along the pans’ edges before turning the cakes out. Cool completely on a cake rack, or place in the refrigerator until ready to assemble.
- For the frosting: In a stand mixer, use a paddle attachment to beat together the mascarpone and extract. Add in the powdered sugar and salt, and beat until smooth and combined. Increase the mixer’s speed to high, and slowly drizzle in the whipped cream until very fluffy.
- Assembly: Thoroughly rinse the berries, then slice and pare as desired. Place a dollop of frosting in the center of a platter, and place one cake on top. Level the top with a bread knife, if desired, then scoop about a cup and a half of frosting on top (more or less, as desired). Use an offset spatula to spread evenly and to the sides. Place half the berries on top of the frosting, making sure to spread to the sides. Add remaining cake, and repeat.
- Top with edible flowers, stems removed, as desired.
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