Mascarpone Berry Cakes & Cupcakes
Servings:
16
prep time:
30 mins
cook time:
50 mins
Total time:
1 hour 20 mins
Ingredients
-
3 cups all-purpose flour
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon salt
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
8 ounces room temperature
-
Vermont Creamery Mascarpone
4 ounces
-
1 ½ cups sugar
-
1 teaspoon vanilla extract
-
4 eggs
-
1 cup milk
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1 ½ cups blueberries & raspberries
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Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
8 ounces room temperature
-
1 ½ cups powdered sugar
-
Vermont Creamery Mascarpone
4 ounces
-
1 teaspoon vanilla extract
-
1 cup berries, for serving
Directions
- Heat oven to 350º
- Grease and flour 2 (8-inch) round cake pans; set aside
- Whisk flour, baking powder, baking soda and salt in medium bowl; set aside
- Beat together 8 ounces butter, 4 ounces mascarpone, sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating after each addition
- Beating at low speed, add flour mixture, one-third at a time and alternating with milk, until combined. Gently fold berries into batter
- Divide batter between prepared pans. Bake 30-32 minutes or until toothpick or tester inserted in middle comes out clean. (Baking time may be longer if you're using frozen fruit.) Let cool 10 minutes. Carefully remove cake from pans, placing onto cooling rack. Cool completely
- Beat powdered sugar and 8 ounces butter in large bowl on medium-high speed until thick and creamy. Add 4 ounces mascarpone and 1 teaspoon vanilla; gently stir until just combined
- Using a large knife, cut through center of cake layers, horizontally to create four layers
- Place first cake layer onto cake stand or plate. Top with thin layer of frosting. Repeat with each additional cake layers, spreading a thin layer of frosting on each. Frost top and sides of cake with remaining frosting. To serve, top with fresh berries
- Store in refrigerator or a cool dry place.
