Smashed berry cake with mascarpone frosting. Three layers of snowy white vanilla cake with layers of smashed fresh berries. Each bite is bursting with fresh berries, sweet vanilla, and topped with fluffy mascarpone frosting.
Each cake layer is filled with sweet berries and then covered with whipped mascarpone frosting. Bonus? This cake is easier to make than you might think!
Start with the white cake. It’s a combination of a fluffy, white vanilla cake with lemon zest. The cake is moist and not too sweet. I used a combination of raspberries and blueberries for the filling. It’s okay to use whatever berries you have on hand (even frozen!).
I used egg whites to get the snowy white color! Try our smashed berry cake with mascarpone and make sure to tag @lemongrovelane when you do!
Smashed Berry Cake with Mascarpone
A deliciously moist and irresistible cake filled with berries and topped with mascarpone frosting.
Ingredients
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 eggs, room temperature
- 1/2 cup oil or melted butter
- 1/2 cup sour cream
- 1/4 cup lemon juice
- For the filling: 1 and 2/3 cups mixed berries, 3 tablespoons of water, 1 and 1/2 cups powdered sugar, 3 tablespoons of arrowroot or cornstarch
- For the frosting: 2 ¼ cups heavy whipping cream, 1 and 1/4 cup powdered sugar 1/2 tsp vanilla extract, 16 ounces mascarpone cheese
Instructions
- Preheat the oven to 350 degrees F. Prepare three 8-inch round baking pans. Line the bottom with a circular piece of parchment paper and grease the sides.
- In a large mixing bowl, combine sugar, oil or melted butter, and eggs. Beat on medium until incorporated and the batter is lightly colored.
- Add lemon juice and sour cream to the batter. Mix.
- Combine flour, baking powder and salt in to a medium bowl, whisk. and slowly add to wet ingredients.
- Slowly add 1/2 dry ingredients plus 1/2 buttermilk to mixture. Beat on low speed until incorporated.
- Divide batter between the three pans. Bake at 350 degrees F. for about 22 minutes or until tooth pick inserted in the center comes out clean. Rotate pans halfway through baking.
- For the filling: Puree fruit in a food processor with a little water.
- Add fruit, water, powdered sugar, and arrowroot to simmering pot.
- Stir constantly until thickened. Remove from heat and allow to cool.
- Make frosting: Beat cream until stiff peaks form. Add powdered sugar, vanilla and mascarpone. Beat mixture until all ingredients are incorporated.
- Remove cake from pans and add berry filling between each layer.
- Frost cake with mascarpone frosting and garnish with berries.
- Serve immediately.
