Raspberry Mascarpone Cake

A few weeks ago I saw this recipe for cupcakes that looked incredibly yummy. I started thinking, how pretty it would be as a cake with the glaze oozing down the sides. On my first attempt, I baked this for dessert on Valentine’s day. I decided to try it out in a bundt cake pan, imagining how elegantly delicious it would look. It tasted great, but didn’t hold up as well as I would have liked when I took it out of the pan, probably because I got distracted by the two cutest little people running around in my kitchen and accidentally added 1/4 c extra water.

My second attempt was a few days later. I was determined to make right my flop of a Valentine’s day dessert that I had envisioned looking so perfect, not just tasting perfect. I got the water amount right this time, tried it in round cake pans, and filled between the two laters with mascarpone frosting. I used 1 1/2 cake mix boxes so the layers would have a little more height to them. It was the perfect light tasting cake because it wasn’t surrounded by an inch thick layer of frosting on all sides. And thankfully it didn’t fall apart this time.

Raspberry Mascarpone Cake with Cream Cheese Filling
adapted from pickycook’s adaptation of a Giada De Laurentiis recipe

  • 12 oz. mascarpone cheese, softened
  • 3 egg whites
  • 1/4 c + 1 1/2 Tbs vegetable oil
  • 1 1/2 box white cake mix
  • 2 tsp vanilla extract
  • 1 1/2 c water
  • 1/3 cup frozen berries, thawed and drained
  • 2 1/2 cups powdered sugar
  • 4 oz. mascarpone cheese, softened
  • 2 1/2 Tbs unsalted butter, softened but still cool
  • 1 tsp sour cream
  • 1/4 tsp vanilla
  • 1/2 c + 2 Tbs powdered sugar

Preheat the oven to 350 degrees F. Prepare 2 cake rounds by greasing with shortening and dusting with flour.

In a large bowl combine the mascarpone cheese (12 oz.), egg whites, vanilla, and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes.

Divide the batter between the two pans. Bake for 30-40 minutes, or until cake is set. Remove from the oven and place on a wire rack, let cool 15-20 minutes in the cake rounds before transferring the cake out of the pans and on to a wire rack.

Meanwhile, prepare the mascarpone frosting. In a food processor, process the cheese (4 oz.)through vanila until combined and smooth. About 5 seconds, scraping the sides as needed. Add the sugar and process 10 seconds more until combined. Set aside.

Puree the raspberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the raspberry puree and whisk until smooth, set aside. Frost the top of one cake layer with Mascarpone frosting. Place the other cake layer on top of the frosting. Pour the raspberry glaze over the entire cake. Let the cake sit for a few minutes for the glaze to firm up, then serve.

*Next time I’m thinking about frosting the whole cake with mascarpone frosting and then drizzling the raspberry glaze on top.