Berry Mascarpone Layer Cake

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This Berry Mascarpone Layer Cake has layers of fluffy vanilla cake, fresh berry filling and mascarpone whipped cream frosting! It’s light, fruity and perfect for spring!

Berry Mascarpone Layer Cake

Berry Mascarpone Layer Cake

I never really realized how much of an effect caffeine has until I stopped drinking it recently. As part of the IVF process, caffeine isn’t really recommended so I’ve been doing my best to not drink it. Since soda has less caffeine than coffee, I’ll have a little if I’m desperate. I’d rather have coffee though. 🙁 Much more yummy.

Point is though – the lack of a picker-upper is brutal! And the tiredness is making me crave a way to increase energy so now I just want to eat all the carbs and sugar, which I’m also avoiding. Sometimes I feel like I just can’t eat anything. It’s not a good situation. I’ve gotta find a way to muster up some energy!

My go-to move right now is to play some of my favorite music and dance around while working. Gets the blood flowing and pumps me up. 🙂 Yay for 90s music! That’s my era.

Best Berry Mascarpone Layer Cake recipe
Berry Mascarpone Cake slice

And this is my cake.

Boy, do I love this cake! Fresh berries are some of the best things ever and we’ve had them galore for the last month or so. I can’t get enough of them! Especially the blueberries and strawberries. I just want to eat a carton at a time. And I can eat fruit – yay! 🙂

How to Make Berry Mascarpone Layer Cake

This cake starts with a moist and easy vanilla cake. The batter is so easy to put together, you could simply use a whisk to combine everything if you wanted. I always love a good stand mixer – it takes the work out of it for you – but you could do it by hand. Just combine the dry ingredients and wet ingredients separately, then add them all together with a little water. Done! Plus, the ingredients are all nice and straight forward. Rock on.

Then there’s the berry filling. You could almost think of it as a homemade jam, but not quite as thick. I used an even mix of strawberries, blueberries and raspberries, but you could use whatever combo you like. The berries are purred in a food processor, then cooked over heat with some sugar and cornstarch. The heat reduces the liquid a bit and the cornstarch helps thicken everything. Once it’s cooled, you’ve got the perfect berry filling!

The mascarpone whipped cream frosting is used both to add to the cake filling and to frost the cake. I love how light this frosting is! You basically make whipped cream and add mascarpone cheese to it. The mascarpone flavor is lighter than a more straight forward mascarpone frosting, but this version runs much less risk of getting a super soft mascarpone frosting. Just be sure to add the full amount of powdered sugar to make sure the frosting stays stable. It makes a great addition to the cake and keeps things light and fresh!

The final cake is perfect for spring, Easter and all through the summer! It was a huge hit!

Decorated Berry Mascarpone Cake
Berry Mascarpone Layer Cake slice showing filling layers

Watch How To Make It

Read Transcript

SHOP THE RECIPE

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image of Berry Mascarpone Layer Cake on plate
Recipe

Berry Mascarpone Layer Cake

  • Prep Time: 45 minutes
  • Cook Time: 26 minutes
  • Total Time: 1 hour 11 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Berry Mascarpone Layer Cake has layers of fluffy vanilla cake, fresh berry filling and mascarpone whipped cream frosting! It’s light, fruity and perfect for spring!


Ingredients

VANILLA CAKE

  • 2 1/2 cups (325g) all purpose flour
  • 2 cups (414g) sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) water

BERRY FILLING

  • 1 1/2 cup (240g) mixed berries (I used strawberries, blueberries and raspberries)
  • 3 tbsp (45ml) water
  • 3/4 cup (155g) sugar
  • 3 tbsp cornstarch

WHIPPED MASCARPONE FROSTING

  • 2 1/2 cups (600ml) heavy whipping cream, cold
  • 1 1/2 cups (173g) powdered sugar
  • 2 tsp vanilla extract
  • 16 oz (452g) mascarpone cheese, chilled

Instructions

CAKE LAYERS

1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. These cakes can have a tendency to stick to the pans a bit, so I strongly recommend the parchment paper in the bottom.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the prepared cake pans and bake for 24-28 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. These cakes can have a tendency to stick to the pans a bit so jiggle them a bit to loosen from the sides of the pan before turning the cakes out to cool.

BERRY FILLING

8. To make the berry topping, add the berries and water to a food processor and puree until smooth. You should end up with about 2/3 cup puree.
9. Combine the sugar and cornstarch in a medium saucepan. Stir in the berry puree.
10. Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes.
11. Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely.

FROSTING AND ASSEMBLY

12. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form.
13. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
14. To assemble the cake, use a large serrated knife to remove the domes from the top of the cakes.
15. Place the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it’s tall.
16. Spread half of the berry filling evenly on top of the cake layer, inside the dam. It should fill the dam about half way full.
17. Add some additional mascarpone frosting to the top of the berry filling and spread into an even layer to fill in the remaining dam space.
18. Add the second layer of cake and repeat the filling layer with the remaining berry filling and additional mascarpone frosting.
19. Add the final layer of cake on top, then smooth out the frosting around the sides of the cake.
20. Frost the outside of the cake, then use an icing decorator (I use this Ateco Icing Smoother ) to add a striped pattern to the sides.
21. Finish off the cake with some swirls of frosting and fresh berries.
22. Refrigerate cake until ready to serve. Cake is best for 2-3 days.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 678
  • Sugar: 53 g
  • Sodium: 216.6 mg
  • Fat: 40 g
  • Carbohydrates: 74 g
  • Protein: 8.7 g
  • Cholesterol: 118.4 mg

Categories

Enjoy!

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Berry Mascarpone Layer Cake - layers of moist vanilla cake, fresh berry filling and whipped mascarpone frosting!

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925 Comments
  1. Janet

    I don’t comment on recipes too often, but I had to on this one. This cake is amazing! My family loved it and said better than most bakeries. This recipe was fun to make and it is a keeper. Thank you for sharing!!






    1. Lindsay

      By traybake, I assume you mean in a 9×13 pan? If so, yes. The bake time would be 28-32 minutes. You shouldn’t need to double it.

    1. Lindsay

      Sure. Adjustments depend a little on how tall you want it. You could leave it as-is and bake it in two 9-inch pans for a little shorter cake. For you could do 1 1/2 recipes worth for about the same height. For a 10-inch cake, you’d probably want to double it.

  2. Marta

    Hi, I’m planning to make this frosting for a two tier cake. Will this hold up under a different sponge, like chocolate? Also , will the cake be stable in the fridge for a couple days, and can I tint the frosting?

    1. Lindsay

      It should be fine with another cake. It’s stable in the fridge. You should be able to color it with gel icing color, just don’t over mix it or can deflate.

  3. Elisabeth Kelly

    Love this recipe! My now four year old has requested this cake for her fourth and upcoming fifth birthday after I made it for her second birthday and is requested this year by my mom for Mother’s Day. Thank you so much for sharing.

  4. Joanne miller

    This is best tasting cake but my frosting comes out with mascrpone bits that won’t whip smooth even at room temp.

    1. Lindsay

      Try gently stirring the mascarpone before adding to the whipped cream to get it nice and creamy first. Hopefully that will help. You can also try whipping at a little lower speed after adding the mascarpone to give it time to incorporate better, then turn the speed back up, if needed.

    1. Lindsay

      I haven’t ever tried it, so I’m not sure. It would probably be fine, it just may change the texture of the cake slightly.

  5. Tracy

    So many great reviews for this cake! I’m looking forward to trying it. I just have one comment/question… I have never followed a cake recipe that calls for 1 cup of water in the batter – I would be more inclined to use whole milk, but wondering if that would change overall texture/taste at all?

    1. Lindsay

      My recommendation is usually I follow a recipe has written before changing it, so you see how it turns out as written. You can try using milk, but it will most likely give you a more dense cake.

    1. Lindsay

      I haven’t ever tried coconut milk, so I can’t say from experience. It seems like it should work OK though.

  6. Colleen

    Making this for dessert for Easter dinner as it looks like a delicious showstopper!.

    2 1/2 cups seems like an awful lot of sugar. Would I be able to reduce the sugar to 1 cup?

    1. Lindsay

      Sugar adds moisture and affects the texture, as well as adding sweetness. You could try reducing it, but by that much might not give great results.

  7. Donna Mullaney

    I am contemplating making this fabulous looking dessert for Easter Sunday and have a question about the frosting. Is it similar to American buttercream frosting? I am hesitant to make frosting with powdered sugar because it’s too sweet and heavy. I typically opt for Swiss Meringue buttercream instead. Thanks in advance for your help!

    1. Lindsay

      This whipped cream frosting is not like American buttercream, but more like a bit thicker whipped cream. It definitely is not too sweet.

  8. Mel

    Hello! I was wondering if we would be able to make this with 3 6 inch pans instead? & If you maybe knew what the temperature & cook time would be?

    Thank you!

    1. Lindsay

      Yes, that should be fine. I would probably cut the recipe in half, unless you want a very tall cake. The temperature should be the same. Not sure of the bake time. Maybe 15-20 minutes?

      1. Linda

        Please; I need to cut this recipe in half. We are only two people and I really want to make it. Need a detailed recipe for half.

        Pease respond tomorrow 6-26-24 Best, LInda

  9. Darian

    Do you think this recipe could work to make cupcakes? And fill will the berry filling? I made this cake and it was a huge hit! But I would like to make it easier for kids to eat quickly!






    1. Lindsay

      I’m glad you enjoyed it! Yes, you can make cupcakes. You can find the cake layers as cupcakes in these vanilla cupcakes. Then, yes, fill them with the berry filling and top with the mascarpone whipped cream.

  10. Jennifer

    THIS RECIPE SUCKS. My cakes turned out flat and stodgy and it completely ruined my day.
    Your only saving grace was the mascarpone cream.






    1. Lindsay

      They just may not have quite as much flavor. It’s hard to say. Also, if they have added water, you’ll want to strain it.

  11. Beth

    I made this for my mom’s 75th birthday, it was amazing, some of us are cake lovers. This was loved by the “non-cake lovers” (whatever is wrong with them) and the “eat only chocolate desserts” people. Thanks for this amazing recipe, was easy to follow and tasted amazing.

  12. Mindy

    I have made this recipe a couple of times, and it has become my family’s favorite cake. Thank you so much for such a wonderful recipe! I am planning to make this cake for a crowd of approximately 50 people, and I am wondering if I can bake it as a sheet cake and layer 3 pans together. I was thinking that a triple recipe might work. Have you ever used this recipe in that way? If so, do you have any pointers that can help me get it right the first time? Thank you!






    1. Lindsay

      I’m so glad you enjoy it! I have not ever made it that way, but I think what you describe sounds like it would be OK.

      1. Lindsay

        Absolutely. The mascarpone cheese and powdered sugar help keep it stable. It won’t ever wilt in the fridge once it’s in your cake.

    1. Lindsay

      You can use those. Your cake just won’t be as tall. Or you could do 1 1/2 recipes worth and make three full-sized layers.

  13. Millie

    My daughter shoos at an Italian shop in westchester New York, and she buys a cake just like this one already made that we all love . So happy to had found this recipe it is exactly it , I will try this week . Thank you

  14. Alice

    Lindsay, I would like to know if you think I could use chiffon cake layers with the berry filling. I happen to have 3 layers in the freezer but I’m hesitating because I don’t know if chiffon cake is too flimsy to do the job. Thanks for posting this great recipe

  15. Lise

    This is the best vanilla cake and frosting I’ve ever made and eaten. Everyone LOVED IT! Super easy for anyone to whip together.






  16. Barbara

    I followed the directions for this cake and while the frosting and fruit filling turned out great, the cake was too dense, and even though it tasted ok, it was inedible.






    1. Lindsay

      I would double the ingredients for the cake. I’m not sure if you would need to double the filling and whipped cream, but I would do at least one and a half recipes worth.

  17. Bea R

    This is one of my favorite recipes. I was wondering if you think the cake would be stable if I increased the ingredients and make a 10 in cake. Also, if I use the cream for your vanilla cupcakes (same ingredients) could I store them fridges for 2 days?






    1. Lindsay

      I’m a little confused by your questions but I’m going to do my best. Yes, you could increase this for a 10 inch cake. I would double the cake recipe. And then I think you’re asking if you can use the mascarpone whipped cream on my vanilla cupcakes and the answer would be yes. They would store fine in the fridge for two days. They would be best airtight container. I hope that helps!

  18. Laura B.

    This is hands-down my favorite cake recipe, I’ve been making it for all family birthdays (including my own) for the past few years! The frosting is heaven-sent, there’s nothing like it. I’ve experimented with different fruit fillings – a combination of raspberry and strawberry has been my favorite so far!






    1. Amy Pezet

      I’m making this cake this evening, and making 2 batches of batter, and i’m going to do a 6inch (4 layers) on top to make it a 2tier cake. Hopefully it works. But does the frosting firm up like a normal buttercream does?

      1. Lindsay

        The frosting does not firm up like a normal buttercream. It is more like stabilized whipped cream.

  19. Lori

    This was delicious! Made for my husband’s birthday and everyone loved it. Going to make again for my friend’s birthday. Definitely adding this to my recipe book!






  20. Brian the Baker

    I have made this recipe a half dozen times with rave results. Sometimes I add a little bit of fiori di sicilia in the cake. I also like to separate my compotes so I have reds and blues separate for a patriotic wink. The icing is a perfect balance and better option than the cloyingly sweet American buttercream. Sorry can’t share a pic here ….






  21. Carleen

    Hi Lindsay!
    I notice that you only use veg oil in this cake and not butter. Most of your other recipes call for butter and oil. Do you have a reason why you do not use butter in this one?

  22. Nana

    I’ve made this cake several times as it is a family favorite. I do a buttercream frosting instead. The trouble I have had is the top layer will slide and not stay up. I have started to make it as a 2-layer cake and use the remaining batter as cupcakes. Any idea why the cake might be slipping? I could use dowels to hold in place but it seems like that is not necessary with the directions!






    1. Lindsay

      I’m glad you enjoy it! Are you piping a dam around the edges of the cake before you add the filling? If you are and the frosting is stiff enough, it shouldn’t move around. I hope that helps!

    1. Lindsay

      So glad you enjoyed it! I haven’t actually tried butter, so I’m not sure. It might bake and be fine, but it will change the texture of the cake.

  23. jennifer

    i have not yet tried out this recipe but i am curious if fresh berries and frozen berries would have a different taste to this cake

    1. Lindsay

      It really depends on the berries. Even fresh berries sometimes don’t taste that great. If the berries are good, the filling should be good. The thing to be aware of with frozen berries is it there is usually excess water. I’d recommend thawing them and removing the excess liquid first.

  24. Mary Ellen Radjenovich

    I made this cake for my Bunco babes when I hosted last night. Fantastic recipe! Everyone loved it. Hard to find a good white cake recipe. Of course the frosting and berry filling is to die for. This will certainly become one in my repertoire.






  25. Roiann Priem

    I made this cake for my granddaughter’s birthday. The cake part was horrible tasting. The berry filling and marscapone frosting were amazing. I ended up making a different 3 layer cake recipe. I will definitely make the berry filling and frosting again. My family said to triple the berry filling next time.

      1. Lindsay

        Sure, your cake just won’t be as tall. If you want to use 9 inch pans and maintain the height, do one and a half recipes worth.

  26. Majorie

    Just made this recipe and it came out great! It tastes great and was most definitely worth the effort. The only issue I had was that the cake was a little hard to stack as it was a bit sticky, but that may be because I replaced the milk with oat milk. Overall this is a fantastic recipe!






  27. Crystal

    Can the frosting be made earlier and sit in the fridge?! I’ve made this cake twice now and it turns out really good but the frosting starts to soften on me and I’m not sure what I’m doing wrong? Any suggestions would be appreciated!

    1. Lindsay

      This frosting isn’t ideal to make ahead. Because it’s a whipped cream, it will deflate if it gets stirred up again after sitting a while. I make it fresh, right before adding it to the cake.

  28. April

    Can you make this ahead of time? I was thinking that I could make cakes and freeze them and make the frosting and refrigerated that. I am only making it 5 days ahead of time. Have you ever done that?

    1. Lindsay

      The cakes would be fine to freeze. Just wrap them well and then thaw them in the fridge. The whipped frosting should be made right before you use it or it will deflate and soften when you stir it up again.

  29. Sara B

    This is my favorite frosting recipe! Have you ever tried adding cocoa powder to it? Was thinking of trying that for a chocolate cake.

  30. KimM

    I am wondering if I can substitute the sugar for Stevia/Monk fruit without it hurting the structural integrity of this dessert.

  31. MONICA

    I was asked last minute to do a wedding cake and this turned out so good! Light & fluffy frosting. I got so many compliments! Definitely going into my saved file






  32. Pam Steele

    I love the Berry Mascarpone Layer Cake so much. I want to try and make cupcakes and fill with the jelly. What temperature and length of time would you recommend for cupcakes.






  33. Angela

    Cake is heavy and gummy.
    I made one batch with oil and another batch I substituted apple sauce. Same consistency. Disapoonted






  34. Donna S.

    This is my favorite cake. I love the flavor’s and the texture. The frosting is so good, not too sweet, it’s the best I ever had.






  35. Melanie

    I love this recipe! Similar to a gentilly cake that our local rouses makes but even better. I added almond flavoring to the cake and I must admit it’s my family’s new favorite. Not overly sweet but the fresh fruit keeps it very moist. Made it for Easter dinner this year at my sisters request.






  36. Brooke

    Loved it! I usually don’t like frosting too much but this one is perfect, light and creamy but not overly sweet. I added a little less powdered sugar. One of my new favorite cakes






  37. Kellie

    Do you think it would still taste good if the only berry used was raspberries? I’m severely allergic to blueberries ( anaphylactic), and don’t like raspberries and strawberries mixed together but enjoy them separately.. the cake sounds delicious and I want to make it with raspberries, but am hesitant

    1. Lena

      I made this cake and I’m getting ready to put it all together. My question is, do you have to keep the cake stored in the fridge afterwards?

  38. Harley

    How long does the frosting stay set? I’ve made the berry sauce and the cake. Im wondering if I can assemble it tonight. It will be served tomorrow evening.

    1. Lindsay

      As long as you use the whipped cream right away on the cake and then store it in the fridge, it will be fine. You just don’t want to make it and leave it in a bowl or something and then try to frost a cake with it later because then it will deflate.

  39. Daria

    Going to make this to celebrate my son’s 2 months. For layers: how sweet they end up? Would cutting down sugar work?

    1. Lindsay

      It would be difficult for me to describe how sweet they are because that’s going to vary by personal opinion. I don’t think they are overly sweet. If you reduce the amount of sugar, keep in mind that the sugar not only sweetens it but also adds moisture and affects the texture of the cake.

  40. Melissa w.

    Made this today can’t wait to try it! I did have to remake the berry filling as I kinda burned the first round! But I am a beginner as I wanted to take up a new hobby and I always love baking! Can’t wait to try it for a party tomorrow!

  41. Olivia

    I made this cake a couple of years ago and it was about the best cake I’ve ever had. Do you have information on adapting the recipe for cupcakes? Specifically how many it would make and bake time and temperature. Thanks!

  42. Beatrice

    Hi! We always love this cake! Can we make the cake layers the day before and store it to frost the day after or will it be dry? How should we store it if so?

    1. Lindsay

      Yes, you can make them the day before. I’d recommend storing them at room temperature in an air tight container.

  43. Cietta Stevanovic

    I love this recipe and it is my go to for birthdays! My last two times the cake layers have been very dense. They look kind of unbaked or dense when cut to serve. What am i doing wrong?






    1. Lindsay

      People have reported this before and I have never been able to figure out why it happens. Are you using the same oven or is anything different? I’m not sure why you would have not had trouble before but are having trouble now other than some kind of change like that.

  44. Rose Hebert

    I love this recipe especially the frosting. I’ve used it on many different cakes. However, it says to set the frosting in the fridge. Every time I do it the whipped frosting collapses and completely loses its texture … I’m not sure what I’m doing wrong.






    1. Lindsay

      Yes, you can set the frosting in the fridge for a few minutes while you layer the cake together, or you can leave it at room temperature. But you don’t want to store the frosting for a long period of time and then try to use it. It will deflate if it sits too long and you try to stir up again and use it. It needs to be used shortly after being made, then it can stay in place and it won’t deflate or wilt or anything.

  45. NK

    Oh this is an amazing recipe! Made it for a friend’s birthday and now everyone else wants it as their birthday cake too! Thank You!






  46. Julie

    Hi Lindsay,
    I would like to make this cake with rectangular tins, 23x30cm (around 9.06×11.8inches) for my daughter’s birthday.
    Should use 2 tins or 3?
    Double the recipe?
    How long should they cook in the oven?
    I really appreciate your input and time.

    1. Lindsay

      You shouldn’t need to double the recipe. The number of pans would depend on how many layers you want. 2 or 3 should be fine. I’m really not sure of the bake time at that size and with multiple layers. I’m guessing that if you did 2 layers, it’d be around 20 minutes, give or take. If you do 3 layers, it’d be a bit less. I hope that helps!

  47. Rhiannon

    How many days in advance can I make this and have it sit in the fridge for? Would it be better to freeze it? Can you even freeze a whole cake like that and still taste good after it thaws

    1. Lindsay

      I often make cakes the day before I serve them, so that would be totally fine. You could maybe stretch it one more day but I probably wouldn’t do more than that. I don’t typically recommend freezing full cakes, in part because when they thaw, condensation can form and it’s hard to know how that will affect the texture of your cake and fillings. But plenty of people do it, so you could certainly try it. If you do try it, I would recommend thawing the cake completely in the fridge.

  48. Nana

    I’ve made this cake several times and is always amazing. My question – Is it possible to make this cake as the bottom tier to a 3-tier cake?

    1. Lindsay

      So glad you enjoy it! As for tiered cakes, I would think it’d be fine as long as it’s properly doweled, but I don’t really make tiered cakes, so maybe there’s something I’m not considering.

  49. Taren

    I have a lot on plate throwing a 50th wedding anniversary for my parents a few days after Christmas. Could I use a jam, jelly, or preserves instead of making the fresh berries?

    1. Lindsay

      You can, but I really find the flavor to be very different. I think it would be fine to make the filling ahead of time and freeze it, if that would be helpful.

    1. Lindsay

      I mean yes, but it’ll probably change the results, depending on how much you reduce it. Sugar not only adds sweetness but it also adds moisture and affects the texture of the cake.

  50. Kim

    any suggestions to how to covert this recipe to a three tiered wedding cake? I volunteered to make this delicious cake and now I’m trying to figure out the amount of ingredients.

    1. Lindsay

      I’m not sure what size cake tiers you want. If you’re doing a 6 inch, 8 inch and 10 inch – you could cut the recipe in half for a 6 inch, use this recipe for the 8 inch and then double it for the 10 inch.

  51. Tania Hatfield

    I love the frosting recipe! Unfortunately, the store here has quit carrying mascarpone cream cheese. Could I use regular cream cheese instead?

      1. Marie

        Thank you for your reply Lindsay.
        By the way, I have only two 9-inch spring form pans. Do I need to adjust the measurements?
        I will try to make this and give you an update on how it turns out.

      2. Lindsay

        You could make just two layers, but your cake won’t be as tall. You could try one and a half recipes worth if you’d like it to be taller. Also, keep in mind that this is a very thin cake batter. If your cake pans leak at all, the better may leak out.

  52. Barbora Sonn

    Hi Lindsay,
    I am excited to make this a birthday cake for my son. Did you ever try to colour the frosting? Any tips, how to not spoil it, if you I should try to do that? Thank you.

    1. Lindsay

      It’s basically whipped cream, and you can certainly color it. You just have to be careful with whipped cream because if you over mix it, it can start to deflate. So if you want to color it, definitely use gel icing color. If you’re looking for really vibrant colors you’re not going to want to have to add a little bit of color at a time because you will deflate the frosting over each addition. I would try to get it right after one or two additions of color and fold it gently. I hope that helps.

      1. Barbora Sonn

        Thank you so much for the tip. I will be making this only in December, but will for sure let you know, how it went.

  53. Jessica

    Hi Lindsay. If I use 2 9” baking pans, how long should I bake it for? I will be making this on the 22nd of this month for my friend’s birthday.

    1. Lindsay

      The baking time should actually be similar. Even though they are larger pans, they will have about the same thickness of batter in each. If you’d still like to have a taller cake, you could try one and a half recipes worth in three 9 inch pans.

  54. Claudia

    I was asked to make a cake for a coworkers surprise bridal shower. Since it was eight in the morning, I didn’t wanna have a chocolate cake. I started browsing and thought this might sound light and good. It definitely was both. It got such rave reviews I had people asking me to make it for their birthday (some even months and months away!) thank you for sharing this wonderful recipe! I will make it again!






  55. Shirley Armbruster

    Not sure what I did maybe mixed batter too long , the cakes didn’t rise and the frosting came out too thin!






    1. Lindsay

      The cake recipe for some reason seems to give some people trouble. You can try reducing the amount of water in the cake and that seems to help. As for the frosting, it’s basically just whipped cream. When whipped properly it should be fine. Just be sure to use heavy whipping cream and not just whipping cream and don’t over mix the mascarpone cheese because that can make it too soft and a little liquidy.

  56. Angela

    I am going to make this on the weekend- excited!
    Can I bake cake one at a time so will the batter stand in fudge? Also can I freeze the cakes only wrapped separately for 1 week and make frosting the day before assembly?

    1. Lindsay

      It’s not ideal to make them all separately, but it should be fine. As long as you’re baking them one right after the other you don’t need to refrigerate the batter. yes, you can wrap the cake layers well and freeze them and then thaw them in the fridge before using them.

  57. Tammy

    Oh. My. Gosh! This is so so so good!
    The frosting is creamy and not overly sweet which is a perfect balance for the sweet filling. I used 2 boxed white cake mixes in lieu of homemade cakes (I know, I know – homemade is better. I have a gluten allergy, and boxed cake mix puts less flour in the air saving me from a reaction).

    I made this as a gift, so I can only vouch for the parts I could taste, but if they are any indication, I’m sure the cake is just as divine!






    1. Lindsay

      That should be fine. Theres usually extra water in frozen fruit though, so I would either thaw the fruit and remove pat it dry or you may need to cook the filling a touch longer.

  58. Lisa Michaud

    Just made this recipe for a birthday. Everyone loved it. It is a wonderful recipe. I’m sure it will be a frequently requested cake.

  59. Natalie

    I’ve made this and it was amazing!!! I tagged you on my IG page. I was wondering if I could make cupcakes with this recipe?






    1. Lindsay

      So glad you enjoyed it! Cupcakes should be fine. I’m not sure if you’ll need more filling or not to fill all the cupcakes. This much cake batter would make about 24 cupcakes.

  60. Pam James

    I have made this cake probably a dozen times since I found the recipe, and it’s a winner every time! The amount and types of fruit vary depending on what I have, etc, but it’s loved and devoured immediately! Such a delicious cake – and it looks spectacular!!!






  61. Kerri

    I have made this cake many times! It is a favorite of family and friends! I would like to use the cake recipe and frosting recipe for cupcakes. Has anyone ever tried making cupcakes with the cake recipe? Does it stick to the wrapper terribly? I would think I should bake them at the same temperature for about 20-25 minutes. Any suggestions would be greatly appreciated.

  62. Janice

    Hi! I’m thinking about making this cake for my daughter’s 4th birthday. Will the cakes be okay if I were to make it the night before, let it cool, then wrap it with plastic wrap and store it in the fridge overnight then decorate the next morning? I’m trying not to do everything at once to make it less stressful 😅. Also, can I use light food coloring in the icing if I wanted to do something fun for her?

    1. Lindsay

      Yes, you can definitely make the cake layers a day ahead. I usually do. If you want to add color to the whipped cream, I would recommend gel icing color so that you don’t thin out the whipped cream.

      1. Janice

        Thank you for answering! I will remember that about the gel coloring. I forgot to ask one more thing. How can I bake this if I wanted to do a sheet pan option? With the amount of batter, what size sheet pan is best?

  63. Barbara

    I made this for my sisters birthday. It was such a huge hit! It’s a little pricey but so well worth it! I’m making it Friday again for my friend. She requested it! Thanks so much for sharing it.

  64. Filza

    Hey!! I tried the recipe and loved it!! Only concern my cake turned a bit brown in color instead of the white in the pic. What could be the reason for it?

    1. Lindsay