Mascarpone Berry Cake & Cupcakes

16 servings
30 min prep time
1 hr 20 min total time

Celebrate Independence Day or any day with this fun and festive mixed berry cake (or cupcakes) made with our lush mascarpone. That's rich.



3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 ounces Vermont Creamery Unsalted Cultured Butter - 82% Butterfat room temperature

4 ounces Vermont Creamery Mascarpone

1 1/2 cups sugar

1 teaspoon vanilla extract

4 eggs

1 cup milk

1 1/2 cups fresh or frozen blueberries & raspberries


8 ounces Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat room temperature

1 1/2 cups powdered sugar

4 ounces Vermont Creamery Mascarpone

1 teaspoon vanilla extract

1 cup fresh berries, for serving


  • STEP 1

    Heat oven to 350°F.  Grease and flour 2 (8-inch) round cake pans; set aside.

  • STEP 2

    Whisk flour, baking powder, baking soda and salt in medium bowl; set aside.

  • STEP 3

    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.

  • STEP 4

    Beating at low speed, add flour mixture, one-third at a time and alternating with milk, until combined. Gently fold berries into batter.

  • STEP 5

    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.

  • STEP 6

    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.

  • STEP 7

    Using a large knife, cut through center of cake layers, horizontally to create four layers. 

  • STEP 8

    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.