Raspberry Mascarpone Cake
This raspberry mascarpone cake has a yoghurt vanilla sponge with raspberry jam and white chocolate frosting. A combination of indulging flavours that scream summer.
This is one of my mother-in-law’s favourites. Perfect any time of day or maybe multiple times of day 🙂
If you like this recipe, you might also like my mango passion fruit cake or my strawberry couscous cheesecake.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂
RECIPE HIGHLIGHTS
- EASE: easy.
- GREAT FOR: special occasions – Birthdays, Mother’s day, Weekend baking, Treat, or Friends and family visiting.
- TASTE & TEXTURE: a moist sponge bursting with raspberry flavour. Sandwiched with sweet raspberry jam and a white chocolate, mascarpone creamy frosting.
- SERVING: delicious served with a cup of tea or enjoyed after a meal.
- QUANTITY: 12 slices, a two-tier 24cm (9.5″) using sandwich pans or two 23cm (9″) springform pans.
- TIME: 70 minutes, including 30 minutes baking.
INGREDIENTS
For this recipe all you need are these ingredients:
- Butter
- Caster or granulated sugar
- Medium eggs
- Greek yoghurt
- Plain or all-purpose flour
- Baking powder
- Baking soda
- Raspberries (fresh or frozen)
- Cornflour
- White chocolate
- Mascarpone
- Icing sugar
- Whipping cream
- Salt – I highly recommend adding a good pinch of salt to your cakes. It might seem a bit weird, but it actually has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of all the ingredients, making your cake taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your cakes to the next level!
I recommend Maldon Sea salt flakes or Cornish sea salt, but any good quality salt is fine.
WHAT VARIATIONS CAN I MAKE?
- Raspberry alternative: Strawberries, blackberries and blueberries are all great alternatives.
If you experiment, Please leave a comment at the bottom of the post – it’s really helpful to me and other readers knowing how you got on and I regularly update these posts and the feedback I receive helps to make the recipes even more useful.
NUTRITION
Serving: one cake slice.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
This easy cake keeps well for up to 5 days in the fridge.
The raspberry jam can be made up to a few days in advance and refrigerated.
The icing is best made on the day. With time, the cream will start to lose the air you have whisked into it.
Freezing: The sponge cake layers can be made ahead, wrapped in clingfilm and frozen for up to 2-3 months.
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TOOLS YOU’LL NEED
I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.
These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.
I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.
Not everyone is lucky enough to have one of these but they are useful if you do a lot of baking or making bread.
These springform pans make removing cakes from them after baking a doddle. I personally tend to line them as often as possible to ensure that my cakes don’t break for added security.
Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Raspberry Mascarpone Cake
- 2 x 23cm / 9inch springform pan
INGREDIENTS LIST
- 100 g butter
- 200 g caster sugar
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 3 medium eggs (separated)
- 200 g natural or greek yoghurt
- 230 g plain flour (all-purpose)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda / baking soda
- 1 pinch fine sea salt
- 100 g fresh raspberries (fresh or frozen)
Raspberry jam
- 100 g fresh raspberries (fresh or frozen)
- 50 g caster sugar (4 tbsp)
- 2 tsp cornflour (cornstarch)
White chocolate mascarpone icing
- 200 g white chocolate (broken up into small pieces)
- 250 g mascarpone
- 100 g butter (room temperature)
- 100 g icing sugar (US powdered sugar)
- 125 g whipping cream
- 25 g fresh raspberries (fresh for decoration)
Preparation
- Raspberry jam filling: See notesIn a small saucepan, add the 100g raspberries and 50g sugar and bring to a gentle simmer.Starting over low heat, stirring often so the sugar doesn’t burn. Gently simmer the mixture until it has reduced and thickened, approx. 10 minutes.
- Mix a little cold water with the 2 tsp cornflour to form a thin paste and pour it into the jam, stir continuously for about half a minute to cook the cornflour and avoid lumps forming. Once cooked remove from the heat and set aside to cool completely. This can also be done a couple of days in advance and kept in the fridge until ready to use.
- Then using a fine-mesh strainer and a silicone spatula or the back of a spoon, press the sauce through the strainer so that you get as much of the sauce as possible without the seeds.Set aside to cool completely. This can also be done a couple of days in advance and kept in the fridge until ready to use.
- Cake batter: Preheat the oven to 160°C fan / 350°F / Gas 4.Grease and line the bottom of two 23cm (9inch) springform pans.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
- Add the vanilla and beat in the egg yolks, one at a time until fully incorporated. Next, add the yoghurt and mix well.
- Sift the flour, baking powder, salt, and baking soda into the butter mixture and mix until well combined. Scraping down the bowl as necessary.
- In a separate bowl, whisk the egg whites until soft peaks form.
- Whisk 1/3 of the egg whites into the cake batter mixture and then fold in the remaining egg whites. Lastly, add 100g raspberries to the batter and gently fold to avoid breaking up the raspberries too much.
- Baking: Divide the batter evenly between the two prepared pans and bake for 30 minutes until golden, and a toothpick inserted into the center of the cake comes out clean. Be careful not to overbake as they will become very dry in taste.
- Let the cakes cool for 15 minutes, then release them from the pans and leave them to cool completely on a wire rack.
- White chocolate mascarpone icing: Place the broken white chocolate in a small bowl over a pan of hot simmering water (double boiler) stirring occasionally until melted.
- In a large bowl, whisk the mascarpone and butter until smooth and creamy. Then add the melted white chocolate and mix again until smooth.
- Separately, whisk the cream until it forms soft peaks and then add it to the mascarpone mix with the icing sugar and whisk until combined.
- Assembly: Place one of the cooled sponges onto a cake board or plate and spread half a centimetre layer of icing over the cake.
- Then top with the cooled raspberry jam and the second sponge. Finally, ice the top and sides of the cake, adding a few fresh raspberries to finish the decoration.
Notes & Tips
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This cake is delicious! I made this with greek yogurt but I think the moisture content is too low, so I would recommend just using regular yogurt. The batter was so thick that I ended up having to add a little bit of water to thin it out, and even after that the cake ended up being pretty dense. But I still loved the recipe!
Hey Lauren! Thanks so much for the feedback! 🙂 I’m glad you gave the recipe a go and even happier that you loved it.❤️ Ingredients even though called the same across the world can be very different in consistency, so I am happy that you made it work. One thing to watch out for when adding ingredients to a finished batter, such as water is that you don’t accidently over mix it as this may have caused it to be denser. Nevertheless, you enjoyed it and that’s great. If you took a picture you could tag it on Instagram @thegourmetlarder. 🙂