Lemon Berry Mascarpone Cake

This lemon berry mascarpone cake has 3 layers of light and delicate lemon cake filled with fresh mixed berries and frosted with fluffy, creamy mascarpone buttercream. It's elegant, easy to make, and bursting with citrus and berry flavor.

If you've made my lemon bar cookies, lemon crumb cake, lemon poppy seed cookies, or lemon mug cake, you know I'm a big fan of lemon desserts. This lemon berry mascarpone cake is no exception!

This gorgeous cake combines tangy lemon with sweet, juicy mixed berries. It has 3 layers of moist and fluffy lemon cake layered with velvety mascarpone frosting.

The burst of color and freshness from the berries makes this cake the star of the show at any gathering or celebration.

For more fruity cake recipes, try this lemon poppyseed cake, lemon cherry cake, triple berry cake, and lemon chocolate cake!

Why You'll Love this Recipe

• Tender lemon cake layers- The layers of lemon cake are made using the reverse creaming method. Instead of creaming butter and sugar together, the butter is mixed into the dry ingredients. This limits gluten development for an even fluffier cake recipe!
• Fluffy mascarpone frosting- The richness and luxurious texture complements the sweet berries and zesty citrus notes, creating a perfectly balanced dessert.
• Easy, delicious, and impressive- Instead of buying an expensive cake, you can make one at home! The flavors will impress everyone at first bite. Plus it's so pretty with fresh berries loaded on top!

Key Ingredients

• Lemon zest- Lemon zest (the outer layer of the lemon peel) has concentrated oils that add a tangy flavor and fragrance.
• Cake flour- Cake flour is crucial for getting a light, fluffy, tender crumb. It has less protein and gluten than all-purpose flour, which makes it perfect for achieving the right texture.
• Baking powder and baking soda- Together, these leavening agents help the cake rise and create a light, fluffy texture. Baking powder reacts with moisture and heat while baking soda reacts with acidic components of the batter to release gases and make the cake rise.
• Salt- Finely ground salt enhances other flavors in the mascarpone cake and makes it not too sweet.
• Butter- Unsalted butter is key for creating a rich and fluffy cake and frosting. Make sure it's room temperature so it mixes in easily. Pull it out of the fridge 1-2 hours before baking.
• Oil- Adding oil to your cake makes it extra moist and delicious. Use flavorless oil like canola or vegetable oil.
• Eggs- Three eggs bind the ingredients together, help the cake rise, and add richness. Make sure they're room temperature so they mix in easily.
• Buttermilk- The acid in buttermilk reacts with baking soda, creating air bubbles that help the cake rise and get fluffy. It also tenderizes the gluten, making the cake soft and moist.
• Lemon juice- Make sure it's fresh, not bottled, for the best results and a bright tangy flavor.
• Mascarpone cheese- Mascarpone is a creamy, soft Italian cheese with a mild, slightly sweet flavor. It has a smooth and silky texture, similar to cream cheese. It pairs so well with lemon, just like in this lemon mascarpone cheesecake recipe!

Substitutions

• Cake flour: Don't substitute the cake flour with all purpose flour. You can make a homemade cake flour substitute if needed.
• Mixed berries: Instead of berries, fill the cake layers with lemon curd or stabilized whipped cream.
• Mascarpone: If you don't like mascarpone, you make cream cheese frosting instead. You can also make a vanilla buttercream or Swiss meringue buttercream instead.

Step by Step Instructions

Step 1: First, rub lemon zest and granulated sugar together in a small bowl to release the natural oils for the best flavor. Then mix the cake flour, lemon sugar, baking powder, baking soda, and salt on low speed in the bowl of an electric mixer or stand mixer fitted with the paddle attachment.

Step 2: Add the softened butter to the dry ingredients and beat on low for about 5 minutes until the texture is sandy.

Step 3: Add the oil, eggs, and vanilla extract. Mix on low speed until a thick batter comes together. Pour in the buttermilk and lemon juice, mixing until the batter is smooth.

Step 4: Divide the cake batter between your pans. Bake until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes, then transfer to a wire rack to cool completely.

Step 5: While the cakes cool, toss fresh berries together in a small bowl. I used blueberries, strawberries, blackberries, and raspberries.

Step 6: For the mascarpone buttercream, cream softened butter and mascarpone cheese on medium speed until smooth and mix in the vanilla.

Step 7: Beat in the powdered sugar 1 cup at a time on low speed until well combined. Mix on medium speed for 5-7 minutes until the frosting no longer tastes like butter.

Scoop half of the frosting into a piping bag prepared with a round piping tip.

Step 8: To assemble, level the cake layers with a serrated knife if needed. Place one cake layer in the middle of a cake board and spread a thin layer of frosting on top. Then, pipe a thick ring of buttercream around the edge and scoop the berry filling inside. The frosting "dam" keeps the filling from leaking.

Step 9: Repeat Step 8 with the second layer, then place the final layer on top with the flat side facing up.

Apply a thin layer of frosting (crumb coat) all over the cake with an offset spatula and chill for 20 minutes. This locks in loose crumbs so they don't mix with the final layer of frosting.

Step 10: Add a thick final coat of frosting and smooth with a bench scraper. Garnish the cake with mixed berries and decorate with buttercream as desired. Slice and enjoy!

Expert Baking Tips

1. Don't overmix. Avoid overmixing the batter, which can make the cake tough and dense.
2. Use room temperature ingredients. Let the eggs, butter, buttermilk, and mascarpone reach room temperature before using them so they mix in easily and evenly.
3. Use a kitchen scale. Weighing ingredients in grams instead of using measuring cups ensures accuracy and consistent results.
4. Don't overbake the cake. Check on it a few minutes before the suggested baking time as oven temperatures can vary. The cake is done when a toothpick inserted in the center comes out with a few sticky crumbs and no wet batter.
5. Chill the cake before decorating to make it easier to handle and prevent frosting from melting.

Storage Instructions

The lemon berry mascarpone cake stays in the fridge for up to 5 days in a cake carrier or other airtight container. If you've already sliced into it, cover the cut section with some extra frosting so it doesn't dry out. Store the berries in a separate container.

Store leftover frosting in an airtight container in the fridge for up to 1 week. Give it a quick stir before using it.

Freezing Instructions

Freeze cake slices for up to 3 months. Simply wrap the leftovers in plastic wrap and freeze them in a freezer-safe container. Thaw on the counter for an hour before eating.

I don't recommend freezing the entire frosted, unsliced cake with berries on top. However, you can freeze the cake layers ahead of time to break up the steps.

Frequently Asked Questions