Berry Lemon Layer Cake with Mascarpone Frosting
Delicate lemon cake layers filled with strawberry and blueberry compote with mascarpone cream cheese frosting.
Servings: 15 slices
Calories: 500kcal
Cost: $40
Equipment
- 3 8 inch-round cake pans (springform if you have it)
- parchment paper to line your cake pans
- 1 stand mixer to make the frosting
- 1 large bowl for mixing batter
- 1 saucepan to make the lemon mixture + berry compote
- 1 Whisk
- 1 rubber spatula
- 1 icing spatula
Ingredients
For the sponge cake
- ¾ cup unsalted butter melted
- 1¾ cups granulated sugar
- 5 eggs
- 2 tsp vanilla bean paste or extract
- 1 cup milk dairy or almond
- 2 lemons zest only
- ½ cup vegetable oil
- 2¾ cups all purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
For the lemon syrup
- ¾ cup fresh lemon juice from 2-3 lemons
- ⅓ cup granulated sugar
For the berry compote
- ¾ cup blueberries
- ⅓ cup strawberries sliced
- 1 tbsp water
For the mascarpone frosting
- 8 ounces mascarpone cheese room temperature
- 8 ounces cream cheese room temperature
- 1 tsp vanilla bean paste
- ½ cup powdered sugar sifted
- ½ cup heavy cream
For topping
- blueberries and strawberries for decoration
Instructions
- Start with the cake. Preheat the oven to 350℉. Line each cake pan with parchment paper and grease each pan thoroughly with oil.
- In a large mixing bowl, add the melted butter and granulated sugar. Whisk together. Then add the eggs and vanilla and mix together.¾ cup unsalted butter, 1¾ cups granulated sugar, 5 eggs, 2 tsp vanilla bean paste
- Add in the milk, vegetable oil and lemon zest. Whisk once more.1 cup milk, ½ cup vegetable oil, 2 lemons
- Then add the all purpose flour, baking powder and salt to the bowl. Use a rubber spatula to mix the batter until just combined.2¾ cups all purpose flour, 1 tbsp baking powder, ¼ tsp salt
- Evenly distribute the batter into the three cake pans and smooth it out. Then place the three pans on the middle rack and bake the cakes for 20-25 minutes, until a skewer comes out clean when inserted.
- While the cake is baking, make the lemon syrup. To a saucepan over high heat, add the lemon juice and granulated sugar. Whisk together. Let the sauce come to a boil for about a minute and then set it aside to cool.¾ cup fresh lemon juice, ⅓ cup granulated sugar
- Use a fork to prick holes into the cakes (don't pierce all the way through) and use a brush to dab on the lemon mixture onto the surface of each cake. Use as much of the liquid as you'd like - leave behind a couple tablespoons for the compote.
- Make the compote. In the same saucepan with the leftover lemon syrup, add the blueberries, strawberries and water. Bring the mixture to a boil, stirring often. After about two minutes, let it cool completely to thicken.¾ cup blueberries, ⅓ cup strawberries, 1 tbsp water
- Make the frosting. In a stand mixture, add the mascarpone and cream cheese and beat on medium speed for a minute. Then add in the vanilla bean paste and sift in the powdered sugar. Beat again on high speed for another minute or until there are no lumps.8 ounces mascarpone cheese, 8 ounces cream cheese, 1 tsp vanilla bean paste, ½ cup powdered sugar
- Slowly add the heavy cream a tablespoon at a time and continue beating on high. Once incorporated and fluffy (it should not appear wet), it's ready.
- Assemble. Remove the cake layers from the pans. Place one sponge layer on a cake stand or platter. Add a third of the frosting and use the icing spatula to smooth it out to the very edges. Then add half of the berry compote to the center the cake and use a spoon to spread it across evenly as well.½ cup heavy cream
- Repeat the above with the second layer of cake. Then place the third layer of cake on and add the rest of the frosting to the middle of the cake. Use the spatula to push the frosting out to the edges and give it a nice swirl. Then use the remaining berries to arrange a pile in the center for decoration.blueberries and strawberries