Light, fluffy and Delicious!
I loved making this cake. And I must say I was extremely proud of how it turned out. It was extremely light and the icing was more of a whipped cream. It tasted like you were eating a cloud - which means seconds!
Make the Cake
First step always is to get your ingredients ready. I don't measure my ingredients out before had mainly because I don't have enough measuring cups for all the ingredients at once. However, I do line them up in the order I need them in. Organization is important.
Preheat your oven to 350° and spray your cake pans. This recipe called for three 8" cake pans. I only have 9" so I made only 2 layers and a slightly bigger cakes. I always use Baker's Joy Nonstick Baking Spray with Flour. The flour keeps the cakes from sticking. Baked with Williams Sonoma Gold Touch cake pans, I have yet to have a cake stick (knock on wood).
The first thing I noticed when looking at the recipe was that was no butter involved. At all. I was interested on how this would effect the cake overall. Spoiler Alert: the cake tastes AMAZING.
Separate Your Dry and Wet Ingredients
In a large bowl combine your dry ingredients: flour, sugar, baking powder, and salt. Be sure to mix these. I used the mixing bowl for the standing mixer for this step. We are adding the wet ingredients to the dry ones and it's better to have it end up in the bowl we are using for the mixer.
In another bowl combine milk, vegetable oil, vanilla extract and eggs. combine until fully incorporated. Next you want to add the wet ingredients to the dry ingredients and mixed until combined. Slowly start to add and mix the water to the batter – on low speed.
Divide the batter evenly between the two cake pans. I usually fill them until there is an inch left to the top on the pan. This gives a little wiggle room for the cake to rise. Bake for 24 -28 minutes. I always set my timer early – 20 minutes and check with a toothpick in order to make sure I don't over bake and dry out the cake. I then check on 5 minute increments or until the toothpick comes out clean. Let your cakes cool!
Make Your Berry Filling
While your cakes cool, start making the berry filling. I was extremely nervous for this. I had never made anything like this before. The recipe calls for a food processor. Don't worry if you do not have one. If you have blender of any kind, that will work just as well. I used my NutriBullet.
You can use any fruit, but I followed the original recipe and used even amounts of strawberries, blueberries, and raspberries. Blend together 1 1/2 cups of berries and 3 tbsp water. blend until you get a smooth puree.
Next, combine the 3 tbsp corn starch and 3/4 cup of sugar in a medium skillet. Add the berry puree and stir until combined. Cook on medium heat and stir until your filling thickens and comes to a boil. Around 8-10 minutes.
Remove from heat and place into a bowl and put in the fridge to cool.
Make Your Frosting
To make the frosting, I use the KitchenAid Wire Whip attachment. Get out your mixer bowl and add your heavy whipping cream, powdered sugar, and vanilla extract and whip on high until soft peaks have formed. For the powdered sugar, I always sift the sugar first before adding it to the mixture. This is to keep out any lumps.
Once soft peaks have formed, add your mascarpone cheese. I let my cheese come to room temperature while I baked my cake and made my berry filling. Add the Mascarpone cheese and mix until firm peaks form. This won't take long to happen so make sure you don't over whip your frosting. Set frosting in the fridge until you are ready to start decorating.
For decorating tips, read the Berry Mascarpone Decorating post to see how I assembled the cake.
Get This Recipe
What to make your own Berry Mascarpone cake, go here for the full recipe and steps. Good luck!
I want to add that I did not make this recipe perfectly. I again forgot to add the sugar to the cake batter like I did on the Milk & Cookies cake. Since you don't have to beat the sugar and butter together, you could have probably added the sugar at the end. however, I didn't want to make any mistakes on this cake and I remade the batter for a second time.
For the berry filling, I skipped over the water ingredient. So, when the recipe called for water, I guessed on how much to use. I had already blended my fruit and water together when I realized it called for 3 tablespoons. Again I don't know if extra water made a difference or not but I wanted a perfect cake. I also restart the berry puree.
We all make mistakes and there is no harm in starting over when needed!