Ingredients
The Base
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
The Filling
- 16 oz mascarpone cheese, softened
- 2 cups heavy cream, chilled
- ¾ cup powdered sugar
- 3 cups mixed fresh berries (raspberries, blueberries, strawberries), washed and dried
- ¼ cup granulated sugar (for berry filling)
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- Additional fresh berries for decoration
Instructions on the next page 👇👇
Directions
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Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cake layers come out smoothly.
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Sift together the flour, baking powder, and salt in a medium bowl. This step is essential for incorporating air into the dry ingredients and providing a fluffy texture.
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Cream the butter and granulated sugar together in a large bowl until the mixture is light and fluffy. This process usually takes about 4-5 minutes using an electric mixer and is crucial for achieving a tremendous cake base.
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Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Follow this with the tablespoon of vanilla extract for a hint of warmth in flavor.
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Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; be careful not to overmix, as this can lead to a denser cake.
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Divide the batter evenly among the prepared pans, smoothing the tops for an even bake.
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Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean. The aroma that fills your kitchen will be absolutely tremendous!
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Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. This step is crucial for maintaining the cake’s structure during assembly.
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Beat the mascarpone cheese until smooth in a separate bowl. This provides a wonderful and silky filling for the layers of your cake.
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In another bowl, whip the heavy cream with powdered sugar until it reaches stiff peaks. Gently fold the whipped cream into the mascarpone until well combined. Refrigerate this mixture until you are ready to use it.
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In a saucepan, combine the mixed berries, ¼ cup of granulated sugar, lemon juice, and cornstarch. Cook over medium heat until the berries release their juices and the mixture thickens. Allow it to cool completely for the filling.
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Assemble the cake by placing one cooled layer on a serving plate. Spread a generous layer of mascarpone frosting, then add some of the berry filling. Repeat this process with the remaining layers.
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Frost the top and sides of the assembled cake with any remaining mascarpone frosting and garnish with fresh berries for a stunning finish.
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Chill the cake in the refrigerator for at least 1 hour before serving. This helps the layers set and enhances the flavors beautifully.
Continue reading on the next page 👇👇