This easy mascarpone bundt cake is so tender and effortless, decadent yet fluffy! The texture is rich and moist with the mascarpone cheese at the heart of the recipe. The cake is delicious on its own, but I’ve enhanced this recipe by adding a silky mascarpone whipped cream on top. You just can’t go wrong with mascarpone cheese.

SO WHAT IS MASCARPONE ANYWAYS?

Mascarpone, is essentially a fancy name for Italian cream cheese. Mascarpone has an especially high percentage of butterfat.

It is easily spreadable like cream cheese but the biggest difference between them is that Mascarpone does not have the familiar tang that cream cheese has, rather a fresh cream taste. This decadent Italian cream originated in the Lombardy region of Northern Italy.

Most widely known and loved for being a staple ingredient in Italian desserts like tiramisu.

Slices of Mother’s Day Mascarpone Cake on cake stand

Placing cream with spatula on Slices of Mother’s Day Mascarpone Cake

MASCARPONE CHEESE IN CAKE -WHAT!?

Yes! If I’m being totally honest, I would use Mascarpone in EVERY dessert because it is just that good.

I wanted to create a simple cake recipe that had a little special flare, and what better way to do that than adding a delicious dollop of Mascarpone in the batter!?

It makes the batter think, and the cake extra tender. It just adds the most special touch.

Slices of Mother’s Day Mascarpone Cake with cream

BUT WHY BOX MIX BASE?

I chose to create this recipe using a box cake mix base, because after recipe testing several different types of flours and ratios with the mascarpone, I decided that I wanted this recipe to be easily accessible since there was already a non-typical ingredient in it.

I loved the idea of anyone who wanted to try something special, but might be intimidated by baking to be able to make this recipe hassle free.

This is a fun easy way to dive into baking without the commitment of fancy flours or extra baking ingredients.

I hope you love it!

Ingredients of Mother’s Day Mascarpone Cake

Mixing eggs and sour cream in bowl with hand mixer

TIPS FOR MAKING THE WHIPPED CREAM

The whipped mascarpone cream on top is truly something special. It’s creamy, silky, slightly sweet and a perfect pairing to the rich yet not overly sweet mascarpone cake. Here are a few things to keep in mind when making the whipped topping:

Make sure the mascarpone is softened to room temp before you make the topping. It will allow the mascarpone to easily whip and blend well with the sugar and cream.
Whip the heavy cream and mascarpone cheese until slightly thickened then slowly add the sugar a few spoonfuls at a time
Only add a little bit of powdered sugar in at a time, too much at one time will result in a mess on your counter. I like to hadd spoonfuls of powdered sugar to the cream as I am mixing
You can choose to mix it by hand with a whisk or with an electric mixer. If mixing by hand, start out with a small whisk and gently beat the mascarpone with the cream until broken up.
Then mix in the 1 cup of powdered sugar. Continue to mix with your whisk until you’ve reached a whipped point.

Mother’s Day Mascarpone Cake

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Author: Kala Boulard

Ingredients

For the bundt cake

4 egg whites (room temp)
1/2 cup melted butter
3/4 cup mascarpone cheese (room temp)
2/3 cup buttermilk see notes¹
1/4 cup whole fat plain yogurt or sour cream
2 tbsp vanilla Extract
1 tbsp almond Extract
1 boxed cake mix (preferably Duncan Hines)
1/2 cup flour
1 tsp salt

For the whipped topping

1/2 cup mascarpone cheese
1/2 cup heavy whipping cream
1 1/2 cup powdered sugar
1 tsp vanilla extract

Instructions

Mascarpone Bundt Cake

Preheat your oven to 350F This recipe will work in both a 10 or 12 cup size bundt pan.
Whisk together your dry ingredients (Boxed cake mix, flour,and salt) and set aside.
In a large bowl, whisk together the wet ingredients ( Eggs, butter, mascarpone cheese, buttermilk, yogurt ,and extracts) with an electric hand mixer or whisk.
Mix for a good 1-2 minutes on medium speed until well combined.
sift in half of the dry ingredients and gently mix to combine.
Then scrape down the bowl and mix in the other half.
If mixing by hand, switch to a rubber spatula and fold in half of your dry ingredients until almost combined. Fold in the rest until smooth.
Now, prepare your bundt pan.
I use non-stick Pam spray and generously spray the pan, and add 1 TBS of flour and gently tap the pan to coat with flour.
Once your pan is prepared, pour in your batter If you aren’t sure what size your bundt pan is, fill ¾ of the way full, the batter should be very thick.
Bake for 30 minutes.
Let it rest for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 20 minutes.
Wrap in plastic wrap and place in the fridge to cool for 2-6 hours before frosting.

Mascarpone Whipped Topping

Again with your hand mixer, mix together the mascarpone cheese and heavy cream, until slightly thickened, adding the powdered sugar little by little as you go.
Once combined and whipped , mix in the vanilla.
The consistency should be like a thickened whipped cream.
If it’s too thick, add 1/2 tbsp of heavy cream at a time until smoothed.
If too thin, add 1 tbsp of powdered sugar at a time until thickened.
This recipe is delicious paired with fresh fruit, or your favorite jam.
I hope you love it! – Enjoy