This triple berry cake is everything! Tender cake layers floating between thick bands of light-as-air mascarpone whipped cream frosting with gorgeous ripe strawberries, blackberries and blueberries! It’s such a seasonal treat and even though this cake is massive, I guarantee it won’t last a day!
If you’ve ever thought OMG that cake is just too sweet or rich then you NEED to try making a mascarpone whipped cream frosting! It’s sweet but not cloying and much lighter than a buttercream, meaning those fresh berries get to be the star of the dish! I get tons of questions regarding whipped cream layer cakes and while they are delicious, the cream just isn’t stable enough for building, but if you add the mascarpone in everything changes for the better!
The taste is similar to whipped cream but the texture is more substantial. I will caution you that over-whipping this frosting will cause it to become grainy, and your cake will be best if eaten the same day. Taste-wise nothing changes but the frosting becomes a bit yellow the next day.
WHAT IF YOU CAN’T FIND MASCARPONE ANYWHERE?!?
A while back I was making a cake with a mascarpone buttercream and realized mine had expired! I didn’t have time to go to the market so I followed Nigella’s advice for a reasonable facsimile and mixed the following ingredients together until combined. Make sure they are all at room temperature!
8oz cream cheese 1/4 cup heavy cream 2 tbs unsalted butter
If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.
Start off by getting those ingredients together! Make sure to let everything come to room temperature.
If you’ve tried this cake out then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! IF YOU LOVE THIS RECIPE TRY THESE OUT! Painted Cake Neapolitan Cake Strawberry Cupcakes Lemon Poppy Seed Pound Cake
