This Italian Berry cake is a delicious vanilla cake with mascarpone frosting and fresh berries. It is easy to make and perfect for Summer.

About this Italian Cake with Fruit
This Italian cake with mascarpone filling is almost as easy as making a trifle and any imperfections in the cake can easily be covered up when assembling. This cake is an Italian sponge cake that is layered with more creamy goodness from the mascarpone and then adorned with fresh berries.
This Italian berry cake is a great recipe to have on hand when you want to quickly throw together a delicious layer cake but want it to look like it took a long time.
It is perfect for any occasion.
The ingredients
- All Purpose Flour: The base of the cake.
- Granulated Sugar: Sweetens the cake.
- Honey: Honey lightly sweetens the mascarpone frosting.
- Mascarpone cream (you can find this in the refrigerated specialty cheese section of your grocery store).
- Fresh berries: A mix of in-season fresh berries.
- Sour Cream: the sour cream is added to the mascarpone frosting for a little extra zing.
- Eggs: Large eggs work best.
- Vanilla: The vanilla adds flavor to the cake and frosting.
- Baking powder: This gives lift to the Italian cake.
- Salt: I prefer to use kosher salt.
Variations
While this is an Italian berry cake, you can also substitute any fresh seasonal fruit that is soft and requires no cooking. Figs make a great fruit that would look beautiful.
Just slice the figs into slices for the middle and leave them whole for the top!
For this Italian cake recipe, I used a mix of summer berries but you could also make this with just one type of berry. It is fully customizable!
How to make this Italian berry cake with mascarpone filling
Here are the basics to making this cake. The full recipe is below:
- You sift all your dry ingredients into a large bowl.
- Add your wet ingredients and mix well with a hand or stand mixer.
- Pour your batter into 2 prepared baking pans.
- Bake.
- Cool.
- Decorate. Add the mascarpone and fresh berries.
Making the Mascarpone Filling
The mascarpone filling (frosting) is actually more of a cream layer than a frosting and is so easy to make. You are just taking room-temperature mascarpone cheese and sour cream then adding vanilla and honey to it and whipping it until it is light and airy.
This mascarpone frosting is sandwiched in between and on top of this Italian layer cake and it is very light and not too sweet. It makes the perfect partner for the berries.
Storing And Making Ahead Of Time
I like to store this cake at room temperature under a cake dome on the day I am serving it so it stays nice and creamy. After that, it is best to refrigerate it since it has cream in the frosting. It will last for up to 3 days in the fridge.
If you want to make this ahead of time, I suggest making the cake and frosting separately and storing the cake layers between parchment paper and leaving on the counter covered. The frosting can be stored in the fridge.
Assemble right before serving.
For more easy dessert ideas
Italian Berry Cake with Mascarpone
Equipment
- 9 inch round cake pans
Ingredients
Cake
- 1 ⅓ cup unsalted butter at room temperature
- 1 ⅓ cups all purpose flour
- 1 ⅓ cups sugar
- 3 large eggs
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Cream Filling and Decorating
- 16 oz fresh berries I use a mix of blackberries, strawberries and raspberries
- 16 ounces mascarpone at room temperature
- ½ cup fresh preserves raspberry or mixed berry preserves works great!
- ½ cup honey or more to taste if your like your cream more sweet
- 8 ounces sour cream at room temperature
- 1 tablespoon vanilla extract
Instructions
- Pre-heat your oven to 325 degrees.
- Prepare 2, 9 inch round cake pans by greasing them and then dusting them with some flour and set aside.
- Now, sift all of your dry ingredients for your cake mix into a large bowl.1 ⅓ cups all purpose flour, 1 ⅓ cups sugar, 1 ½ teaspoon baking powder, ¼ teaspoon salt
- Next add your eggs, vanilla and butter and mix with a hand mixer or stand mixer on medium speed for about 1 minute. Your batter should be thick but not too thick to spread in the cake pans.1 teaspoon vanilla extract, 3 large eggs, 1 ⅓ cup unsalted butter at room temperature
- Now divide your batter into the 2 cake pans evenly. If it is not spreading easily, grease the back of a large spoon and use that to spread the batter around on the cake pan to reach the edges
- Place into the oven for 25-30 minutes until the cake is golden on top and a toothpick in the center comes out clean.
- When done, place on cooling racks for 5 minutes.
- After 5 minutes, run a knife along the edges of the cake to make sure it is not sticking to the side and then turn the cakes upside down onto the cooling rack and give a few good taps to the bottom of the cake pans to loosen them from the pan. They should pop out easily after doing this! If they do not, keep giving the bottom of the pans a few more good taps until they do.
- Let sit until completely cooled, about 30 minutes.
Cream Filling
- In a medium bowl, add your mascarpone, sour cream, honey and vanilla and mix on medium speed with a hand mixer until it is smooth and creamy.16 ounces mascarpone at room temperature, 8 ounces sour cream at room temperature, 1 tablespoon vanilla extract, ½ cup honey
Assembling
- Take one of your cakes and place it on a plate. Now add a few spoonfuls of your preserves and spread it all around on the cake in a thin layer.½ cup fresh preserves
- Next take ½ of your mascarpone cream and spread that over top of the preserves. Next, add ½ of your fresh berries evenly over the cream.16 oz fresh berries
- Add your next cake over the top of this and gently press it into place.
- Repeat the steps above with the preserves, cream and berries. optional: dust the top with powdered sugar before serving
- Enjoy!
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Melissa Oleary says
Hi Raina. If you click on Metric at the top of the recipe card, it will convert the unit of measurements for you. Hope this helps 🙂
Annemarie says
Delicious! Thank you. Can it be frozen and used later? I made too much!
Melissa says
Hi Annemarie.
I am so glad you enjoyed it! I haven't tried freezing the cake but it should do well since both cake and cream freeze well. If you do freeze it, make sure to wrap it with plastic wrap tightly to prevent freezer burn. I would thaw it in the fridge overnight to let it gradually come back to room temp.
Let me know how it works out 🙂
Annemarie says
Thank you! It's the frosting I made too much of so I'll only freeze that. I'll let you know how it goes -- I hope it's fine! Thanks for sharing all this!
Erica Straff says
Can I make this cake the day before I need it. Will the marscapone filling stay stable?
Melissa Oleary says
Hi Erica.
You can make this ahead of time but you would need to refrigerate it and then bring it back to room temperature so the mascarpone filling is soft when serving. You can also make the cake portion (not the filling) the day before and make the filling portion and assemble it the day you need it. I hope this helps 🙂
Melissa says
Thanks Albert! Yes, it is a very easy cake that tastes good AND is has a beautiful presentation without any complicated baking techniques 🙂 This was the first cake that I learned to make!