Mixed berry marsala mascarpone cream cake

Mascarpone Cream Cake with Marsala-Infused Mixed Berries

Mixed berry marsala mascarpone cream cake

One of my favorite things about summer is the variety of berries: blueberries (my favorite!), red raspberries, black raspberries, blackberries, etc… I love eating berries plain (i.e. snacking on handfuls of blueberries) but of course, I’m also a huge fan of eating them in desserts and salads. And since berries are best served fresh, I like to limit the amount of cooking that they go through.   I’m all about blueberry scones, blueberry coconut cake, blueberry pancakes and anything else with blueberries/berries in them but today’s recipe doesn’t call for baking the fruity morsels. Rather, the mixed berries are infused with some amazing marsala wine for a sweet flavor with a slight zing. Served atop the cake and on the side, the infused mixture perfectly counteracts the simpler flavors of the cake.

Mixed berry marsala mascarpone cream cake
Mixed berry marsala mascarpone cream cake
Yield: 8-10 servings

Mascarpone Cream Cake with Marsala-Infused Mixed Berries

Mascarpone cream cake with mixed berries



  • 1 3/4 c sifted flour
  • 4 T cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  •  5 T salted butter, softened
  • 3 T sour cream
  • 1 c sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 c buttermilk


  • 1/2 c marsala wine
  • 1/2 c sugar
  • 3 c strawberries, raspberries, blueberries, chopped


  • 8 oz mascarpone cheese
  • 1 c heavy whipping cream
  • 1/4 c sugar
  • 3 tsp Marsala wine


  1. Cake: Sift just over a cup of flour and measure out 1 3/4 c. Place the 1 3/4 c of flour in a bowl and add cornstarch, baking powder, baking soda and salt. Sift mixture together. 
  2. In a separate bowl, beat butter, sour cream, sugar together until combined. Add in vanilla and eggs and beat until smooth. Add buttermilk alternately with flour mixture to egg/butter mixture. Mix together thoroughly.
  3. Place a large square piece of parchment paper over the bottom of a 9 1/2" springform pan. Attach bottom of pan to the sides (parchment paper will serve as a cover over the bottom of the pan). Grease the bottom of the parchment paper.
  4. Pour batter inside springform pan and tap down pan to eliminate air bubbles. Place on the middle rack in a preheated 350F oven and bake for about 38 minutes or until toothpick inserted comes out clean. Loosen cake around the edges and cool. Remove from pan.
  5. Berries: Place marsala and sugar in a small saucepan and boil until thick. Pour over mixed berries and allow to sit for a few minutes.
  6. Cream: Place mascarpone cheese in a bowl and beat until smooth. Add in whipping cream, sugar and marsala and beat until cream develops stiff peaks. 
  7. Assembling the cake: Cut cake in half horizontally. Spread cream mixture on bottom half of cake, reserving about 3/4 c of the cream mixture for the top layer. Smooth cream evenly and place the top half of cake over the cream layer.
  8. Spread remaining 3/4 c of cream over top the second cake layer and spoon a few berries on top. 
  9. Refrigerate for several hours before serving. Serve cake slices with remaining marsala-infused berries. 


*Recipe adapted from this recipe

Mixed berry marsala mascarpone cream cake
Mixed berry marsala mascarpone cream cake


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