Serves 6
45 min
Vanilla Cake with Blackberry Mascarpone Filling
Recipe GLPRd92b0391f3e19c
A delicate two-layer vanilla cake featuring a creamy blackberry mascarpone filling and smooth vanilla buttercream frosting, decorated with elegant piped anemone flowers and fresh blackberries. Perfect for special occasions.
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Ingredients
1 1/2 sticks unsalted butter, at room temperature and cubed
2 1/4 cups cake flour
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
6 large egg whites, at room temperature
3 tablespoons milk
2 teaspoons vanilla extract
1 teaspoon almond extract
8 ounces mascarpone cheese
1/2 pint fresh blackberries
Handful of blackberries, halved
4 cups powdered sugar for filling and frosting
Black sanding sugar for decoration
Directions
Preheat your oven to 350°F. Lightly grease two 8-inch round cake pans with butter or cooking spray.
In a medium bowl, combine the milk, egg whites, almond extract, and 2 teaspoons vanilla extract. Whisk together until well blended and set aside.
In the bowl of an electric mixer, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low speed until evenly distributed.
Add the cubed butter a few pieces at a time while continuing to beat on low speed. After all butter is incorporated, beat for 2-3 minutes until the mixture resembles coarse sand.
Slowly pour in about 2 1/2 tablespoons of the milk mixture while mixing on low speed. Increase speed to medium and beat for 1-2 minutes until smooth.
Pour in the remaining milk mixture and beat on medium speed for another minute until fully incorporated and smooth.
Divide the batter evenly between the two prepared cake pans, spreading it level with a spatula.
Bake for 27-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes are done when golden brown and spring back when lightly touched.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely to room temperature.
While the cakes cool, prepare the blackberry mascarpone filling. In a medium bowl, gently combine the mascarpone cheese and the 1/2 pint of whole blackberries using a rubber spatula, being careful not to crush the berries.
Slowly add 2 cups of the powdered sugar to the mascarpone mixture, gently folding by hand until evenly incorporated. Do not overmix. Set the filling aside.
For the vanilla buttercream, beat the 1 1/2 sticks of softened butter in an electric mixer for 2-3 minutes on medium speed until light and fluffy.
Add the remaining 2 cups of powdered sugar in 1/2-cup increments, beating well after each addition until completely smooth and combined.
Add 3 tablespoons of milk and 2 teaspoons of vanilla extract to the buttercream and beat for 1-2 minutes until the frosting reaches a spreadable consistency.
Level the two cooled cake layers if needed using a serrated knife or cake leveler. Place the first layer on a cake plate or board.
Using a piping bag fitted with a round tip, pipe a ring of vanilla buttercream around the outer edge of the first cake layer to create a dam that will contain the filling.
Spread the blackberry mascarpone filling evenly inside the buttercream ring, filling the entire top of the first layer.
Carefully place the second cake layer on top of the filling, gently pressing down so it sits evenly.
Apply a thin crumb coat of vanilla buttercream over the entire cake. Refrigerate for 5-10 minutes.
Apply the final thick layer of vanilla buttercream to the entire cake, smoothing it with a spatula or frosting knife.
Place the remaining buttercream in a piping bag fitted with a petal decorating tip. Pipe elegant anemone flowers around the top edge and sides of the cake.
Sprinkle black sanding sugar in the center of each piped flower. Top each flower with a halved blackberry, placing it cut-side up for an attractive presentation.
Chill the finished cake until ready to serve. Slice with a sharp, warmed knife for clean pieces.
