This cake is perfect for someone who tells you “I don’t like dessert, I would prefer a bowl of fruit”.
Its so light and dreamy.
I made this cake back in the summer when the berries were at their peak but the flavours of the mascarpone icing with the buttermilk cake can easily transform to fall flavours.
Switch out the berries for the last of the peaches or caramelize some apple slices.
I kept the decor on this cake simple and let the lavender from the garden be the only detail.
This cake comes together in one bowl. You sift the dry ingredients into the mixing bowl.
Add in the butter and beat it until all the flour has been coated in the butter. This is complete when the mixture resembles sand.
The mascarpone icing is what really sets this cake apart from typical white cakes. While I do love a creamy sugar-y icing, this is a surprisingly nice twist. It is the piece of the cake that makes it enjoyable for those who find dessert too heavy and sweet.
The beautiful fresh berries don’t hurt either.
I pipe the icing around the edges to create a dam. I then spread the icing on before layering in the berries.
Thick layers of mascarpone icing sandwich the buttermilk cake layers.
3 cups cake flour
2 cups granulated white sugar
1 tbsp + 1 tsp baking powder
3/4 tsp salt
1 cup cold butter, cubed
1 cup buttermilk
2 tsp vanilla extract or vanilla bean paste
5 eggs, room temperature
Berries, 1 cup of strawberries (chopped), blueberries and raspberries.
Mascarpone Cream Icing
2 1/2 cups whipping cream
1 1/2 cup icing sugar
1 tbsp vanilla bean paste
1 cup mascarpone
- Preheat oven to 350 degrees Fahrenheit. Line and grease 3 eight inch cake pans, set aside
- In a stand mixer with the paddle attachment combine flour, sugar, baking powder and salt.
- Add in the cold, cubed butter. Beat this together for 3 minutes until it resembles cornmeal.
- Divide the buttermilk into two bowls. Add the vanilla to 1/2 the buttermilk. Whisk in the 5 eggs to the second 1/2 buttermilk.
- Add the buttermilk/vanilla mixture to the mixer. Increase the speed to medium low. Beat together for five minutes.
- Add in the egg/buttermilk mixture and beat together for 2 more minutes.
- Divide the batter amongst the three prepared pans. Bake for 25 minutes or until a toothpick comes out clean.
- Let the cakes cool on a rack.
Mascarpone Cream Icing
- In a clean mixing bowl beat the the whipping cream and icing sugar until soft peaks form. Add in the vanilla and mascarpone until stuff peaks form.
- Place one layer on a cake board. Pipe the icing around the edge to create a dam. Spread a thin layer of icing and layer berries on top. Cover berries with another thing layer of icing. Repeat until you get to the top layer.
- Cover the cake in the frosting. You don’t to spend much time being fussy with appearance at this time. The cream will begin to loosen the more you move it around.
- Scatter washed and dried berries on one side of the cake and let it chill for several hours before serving. Serve chilled.