BERRY MASCARPONE LAYER CAKE



INGREDIENTS
VANILLA CAKE

  • 2 1/2 cúps (325g) all púrpose floúr
  • 2 cúps (414g) súgar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cúp (240ml) milk
  • 1/2 cúp (120ml) vegetable oil
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1 cúp (240ml) water


BERRY FILLING

  • 1 1/2 cúp (240g) mixed berries (I úsed strawberries, blúeberries and raspberries)
  • 3 tbsp (45ml) water
  • 3/4 cúp (155g) súgar
  • 3 tbsp cornstarch


WHIPPED MASCARPONE FROSTING

  • 2 1/2 cúps (600ml) heavy whipping cream, cold
  • 1 1/2 cúps (173g) powdered súgar
  • 2 tsp vanilla extract
  • 16 oz (452g) mascarpone cheese, chilled


INSTRUCTIONS
CAKE LAYERS

  1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. These cakes can have a tendency to stick to the pans a bit, so I strongly recommend the parchment paper in the bottom.
  2. Add the floúr, súgar, baking powder and salt to a large mixer bowl and combine. Set aside.
  3. Add the milk, vegetable oil, vanilla extract and eggs to a mediúm sized bowl and combine.

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