Limoncello Mascarpone Cake (Printable Version)
Luscious Italian-inspired cake featuring layers of light sponge soaked in limoncello syrup, filled with creamy mascarpone and whipped cream.
# What You'll Need:
→ Sponge Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 6 large eggs, room temperature
04 - 1/2 cup whole milk
05 - 1/3 cup unsalted butter, melted and cooled
06 - 2 tsp baking powder
07 - 1/4 tsp salt
08 - Zest of 1 lemon
09 - 1 tsp vanilla extract
→ Limoncello Syrup
10 - 1/2 cup water
11 - 1/2 cup granulated sugar
12 - 1/3 cup limoncello liqueur
→ Mascarpone Filling & Frosting
13 - 1 1/2 cups heavy cream, cold
14 - 1 cup mascarpone cheese, cold
15 - 1/2 cup powdered sugar
16 - Zest of 1 lemon
17 - 1 tsp vanilla extract
→ Decoration
18 - Lemon slices or zest
19 - White chocolate curls
20 - Edible flowers
# How To Make It:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, and salt until evenly combined.
03 - Beat eggs and sugar with an electric mixer on high speed until pale and tripled in volume, approximately 5-7 minutes.
04 - Gently fold dry ingredients, lemon zest, and vanilla extract into the egg mixture until just incorporated.
05 - Pour melted butter and milk into the batter, folding gently until combined. Take care not to overmix.
06 - Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before assembly.
08 - Heat water and sugar in a small saucepan over medium heat until sugar dissolves completely. Remove from heat, cool slightly, then stir in limoncello.
09 - Whip cold heavy cream to soft peaks in a chilled bowl. In another bowl, whisk mascarpone, powdered sugar, lemon zest, and vanilla until smooth. Gently fold whipped cream into the mascarpone mixture.
10 - Slice each cake horizontally for four thin layers if desired. Place first layer on serving plate, brush generously with limoncello syrup, and spread with mascarpone filling. Repeat with remaining layers, finishing with frosting on top and sides.
11 - Garnish with lemon slices, zest, white chocolate curls, or edible flowers as preferred.
12 - Refrigerate the assembled cake for at least 1 hour to allow flavors to develop and texture to set.
# Expert Advice:
01 -
- The limoncello syrup keeps every layer impossibly moist without making it soggy
- Mascarpone whipped cream frosting is lighter than traditional buttercream but feels equally indulgent
- It tastes like a sophisticated Italian dessert but comes together with pantry staples
02 -
- Overwhipping the mascarpone can cause it to curdle, so fold gently and stop as soon as everything is combined
- The syrup needs to cool slightly before adding limoncello, or the alcohol will evaporate too quickly
- Chill your bowl and beaters before whipping cream for faster, more stable results
03 -
- If you cannot find limoncello, substitute fresh lemon juice and increase the sugar in your syrup slightly
- Room temperature eggs are non-negotiable for achieving that maximum volume when whipping