Description
A delicious and festive Cranberry Orange Mascarpone Cake perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen cranberries
- 8 ounces mascarpone cheese, softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the orange zest and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Gently fold in the cranberries. Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes cool, prepare the mascarpone frosting. In a large bowl, beat the mascarpone cheese until smooth.
- In another bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Gently fold the whipped cream into the mascarpone cheese until well combined.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of mascarpone frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining mascarpone frosting.
- Chill the cake for at least 30 minutes before serving to set the frosting.
Notes
- For a festive touch, sprinkle some chopped pistachios or candied orange peel on top of the frosted cake.
- To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: Cranberry Orange Mascarpone Cake, cake recipe, dessert recipe