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Raspberry Limoncello Cake with Mascarpone

Raspberry Limoncello Cake with Mascarpone
Are you tired of everything pumpkin yet? I have to admit I am getting there. Β As much as I love seasonal baking once in a while I just have to break the mould and do something different. The days are usually dark and dreary in the long autumn months in England and we all crave sunshine to brighten our days and give us much needed Vitamin D. Β Alas, that is not in the cards for this island dweller. Β Luckily the Italians have it in abundance, so they gathered and bottled it for us less fortunate people Β in the form of Limoncello.
My friend was having a baby shower which seemed like a perfect opportunity to try out my new bundt pan and to use up that tub of mascarpone I randomly picked up at the store. The life of a food blogger I tell ya! We often buy things with no firm plan or a recipe knowing that when the inspiration strikes we better be ready!

In this case, inspiration struck me late at night – when my mind was too tired to apply better judgement – causing me to bake not one cake but TWO! That’s right you are in for a treat, my friends. One recipe – two cakes. What could be better?

Raspberry Limoncello Bundt CakeIngredients: (For the cake)

  • Flour, sifted-2 cups
  • Sugar- 3/4 cups
  • Baking powder- 1 1/2 tsp.
  • Baking Soda- 1/2 tsp.
  • Salt- 1/2 tsp.
  • Greek yogurt, plain- 1 cup
  • Milk-1/2 cup
  • Vegetable oil- 1/4 cup
  • Eggs- 2 large
  • Vanilla extract- 1 tsp.
  • Limoncello- 1/4 cup
  • Raspberries, fresh or frozen- 1 cup

Ingredients: ( For Mascarpone Frosting)

  • Mascarpone- 300 gr/ 1 cup
  • Whipping Cream/Double Cream- 150 ml/2/3 cup
  • Icing Sugar- 1/4 cup
  • Limoncello- 2 tbsp.
  • White Chocolate, melted for drizzling on top- 50 gr

Method: For the Bundt cake.

Preheat oven to 350F/180C. Grease your bundt pan. I like to use a pastry brush dipped in oil to brush all the little crevices of the bundt pan to make sure nothing sticks and then lightly dust it with flour.

In large bowl combine flour, sugar, baking powder, baking soda and salt. In a smaller bowl whisk yogurt, milk, oil, vanilla extract, limoncello and eggs.

Pour the wet mixture into the dry mixture and combine until blended, then gently fold in raspberries.

Pour the mixture into the bundt pan, it shouldn’t be more than 2/3 full and bake for 60-65 minutes until the cake tester comes out clean. Cool until safe to touch and remove from the pan. Cool completely and dust with some icing sugar.Raspberry Limoncello Cake

Let’s be honest, baking is tricky and one little ingredient can throw off the entire recipe. So when I stumble upon a recipe I love I am very eager to use it in different ways. Why not elevate an every day bundt to a show stopping dessert! All you need is mascarpone. πŸ™‚
Method: For Raspberry Limoncello Cake with Mascarpone

Follow the instructions above for the bundt cake. Pour your prepared mixture into a 9″ pan and bake in the preheated to 350F/180C Β oven for 40 minutes. Β I would strongly urge you to not just rely on baking times provided by Β recipes as oven temperatures vary. Instead, always test your cake for doneness with a cake tester or a tooth pick (I use a long metal skewer).

Cool your cake and remove from the pan. When your cake is completely cooled split it in two layers. (My trick for getting two even layers is scoring the outside of the cake with a sharp knife first, then wrapping a thick thread around the cake so it goes inside the slit and then pulling two ends of the thread while crossing them over each other. It works perfectly every time).

Now let’s make the frosting. I have to say this Mascarpone Frosting is one of my favourites. It’s no fail and as easy as a regular whipped cream frosting but since it’s more stable so if you want to pipe fancy design you can.

Mascarpone Frosting:

In a large bowl whip together your mascarpone, whipping cream, icing sugar and limoncello until firm peaks form but don’t over-beat. It usually comes together in 5 minutes.

Fill your layer cake with mascarpone frosting and decorate the top with drizzled white chocolate and slices of lemon.

Raspberry Limoncello Cake with Mascarpone FrostingRaspberry Limoncello Cake with Mascarpone Frosting I can’t even begin describe how fresh and delicious this cake tastes! Soft and buttery cake dotted with bright red raspberries and then that limoncello frosting. A dream. Try it. Have a tea party.Then tell me all about it.
Raspberry Limoncello Cake with Mascarpone Frosting

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Filed Under: Baking, Cake, Dessert Tagged With: baking, baking cake, Bundt cake, bundt cake preparation, cake, flavour, food photography, how to infuse your baking with flavour, how to make a good bundt cake, Italian limoncello, lemon, limoncello, limoncello frosting, mascarpone, mascarpone frosting, one recipe two cakes, photography, raspberries, raspberry cake, seasonal baking

Reader Interactions

Comments

  1. Melissa says

    March 19, 2017 at 4:27 am

    Hi I was wondering if there was something else you could use instead of the plain yogurt.

    Reply
    • vikalinka says

      March 19, 2017 at 9:24 am

      You could use sour cream or buttermilk, Melissa. πŸ™‚

      Reply
  2. Nikki says

    March 28, 2016 at 2:56 pm

    Hello,

    I made this cake (second time) this past weekend for Easter brunch. It turned out great.

    I used cake flour instead of AP flour and I didn’t notice any substantial difference. I did have some minor problems getting the topping to form stiff peaks though. I think it was the alcohol in the limoncello, but I’m not sure. Did you have a specific order for mixing the topping ingredients. I also added, just before serving, some lemon zest in the topping for extra flavour.

    Thanks

    Reply
    • vikalinka says

      March 28, 2016 at 5:08 pm

      Thank you for your feedback, Nikki. I generally mix everything together at the same time. If you want it to be more stiff you can reduce the amount of whipping cream to 1/2 cup. I hope this helps! Extra lemon zest sounds so lovely! πŸ™‚

      Reply
  3. Kelly says

    March 21, 2016 at 12:28 am

    Looks amazing! Trying this for Easter. Where do I get limoncello? Is it liqueur?

    Reply
    • vikalinka says

      March 21, 2016 at 7:18 am

      Thanks, Kelly! Yes, it’s a liqueur and should be widely available.

      Reply
  4. Mary says

    February 1, 2015 at 8:40 pm

    What type of flour plain, self rising or cake

    Reply
    • vikalinka says

      February 1, 2015 at 8:43 pm

      Just plain all-purpose four.

      Reply
  5. Suzette says

    December 19, 2014 at 2:42 am

    So I am thinking about making the bundt cake for Christmas. I was wondering what size bundt pan you used since I have two and they’re different sizes. Also, is Vikalinka your real name? If so, I love it!! πŸ™‚

    Reply
    • vikalinka says

      December 19, 2014 at 2:45 pm

      I think a 9″ bundt pan would be perfect for this recipe, Suzette, but it’s hard to be exact because UK baking pans are slightly different.
      Vikalinka is my daughter’s nickname, which comes from Victoria or Vika for short. My name is Julia. πŸ™‚

      Reply
      • Suzette says

        December 21, 2014 at 3:48 am

        Thank you! I have a 9″ fleur de lis bundt pan, so that’ll be perfect. Julia is a nice name, too. πŸ™‚ One more thing….am I missing the “Print” icon or isn’t there one?

        Reply
        • vikalinka says

          December 21, 2014 at 6:57 pm

          Suzette, this recipe is one of the older ones I posted so it didn’t have the print option at that time.

          Reply
  6. Patty says

    November 20, 2014 at 4:51 pm

    Hi there,
    Very excited to make next week for thanksgiving holiday. For the mascarpone frosting, when you refer to whipping cream, do you mean liquid heavy whipping cream or the whipped cream already prepared in cans or tubs?

    Thanks!!

    Reply
    • vikalinka says

      November 20, 2014 at 8:57 pm

      Patty, I meant liquid heavy cream. πŸ™‚

      Reply
  7. Alice @ Hip Foodie Mom says

    October 17, 2014 at 11:22 am

    uh, YES . . so tired of pumpkin!! LOVE this gorgeous gorgeous raspberry limoncello cake with mascarpone!!! this is seriously beautiful. . and I love your cake stand!!

    Reply
    • vikalinka says

      October 17, 2014 at 9:35 pm

      Thank you, Alice! I love pumpkin but come on, people! πŸ™‚

      Reply
  8. LeeAnn says

    April 14, 2014 at 5:00 pm

    Just wondering if you could had lemon zest or something else to get more lemon flavor to it?

    Reply
    • vikalinka says

      April 14, 2014 at 7:37 pm

      Hi LeeAnn, I haven’t in that recipe because I was relying on Limoncello’s strong flavour to give the cake that lemon kick. The frosting also has limoncello and I didn’t want to overdo. That being said, the flavour turned out to be quite mild which I quite liked (it also has raspberries in it), but if you like things very ‘lemony” then by all means add some zest to it.

      Reply
  9. BiblioNinja says

    April 14, 2014 at 12:55 am

    Hi

    For the cake, did you use white sugar or Demerara?

    This looks absolutely delish! Can’t wait to try it, but I was wondering about the comment about the sugar and was wondering which you’d used and if it would make a difference in texture?

    Thanks!

    Reply
    • vikalinka says

      April 14, 2014 at 7:01 am

      I did use Demerara sugar but you can use regular white sugar, I didn’t notice any difference in texture and I use it often in my baking. I hope it helps!

      Reply
  10. Jessica says

    April 13, 2014 at 2:28 am

    Just wondering can I cover this cake with icing and fondant my sisin law loves cakes like this but want to ssurprise her with a cool custom cake

    Reply
    • vikalinka says

      April 13, 2014 at 7:37 am

      Absolutely, you can do whatever you like, Jessica. πŸ™‚

      Reply
  11. Meghan says

    February 2, 2014 at 4:04 pm

    I’m making the round cake to take into work tomorrow … nothing better to ease the wintertime blues of coworkers like fresh baked goods! I’m wondering though, can I frost it tonight? Was thinking since its mascarpone may need to be refrigerated but that might compromise the baked cake. OR whip up the frosting and refrigerate and ice tomorrow?

    Looking forward to its deliciousness! (I used a glutenfree flour that I get here in Austria and use in all my baked items, only fail so far was a batch of scones, so I hope its ok in the cake!) Thanks for the recipe:)

    Reply
    • vikalinka says

      February 3, 2014 at 8:15 am

      Meghan, making the frosting the night before and refrigerating it until needed does seem to be the best way to prepare things ahead of time, however the frosting needs to be whipped again as it will be hard to spread right out of the fridge. Another option is to frost it the night before and put the whole cake in the fridge if you have space available. I hope you love the cake. πŸ™‚

      Reply
  12. Vicki says

    November 28, 2013 at 11:03 pm

    Looking forward to making the bundt cake. Do you defrost the frozen berries or leave them frozen?

    Reply
    • vikalinka says

      November 28, 2013 at 11:05 pm

      No defrosting, Vicki, just tossed them in as is. πŸ™‚

      Reply
  13. Letha Boust says

    November 25, 2013 at 1:11 am

    I found this on Pinterest and making the bundt cake right now. I went to the state store for the Limoncello so I could make this. I substituted the oil with applesauce and may try substituting the flour with white wheat flour with the next cake. I’ll have to think about if or how to substitute the sugar with coconut, date, turbano sugar. There’s nothing more delicious than a recipe with flour, butter and sugar but hard on the waistline if not an exercise junkie and have a sugar addiction. I would think one could cut the bundt cake in half to do the mascarpone icing in between layers instead of cutting a 9″ cake in half so I may give that a try. I was just going to lightly dust with confectioners sugar with the first try. I found a substitute recipe for mascarpone if not available that I’ll try. I can’t wait to taste it with my coffee in the morning. Pastry is my favorite food group. If I wasn’t so vein, it would be at the bottom of my food pyramid instead of a teeny tiny tip at the top.

    Reply
    • vikalinka says

      November 25, 2013 at 10:53 am

      That sounds like quite a project! Let me know how you get on with all the substitutes. If I use sugar I do use Turbinado or as it’s called in the UK Demerara Sugar, it’s not purified and all the nutrients and minerals are still intact plus it has a lovely caramel flavour. My philosophy with baked goods is moderation and portion control πŸ™‚ Whenever I bake I only have 1 small piece and let my kids and friends finish it off. πŸ™‚

      Reply
  14. Massar says

    November 13, 2013 at 6:28 pm

    An amazing cake I love it

    Reply
  15. Ilke says

    November 1, 2013 at 8:51 pm

    Looks like a lovely cake and I have homemade limoncello that I can try with. One quick question, flour is sifted before it is measured or after? Is there a significant difference?

    Reply
    • Vikalinka says

      November 1, 2013 at 9:35 pm

      I always sift after I measure, I am not sure if there is a significant difference. Thanks for stopping by!

      Reply
  16. Jan says

    October 26, 2013 at 11:23 pm

    Yummy! Thank you!
    And thanks for the conversions.

    Reply
    • Vikalinka says

      October 28, 2013 at 8:51 am

      You are so welcome, Jan. Thank you for stopping by!

      Reply
  17. Deb Z. says

    October 26, 2013 at 7:45 pm

    I will make this, have a tea party & tell you all about it.

    Reply
    • Vikalinka says

      October 28, 2013 at 8:51 am

      Sounds like an awesome plan to me, Deb. πŸ™‚

      Reply
  18. Deanna says

    October 26, 2013 at 5:21 pm

    This looks awesome! I’m definitely a little tired of pumpkin myself πŸ™‚

    Reply
    • Vikalinka says

      October 28, 2013 at 8:52 am

      No kidding! Give it a rest already maybe use it in a soup. πŸ˜‰

      Reply
  19. consuelohoneyandfigs says

    October 26, 2013 at 4:28 pm

    Ooooh, this cake looks amazing! I’d love to have a piece with a warm mug of tea right now πŸ˜‰

    Reply
    • Vikalinka says

      October 28, 2013 at 8:53 am

      A piece of this cake and a warm cuppa is all you need for an afternoon “pick-me up”. πŸ™‚

      Reply
  20. Shanna says

    October 24, 2013 at 1:58 pm

    looks great!! soooo want to try it, but i am not a cup baker πŸ˜‰ . Could you maybe give the recipe in weight?
    Thxxxx!!!

    Reply
    • Vikalinka says

      October 24, 2013 at 4:09 pm

      Hi Shanna, I will try to give my recipes in weight as well. For now here is a conversation chart you can use. Thanks for stopping by! Julia http://whatscookingamerica.net/Q-A/BritishEquiv.htm

      Reply

Trackbacks

  1. pin-life: a true story of pinterest dreams coming true | The Life of Liesel says:
    February 8, 2015 at 10:41 am

    […] Offer to bake their birthday cake. That’s what I did in December and ended up making this Raspberry Limoncello Bundt Cake with Mascarpone (the four of us finished off the entire cake by the end of the day […]

    Reply

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