Mascapone cakes

Bright lemon flavor with a tender, fluffy crumb meets triple lemon buttercream, lemon curd mascarpone filling, and extra lemon curd for good measure. This lemon & mascarpone cake is a wonderful balance of lemon and creamy and sweet. Lemon lovers—you’ve finally found a cake that’s actually lemony

These mascarpone desserts are indulgent yet easy to make! From layer cake to tiramisu to mini-cheesecakes, treat yourself with these gorgeous desserts.

This lemon berry mascarpone cake has 3 layers of light and delicate lemon cake filled with fresh mixed berries and frosted with fluffy, creamy mascarpone buttercream. It's elegant, easy to make, and bursting with citrus and berry flavor.

This Mascarpone Cake with mixed berries is extremely soft and moist — and all you need to do is bake it and serve it straight from the pan. It’s excellent as a coffee cake for breakfast or as a dessert with a scoop of ice cream on the side.

Delicious mascarpone frosting for filling and decorating your cakes. (quantity to decorate 10-12 cupcakes) Double the quantities to fill and decorate a cake of 6 inch / 15 cm.

This lemon pistachio cake is the best way to celebrate Spring. It’s bursting with fresh, zesty lemon and the nutty crunch of pistachios. The cake has a springy crumb that soaks up the creamy, lemony mascarpone and creates a perfect bite of heaven. You won’t want to wait for warm Spring days to make it.

The couple behind the Tuscan Gun share their family recipe for a just-sweet-enough carrot cake that's free of whole nuts, spices, and raisins.

Award-winning Mascarpone Pound Cake is a dense, buttery, & moist pound cake recipe with a fine, tender crumb & crusty outside and top.

Can we all agree that pistachios are underused in baking? They take center stage in this Pistachio Cake with Mascarpone Cream. A sublime layer of mascarpone cream mousse (the same mousse as in Tiramisu) is sandwiched here between two light and airy pistachio Dacquoise cake layers. Your loved ones will think you picked this one up at a fine pastry shop.

This cake recipe is based on one of the best desserts I’ve ever eaten, one that I had at Chef Nancy Silverton’s Los Angeles restaurant, Osteria Mozza.