AWARD-WINNING MASCARPONE POUND CAKE
This post may contain affiliate links that won’t change your price but will share some commission.
Award-winning Mascarpone Pound Cake is a dense, buttery, and moist pound cake recipe with a fine, tender crumb and a brown, crusty outside and top.
O. M. G. y’all!!!😍
That about describes this cake perfectly!
Award-winning Mascarpone Pound Cake
Mascarpone Cake is rich and
I started this series on reviewing Pound Cake recipes because pound cakes are my most favorite thing in the world to make. Pound cakes are delectable and unbelievably easy to make with a few basic tips. Overall, I’ve had very good feedback on this series which makes me really happy. I’ve enjoyed baking and testing all the pound cakes and sharing the recipes with you.
I have many Pound Cake recipes in my repertoire. I have Whipping Cream Pound Cake Recipe, Cream Cheese Pound Cake, Sour Cream Pound Cake, Greek Yogurt Pound Cake, Chocolate Pound Cake, Blue Ribbon Pound Cake and the list goes on and on.
My Pound Cakes Reviewed series has received rave reviews. Readers love heirloom, classic recipes.
With inspiration from a Cream Cheese Pound Cake, I substituted rich, creamy mascarpone cheese for the
I thought a pound cake with mascarpone would be good, but I never thought it would be one of my top five favorite pound cakes. It’s dense, buttery, moist, and has that wonderful crispy, crusty top. Additionally, it’s sweet without being overly sweet.
Award-winning Mascarpone Pound Cake pairs well with fresh or grilled fruit. It’s good with ice cream, fruit sauce, and whipped cream. Also, try caramel sauce. My favorite is still warm and plain.
Coincidentally, one of my other favorite pound cake recipes is the Amaretto Pound Cake that I shared earlier with you.
Ingredients you need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Butter room temperature, salted or unsalted, I use this
- Solid vegetable shortening I use this
- Mascarpone room temperature
- Large eggs room temperature
- Granulated white sugar
- All-purpose flour recommended
- Pure vanilla extract I use this
- Butter extract
- Almond extract
Mascarpone Pound Cake
- *PLEASE NOTE – Cooking times vary depending on if your oven is calibrated (read How to Calibrate your Oven here.), if you use a light or dark pan, and if your oven is dirty or clean (yes, a dirty oven affects cooking time.) Test your cake before the recommended time and every 5 minutes after. I’ve made this cake over and over, if your cake turns out dry, you’ve baked it too long.
- As well, measure carefully, especially the flour. How do you measure flour? To correctly measure flour, first
sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of abutter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry. - Use good quality ingredients and real butter! Read some of the differences in name-brand and store-bought ingredients here.
- Allow your eggs,
butter , and any cold ingredients to come to room temperature before mixing. - Finally, I always use salted real
butter in my pounds cakes. It’s a personal preference. You can use either salted or unsaltedbutter . - My favorite pan for baking pound cakes is this Tube Pan.
HOW TO MEASURE FLOUR CORRECTLY
Measure all the ingredients carefully, especially the flour.
To correctly measure flour, first,
Award-winning Mascarpone Pound Cake
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.
Save To Your Recipe BoxIngredients
- 1 cup butter room temperature, salted or unsalted, I use this
- 1/2 cup solid vegetable shortening I use this
- 8 ounces mascarpone room temperature
- 6 large eggs room temperature
- 3 cups granulated white sugar
- 3 cups all-purpose flour recommended
- 1 tablespoon pure vanilla extract I use this
- 1 teaspoon butter extract
- 1 teaspoon almond extract
Instructions
- Coat a 10-inch tube pan or bundt pan with solid vegetable shortening, then sprinkle with granulated sugar. Or, spray with cake release, my favorite!
- Preheat oven to 325 degrees F
- In the bowl of an electric mixer, cream butter, shortening, and mascarpone until smooth.
- Add sugar and beat until fluffy, mixture will lighten in color slightly.
- Add eggs one at a time, beating after each addition.
- Slowly add flour to mixture and combine.
- Add vanilla, butter, and almond extracts and combine.
- Spoon batter into prepared pan. Bake 1 hour and 15 to 20 minutes or until pick inserted in center comes out clean or with ‘dry’ crumbs.
- Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely before covering.
- Cake can be stored in an air-tight container on the counter-top for 3 to 4 days or refrigerator for one week.
LOVE this cake! I have Celiac so I substituted the flour for gluten free and added a little Xanthum gum. It turned out absolutely amazing! I also used Lard instead of vegetable shortening as that is what I keep in my pantry.
Hi, Paula-
Could I add blueberries to the batter?
Yes, or I have this blueberry pound cake recipe that you may want to use https://www.callmepmc.com/fresh-blueberry-pound-cake-recipe/
This cake made my house smell amazing and tastes delicious!! However, it stuck terribly, so we have a tasty pile of chunks and crumbs. 😂 I used Costco’s gluten free flour blend, refined solid coconut oil instead of shortening and skipped the butter extract. I used coconut oil to grease the pan lightly. Next time I’ll grease it more heavily and I may skip putting sugar in the pan to try for a better release. I used a Bundt pan as I don’t have a tube pan. It’s a very special pound cake we’ll definitely try again!
Coat it really thick with the oil. Wilton cake release also works good.
This is an awesome cake . I did however make a few changes because I’m a cook I know how the textures come out and I’m not a fan of pound cake cause it’s so dense . So the changes I made was 2 1/2 cups of sugar 1/2 of honey because I didn’t have enough sugar . I didn’t have any oil so used olive oil instead ( it’s used in cakes ) I also added 1 tsp of baking powder and 1 heaping spoon of sour cream . This was just to alter the real heavy dense texture I’m not fond of . Wow it came out so good I don’t think I’ll ever change the way I did it . The sour cream helps soften the cake and helps with density. Was perfect ! A keeper indeed . I would however add lemon zest next time . I didn’t add almond extract because im not a fan . I also didn’t add butter extract because I didn’t want to just pick up a butter taste . I find pound cakes tend to be too buttery for my liking .
Made this cake and it was a hit. Can you freeze this cake as it is too big for 2 us?
Yes, you can freeze it whole or slice and freeze. Just wrap it in plastic wrap then foil or put it in an airtight container. It’s good about 8 weeks in freezer.
This cake is really delicious and always a hit when I serve it. Because it is too much for only 2 of us can the leftovers be frozen? Thanks, Fran
Is the butter extract necessary?
It adds flavor. However, you can always substitute extracts.
LOVE this pound cake. I made a few modifications though – substituted the all purpose flour for gluten free flour as I have Celiac plus added a little less than a tsp of xanthum gum. I also used lard instead of vegetable shortening. I typically reduce sugar but read the reviews and stuck to the 3 cups and she was right – it’s surprisingly not too sweet. Amazing and interesting flavour. This recipe will become a staple of mine.
Big fail!! After I put it in the preheated oven, I rememebered that pound cakes go into a COLD oven. The batter dripped out of the bottom of my properly prepared tube pan and caused a mess. Please adjust your baking instructions. Total wast of my time and ingredients!!!
The recipe is correct as written. Pound cakes do not have to start in a cold oven. I tested extensively and there is no difference in them when starting in a cold oven versus starting them in a preheated oven.
can i use only 2 cups of sugar?
I don’t recommend it.
Can you make this recipe and use loaf pans instead.
Yes.
How would you decorate the cake for an elegant New Years day dessert?
You could do something similar to this cake> https://www.callmepmc.com/white-chocolate-cranberry-bundt-cake-pound-cake/ or this one maybe a white chocolate version> https://www.callmepmc.com/chocolate-amaretto-pound-cake/
Can I make it a chocolate cake pound cake?
YOu can but I have these chocolate pound cake recipes that you can use
Dark Chocolate Pound Cake
chocolate Pound Cake
Chocolate amaretto Pound Cake
I made it and used two loaf pans which I always do to be able to share.
Not a fan of the shortening and prefer cream cheese to mascarpone. I used a bit less sugar. However, it was still delicious. A milder cake with a smaller crumb. A beautiful looking cake. Loved the add of extra flavorings.
You should have made my cream cheese pound cake https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe/