AWARD-WINNING MASCARPONE POUND CAKE
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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 butter with a fine crumb and tender texture, just like a pound cake should be. You’ll be delighted to also know that this pound cake has that beloved crusty top, a requisite for my pound cake. 😉
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 cream cheese in this Mascarpone Cake. It was a great decision!
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 save the recipe to your personal and private recipe box right 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 a butter 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 unsalted butter.
- 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, 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 a butter 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.
Award-winning Mascarpone Pound Cake
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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.
- 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.
Can I replace the shortening with butter? We’re not fans of shortening
Yes
I just discovered the recipe ! I’ve made it about 5 times this week and gave away! It’s a wonderful recipe
I’m so happy you like it. Thanks for commenting.
Do you think I could add espresso to this recipe? If so, how much would you suggest?
This was excellent, am making it for the second time this week. Couldn’t find butter extract, so added extra vanilla extract, it was perfect.
Yay! So happy you enjoyed it!
Tried your recipe and it came out wonderful! I cut the sugar by half a cup. I baked for an hour and 15, cooled for 20 min before removing from pan and cooled completely before cutting… about 5 hours. Loved the texture of the cake, it just seemed to fall apart easily. Each slice broke before it was plated. Thoughts? Suggestions? Thanks again
It usually firms up as it cools. I haven’t really ever had it break like you’re describing… did it sink any? I’ll do some research and see what I can find.
It did not sink at all… I made it in a Bundt pan. It’s almost gone now, but as we ate it I think maybe it was the overall ‘crust’ it had, top and bottom, so when slicing all the way through it would somewhat break by the time I got to the bottom of the cake?
No one but me seemed to notice it care, overall a wonderful cake
Well, that’s good. Sometimes the messiest looking cakes are the best.
I loved how moist this cake is. Great for Passover. I thought it was too sweet. I substituted 2 cups of honey for the 3 cups of sugar but will use 1 1/2 cups honey next time. I also swapped the wheat flour for SPELT. I didn’t have the butter extract and used rum instead. The flavor was amazing. I also used a budnt pan and it fell out flawlessly, I find ghee works the best for no stick. Instead of Crisco, I used organic MELT and salted butter. I think the mascarpone is what makes it exceptionally moist. I will definitely make this cake again. I loved it.
In other words you made your own cake recipe and did not use hers at all. it seems like the only common ingredient may have been the mascarpone