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!
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.
Award-winning Mascarpone Pound Cake
With inspiration from a Cream Cheese Pound Cake, I substituted rich, creamy mascarpone cheese for the cream cheese in this Award-winning Mascarpone Pound 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.
Award-winning 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.
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.
- 1 cup butter room temperature
- 1/2 cup solid vegetable shortening
- 8 ounces mascarpone room temperature
- 6 large eggs room temperature
- 3 cups granulated white sugar
- 3 cups all-purpose flour
- 1 tablespoon pure vanilla extract
- 1 teaspoon butter extract
- 1 teaspoon almond extract
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Coat a 10-inch tube pan or bundt pan with solid vegetable shortening, then sprinkle with granulated sugar.
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Preheat oven to 325 degrees F
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In the bowl of an electric mixer, cream butter, shortening, and mascarpone until smooth.
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Add sugar and beat until fluffy, mixture will lighten in color slightly.
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Add eggs one at a time, beating after each addition.
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Slowly add flour to mixture and combine.
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Add vanilla, butter, and almond extracts and combine.
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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.
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Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely before covering.
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Cake can be stored in an air-tight container on the counter-top for 3 to 4 days or refrigerator for one week.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula
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Christine says
I tried your recipe today, I was looking for a cake recipe to use up the Marscapone cheese I had. After making the batter I thought it looked good and thick and said to myself this is going to be good, I put it in the oven, set the timer and about 30 mins in I thought I was smelling something burning but I let it slide, the smell got a little stronger so I went to check the oven to make sure the temp was correct which it was, that is when I looked in the oven and saw batter all in the bottom of my stove. I have never had that to happen to me. The cake never baked, even though it had baked over I decided to let it finish and at the end of 1.15 hrs I pulled it out and had a gooey mess left. There was a little crusting on top which I tasted and it was so good, I hate this happened, what do you think was the problem? One thing I noticed there was a separation of the grease in the gooey mess, I used the 1 cup butter and 1/2 cup crisco butter flavor vegetable shortening as stated in the recipe. I hate to be defeated so I was thinking of making it again and use just all butter instead. I gave it a 5 star anyway because the little taste I had I enjoyed