Mascarpone Pound Cake

This mascarpone pound cake is seriously next-level. It’s buttery, soft, and has that rich, velvety texture that makes you want to go back for just one more slice.

It’s buttery, golden, and has the perfect crumb – dense but still fluffy. It bakes up with the most beautiful golden crust that’s slightly crisp on the edges (aka the best part).

You don’t even need frosting, just a dusting of powdered sugar or some fresh berries and you’re good to go.

Now I personally love to have the cake with a little ice cream and a drizzle of caramel sauce on top – but that’s just me. You can dress it up or down however you please! Ok, done rambling – let’s get to the recipe. Happy Baking! 

(full list of ingredients can be found in the recipe card)

• Mascarpone adds a rich, creamy texture, making it extra moist and velvety without feeling heavy. Its mild, slightly sweet flavor adds a buttery sweetness making this such a flavorful cake. If you have any leftover mascarpone, make my mascarpone cheesecake next! 
• Unsalted Butter helps create that dense-yet-tender crumb by trapping air during creaming, which gives the cake structure and lift as it bakes. If using salted butter, cut the amount of salt in the recipe to a 1/2 tsp.
• The cake flour gives this recipe it’s fine crumb and delicate texture. You can use all purpose flour, but I highly recommend using cake flour for best results. 
• Whole milk adds moisture, creating a soft, tender crumb. It also loosens the batte, making the cake bake up evenly without being too dense.
• Vanilla bean paste adds flavor to the cake – enhancing its buttery richness as well as playing up those warm cozy notes. 
• A touch of nutmeg adds a subtle hint of spice that makes people go, “Ooh, what is that?”. It plays up the vanilla flavor – trust me on this one, it’s delicious! 

How To Make Mascarpone Pound Cake 

• Preheat the oven to 325 degrees F. Spray a 15-cup bundt pan with nonstick baking spray and set aside.

In a separate bowl, combine cake flour, baking powder, and kosher salt. Whisk together.

Add room temperature butter, mascarpone cheese, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream butter for 5 minutes on medium speed, until fluffy and lightened in color, scraping down the sides of the bowl half way through. 

Scrape down the sides of the mixing bowl again and reduce the mixer to low speed. Begin adding eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next. Then add in the vanilla bean paste (or vanilla extract) and mix until just combined, about 10 seconds. Add half of the dry ingredients, and mix until just combined, about 20-30 seconds. Pour in the milk, then add the rest of the flour mixture. Mix until the batter is smooth. Scrape down the sides of the bowl again to ensure there are no patches of flour or undermixed batter. (if so, mix for an additional 10-15 seconds)

Pour cake batter into the the prepared pan and tap against the counter to release any air bubbles. Bake in the preheated oven for 1 hour and 20-30 minutes, until a wooden skewer inserted into the cake comes out with just a few crumbs. Let the cake cool in the pan for about 10-15 minutes, then turn over onto a wire rack to cool completely. 

Once cooled completely, add a dusting of powdered sugar on top.

Pro Baking Tips

• Use room temperature ingredients – Let your butter, mascarpone, and eggs sit out before baking so everything mixes smoothly and evenly.
• Don’t overmix the batter – Once you add the flour, mix just until combined. Overmixing can lead to a dense or tough cake.
• Grease your pan generously – This cake is rich and loves to stick, so use butter and flour or baking spray with flour for easy release.
• Cream the butter, mascarpone, and sugar really well – Give it at least 5 minutes to whip up light and fluffy; this helps create that tender, airy crumb.
• Grease your pan generously – This cake is rich and loves to stick, so use butter and flour or baking spray with flour for easy release.