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–+ servings
5 from 3 votes

Mascarpone Pound Cake

By Britney
Prep: 28 minutes
Cook: 1 hour 20 minutes
Servings: 13
a slice of mascarpone pound cake on a plate with a fork.
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This mascarpone pound cake is rich, buttery, and melt-in-your-mouth soft with a golden crust and tender crumb!

Equipment

  • 12 or 15 cups Bundt Cake
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Ingredients 

  • 16 oz (454 g) Mascarpone Cheese, (softened)
  • 1 cup (227 g) Unsalted Butter, (room temperature)
  • 3 cups (600 g) Sugar
  • 5 large Eggs, (room temperature)
  • 1 tbsp Vanilla Extract
  • 3 1/2 cups (437 g) Cake Flour
  • 1/4 tsp Nutmeg
  • 1/2 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1/4 cup (60 g) Whole Milk, (room temperature)
  • 3-4 tbsp Powdered Sugar, (for dusing)

Instructions 

  • Before you begin, remove mascarpone from the refrigerator and let it sit at room temperature for about 30 minutes. You want the mascarpone to be softened, not completely at room temperature.
  • Preheat the oven to 325 degrees F.  Spray a 15-cup bundt pan with nonstick baking spray and set aside.
  • 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. If the batter begins to separate, this is completely normal. It will come back together once the dry ingredients are added.
  •  In a separate bowl, combine cake flour, baking powder, and kosher salt. Whisk together.
  • 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. 
  • Before serving, add a dusting of powdered sugar and garnish with fresh berries.

Notes

  • 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.

Nutrition

Calories: 622kcal, Carbohydrates: 73g, Protein: 9g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 247mg, Potassium: 74mg, Fiber: 1g, Sugar: 48g, Vitamin A: 1037IU, Vitamin C: 0.001mg, Calcium: 84mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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