Limoncello Mascarpone Cake (Printer-friendly)
Luscious Italian-inspired cake with light sponge layers soaked in limoncello syrup, filled with creamy mascarpone and whipped cream.
# What You’ll Need:
→ Sponge Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 6 large eggs, room temperature
04 - 1/2 cup whole milk
05 - 1/3 cup unsalted butter, melted and cooled
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - Zest of 1 lemon
09 - 1 teaspoon vanilla extract
→ Limoncello Syrup
10 - 1/2 cup water
11 - 1/2 cup granulated sugar
12 - 1/3 cup limoncello liqueur
→ Mascarpone Filling & Frosting
13 - 1 1/2 cups heavy cream, cold
14 - 1 cup mascarpone cheese, cold
15 - 1/2 cup powdered sugar
16 - Zest of 1 lemon
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Lemon slices or zest
19 - White chocolate curls
20 - Edible flowers
# How-To Guide:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, and salt until well blended.
03 - In a large bowl, beat eggs and sugar with an electric mixer on high speed until pale and tripled in volume, approximately 5–7 minutes.
04 - Gently fold the dry ingredients into the egg mixture along with lemon zest and vanilla extract using a spatula.
05 - Pour in melted butter and milk, folding gently until just combined. Avoid overmixing to maintain sponge texture.
06 - Divide batter evenly between prepared pans. Bake for 25–30 minutes until a toothpick inserted into the center comes out clean.
07 - Let cakes rest in pans for 10 minutes, then invert onto wire racks to cool completely before assembly.
08 - Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves completely. Remove from heat, allow to cool slightly, then stir in limoncello.
09 - Whip cold heavy cream in a chilled bowl until soft peaks form. In a separate bowl, whisk mascarpone, powdered sugar, lemon zest, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until uniform.
10 - Slice each cake horizontally in half for four thin layers. Place first layer on serving plate, brush generously with limoncello syrup, and spread mascarpone filling. Repeat stacking process with remaining layers, finishing with frosting on top and sides.
11 - Garnish with lemon slices, zest, white chocolate curls, or edible flowers. Refrigerate for at least 1 hour before serving to allow flavors to meld and texture to set.
# Expert Advice:
01 -
- The limoncello syrup keeps the cake impossibly moist for days
- Mascarpone frosting is lighter than buttercream but feels just as luxurious
- One bite transports you to an Italian lemon grove
02 -
- Overwhipping the mascarpone can cause it to curdle, so fold gently and stop as soon as combined
- The syrup needs to cool slightly before adding limoncello, or the alcohol will evaporate too quickly
- Cold ingredients are non-negotiable for the filling to hold its structure
03 -
- Room temperature eggs will whip up much faster and hold more air
- Brush the syrup slowly so it has time to absorb into the sponge