Mascarpone Pound Cake is a wonderfully moist and tender pound cake made with creamy mascarpone cheese. This simple, classic recipe brings a rich texture without an overt cheese flavor, producing a delicate vanilla cake that’s perfect any time of year.
If you enjoy the subtle vanilla profile of a traditional pound cake, this Mascarpone Pound Cake is a must-try. The addition of an 8-ounce container of mascarpone keeps the crumb moist and tender while maintaining the classic pound cake character.
This cake works beautifully served with fresh berries, a dollop of whipped cream, or a scoop of ice cream. It pairs especially well with coffee or espresso and stores nicely for several days, or can be sliced and frozen for later use.
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You’ll Love Mascarpone Pound Cake!
One bite of this mascarpone pound cake reveals a dense yet tender crumb that stays moist for days. It’s reminiscent of cream cheese pound cake but with a silkier texture thanks to the mascarpone. Serve a slice with coffee, fresh fruit, or a scoop of ice cream for an elegant, effortless dessert.
This version uses an 8-ounce container of mascarpone to enrich the batter without adding a strong cheese flavor. The result is a simple vanilla pound cake with a refined texture that complements many toppings and garnishes.
The recipe is straightforward, made with common pantry staples, and keeps well refrigerated or frozen. It’s a reliable choice for gatherings or when you want a homemade treat with minimal fuss.
Ingredients
- Butter: 1 cup unsalted butter, softened to room temperature (227 grams).
- Mascarpone: 8 ounces mascarpone cheese, softened (227 grams). Sour cream or cream cheese can work as substitutes, though mascarpone gives the best texture.
- Sugar: 3 cups granulated sugar (600 grams).
- Eggs: 6 large eggs at room temperature.
- Vanilla: 1 tablespoon vanilla extract. Optional variations include lemon zest, a bit of lemon juice, or a touch of almond extract.
- Flour: 3 cups all-purpose flour (375 grams). Cake flour may be substituted for a lighter crumb.
- Salt: 1 teaspoon kosher salt.
- Baking soda: 1/4 teaspoon baking soda (ensure you use baking soda, not baking powder).
How to Make Mascarpone Pound Cake
This cake is mixed relatively quickly but requires a low oven temperature and a longer bake time so it cooks evenly without drying out—plan for about an hour and a half in the oven.
Prepare a 10–12 cup bundt or tube pan by thoroughly greasing and flouring it, or use nonstick spray. You can also bake the batter in a loaf pan or a 9×13 pan—adjust baking time accordingly.
Step 1: Mix butter and mascarpone
In a large bowl or a stand mixer fitted with the paddle attachment, beat the softened butter and mascarpone on high until combined and fluffy. Scrape the bowl to ensure everything is incorporated.
Step 2: Add wet ingredients
Add the sugar and beat until light and airy. Add the eggs one at a time, mixing after each addition, then stir in the vanilla.
Step 3: Combine dry ingredients
In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture and mix until the batter is smooth and uniform.
Step 4: Bake
Pour the batter into the prepared pan and bake on the center rack of a preheated 300°F (150°C) oven for about 95–100 minutes, or until a skewer inserted in the center comes out clean or with moist crumbs. Allow the cake to cool in the pan for 10–15 minutes. Run a knife around the edges, invert onto a wire rack, and cool completely before slicing.
How to Store Leftovers
Once cooled, store leftover cake in an airtight container in the refrigerator for up to a week. At room temperature, keep the cake covered for up to three days to prevent drying.
To freeze, wrap slices or the whole cake in parchment paper and plastic wrap, or place in an airtight container for up to one month. Thaw in the refrigerator before serving. Leftover slices are excellent with ice cream or diced for a layered trifle.
More Pound Cake Recipes
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Sour Cream Pound Cake
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Pound Cake Trifle
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Lemon Ricotta Pound Cake
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Amaretto Pound Cake with Amaretto Butter Glaze
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Mascarpone Pound Cake
Equipment
- standard bundt pan or tube pan 10-12 cup
Ingredients
- 1 cup unsalted butter, softened (227 grams)
- 8 ounces mascarpone cheese, softened (227 grams)
- 3 cups granulated sugar (600 grams)
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all purpose flour (375 grams)
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
Instructions
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Preheat oven to 300°F (150°C). Thoroughly grease and flour a 10–12 cup bundt or tube pan, then tap out excess flour and set the pan aside.
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In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the butter and mascarpone on high until light and fluffy.
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Add the sugar and beat until the mixture is pale and airy. Scrape the bowl to ensure even mixing.
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Add the eggs one at a time, mixing between additions. Stir in the vanilla.
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In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture and mix until smooth. Beat on medium for an additional minute for a light, even batter.
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Pour the batter into the prepared pan and bake on the center rack for 95–100 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
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Let the cake cool in the pan on a wire rack for 10–15 minutes. Carefully invert the cake onto the rack and cool completely before slicing with a serrated knife and serving.