Cherry Mascarpone Cake ___

Cherry Mascarpone Cake


For the Cake:

  • 2.33 cups 00 or all purpose flour
  • 1.5 teaspoons baking powder
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 packets Vanillina powder or 1 teaspoon vanilla extract
  • 8 ounces Mascarpone cheese, softened
  • 0.25 cup unsalted butter (half stick) melted and cooled
  • 2 cups fresh cherries, pitted and halved, plus more for decorating the top
  • confectioners sugar to decorate


Preheat your oven to 350 degrees. Spray a 10 inch round pan with baking spray or grease with butter.

* I used one of our fluted nonstick pans HERE

In a mixing bowl, whisk together the flour and baking powder. Set aside.

In another mixing bowl combine the sugar eggs and vanilla. Beat with an electric mixer on medium speed until pale yellow and fluffy. About 5 minutes.

Beat in the mascarpone on low speed until smooth.

Add in the dry ingredients until just absorbed. Do not over mix.

Using a spatula or a wooden spoon, fold in the cherries and finally the melted and cooled butter.

Arrange the halved cherries over the top of the cake and bake for 40-45 minutes or until an inserted toothpick comes out clean.

Cool completely and dust with confectioners sugar.