Classic Vanilla Layer Cake with Mascarpone Buttercream
This vanilla layer cake is soft, fluffy, and layered with luscious mascarpone buttercream. The frosting is creamy and balanced, while fresh strawberries add color and a touch of natural sweetness. A stunning yet simple cake that’s perfect for birthdays, brunches, or spring celebrations.
Servings: 12 servings
Calories: 491kcal
Equipment
Ingredients
For the cake
- 2¼ cups cake flour
- 1½ cups granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp Kosher salt
- 12 Tbsp (1½ sticks) unsalted butter, room temperature, cut into cubes
- 1 cup buttermilk
- 1 cup milk
- 2 tsp pure vanilla extract
- 3 large eggs room temperature
- 2 egg whites, room temperature
- Fresh strawberries, for garnish
For the mascarpone buttercream
- 2 sticks (16 Tbsp) unsalted butter, room temperature
- 8 oz mascarpone cheese, room temperature
- 1½ cups confectioners' sugar
- 1 tsp pure vanilla extract
- ½ tsp Kosher salt
Instructions
- Prepare the cake pans. Preheat oven to 350°F / 175°C. Spray two 8 or 9-inch round cake pans with nonstick baking spray, then line the bottom of each with parchment paper.
- Mix dry ingredients. In the bowl of a stand mixer, combine 2¼ cups cake flour, 1½ cups sugar, 3 tsp baking powder, 1 tsp baking soda, and 1 tsp Kosher salt, and mix to combine. Add 12 Tbsp cubed butter, then mix until small pea size crumbs form.
- Add in wet ingredients. In a small bowl, combine 1 cup buttermilk, 1 cup milk, 2 tsp vanilla extract, 3 eggs, and 3 egg whites. Whisk to combine. With the mixer on low, slowly pour in ⅓ of the liquid to the flour, then beat for 1 minute. Repeat twice more with remaining batter, for a total of 3 minutes, scraping down the sides as needed.
- Bake the cakes. Divide batter evenly between the two cake pans. Place in preheated oven, leaving a little space between pans and bake for 30-35 minutes, or until a cake tester inserted into the middle of the cake comes out clean (mine were done at 33 min).
- Cool the cakes. Allow cakes to cool for 10 minutes on a cooling rack, then invert to remove from the pan and return to the cooling rack, right side up. Cakes need to cool for at least an hour before frosting.
- Make the mascarpone buttercream. Clean out the bowl of the stand mixer, then combine 2 stick (16 Tbsp) softened butter and 8oz mascarpone. Beat until light and fluffy, and the two are fully mixed, about 2 minutes. Add 1½ cups confectioners' sugar, 1 tsp vanilla extract, and ½ tsp Kosher salt, then mix on slow until sugar is well blended. Increase speed to medium high and beat another 2 minutes.
- Trim the cakes. Once cakes have cooled completely, place on a stable surface and, using a serrated knife, even out the top of each cake so they are smooth and flat.
- Assemble with buttercream. Place a small about of mascarpone buttercream (about 1 Tbsp) on the center of your cake stand or cake saver, then place one layer of cake with the cut side up directly on top. Spoon about ⅓ of the buttercream on top of the cake and spread evenly using an offset spatula. Place second cake on top, cut side down so the smoothest part of the cake is on top.
- Finish assembling. Place about ½ of the remaining buttercream on top of the cake and, working with the same offset spatula, spread it out into a thin layer. If you want the finished cake to be "naked", spread a very thin layer of buttercream on the sides of the cake, rotating the cake stand or turning the cake saver with your hands while pressing down slightly with your spatula. Even out as needed and wipe excess frosting off in the bowl. (If you want the cake fully frosted, use remaining buttercream to cover completely.) Slice and serve with strawberries!
Notes
- Make ahead: Bake cake layers up to 2 days in advance. Store wrapped at room temperature or freeze up to 3 months. Frost just before serving for best flavor.
- Storage: Leftover cake keeps up to 4 days in an airtight container in the refrigerator. Bring to room temperature before serving.
- Freezing: Wrap unfrosted layers tightly in plastic wrap and freeze up to 3 months. Thaw at room temperature before frosting.
Nutrition
Serving: 1slice | Calories: 491kcal | Carbohydrates: 50.4g | Protein: 6.8g | Fat: 30.1g | Saturated Fat: 18.9g | Cholesterol: 83mg | Sodium: 639mg | Fiber: 0.8g | Sugar: 31.1g
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