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Red White & Blue Cake with Mascarpone Cream

Red White & Blue Cake. To celebrate the 4th of July or Memorial Day, try this all butter cake with fresh berries and a filling of luscious mascarpone cream.

Red White and Blue Mascarpone Cream Cake close up photo

Red White and Blue Mascarpone Cream Cake

This Red White & Blue Cake comes just in time for our American friends to celebrate Independence Day! It might come as a surprise to some but 70% of Rock Recipes readers are not Canadian but American.

To show our appreciation for our American friends we are featuring this super simple rich butter cake with fresh strawberries and blueberries folded in to a creamy mascarpone cream cheese filling.

Red White & Blue Cake with Mascarpone Cream wide shot of finished cake on white pedestal stand.

So, from the great white north, here’s a Red White & Blue Cake that would make a fitting and delicious desert at any 4th of July picnic, cookout or barbecue.

More red white and blue.

For another delicious 4th of July dessert idea, try our No Bake White Chocolate Cheesecake Tart.

No Bake White Chocolate Cheesecake Tart

No Bake White Chocolate Cheesecake Tart

 

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Red White and Blue Mascarpone Cream Cake full finished cake image with title text for Pinterest

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Red White and Blue Mascarpone Cream Cake close up photo
Yield: 16 servings

Red White & Blue Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Red White & Blue Cake - to celebrate the 4 th of July, try this all butter cake with fresh berries and a filling of luscious mascarpone cream.

Ingredients

For the Vanilla Butter Cake

  • 1 ½ cups butter
  • 2 cups sugar
  • 3 eggs
  • 4 tsp vanilla extract
  • 3 cups cake flour
  • 4 tsp tsp baking powder
  • ¾ cup whole milk
  • ¼ cup whipping cream

For the Mascarpone Cream Cheese Filling

  • ¾ cup whipping cream that has been whipped to firm peaks
  • 8 ounces cream cheese
  • 8 ounces mascarpone cheese
  • ½ cup icing sugar, (i.e. powdered sugar)
  • 2 tsp vanilla extract
  • 1 cup chopped fresh strawberries, ( I cut them in quarters)
  • 1 cup fresh blueberries

Instructions

For the Vanilla Butter Cake

  1. Grease and flour two 9 inch cake pans. Line the bottoms with parchment paper if you like for easier release from the pans. Smaller pans will not be sufficiently large. If you are using smaller pans reduce the measurements by ¼.
  2. Cream together the butter and sugar very well until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition until light and fluffy.
  4. Add the vanilla extract.
  5. Sift together the cake flour and baking powder.
  6. Fold dry ingredients into the creamed mixture alternately with a warm mixture of the milk and whipping cream, beginning and ending with the dry ingredients. I warm the cream and milk in the microwave for a 15 -20 seconds.
  7. Bake at 325 degrees F for about 30 - 35 minutes. Rely on the toothpick test to ensure that it is properly baked. Let the cake cool in the pans for 10- 15 minutes before cooling completely on a wire rack.

To prepare the Mascarpone Cream Cheese Filling

  1. First whip the ¾ cup whipping cream to firm peaks and transfer it to a small bowl.
  2. To the bowl of an electric mixer add the cream cheese, mascarpone cheese, icing sugar and vanilla extract.
  3. Beat together very well until light and creamy, then fold in the already whipped cream by hand.
  4. Reserve a dollop of this mixture to garnish the top.
  5. Finally fold in the strawberries and blueberries.
  6. Fill only the middle of the cake. Dust the top of the cake with icing sugar and garnish with additional berries and the reserved mascarpone cream. If you would like the star pattern, simply cut out paper stars and place them on the top of the cake before dusting with the powdered sugar, then carefully remove them with tweezers afterward.

Nutrition Information

Yield

16

Serving Size

1 g

Amount Per Serving Calories 552Total Fat 36gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 11gCholesterol 132mgSodium 388mgCarbohydrates 53gFiber 1gSugar 32gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Jordyandmielesmom

Friday 5th of July 2019

This turned out fantastic! I followed the cake directions to a tee, but had to bake in a bundt pan, cuz I couldn't find my 2nd 9" cake pan. So it took a little longer, about 15 more minutes, but the edges came out brown and crunchy. The middle collapsed, so your comment about splitting into two regular cake pans is important. The cake right out of the oven was DIVINE. In my opinion, this should be served warm immediately with a dollop of the cream cheese whipped cream on top with berries. However, because my party was later in the evening, I made the cake as directed and refrigerated it, then served. It was not as light and fluffy as when it just came out of the oven, but the kids still ate it up and raved how delicious it was. I could not find mascarpone cheese at 2 different stores, so just doubled up the cream cheese. And I added about 1/3 cup more powdered sugar to the cream cheese than the recipe called for, to suit our tastes. This made the sugar level overall for the cake and cream perfect. Overall,, a winner. In fact, it is the best home-made cake I have ever baked. It made my son a believer, and he NEVER eats cake!

Jaime the German granddaughter

Friday 4th of July 2014

Thanks for the recipe! I think this was the prettiest dessert on Pinterest so this is what I made this year! I only need to assemble it with icing and take it to my party can't wait to try it!! I'm adding raspberries to the mixture. Cakes smelled so delicious baking.

Barry C. Parsons

Sunday 6th of July 2014

So glad you liked it!

Adirondack Weddings Magazine

Monday 16th of July 2012

Ooh, LOVE this! Fantastic tip for making the star pattern. We also made a dessert for the 4th of July, so this caught my eye on Pinterest. Great job!

The Daily Smash

Tuesday 3rd of July 2012

Yummy this looks amazing

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