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.
Course
Cake/Dessert
Cuisine
North American
Prep Time30minutes
Cook Time30minutes
Total Time1hour
Servings16servings
Calories544kcal
AuthorBarry C. Parsons
Ingredients
For the Vanilla Butter Cake
1 ½cupsbutter
2cupssugar
3eggs
4tspvanilla extract
3cupscake flour
4tsptsp baking powder
¾cupwhole milk
¼cupwhipping cream
For the Mascarpone Cream Cheese Filling
¾cupwhipping cream that has been whipped to firm peaks
8ouncescream cheese
8ouncesmascarpone cheese
½cupicing sugar(i.e. powdered sugar)
2tspvanilla extract
1cupchopped fresh strawberries( I cut them in quarters)
1cupfresh blueberries
Instructions
For the Vanilla Butter Cake
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.
Cream together the butter and sugar very well until light and fluffy.
Add the eggs, one at a time, beating well after each addition until light and fluffy.
Add the vanilla extract.
Sift together the cake flour and baking powder.
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.
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
First whip the ¾ cup whipping cream to firm peaks and transfer it to a small bowl.
To the bowl of an electric mixer add the cream cheese, mascarpone cheese, icing sugar and vanilla extract.
Beat together very well until light and creamy, then fold in the already whipped cream by hand.
Reserve a dollop of this mixture to garnish the top.
Finally fold in the strawberries and blueberries.
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.