Mixed Berry Sheet Cake with Mascarpone Cream Recipe
This Mixed Berry Sheet Cake features a moist vanilla cake made using the reverse creaming method, topped with a luscious mascarpone cream and fresh mixed berries including blueberries, raspberries, strawberries, and blackberries. It’s perfect for gatherings and celebrations, offering a delightful balance of rich creaminess and fresh, fruity flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vanilla Cake
- 340 g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 300 g granulated sugar
- 140 g butter, room temperature
- 4 large eggs, room temperature
- 160 g Greek yogurt, room temperature
- 80 g milk, room temperature
- 80 g vegetable oil (e.g. canola oil)
- 1 ½ teaspoon vanilla extract
Mascarpone Cream
- 250 g mascarpone cheese
- 20 g agave syrup or honey
- 1 teaspoon vanilla paste
- 150 g powdered sugar
- 180 g heavy cream
- 500 g fresh mixed berries (blueberries, raspberries, strawberries, blackberries)
Instructions
- Preheat oven and prepare pan: Preheat the oven to 170ºC (340ºF) using the conventional setting. Line a 22×33 cm (9×13 inch) cake pan with parchment paper.
- Sift and mix dry ingredients: In a large bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Add granulated sugar and stir to combine.
- Incorporate butter (Reverse creaming): Add the room temperature butter to the dry ingredients and mix with a hand or stand mixer using a paddle attachment until the mixture resembles sandy crumbs and the butter is evenly coated.
- Add wet ingredients: Add the eggs, Greek yogurt, milk, vegetable oil, and vanilla extract to the mixture. Beat with an electric mixer until the batter is smooth and free of lumps.
- Bake the cake: Pour the batter into the prepared cake pan and bake for 30-33 minutes, or until a cake tester inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and let rest on a cooling rack. After 5 minutes, gently remove it from the pan and allow it to cool completely.
- Prepare mascarpone cream: Using an electric mixer, beat together mascarpone cheese, powdered sugar, agave or honey, and vanilla paste until smooth.
- Whip heavy cream: Add the heavy cream to the mascarpone mixture and whip until stiff peaks form. Cover with plastic wrap and refrigerate until ready to assemble.
- Prepare berries: Clean and slice the strawberries. Keep other berries whole.
- Assemble the cake: Once ready to serve, spread the mascarpone cream evenly over the cooled cake. Top with the fresh mixed berries and optionally garnish with edible flowers.
Notes
- For best results, ensure all wet ingredients are at room temperature.
- The reverse creaming method helps achieve a tender and moist cake texture.
- You can substitute agave syrup with honey or maple syrup in the mascarpone cream.
- Assemble the cake just before serving to keep the berries fresh and maintain cream texture.
- Store leftover cake covered in the fridge for up to 2 days.
Keywords: Mixed Berry Sheet Cake, Vanilla Cake, Mascarpone Cream, Berry Dessert, Sheet Cake, Reverse Creaming Method