Limoncello Mascarpone Cake (Printable Version)
Luscious Italian-inspired cake with limoncello syrup, creamy mascarpone filling and whipped cream frosting.
# What You'll Need:
→ Sponge Cake
01 - 1 1/2 cups all-purpose flour (180 g)
02 - 1 cup granulated sugar (200 g)
03 - 6 large eggs, room temperature
04 - 1/2 cup whole milk (120 ml)
05 - 1/3 cup unsalted butter, melted and cooled (75 g)
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - Zest of 1 lemon
09 - 1 teaspoon vanilla extract
→ Limoncello Syrup
10 - 1/2 cup water (120 ml)
11 - 1/2 cup granulated sugar (100 g)
12 - 1/3 cup limoncello liqueur (80 ml)
→ Mascarpone Filling & Frosting
13 - 1 1/2 cups heavy cream, cold (360 ml)
14 - 1 cup mascarpone cheese, cold (225 g)
15 - 1/2 cup powdered sugar (60 g)
16 - Zest of 1 lemon
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Lemon slices or zest
19 - White chocolate curls
20 - Edible flowers
# Directions:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat eggs and sugar with an electric mixer on high speed until pale and tripled in volume, approximately 5–7 minutes.
04 - Gently fold in the dry ingredients, lemon zest, and vanilla extract. Add melted butter and milk, mixing until just combined. Avoid overmixing.
05 - Divide batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - In a small saucepan, heat water and sugar over medium heat until sugar dissolves completely. Remove from heat, cool slightly, then stir in limoncello.
08 - In a chilled bowl, whip heavy cream to soft peaks. In another bowl, whisk mascarpone, powdered sugar, lemon zest, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture.
09 - Slice each cake in half horizontally for four thin layers. Place first layer on a serving plate, brush generously with limoncello syrup, and spread a layer of mascarpone filling. Repeat with remaining layers, finishing with mascarpone frosting on top and sides.
10 - Decorate with lemon slices, zest, white chocolate curls, or edible flowers as desired. Refrigerate for at least 1 hour before serving for optimal flavor and texture.
# Expert Hints:
01 -
- The combination of limoncello soaked sponge and silky mascarpone cream creates the most elegant dessert that never fails to impress dinner guests
- Its make ahead friendly which means you can actually enjoy your own party instead of frantically frosting in the kitchen
- That balance of tangy lemon and rich cream hits every single craving spot perfect after a heavy meal
02 -
- Overwhipped cream turns grainy and ruined, so watch it closely and stop at soft peaks for the silkiest texture
- Room temperature ingredients are not optional here, cold eggs will not whip properly and your cake will be dense
- The syrup needs to be cool when you brush it on or it will make your cake layers soggy instead of perfectly moist
03 -
- Buy an extra bottle of limoncello because you will want to sip some while you bake
- A serrated knife with gentle sawing motion creates the cleanest horizontal cake layers