Red White and Blue Mascarpone Cream Butter Cake

Red White and Blue Mascarpone Cream Butter Cake

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.

So from the great white north here's a red, white and blue cake that would make a fitting and delicious desert at any 4th of July picnic, cookout or barbeque.

Vanilla Butter Cake  

                                                                                  

Grease and flour two 9 inch cake pans. Smaller pans will not be sufficiently large. If you are using smaller pans reduce the measurements by 1/4.

Cream together very well until light and fluffy:

• 1 ½ cups butter
• 2 cups sugar

Add, one at a time, beating well after each addition until light and fluffy:

• 3 eggs

Add

• 4 tsp vanilla extract

Sift together

• 3 cups cake flour
• 4 tsp tsp baking powder

Fold dry ingredients into the creamed mixture alternately with a warm mixture of

• 3/4 cup whole milk
•  1/4 cup 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 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.

Mascarpone Cream Cheese Filling

To the bowl of an electric mixer add:

• 8 ounces cream cheese
• 8 ounces mascarpone cheese
• 1/2 cup icing sugar (i.e. powdered sugar)
• 2 tsp vanilla extract

Beat together very well until light and creamy, then fold in by hand:

• 3/4 cup whipping cream that has been whipped to firm peaks

Reserve a dollop of this mixture to garnish the top.

Finally fold in

• 1 cup chopped fresh strawberries ( I cut them in quarters)
• 1 cup fresh 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 afterward.

Red White and Blue Mascarpone Cream Butter Cake

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.

So from the great white north here's a red, white and blue cake that would make a fitting and delicious desert at any 4th of July picnic, cookout or barbeque.

Vanilla Butter Cake  

                                                                                  

Grease and flour two 9 inch cake pans. Smaller pans will not be sufficiently large. If you are using smaller pans reduce the measurements by 1/4.

Cream together very well until light and fluffy:

• 1 ½ cups butter
• 2 cups sugar

Add, one at a time, beating well after each addition until light and fluffy:

• 3 eggs

Add

• 4 tsp vanilla extract

Sift together

• 3 cups cake flour
• 4 tsp tsp baking powder

Fold dry ingredients into the creamed mixture alternately with a warm mixture of

• 3/4 cup whole milk
•  1/4 cup 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 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.

Mascarpone Cream Cheese Filling

To the bowl of an electric mixer add:

• 8 ounces cream cheese
• 8 ounces mascarpone cheese
• 1/2 cup icing sugar (i.e. powdered sugar)
• 2 tsp vanilla extract

Beat together very well until light and creamy, then fold in by hand:

• 3/4 cup whipping cream that has been whipped to firm peaks

Reserve a dollop of this mixture to garnish the top.

Finally fold in

• 1 cup chopped fresh strawberries ( I cut them in quarters)
• 1 cup fresh 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 afterward.