SAVE THIS POST for the cutest, most festive holiday dessert: Double Mascarpone Bundt Cake. Yes, DOUBLE! There’s authentic Italian Mascarpone in both the bundt cake batter AND in the glaze, since my friends at @itatradeagencytoronto and I want to SPREAD the mascarpone love (pun intended!).
Mascarpone has such a creamy and smooth consistency. Truth be told, I could eat it right out of the container! Using mascarpone instead of cream cheese makes this cake super moist, decadent, and delicious. This one will wow your family and friends!
Ingredients:
1 cup + ¼ cup authentic Italian Mascarpone cheese at room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 ½ tsp kosher salt
1 cup unsalted butter room temperature
2 cups sugar
6 large eggs room temperature
1 tbsp + 1 tsp. vanilla extract
1 cup + 2 tbsp. milk
2 cups powdered sugar
Sugared cranberries, for garnish
Rosemary, for garnish
Instructions: Preheat oven to 350 degrees F. Whisk flour, baking powder, baking soda, and salt together in large bowl and set aside. In a separate bowl, cream butter and 1 cup of Mascarpone until smooth using a hand mixer. Add sugar and beat until smooth. Add 1 egg and beat until incorporated. Repeat for the next 2 eggs. Add ¼ cup of the flour mixture and combine. Add remaining eggs, 1 at a time. Add 1 tbsp. vanilla + ½ of remaining flour and beat to combine. Add ½ cup of milk and combine. Alternate between beating in rest of flour and other ½ cup of milk. Butter and flour a 12-cup Bundt pan well and pour in batter. Tap Bundt pan on table to ensure there are no air bubbles. Bake for 45 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and let cool for 20 minutes. In the meantime, add ¼ cup Mascarpone, powdered sugar, 1 tsp. vanilla extract and 2 tbsp. milk to a medium bowl and beat with a hand mixer until smooth. Once cake is cooled, transfer to cooling rack with parchment paper on top. Pour glaze over top. Decorate with sugared cranberries and rosemary. Enjoy!
