Limoncello Mascarpone Cake (Print Version)
A luscious Italian-inspired cake featuring layers of light sponge soaked in limoncello syrup, filled with creamy mascarpone and whipped cream, finished with a zesty lemon touch.
# What You Need:
→ Sponge Cake
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 6 large eggs, room temperature
04 - 1/2 cup whole milk
05 - 1/3 cup unsalted butter, melted and cooled
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
11 - 1/2 cup granulated sugar
12 - 1/3 cup limoncello liqueur
→ Mascarpone Filling & Frosting
13 - 1 1/2 cups heavy cream, cold
14 - 1 cup mascarpone cheese, cold
15 - 1/2 cup powdered sugar
16 - Zest of 1 lemon
17 - 1 teaspoon vanilla extract
→ Decoration
18 - Lemon slices or zest
19 - White chocolate curls
20 - Edible flowers
# How-To Steps:
01 - Preheat 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 blended.
03 - Beat eggs and sugar with an electric mixer on high speed until pale and tripled in volume, approximately 5–7 minutes.
04 - Gently fold the flour mixture into the egg mixture along with lemon zest and vanilla extract until just incorporated.
05 - Fold in melted butter and milk until combined, taking care not to overmix the batter.
06 - Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely before assembly.
08 - Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves completely. Remove from heat, cool slightly, then stir in limoncello.
09 - Whip cold heavy cream to soft peaks in a chilled bowl. In a separate bowl, whisk mascarpone, powdered sugar, lemon zest, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture.
10 - Slice each cake layer horizontally in half for four thin layers. Place first layer on serving plate, brush generously with limoncello syrup, and spread with mascarpone filling. Repeat with remaining layers, finishing with frosting on top and sides.
11 - Garnish with lemon slices, zest, white chocolate curls, or edible flowers as desired. Refrigerate for at least 1 hour before serving to allow flavors to meld.
# Expert Tips:
01 -
- The combination of mascarpone and whipped cream creates the most impossibly light yet luxurious frosting youve ever tasted
- Limencello syrup keeps the cake incredibly moist while adding that signature Italian citrus kick
- This cake actually gets better after chilling overnight, making it perfect for stressfree entertaining
02 -
- I once rushed the cooling step and ended up with melted frosting everywhere, so please let those cake layers cool completely before assembling
- Room temperature ingredients for the sponge cake are nonnegotiable, cold eggs simply wont whip up properly no matter how long you beat them
03 -
- If your cakes dome in the oven, simply slice off the tops with a serrated knife to create flat layers that stack perfectly
- For extra limencello flavor without overpowering sweetness, brush the syrup generously but dont let it puddle on the cake