Mascarpone Pound Cake is a deliciously moist and fluffy pound cake that’s made with mascarpone cheese! This classic Italian recipe is simple to make and is sure to be one of your new favorite pound cake recipes. 

Slice of mascarpone pound cake on a white plate with a fork behind it.

If you love the classic simple flavors of a vanilla pound cake, then you need to try this Mascarpone Pound Cake recipe. This easy recipe is made the classic way and includes a container of creamy mascarpone in the cake batter. 

If you love cooking with mascarpone, be sure to try my other recipes like this Orange Mascarpone Ciambella or Lemon Mascarpone Cheesecake. For the warmer months, don’t miss my delicious Lemon Mascarpone Tart recipe!

You’ll Love Mascarpone Pound Cake! 

One bite of this deliciously moist and dense mascarpone pound cake and you’ll be hooked! This recipe is similar to a traditional cream cheese pound cake and pairs perfectly with a cup of coffee or espresso. 

Pound cake is a classic recipe made with butter, eggs, sugar, and flour. It has a sweet and delicate vanilla flavor and is great for any occasion.  

Mascarpone Pound Cake on a white plate with blackberries next to it.

This mascarpone pound cake is made with an 8-ounce container of mascarpone cheese that gives it a rich texture without any of the cheese flavor. The result is a simple and delicious vanilla pound cake that’s great with fresh fruit and whipped cream or ice cream. 

You’ll love that this cake is easy to make with simple ingredients. Plus, it keeps well for days and can even be sliced and frozen with great results. 

So, if you love the classic flavors of pound cake, give this Mascarpone Pound Cake a try. You’re going to love it!

Ingredients

Ingredients for recipe including eggs, flour, and sugar.
  • Butter: you can use either salted butter or unsalted butter. Make sure the butter is softened to room temperature before using. 
  • Mascarpone: use an 8 ounce container of mascarpone cheese. Be sure the mascarpone is room temperature so it combines well with the other ingredients. Sour cream or cream cheese could be substituted if needed. 
  • Sugar: regular granulated sugar is best for pound cakes. 
  • Eggs: you will need 6 large room temperature eggs. 
  • Vanilla: vanilla extract adds great flavor. You can change things up by including lemon zest or lemon juice or even adding a bit of almond extract to the batter. 
  • Flour: use regular all-purpose flour. Cake flour can be substituted. 
  • Salt: I recommend using kosher salt for baking. 
  • Baking soda: make sure are using baking soda and not baking powder. 

How to Make Mascarpone Pound Cake

Mascarpone Pound Cake comes together fast but cooks low and slow. Be sure to plan your baking time accordingly as this can take about an hour and a half to fully cook. 

Start by greasing a standard 12 cup bundt pan or tube pan. Make sure you grease the pan very well using nonstick cooking spray, or buttering and flouring. You could also make this in a loaf pan or 9×13 inch baking pan (adjust cooking times as needed). 

Process shots showing how to make recipe including mixing the batter and pouring into bundt cake pan.

Step 1: mix together butter and mascarpone

In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the softened butter and mascarpone. Beat butter and cheese on high speed with a handmixer until well combined. Scrape down the sides of the bowl. 

Step 2: add in wet ingredients

To the butter mixture, add in the sugar and mix until light and fluffy. Then, add in the eggs, one at a time, mixing at medium speed, after each addition. Finish by adding in the vanilla to the mixing bowl and stir to combine. 

Step 3: mix dry ingredients

In a separate bowl, combine the flour, salt, and baking soda. Whisk to combine. 

Gradually add the dry ingredients to the wet and mix until well combined. Then, continue to mix until the batter is light and smooth. 

Step 4: bake

Pour batter into the prepared bundt pan. Bake on the center rack of a preheated oven until the cake is golden and a toothpick inserted into the Mascarpone Pound Cake comes out clean. 

Let the cake cool in the pan on a wire rack for about 10-15 minutes. Then, use a knife to gently loosen the sides of the cake. Invert the cake on the wire rack and let cool completely before slicing. 

Mascarpone pound cake on a white plate.

How to Store Leftovers

Once your mascarpone pound cake has cooled you can store leftovers in an airtight container in the refrigerator for up to a week. You could also store at room temperature for up three days. Just be sure to cover it so the cake doesn’t dry out. 

To freeze the cake, store in an airtight container, covered with parchment paper then wrapped in plastic wrap, for up to a month. When ready to serve, move to the refrigerator to thaw before serving. 

Leftover pound cake is great to serve with a scoop of ice cream or you can dice it and serve it in this layered Pound Cake Trifle

Mascarpone Pound Cake on a white plate with a checkered napkin in the background.

More Pound Cake Recipes!

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Mascarpone Pound Cake.

Mascarpone Pound Cake

This mascarpone pound cake is perfectly dense and never dry. Bake it low and slow for moist, tender results. One of my favorites!
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Course: Dessert
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Servings: 16 servings
Calories: 424kcal

Equipment

  • standard bundt pan or tube pan 10-12 cup

Ingredients

  • 1 cup unsalted butter, softened (227 grams)
  • 8 ounces mascarpone cheese, softened (227 grams)
  • 3 cups granulated sugar (600 grams)
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour (375 grams)
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda

Instructions

  • Preheat oven to 300 degrees Fahrenheit and thoroughly grease and flour a 12-cup bundt pan or tube pan. Tap out excess flour and set aside.
  • In a large mixing bowl, or stand up mixer fitted with paddle attachment, combine the butter and mascarpone cheese. Beat together using an electric mixer or paddle attachment on high speed until light and fluffy.
  • Add in the sugar and mix again, increasing speed to high and beating until light and fluffy. Scrape the bottom and sides of bowl to make sure all of the ingredients are well incorporated.
  • Add in the eggs, one at a time, mixing between each addition. Add in vanilla and mix to combine.
  • In a separate medium sized bowl, whisk together flour, salt, and baking soda. Gradually add dry ingredients to wet, stirring until completely combined. Once combined, beat on medium speed for another minute until batter is smooth and light.
  • Pour pound cake batter into prepared pan. Bake on the center rack in oven for 95-100 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with moist crumbs.
  • Allow the cake to cool in pan for 10-15 minutes on a wire cooling rack. Then, carefully invert onto the cooling rack to cool completely. Make sure cake is completely cooled before cutting with a serrated knife and serving.

Nutrition

Calories: 424kcal | Carbohydrates: 56g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 289mg | Potassium: 56mg | Fiber: 1g | Sugar: 38g | Vitamin A: 654IU | Calcium: 38mg | Iron: 1mg
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