If you’re craving a slice of sunshine, this Limoncello Cake With Mascarpone Frosting is about to become your new favorite treat. Imagine zesty lemon, sweet Italian liqueur, and a cloud-like mascarpone frosting—each bite is both bright and luscious. It’s elegant enough for a celebration but so irresistible, you’ll want to make it just because.
Why You’ll Love This Recipe
- Bursting With Lemon Flavor: Thanks to fresh lemon juice, zest, and the Italian magic of limoncello, every forkful brings a tantalizing citrus zing.
- Dreamy, Not-Too-Sweet Frosting: The mascarpone and lemon curd make for a tangy, silky-smooth topping that’s never heavy or overpowering.
- Showstopper Presentation: Layered, frosted, and topped with white chocolate shavings, this cake is guaranteed to impress guests at any gathering.
- Effortlessly Elegant: With straightforward ingredients and simple steps, you’ll feel like a pastry chef—without needing professional skills.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—every single item has its starring role in bringing this Limoncello Cake With Mascarpone Frosting to life. From vibrant lemons to luxurious mascarpone, it’s a breeze to gather and each ingredient layers on irresistible flavor, color, or texture.
- All-purpose flour: The sturdy but tender foundation of the cake, ensuring a soft crumb that holds its shape beautifully.
- Baking soda: Gives the cake its gentle lift and keeps the layers fluffy, not dense.
- Fine salt: Just a touch to balance the sweet and tangy notes throughout the cake.
- Unsalted butter, softened: Essential for rich flavor and that melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cake without overpowering the lemony freshness.
- Large eggs: Help to bind everything together and add lovely structure and richness.
- Limoncello: This zesty Italian liqueur infuses sunny flavor and makes every bite sing with citrus.
- Fresh lemon, zested and juiced: For double the lemon—bright flavor and flecks of real zest.
- Buttermilk: The secret to an ultra-moist, delicate crumb—you’ll taste the difference!
- White chocolate shavings (optional): A fancy flourish for the top, adding creamy sweetness and elegant looks.
- Mascarpone cheese: This creamy Italian cheese is the star of the frosting, lending a silky richness.
- Lemon curd: There’s nothing quite like the tart-sweet punch of lemon curd to elevate a frosting.
- Whipping cream or heavy cream, chilled: Whips up fluffy and light, helping the frosting stay cloud-like.
- Confectioners’ sugar: For sweetening and smoothing out the mascarpone frosting’s texture.
Variations
This Limoncello Cake With Mascarpone Frosting is gorgeous as written, but don’t hesitate to get creative! With just a few tweaks, you can adapt this recipe to suit your favorites, dietary preferences, or whatever you have in your kitchen.
- Gluten-Free: Swap the all-purpose flour for your tried-and-true 1:1 gluten-free blend—the cake remains just as sunny and tender.
- Berry Boost: Add a layer of fresh raspberries or blueberries between the cake layers for bursts of juicy, tart sweetness.
- Non-Alcoholic: Substitute more buttermilk and extra lemon juice for the limoncello if you need to keep it booze-free—no flavor lost!
- Cupcake Style: Bake the batter as cupcakes for easy sharing—reduce bake time and pipe the mascarpone frosting on top for adorable individual treats.
How to Make Limoncello Cake With Mascarpone Frosting
Step 1: Prep the Pans and Oven
Begin by preheating your oven to 350°F (180°C) and preparing your cake pans. Lightly grease two 9-inch round pans, line the bottoms with parchment paper, then grease and flour the parchment as well. A little extra care here ensures your cake layers come out perfectly every single time—no sticking and no frustration!
Step 2: Mix the Dry Ingredients
Whisk together the all-purpose flour, baking soda, and salt in a medium bowl. This quick step helps distribute the leavening, ensuring your cake rises evenly and every bite does the lemon justice.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat together the softened butter and granulated sugar until light and fluffy. This creates a lovely base for the cake’s tender crumb and really sets up that classic cake texture.
Step 4: Add the Eggs One at a Time
Add your eggs in, one at a time, beating well after each addition. This keeps the batter smooth and incorporates air, giving the cake a lighter, airier finish that pairs perfectly with the lemony zing.
Step 5: Alternate Dry and Wet Ingredients
Combine your limoncello, lemon zest, and juice in a small bowl. Now, alternately add the flour mixture and buttermilk/limoncello mixture to your creamed butter, mixing gently just until combined. This ensures the cake is moist, flavorful, and not overmixed—an important secret to soft, melt-away layers.
Step 6: Bake and Cool
Divide the batter evenly between the prepared pans and bake for 20–25 minutes. You’ll know it’s ready when it’s golden, springy, and a toothpick comes out clean. Let your cakes cool completely in the pans, which helps keep them perfectly moist and ready for frosting.
Step 7: Make the Mascarpone Frosting
While your cakes cool, blend together mascarpone cheese and lemon curd until completely smooth. In a separate bowl, whip cold cream to soft peaks, gradually beating in confectioners’ sugar. Gently fold the cheese-lemon mixture into your whipped cream for a frosting that’s tangy, fluffy, and worthy of any Italian bakery!
Step 8: Assemble and Decorate
Once the cakes are cool, remove from pans. Place one layer on a serving plate and spread a third of the mascarpone frosting on top; repeat with the next layer, then cover the top and sides with the remaining frosting. If you’re feeling extra, scatter on white chocolate shavings for a touch of elegance and sweetness!
Pro Tips for Making Limoncello Cake With Mascarpone Frosting
- Room Temperature Ingredients: Let your butter, eggs, and buttermilk sit out before baking. This ensures an even batter and helps your cake layers bake up light and fluffy.
- Gentle Folding for the Frosting: When combining the mascarpone and whipped cream, gently fold instead of stirring—this keeps the frosting airy and prevents it from turning heavy or grainy.
- Zesting Like a Pro: Only zest the yellow part of the lemon skin—avoid the bitter white pith beneath for the purest citrus flavor.
- Chill Before Serving: For cleanest slices and perfect texture, let your frosted cake chill in the fridge for at least an hour before serving.
How to Serve Limoncello Cake With Mascarpone Frosting
Garnishes
The crowning touch for Limoncello Cake With Mascarpone Frosting is a light scattering of white chocolate shavings—delicate, buttery, and just decadent enough. For extra flair, try finely grated lemon zest or a few curls of candied lemon peel on top to echo the sunny flavor inside.
Side Dishes
This cake is fantastic on its own, but for the full Italian dolce vita experience, pair your slice with fresh berries on the side or a spoonful of lemon sorbet. If you’re celebrating, a tiny glass of limoncello or a cup of espresso makes a lovely finishing touch.
Creative Ways to Present
Cake doesn’t always have to mean wedges on a plate! Try cutting the finished cake into cubes for a dessert trifle, layering with extra mascarpone frosting, or serve it as single-layer squares for a modern party. A dusting of edible gold or a sprig of fresh mint never hurts for that showstopper moment.
Make Ahead and Storage
Storing Leftovers
To keep your Limoncello Cake With Mascarpone Frosting at its best, store any leftover slices in an airtight container in the fridge. The mascarpone frosting will stay creamy and delicious for up to three days—if you manage to resist it for that long!
Freezing
The cake layers freeze beautifully when wrapped tightly in plastic before assembling. Frosted slices can also be frozen for up to a month; just thaw gently in the fridge overnight for best texture and flavor.
Reheating
This Limoncello Cake With Mascarpone Frosting is meant to be served chilled or at cool room temperature! If your slice has been frozen, a gentle thaw overnight in the refrigerator is the way to go—no reheating required. Serve straight from the fridge for the fluffiest frosting.
FAQs
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Can I make Limoncello Cake With Mascarpone Frosting ahead of time?
Absolutely! You can bake the cake layers up to two days in advance—just wrap them tightly and refrigerate. The mascarpone frosting is best made fresh, but you can assemble the whole cake a day ahead and keep it chilled until serving.
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What can I use instead of limoncello if I want a non-alcoholic cake?
Simply replace the limoncello with more buttermilk and a touch of extra lemon juice for that signature citrus flavor, minus the alcohol.
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Why did my mascarpone frosting turn runny?
If your frosting isn’t holding, the mascarpone or cream may have gotten too warm, or it was mixed too vigorously. Always use chilled cream and gently fold the mascarpone mixture in—if needed, pop it in the fridge for 10–15 minutes to firm up before frosting.
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Can I make this cake gluten-free?
Yes! Just substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. The cake will be just as light, moist, and bursting with lemon flavor.
Final Thoughts
There’s nothing quite like a homemade Limoncello Cake With Mascarpone Frosting—it’s a slice of pure happiness, perfect for sharing (or for stealing a sliver from the fridge late at night). Give it a try and let those bright, Italian-inspired flavors make your day a little sunnier!
PrintLimoncello Cake With Mascarpone Frosting Recipe
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 115 mins
- Yield: 1 (9-inch) 2-layer cake
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delight your taste buds with this exquisite Limoncello Cake topped with a luscious Mascarpone Frosting. A perfect blend of citrusy flavors and creamy textures that will leave you craving for more.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup limoncello (lemon-flavored liqueur)
- 1 lemon, zested and juiced
- 1/2 cup buttermilk
- White chocolate shavings, optional
For the Mascarpone Frosting:
- 16 ounces mascarpone cheese
- 1 1/4 cups lemon curd
- 2 cups whipping cream or heavy cream, chilled
- 2/3 cup confectioners’ sugar
Instructions
- Make the Limoncello Cake – Preheat the oven. Prepare cake pans. Combine dry ingredients. Cream butter and sugar. Add eggs. Mix in limoncello, lemon, buttermilk, and flour. Bake and cool.
- Make the Frosting – Cream mascarpone and lemon curd. Whip cream with sugar. Fold in cheese mixture.
- Assemble the Cake – Place a cake layer, frost, add second layer, frost the top and sides. Decorate with white chocolate shavings.
Notes
- You can substitute the limoncello with lemon juice for a non-alcoholic version.
- Ensure the cakes are completely cooled before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420
- Sugar: 25g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg