Vanilla Cake with ButterCream + Mascarpone Frosting


Vanilla Cake with ButterCream + Mascarpone Frosting

Servings 10



  • 2 cups all purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 12 tablespoons unsalted butter, softened
  • cups granulated sugar
  • 6 large egg whites, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 2 teaspoons vanilla extract


  • 12 tablespoons unsalted butter, room temperature
  • 4 ounces mascarpone cheese, room temperature
  • 3-4 cups confectioners’ sugar, sifted
  • 3 teaspoons vanilla extract
  • 1/8 teaspoon salt


  • sprinkles



    Preheat oven to 350 degrees F.

      Grease two 9-inch cake pans with non-stick cooking spray and flour, and line with parchment paper circles.

        In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

          Using a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high until creamy and light (about 3-5 minutes). Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla until combined.

            Alternate adding flour mixture and milk, beginning and ending with flour. Fully incorporating after each addition

              Pour the batter into the prepared cake pans, gently pound pans on counter top to spread out cake evenly.

                Bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean.

                  Place cakes on wire rack to cool for 10 minutes. Carefully turn cakes over onto wire rack to finish cooling. Refrigerate cake rounds for 20 minutes prior to frosting


                      In the bowl of an electric mixer, cream the butter, mascarpone and heavy cream until creamy and well combined.

                        Gradually add 3 cups of confectioners’ sugar, and then beat in the vanilla and salt. Scrape the sides, and taste buttercream. For a sweeter frosting, continue adding remaining sugar or if reached desired taste, transfer to bowl until ready to use.


                            Remove cake from refrigerator and place one layer on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Top with remaining layer, and frost the top and sides of the cake until smooth.

                              Place cake stand on a sheet pan. Gently start pressing sprinkles, starting with the sides of the cake, working your way up; making sure that the cake is completely and thoroughly covered.

                                Now, let’s eat cake!