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Vanilla Mascarpone Cake with Sour Cream

This cake is baked using a simple batter that combines vanilla, mascarpone cheese, and sour cream for richness and tang. The mixture is folded together and baked until golden and dense, resulting in a moist, creamy-textured cake with a slightly cracked top and a smooth, thick crumb.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: baking
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup mascarpone cheese room temperature
  • 1/2 cup sour cream
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • 8-inch cake pan
  • Parchment paper
  • Spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (180°C). Line an 8-inch cake pan with parchment paper and lightly grease the sides.
  2. In a mixing bowl, combine the sifted flour, baking powder, and salt. Whisk together to evenly distribute.
    1 1/2 cups all-purpose flour
  3. In a large bowl, beat together the eggs, sugar, and vanilla extract using an electric mixer or whisk until the mixture is pale and slightly thickened, about 3 minutes.
    1 1/2 cups all-purpose flour
  4. Add the melted butter and mascarpone cheese to the egg mixture. Continue mixing until smooth and well incorporated, about 2 minutes.
    1 1/2 cups all-purpose flour
  5. Gently fold in the sour cream, followed by the dry ingredients. Mix just until combined, avoiding overmixing to keep the batter light.
    1 1/2 cups all-purpose flour
  6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
  7. Bake in the preheated oven for 40-45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should be slightly domed and firm to the touch.
  8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack and cool completely before serving.