This totally over-the-top raspberry and mascarpone layer cake is absolutely scrumptious and covered in the lightest whipped buttercream frosting.
This post is sponsored by BBC Lifestyle. All words, images and opinions are my own.
When BBC Lifestyle asked me to design a “pink bake” in honour of Breast Cancer Awareness month in correlation with their fantastic series, The Great South African Bake-off, I jumped at the chance. I knew exactly what, and for who, I would design said pink bake.
My mom passed away in December 2005 from breast cancer and I knew that there would be no better person to dedicate a cake to. And knowing that I was baking this cake in honour of my mom, I knew it had to be completely over-the-top and just too much. Because my mom didn’t believe in less is more. She believed in more swirls and curls, more pink, more glitter, more fun, more laughter and more love. And so I wanted to design and decorate a cake that would say all of that. I think I succeeded, don’t you? There ain’t nothing quiet about this cake. 😉
I decided on my classic lemon sponge layered with luscious whipped raspberry mascarpone filling. And then came the excess. Whipped buttercream in all shaded of pink were swirled and piped onto the cake then finished with a white chocolate drizzle, sugar pearls, sparkles and all the pink glitter.
Of course, the decorations are completely optional and the cake itself is seriously perfection. The lightness of the filling works so well with the lemony cake and is a combo I revert back to often. It’s light, fruity and just a little indulgent.
For more baking inspiration, be sure to catch The Great South African Bake Off on BBC Lifestyle channel 174 Tuesday evenings at 8pm.
- 3 cups cake all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 cups plain Greek yoghurt
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup canola oil
- 1½ cups caster sugar
- juice and zest of 1 lemon
- 1 x 250g approximately 9oz tub mascarpone, room temperature
- ½ cup whipping heavy cream
- ¾ cup icing/powdered sugar sifted
- 1½ cups fresh raspberries
- 250 g 2 sticks unsalted butter, softened
- 500 g 1lb icing/powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Sprinkles of your choice
Pre-heat the oven to 180°c and grease and line two 21cm diameter, 10cm deep cake pans with baking paper.
Sift together the flour, baking powder and salt and set aside.
IN a separate bowl, combine the remaining ingredients and mix well.
Pour the egg and oil mixture into the dry ingredients and mix to combine.
Pour the batter into the prepared cake pans and bake for 30-45 minutes or until a skewer inserted comes out clean.
Remove from the oven and allow to cool before turning out onto a wire rack.
For the filling, whip the mascarpone until smooth then add the cream and whip until soft peaks form. Add the icing sugar and raspberries and whip until the raspberries are broken up and incorporated. Place in the fridge until ready to assemble.
For the buttercream, whip the butter until very pale (approximately 2 minutes) then slowly add the icing sugar.
Whip until light and fluffy then add the vanilla and the milk (the milk both thins the buttercream a little and adds to the fluffiness).
To assemble the cake, level off any unevenness from the cakes then sandwich together with the whipped raspberry mascarpone filling.
Decorate with the buttercream and serve.
Preparation time does not include cooling time for the cakes.