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chocolate raspberry mascarpone cake

(3 ratings)
lindabonwill avatar
Blue Ribbon Recipe by
Linda BONWILL
@lindabonwill
Englewood, FL

This cake is so easy to make. Your guests will thing you baked all day. You will be the hit of the party.

Blue Ribbon Recipe

This chocolate raspberry mascarpone cake is as delicious as it is pretty. Moist and decadent, no one will guess it's not a from-scratch cake. The Bundt cake is sliced and filled with a creamy, salty, and silky semi-homemade cream filling. Raspberries and chocolate pair nicely together. Raspberry extract is added to the chocolate frosting and fresh raspberries are used to decorate the cake to give this simple dessert a nice punch of raspberry flavor.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 serving(s)
prep time 1 Hr 20 Min
cook time 30 Min
method Bake

Ingredients For chocolate raspberry mascarpone cake

  • 1 box
    chocolate cake mix, plus ingredients per the package (I like Duncan Hines; 15.25 oz)
  • 2 c
    heavy whipping cream
  • 8 oz
    mascarpone cheese, room temperature
  • 1 c
    white frosting (I like Duncan Hines)
  • 2
    drops red food coloring
  • 1 can
    chocolate frosting (I like Duncan Hines; 16 oz)
  • 2
    drops raspberry flavor extract or oil
  • 1 - 2 tsp
    milk
  • 1 pt
    fresh raspberries
  • mint leaves for garnish

How To Make chocolate raspberry mascarpone cake

  • Prepare cake mix according to package directions.
    1
    Preheat oven to 350 degrees F. Grease a Bundt cake pan. Make the cake mix according to the directions on the box.
  • Pour batter into the prepared Bundt pan.
    2
    Pour into the prepared Bundt pan.
  • Bake according to package directions.
    3
    Bake for 30 - 35 minutes following package directions.
  • Turn slightly cooled cake out of the Bundt pan to cool.
    4
    Let the cake cool slightly. Turn out of the Bundt pan to cool completely.
  • Whip heavy cream until peaks form.
    5
    For the cream filling, whip heavy cream in a large mixing bowl until peaks form.
  • Add mascarpone cheese and white frosting.
    6
    Add mascarpone cheese and white frosting. Mix well but do not overbeat.
  • Add red food coloring.
    7
    Add red food coloring until you reach your desired color.
  • Mix in red food coloring.
    8
    Mix.
  • Slice the cake into 3 layers.
    9
    When cool, slice the cake horizontally, making 3 pieces. This will give you 2 layers. The cake does not have to be cut, but this would only give you 1 layer of cream in the center.
  • Add half the cream filling on top of one slice of cake.
    10
    Start layering the cake by placing the first piece of cake onto your serving platter and add half the cream filling. I protect the bottom edges with torn pieces of wax paper that later will be removed. This will keep your plate clean while frosting.
  • Add a second slice of cake.
    11
    Top with a second piece of cake.
  • Add the remaining cream filling.
    12
    Add the remaining cream filling.
  • Top with the last slice of cake.
    13
    Top with the last slice of cake.
  • Add raspberry extract to the chocolate frosting and frost the cake.
    14
    Add raspberry flavor to the chocolate frosting and mix well. Frost the cake.
  • Add milk to leftover frosting and melt the frosting.
    15
    Microwave any leftover frosting to drizzle over the top of the cake. Add 1 - 2 tsp of milk to loosen, if needed.
  • Drizzle over the cake and chill.
    16
    Drizzle over the cake. Chill to set the frosting.
  • Add raspberries to the center of the cake and around the edges. Garnish with fresh mint.
    17
    Before serving, remove the waxed paper. Add raspberries to the center of the cake and around the edge. Garnish with mint leaves.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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