Raspberry Tea Cake with Mascarpone Cream Filling

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Raspberry Tea Cake with Mascarpone Cream Filling

star rating (4) rate this recipe »
Published prior to 2008

This dessert is a delightful mixture that will keep you coming back for more.

2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
3/4 cup sour cream
1 cup fresh raspberries

Cream Filling
1 1/2 cups whipping cream
2/3 cup granulated sugar
8 ounces mascarpone cheese
1/2 teaspoon vanilla
2 tablespoons Chambord (optional)
confectioners' sugar for garnish

Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan. In a large bowl, combine flour, baking powder, baking soda and salt; mix well and set aside. Using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and the almond extract. Slowly add the dry ingredients, alternating with the sour cream. Beat until well moistened, then very carefully fold in the raspberries. Bake for 50 to 60 minutes or until a tester comes out clean. Let sit for 10 minutes on a rack to cool, then remove the pan and cool completely.

The Cream Filling: Beat the whipping cream and 1/3 cup sugar until stiff peaks form. In a separate bowl, cream the mascarpone cheese and remaining 1/3 cup sugar, vanilla and Chambord until creamy. Add the cheese mixture to the whipped cream mixture.

Trim the brown edges off the top and sides of the cake. With a serrated knife, slice the loaf lengthwise into 3 to 4 thin layers. Place one layer on a serving plate, top with some cheese filling, then another layer of cake and more filling, then repeat the next two layers, leaving a cake layer on top. Sift confectioners' sugar over the top layer. Cover and refrigerate.


  • star rating 09/15/2012
  • from
  • Love this recipe. I actually won a cake contest with it - best tasting cake made from scratch. It was delicious....even though I'm not talented enough to make it look as nice as some of the other cakes in the contest. It won on taste alone.
  • star rating 05/07/2011
  • FatJunie from KAF Community
  • I varied this recipe by substituting fiori di sicilia for almond extract and blackberries for raspberries, and I do recommend those as options. I'm ambivalent about the final product... The cake baked up nicely, with a bit of a crisp crust finish. I sliced it into three layers and slathered the mascarpone filling and strawberries between each -- looked and sliced pretty, even without refrigerating. Personally, I'm not a fan of confectionery sugar on top of anything, so I left it plain. Tasted good, but was heavier than I wanted... I think I'd like it better as a "breakfast bread" (without the filling) with coffee.
  • star rating 07/03/2010
  • from
  • star rating 05/17/2010
  • Eric from Morrison, IL
  • I had to make this recipe three times to be satisfied, but it was delicious every time! Every time the cake layers turned out wonderfully, but I could not get the filling stiff enough to stay in place. I would cut a piece of cake and the filling would squeeze out of the cake where I removed the first piece. So I would spoon some on each piece served. After two tries, I decided to bake two 8 inch cake layers, then sliced them horizontally. I mixed the filling in a chilled metal bowl and added 1 tablespoon of ClearJel. I assembled the cake in an 8 inch springform pan. I wrapped the outer edge of the bottom cake layer with a strip of parchment paper cut about 4 inches tall, added 1/3 of the filling, placed the next cake layer, added more filling, and so on and so forth. This time the filling was stiff enough and the parchment paper contained the filling as I finished assembling the cake. The hardest part was leaving the cake in the refrigerator overnight before serving, but everything stayed in place very nicely the next day! And the taste with the Chambord is amazing! (Even when the cake was messy, I got raves from everyone!) Thanks for the recipe, and the on line help on Saturday when I was trying to figure out what to do differently the next time.