Mascarpone Coffee Cake Recipe – Easy Italian-Indian Fusion Delight

Last Updated on 1 month by Neha Deshmukh

Mascarpone Coffee Cake Recipe – Easy Italian-Indian Fusion Delight

Hey everyone! If you’re anything like me, you love a good cake – especially one that feels a little bit special. I stumbled upon this Mascarpone Coffee Cake a few years ago, and it’s been a total hit ever since. It’s a beautiful blend of Italian creaminess and a hint of Indian warmth (we’ll get to that!), and honestly, it’s easier to make than it looks. Let’s dive in!

Why You’ll Love This Recipe

This isn’t your average coffee cake. The mascarpone frosting is unbelievably light and airy, and the coffee syrup really elevates the flavour. It’s moist, flavourful, and has a sophisticated taste that’s perfect for a weekend treat or a special occasion. Plus, the combination of coffee and mascarpone is just divine. I’ve made this for birthdays, potlucks, and just because, and it always disappears quickly!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 150 gm flour
• 1 tsp baking soda
• 100 gm butter, softened
• ½ can (approx. 180ml) condensed milk
• 100 ml milk
• 100 ml yogurt
• 500 ml whipping cream
• 1 tbsp lemon juice
• 1 cup (240ml) water
• 3 tbsp coffee powder
• 1 pack (approx. 200ml) whipped cream, chilled
• 1 cup (approx. 240ml) mascarpone cheese
• ½ cup (approx. 60gm) icing sugar
• 1 tsp vanilla essence

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of a few key players:

• Mascarpone: This Italian cream cheese is what makes the frosting so incredibly smooth and luxurious. It’s richer than cream cheese, but still light. Don’t skip it if you can help it!
• Coffee: I prefer a strong, dark roast coffee powder for the syrup. It really punches through the sweetness. You can adjust the amount to your liking, of course.
• Italian & Indian Baking Blend: Using yogurt in the cake batter is a common Indian baking technique that adds moisture and a subtle tang. It beautifully complements the Italian mascarpone.
• Butter: Make sure your butter is properly softened – not melted! This helps it cream together with the yogurt for a light and fluffy cake.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat & Prep: Preheat your oven to 180°C (350°F). Grease and flour an 8-inch cake pan. This prevents sticking, trust me!
2. Dry & Wet Ingredients: Sift the flour and baking soda together. In a separate bowl, whisk the softened butter and yogurt until they’re nice and smooth.
3. Combine: Now, gradually add the dry ingredients to the wet ingredients, alternating with the milk and condensed milk. Mix until everything is just combined – don’t overmix! A few lumps are okay.
4. Bake: Pour the batter into your prepared cake pan and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool: Let the cake cool completely in the pan before frosting. Patience is key here!
6. Mascarpone Magic: While the cake cools, let’s make the mascarpone cream. Gently simmer the whipping cream in a double boiler for about 15 minutes. Stir in the lemon juice and continue to simmer until it thickens slightly.
7. Strain & Chill: Strain the cream mixture through a cheesecloth and refrigerate for 12-24 hours. This is important for getting the right consistency.
8. Coffee Syrup: In a small bowl, mix the coffee powder into the warm water. Set aside.
9. Frosting Time: Whip the chilled whipped cream to stiff peaks. Add the icing sugar, mascarpone cheese, 4 tablespoons of coffee syrup, and vanilla essence. Mix well until you have a light and fluffy frosting.
10. Assemble: Slice the cake horizontally into two layers. Generously soak both layers with the remaining coffee syrup.
11. Frost & Chill: Spread the mascarpone frosting between the layers and over the entire cake. Refrigerate overnight – this allows the flavours to meld and the frosting to set.
12. Decorate & Enjoy: Before serving, decorate with chocolate drops and dust with cocoa powder.

Expert Tips

• Don’t Overbake: Overbaking will result in a dry cake. Keep a close eye on it!
• Chill Everything: Chilled ingredients, especially the whipping cream and mascarpone, are essential for a stable frosting.
• Gentle Mixing: Be gentle when mixing the batter and frosting. Overmixing can develop the gluten and make the cake tough.

Variations

Want to make this cake your own? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and use coconut whipping cream instead of dairy whipping cream.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I’ve had success with blends that include xanthan gum.
• Spice Level: My friend, Priya, loves adding a pinch of cardamom to the cake batter for a warm, fragrant twist. It’s delicious!
• Festival Adaptations: During Christmas or New Year’s, I like to add a sprinkle of crushed pistachios and candied orange peel to the frosting for a festive touch.

Serving Suggestions

This cake is perfect with a cup of hot coffee or tea. It’s also lovely served with a side of fresh berries. Honestly, it’s good enough to enjoy on its own!

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop.

FAQs

1. What is mascarpone and can I substitute it?

Mascarpone is a rich, Italian cream cheese. If you absolutely can’t find it, you can try using a combination of cream cheese and heavy cream, but the texture won’t be quite the same.

2. Can I make this cake ahead of time?

Yes! You can bake the cake layers a day or two in advance and store them wrapped tightly in plastic wrap at room temperature. Make the coffee syrup and mascarpone cream the day before as well. Assemble the cake the day you plan to serve it.

3. How do I prevent the cake from becoming soggy?

Don’t over-soak the cake layers with the coffee syrup. You want them to be moist, not soggy. Also, make sure the mascarpone cream is thick enough to provide a barrier between the cake and the syrup.

4. What type of coffee powder works best in this recipe?

I recommend using a strong, dark roast coffee powder. Instant coffee can work in a pinch, but the flavour won’t be as intense.

5. Can I adjust the sweetness level of the cake and frosting?

Absolutely! You can reduce the amount of condensed milk in the cake batter and icing sugar in the frosting to suit your taste.

Enjoy baking (and eating!) this delicious Mascarpone Coffee Cake. Let me know how it turns out in the comments below!