Pink cake with mascarpone icing

My friend Chloe was coming for tea and cake last Friday. She is probably the girliest girl I know; bubbly, fun and always wearing something pretty and often sparkly. I wanted to make a cake, she was coming for tea and cake after all, so I thought I should be a little bit inventive and make something pink, fluffly, buttery and fun.  I then remembered cream cheese icing, how much I like it and how it’s been so long since I made it, and how it would make the cake less plain, less modest. But since I had some mascarpone, I then decided on a pink cake with mascarpone icing. The sponge cake was simple, rather than making two sponge tins, I used one and cut the cake. For the colour, natural red food colouring , though you can use beetroot juice/puree, and don’t be alarmed because it won’t taste of beetroot. Then the icing…I tried Delia Smith’s recipe for the mascarpone icing, but it was runny, almost like a milkshake. I had to start again, following my instinct, not a recipe, and then it was perfect. The icing is essentially buttercream, all fluffy and pale, but with a generous amount of mascarpone, all creamy and lovely. The cake looks impressive, festive, but most importantly, it  tastes lovely and the icing has made me wonder if this is the best icing ever.

 pink cake slice


For the cake
175g salted butter
175g caster sugar
175g self-raising flour
3 free-range eggs
¼ tsp natural red food colouring
½ tsp vanilla extract

For the mascarpone icing
100g butter
200g icing sugar
75g mascarpone

pink cake sandwich


For the cake
1. Heat the oven to 170C/fan 150C/fan 3. Line a deep 18cm loose-based or spring-form cake tin. Cream the butter and sugar together until white and fluffy.
2. Add the eggs, as well as one spoon of your measured flour to stop mix from curdling, and beat well.
3. Add the rest of the flour and the food colouring and mix slowly, until all ingredients are well incorporated.
4. Spoon into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool the cake for at least 30 minutes before you ice it.

For the mascarpone icing
1. Beat the butter until soft and then beat in 2/3 of the icing sugar until pale and fluffy. Add the mascarpone and fold in,  mixing slowly.  If the icing looks a little soft (mascarpone can contain water), beat in the extra icing sugar.
2. Cut the cake into 2 horizontal slices (a serrated knife is best) and then sandwich the layers together with some of the icing. Ice the top of the cake with the rest of the icing.

 pink cake sandwich with dollop pink cake with mascarpone icing  pink cake cut

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  1. paloma Martínez Villas says:


    Date: Wed, 17 Apr 2013 15:17:11 +0000 To:

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