Description
This Orange Mascarpone Caramel Cake features moist orange-infused cake layers filled with light mascarpone cream and juicy orange segments, then finished with a rich homemade caramel drizzle. It’s an elegant bakery-style dessert that’s perfect for birthdays, holidays, brunches, and special celebrations.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup whole milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
Zest of 1 large orange
For the Filling:
1 cup mascarpone cheese
1 cup heavy cream
1/2 cup orange segments (fresh or canned)
For the Caramel:
1 cup granulated sugar
1/4 cup water
For Garnish:
Additional orange zest
Extra orange segments (optional)
Chopped pistachios or almonds (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans with parchment paper.
2. Whisk together the flour, baking powder, and salt in a medium bowl.
3. Beat the butter and sugar until light and fluffy, about 3 to 4 minutes.
4. Add the eggs one at a time, then mix in the vanilla extract and orange zest.
5. Alternate adding the flour mixture and milk, mixing until just combined.
6. Divide the batter evenly between the prepared pans and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool completely on a wire rack.
8. Beat the mascarpone cheese and heavy cream together until thick and fluffy, then gently fold in the orange segments.
9. Prepare the caramel by heating the sugar and water until deep amber in color. Allow it to cool slightly.
10. Spread half of the mascarpone filling over one cake layer, top with the second layer, spread the remaining filling over the top, drizzle generously with caramel, and garnish with orange zest before serving.
Notes
Use room-temperature ingredients for the fluffiest cake.
Fresh orange zest gives the brightest citrus flavor.
Pat the orange segments dry before folding them into the filling.
Watch the caramel carefully as it can burn quickly.
Refrigerate the cake for 30 minutes before slicing for clean, beautiful layers.
Store covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 39g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg