Best Berry Mascarpone Cake

When we were growing up, Mama always baked us cakes for our birthdays. Perched on top of the dining table where she’d be working, I would watched intently while she worked her magic. The cakes she made varied. Sometimes they were frosted, sometimes they were simply ‘naked’. For me, it wasn’t about how the cake looked, but that she made them! I guess you can say, “naked” cakes were a thing even then.

Today, naked cakes are very popular. It comes in different flavors and degrees of nakedness. Channeling my Mom’s baking, I share a simple yet tasty and beautiful naked cake.

Berry Mascarpone Cake
Adapted from


  • 2 boxes white cake mix (15.25 ounces each)
  • 2 boxes instant vanilla pudding mix (3.5 ounces each)
  • 32 ounces sour cream
  • 6 large eggs (I used farm fresh from our chicken, of course)
  •  cup canola oil
  • 1 cup water
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 quart strawberries
  • 1 pint blueberries
  • 1 tablespoon sugar


  • 8 ounces mascarpone cheese (so excited to use this for the first time)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • pinch salt
  • 1 ½ cups heavy whipping cream


Prepare the Cake

  • Preheat oven to 350 degrees.  Grease and flour 3 9-in round cake pans
  • In a mixer, combine cake mix, pudding, sour cream, eggs, oil, water, zest and lemon juice.  Mix well.
  • Divide and pour into prepared pans
  • Bake for 40 minutes or until toothpick comes out clean when inserted.
  • Cool 10 minutes in pan.
  • Turn over on cooling rack and cool completely.
  • Once cooled, remove

Prepare the Fruit and Frosting

  • Prepare sugar fruits.  Click here for recipe.
  • Prepare mascarpone frosting while cake is baking.
  • Beat together the mascarpone cheese and powdered sugar.
  • Add in the vanilla, salt and heavy cream.
  • Whip until stiff peaks form.
  • Place into refrigerator.
  • Chill until cake has cooled and ready to be frosted.
Assemble the Cake
  • Place one cake after completely cooled onto a cake disc or a plate.
  • Frost the top of the cake lightly and put 1 layer of strawberries that have been sitting in the sugar over the frosting. Repeat for next layer also.
  • Using the rest of the frosting start at the top working your way down the cake. Using the side of the knife take off excess icing to reveal the cake. This will give a naked cake effect.
  • Place extra strawberries and blueberries on top for decoration and sprinkle with sugar if desired.
  • Store this cake in an airtight container in the refrigerator.



I brought the cake as a present for a dear friend on her birthday:-) . It was a hit.

Tools I used:

Stand Mixer – You may use a hand mixer.
9-inch Aluminum Pans
Rotating Cake Turntable
Cooling Rack
Mixing Bowls

PS, these are affiliate links. I earn a small commission from sales coming from my blog. This helps defray costs in hosting my site. I appreciate your help.

Picture below: Me, blowing out the candles on my 5th birthday cake!


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