If you’re on the hunt for a dessert that’s both breathtakingly beautiful and irresistibly delicious, the Berry Tres Leches Cake with Mascarpone Frosting and Fresh Berries Recipe will quickly become your new favorite. This cake is a heavenly fusion of airy sponge soaked in a luscious tres leches milk blend, layered with the silkiest mascarpone whipped cream, and crowned with a vibrant symphony of fresh berries. It’s a perfect celebration cake or a stunning centerpiece for any gathering that promises to delight both the eyes and the palate with every bite.
Ingredients You’ll Need
Getting the ingredients right is key to achieving that perfect balance of flavor, texture, and freshness in the Berry Tres Leches Cake with Mascarpone Frosting and Fresh Berries Recipe. Each element, from the eggs to the berries, plays an essential role in bringing this dreamy dessert to life.
- 6 large eggs: The foundation of our fluffy sponge cake, providing structure and richness.
- 1 cup white granulated sugar: Sweetens the cake and helps create that tender crumb texture.
- 1 tsp vanilla: Adds a warm, aromatic note that enhances the cake’s flavor.
- 1 cup all-purpose flour: Our dry base that balances moisture for a perfect sponge.
- 1 tsp baking powder: Gives the cake a gentle lift making it light and airy.
- 16 oz mascarpone cheese (softened at room temp): The star ingredient for the luscious frosting, rich and creamy.
- 2 tsp vanilla extract: For extra depth and sweetness in the frosting.
- 2 tbsp sweetened condensed milk (optional): Sweetens and enriches the mascarpone frosting beautifully.
- 1 cup confectioner’s sugar: Provides a smooth sweetness and silky texture to the frosting.
- 2 cups heavy cream (chilled): Whipped into stiff peaks to give the frosting its cloud-like fluffiness.
- 1 cup sweetened condensed milk: A key component of the tres leches soak, adding irresistible sweetness and creaminess.
- ½ cup evaporated milk: Balances the milk mixture with a subtle richness.
- ½ cup whole milk: Rounds out the tres leches blend for that perfect soaking consistency.
- 6 cups berries (for filling and garnish): Fresh strawberries, blackberries, and blueberries bring juicy bursts of flavor and vibrant color.
How to Make Berry Tres Leches Cake with Mascarpone Frosting and Fresh Berries Recipe
Step 1: Making the Sponge Cake
Start by preheating your oven to 350F (177C) and preparing two 8-inch cake pans lined with parchment paper on the bottom only—un-greased sides help the cake rise evenly. Whisk the eggs, sugar, and vanilla on high speed until the mixture becomes thick, pale, and fluffy—this process develops the light, airy sponge texture. When folding in the flour mixed with baking powder, be gentle but thorough to keep as much air in the batter as possible. Divide the batter evenly and bake for about 20 to 22 minutes until golden and springy to touch.
Step 2: Preparing the Mascarpone Whipped Cream Frosting
While the sponge cools, it’s frosting time! Beat the softened mascarpone with vanilla and confectioner’s sugar until smooth and creamy. Optionally add a touch of sweetened condensed milk for extra sweetness. Then pour in the cold heavy cream and whisk until it forms stiff peaks—a glossy, luscious frosting that’s light yet decadent. Refrigerate if not assembling immediately.
Step 3: Mixing the Tres Leches Soak
The magic behind this cake’s moist texture is in the tres leches milk soak. Whisk together sweetened condensed milk, evaporated milk, and whole milk until fully combined. This creamy mixture will soak into the sponge, making every bite melt-in-your-mouth moist with just the right amount of sweetness.
Step 4: Preparing the Fresh Berries
Rinse your assortment of berries gently and pat dry. Slice strawberries thinly and halve larger blackberries to ensure they layer nicely between cake layers and garnish beautifully on top.
Step 5: Assembling the Berry Tres Leches Cake with Mascarpone Frosting and Fresh Berries Recipe
Slice each cooled cake layer in half horizontally, creating four thinner layers to maximize surface area for soaking and layering. Place the first layer on your cake stand and spoon over the tres leches mixture generously, allowing it to soak in. Spread about 1½ cups of frosting evenly over the soaked layer, then press in a generous handful of fresh berries. Repeat this process with the next two layers. For the final layer, soak it well, invert it on top, frost the cake’s surface, and crown it with a final array of fresh berries. Chill the cake for at least 2 to 3 hours before serving to let the flavors meld.
How to Serve Berry Tres Leches Cake with Mascarpone Frosting and Fresh Berries Recipe
Garnishes
Fresh berries are naturally the best garnish here, but adding edible flowers or a dusting of cocoa powder can elevate the presentation. Mint leaves also add a pop of green and a fresh aroma that contrasts beautifully with the sweet creaminess of the cake.
Side Dishes
This cake is rich and indulgent, so it pairs perfectly with light accompaniments like a crisp green salad or a refreshing citrus sorbet to cleanse the palate. A cup of freshly brewed coffee or a fruity white wine complements the dessert’s creamy sweetness superbly.
Creative Ways to Present
Try serving individual slices topped with extra whipped mascarpone and a mixed berry compote for a personal touch. You can also assemble mini versions in jars for stunning party favors or a beautiful buffet display. Layering the berries in clear glass containers with the cake creates an irresistible visual treat.
Make Ahead and Storage
Storing Leftovers
Store your Berry Tres Leches Cake with Mascarpone Frosting and Fresh Berries Recipe covered in the refrigerator to keep it fresh and moist. Wrapping the sides with plastic wrap prevents the cake from drying out. It’s best enjoyed within 2 to 3 days to savor its fresh flavors and creamy textures at their peak.
Freezing
If you want to keep the cake longer, freezing is possible but tricky due to the fresh berries and delicate frosting. For best results, freeze the cake un-frosted and thaw completely before frosting and assembling. Alternatively, freeze individual cake layers wrapped well and assemble when ready to serve for ultimate freshness.
Reheating
Since this cake is served chilled, reheating isn’t necessary or recommended. Instead, allow refrigerated slices to come to room temperature for 15 minutes before serving to bring out the best flavor and texture. The cool creaminess is truly part of the cake’s charm.
FAQs
Can I use frozen berries in the Berry Tres Leches Cake with Mascarpone Frosting and Fresh Berries Recipe?
While fresh berries work best for flavor and texture, you can use frozen berries if fresh ones aren’t available. Just thaw and drain them well to avoid excess moisture that can make the cake soggy.
Is mascarpone frosting difficult to make?
Not at all! Mascarpone frosting is surprisingly easy—just mix softened cheese with sugar and vanilla, then whisk in chilled cream until fluffy. The key is keeping ingredients cold and mixing gently to maintain a silky texture.
How long does the Berry Tres Leches Cake keep its freshness?
Stored properly in the refrigerator, this cake stays fresh and delicious for about 2 to 3 days. Beyond that, the fresh berries may start to lose their texture, so it’s best enjoyed sooner rather than later.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour with a gluten-free flour blend suitable for cakes, you can create a gluten-free version without compromising texture or taste. Just ensure your baking powder is gluten-free too.
What’s the best way to slice this moist cake?
Use a long serrated knife and wipe it clean between slices to prevent smearing. Chilling the cake well before slicing also helps keep it intact and elegant on the plate.
Final Thoughts
Trust me, once you try this Berry Tres Leches Cake with Mascarpone Frosting and Fresh Berries Recipe, you’ll see why it’s a showstopper. It combines the best of creamy, fruity, and moist textures in every forkful. Whether for a special occasion or simply when you want to treat yourself, this cake will bring smiles and “wow” moments to the table. Go ahead, dive into this beautiful dessert and enjoy every luscious bite!
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Berry Tres Leches Cake with Mascarpone Frosting and Fresh Berries Recipe
- Total Time: 1 hour 50 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
This Berry Tres Leches Cake is a light and moist sponge cake soaked in a luscious three-milk mixture and layered with creamy mascarpone whipped frosting and fresh berries. Perfect for celebrations or a decadent dessert, this recipe combines the classic Latin American tres leches with a fresh berry twist, making it both visually stunning and deliciously satisfying.
Ingredients
Sponge Cake
- 6 large eggs
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
Mascarpone Whipped Cream Frosting
- 16 oz mascarpone cheese, softened at room temperature
- 2 tsp vanilla extract
- 2 tbsp sweetened condensed milk (optional)
- 1 cup confectioner’s sugar
- 2 cups heavy cream, chilled
Tres Leches Mixture
- 1 cup sweetened condensed milk
- ½ cup evaporated milk
- ½ cup whole milk
Berry Filling and Garnish
- 6 cups mixed berries (such as strawberries, blackberries, and other fresh berries), washed and prepared
Instructions
- Making the Sponge Cake: Preheat your oven to 350°F (177°C) and line two 8-inch cake pans with parchment paper, leaving the sides ungreased to help the cakes rise properly. In a stand mixer bowl, whisk together the eggs, sugar, and vanilla extract on high speed for 7 to 10 minutes until the mixture becomes fluffy, pale, and voluminous. If using a hand mixer, this will take about 15 minutes. Combine the flour and baking powder and sift into the egg mixture in thirds, folding gently but thoroughly after each addition to maintain the airiness.
- Baking the Cake Layers: Divide the batter evenly between the prepared pans and level out with an offset spatula. Bake for 20 to 22 minutes or until the tops are golden and a toothpick inserted comes out clean. Immediately loosen the edges with a knife, invert the cakes onto cooling racks, remove the parchment, and let cool completely.
- Preparing the Mascarpone Whipped Cream Frosting: While the cakes cool, beat the softened mascarpone cheese, vanilla, optional sweetened condensed milk, and confectioner’s sugar on medium speed until smooth and creamy. Gradually add the chilled heavy cream, starting slow and increasing to high speed, whipping for 3 to 4 minutes until stiff peaks form. Keep refrigerated if not using immediately.
- Making the Tres Leches Mixture: Whisk together the sweetened condensed milk, evaporated milk, and whole milk in a large measuring cup until fully combined and uniform.
- Preparing the Berries: Wash and dry the berries thoroughly. Slice strawberries thinly and cut large blackberries in half to ensure even layering and easy eating.
- Assembling the Cake: Once the cakes are completely cooled, carefully slice each cake layer horizontally with a serrated knife to create four thin layers total. Place the first layer on your cake stand and generously spoon the tres leches mixture over it to soak thoroughly. Spread about 1½ cups of mascarpone frosting evenly over the soaked cake, then scatter a layer of mixed berries, gently pressing them into the frosting. Repeat these steps with the next layer and berries.
- Finishing the Cake: For the final layer, soak it well with the tres leches mixture, then invert it onto the top. Spread the remaining frosting on top and garnish with additional berries and edible flowers if desired to create a beautiful presentation.
- Chilling: Refrigerate the assembled cake for at least 2 to 3 hours to allow the flavors to meld and the cake to set. If preparing in advance, wrap the sides tightly with plastic wrap or frost the sides with extra frosting (prepare 1 ½ times the frosting recipe for this) to help maintain the cake’s structure for a couple days.
Notes
- Be sure to let the cake layers cool completely before slicing to avoid crumbling.
- Folding the flour gently into the egg mixture helps keep the batter light and airy for a delicate sponge.
- Use chilled heavy cream for the frosting to achieve stiff peaks easily.
- Soaking the sponge layers with the tres leches milk while still warm helps the cake absorb the liquid better.
- The optional sweetened condensed milk in the frosting adds extra sweetness and richness but can be omitted for a less sweet frosting.
- Wrap the cake sides with plastic wrap during chilling to prevent drying out if not frosting the sides.
- Fresh berries not only add flavor but also provide a beautiful, colorful finish to this cake.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
