Exquisite vanilla cake with creamy mascarpone frosting, raspberry sauce and coconut toppings: a symphony of flavors and textures

Exquisite vanilla cake with creamy mascarpone frosting, raspberry sauce and coconut toppings: a symphony of flavors and textures

Indulge in the luxurious embrace of this exquisite vanilla cake, a masterful creation that combines the classic flavors of rich vanilla, creamy mascarpone, tangy raspberries and tropical coconut. This cake starts with a soft, moist vanilla base, topped with a creamy mascarpone cream that melts deliciously on the tongue. Vibrant raspberry sauce adds a burst of freshness that contrasts beautifully with the richness of the cream, while a sprinkle of coconut flakes introduces a subtle crunch and exotic touch.


Why you'll love it:

This cake is a feast for the senses, meticulously crafted to balance richness and freshness with softness and texture. The vanilla cake serves as the perfect canvas for the bold flavors of the toppings. The mascarpone cream, enhanced with vanilla and stabilized with a cream stiffener, offers a silky texture that goes wonderfully with the airy cake. The homemade raspberry sauce, with its bright acidity and deep flavor, cuts through the richness and complements the tropical note provided by the coconut. This cake is not just a dessert; it is an experience that celebrates the harmony of flavors.

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Perfect occasion:

Perfect for sophisticated gatherings, festive events, or as a stunning centerpiece at a holiday dinner, this Vanilla Cake with Mascarpone Frosting, Raspberry Coconut Sauce is versatile enough for any occasion. It makes an impressive addition to weddings, birthdays and anniversaries, or can simply serve as a luxurious treat for a weekend family dinner. Whenever you choose to serve this cake, it promises to elevate the occasion and delight your guests.

Decorating Tips:

replaces the word nice with empty enhance the visual appeal of the cake, artistically pour the raspberry sauce over the mascarpone cream, allowing some to flow gently over the sides. Sprinkle the top with toasted coconut flakes for added texture and a golden hue. Edible flowers or fresh raspberries can also be placed on the cake for a vibrant and elegant finish. For a festive touch, consider sprinkling with a little powdered sugar just before serving.


  • For the vanilla cake base:
    • 4 eggs
    • 230g of sugar
    • 1 tablespoon of vanilla extract
    • 200 ml) milk
    • 200 ml of oil
    • 300g flour
    • 1 sachet of baking powder
  • For the mascarpone cream:
    • 600 g of mascarpone
    • 250 ml of cream
    • 75g powdered sugar
    • 2 teaspoons of vanilla extract
    • 6 teaspoons of cream stabilizer
  • For the raspberry sauce:
    • 250 g frozen raspberries
    • Sugar to taste
    • A little water
    • 2 teaspoons of vanilla extract
    • 2 tablespoons cornstarch


  1. Prepare the cake: Beat eggs, sugar and vanilla extract until frothy. Add the milk and oil at room temperature. Add the flour and baking powder. Bake at 190°C for approximately 40 minutes. Soak the cooked base with a few tablespoons of milk after cooking.
  2. Prepare the cream: Whisk together mascarpone, cream, powdered sugar, vanilla extract and cream stabilizer until stiff.
  3. Prepare the raspberry sauce: Let the raspberries simmer with the sugar, water and vanilla extract. Thicken with cornstarch, filter and leave to cool.
  4. Assemble the cake: Coat the base of the cake soaked with mascarpone cream. Drizzle generously with raspberry sauce and sprinkle with coconut flakes.

Savor this divine creation, a perfect blend of flavors and textures that transforms simple ingredients into a gourmet masterpiece!

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