The Mascarpone, Milk, and Vanilla Bundt Cake is the perfect dessert when you want a soft and light treat. A very simple recipe to make, great for accompanying a good tea or for breakfast or snack time for kids, just like the soft mascarpone cookies that are hard to resist.
To make the mascarpone bundt cake, it’s very simple, you don’t even need to use electric beaters but a mixer and blend everything, and if you want a tall, super soft cake that doesn’t deflate, follow my tips found in this post to help you achieve a fantastic dessert
I have already made other desserts with mascarpone as an ingredient, like mascarpone and almond cookies, the simple mascarpone cake, the soft cake with mascarpone and almonds, but this mascarpone bundt cake is one of the softest desserts I’ve ever made!
The milk is a fundamental ingredient for the success of the bundt cake, but it is not found in the batter; it is poured over the cake right after baking, and this step will make the dessert super soft and melt in your mouth
Prepare all the ingredients, follow the recipe, and enjoy this delight; it will surely win you over at the first bite. Let’s see how to prepare it and what we need to make the mascarpone, milk, and vanilla bundt cake soft as a cloud
DON’T MISS THESE RECIPES, YOU WILL SURELY LOVE THEM
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
The Softest Mascarpone Bundt Cake Ever: Easy and Fragrant Recipe
- 7.8 oz mascarpone
- 3.5 oz butter (soft)
- 2 eggs (medium)
- 4.9 oz sugar
- 1.75 cups all-purpose flour
- 1 packet baking powder
- 1 pod vanilla
- 1 vial vanilla
- powdered sugar (for dusting)
- 1 espresso cup milk (the cup is a coffee cup or a small cup)
Tools
Easy and Delicious Oven-Baked Dessert: Soft Mascarpone Bundt Cake
- 1 Mixer
Steps
Got Mascarpone in the Fridge? Try This Super Soft Bundt Cake! HERE’S HOW TO PREPARE IT
PREPARATION OF THE BATTER: Pour the mascarpone and soft, room temperature butter into the mixer bowl, blend at high speed for about 1 minute, add the sugar and continue blending, add one egg at a time, then the vanilla, and finally the sifted flour with baking powder.
BAKING THE BATTER: You will get a very dense and creamy batter, pour it all into a greased and floured bundt pan of about 9.5 inches, and bake at 350°F for about 35/40 minutes, but always do the toothpick test and adjust to your oven.
FINAL SERVING: Once cooked, pour the milk over the freshly baked bundt cake while it is still hot and then dust with powdered sugar. Once cooled, enjoy this super soft delight.
LAURA’S TIPS
IF YOU WANT A RICHER VERSION, YOU CAN ADD CHOCOLATE CHIPS OR SPOONFULS OF JAM ON TOP OF THE BATTER BEFORE BAKING
QUESTIONS
CAN I SUBSTITUTE THE BUTTER?
YES, YOU CAN USE MARGARINE
