Why You’ll Love This Recipe

I love this cake because it’s deceptively simple to make, yet tastes like something from a bakery. The mascarpone keeps it super moist with a creamy crumb, while the almond extract adds a gentle, nutty sweetness that feels warm and homey. It’s perfect for pairing with coffee or tea and just sweet enough to satisfy without overwhelming. Whether I serve it plain, dusted with powdered sugar, or topped with berries, it always feels like a celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mascarpone cheese, softened
Unsalted butter, softened
Granulated sugar
Eggs
All-purpose flour
Baking powder
Salt
Almond extract
Vanilla extract
Milk or cream (optional, for adjusting batter texture)
Sliced almonds (for topping)
Powdered sugar (for garnish, optional)

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
In a large bowl, I cream together the mascarpone, butter, and sugar until light and fluffy.
I add the eggs one at a time, beating well after each addition.
I stir in the almond and vanilla extracts.
In a separate bowl, I whisk the flour, baking powder, and salt.
I gradually add the dry ingredients to the wet mixture, mixing just until combined. If the batter seems thick, I add a splash of milk or cream to loosen it slightly.
I pour the batter into the prepared pan and smooth the top.
I sprinkle sliced almonds over the surface and gently press them in.
I bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
After cooling in the pan for 10 minutes, I transfer the cake to a wire rack to cool completely before dusting with powdered sugar or adding berries if I like.

Servings and timing

This cake serves about 8–10 people. It takes around 20 minutes to prep and 40–45 minutes to bake, so I usually have it ready in just over an hour.

Variations

Sometimes I add citrus zest—lemon or orange—for a bright twist. If I want something even richer, I top it with a mascarpone glaze or a dollop of whipped cream. I’ve also stirred a handful of berries into the batter for a pop of color and tartness. And for extra almond flavor, I sometimes add a spoonful of almond flour or a splash of amaretto liqueur.

Storage/Reheating

I store the cake covered at room temperature for up to 3 days. If I need it to last longer, I refrigerate it and bring slices to room temperature before serving. It also freezes well—wrapped tightly in plastic and foil. To reheat a slice, I microwave it briefly or warm it in a low oven.

FAQs

What’s the texture of this cake like?

It’s moist and tender with a soft, almost velvety crumb, thanks to the mascarpone. The sliced almonds on top give a nice contrast in texture.

Can I substitute cream cheese for mascarpone?

Yes, I’ve used full-fat cream cheese when I didn’t have mascarpone. The flavor is slightly tangier, but still delicious.

Can I make this cake gluten-free?

Yes, I’ve made it using a 1:1 gluten-free flour blend with good results. I just check that the batter doesn’t get too dry and adjust with a little milk if needed.

Is this cake overly sweet?

Not at all. It has a gentle sweetness that’s balanced by the almond and mascarpone. It’s perfect for people who don’t like heavy or sugary desserts.

Can I bake this in a loaf pan?

Yes, I’ve made it in a loaf pan and it turns out beautifully—just adjust the baking time slightly (closer to 50–55 minutes) and check for doneness with a toothpick.

Conclusion

This Sunday-best mascarpone almond cake is everything I want in a dessert: simple, elegant, and full of rich, delicate flavor. It’s the kind of cake that makes any day feel like a special occasion. Whether I serve it plain or dressed up, it never fails to bring joy to the table and smiles with every slice.