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Recipes
Summer Berry Charlotte Cake

19 INGREDIENTS • 13 STEPS • 45MINS

Summer Berry Charlotte Cake

Recipe
4.0
2 ratings
A light, elegant and gorgeous summer dessert, this charlotte cake has a creamy vanilla bean mascarpone filling and is topped with fresh summer berries. So easy to make, so fresh and creamy, so out-of-this-world beautiful to serve!
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Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/
A light, elegant and gorgeous summer dessert, this charlotte cake has a creamy vanilla bean mascarpone filling and is topped with fresh summer berries. So easy to make, so fresh and creamy, so out-of-this-world beautiful to serve!
45MINS
Total Time
$1.60
Cost Per Serving
Ingredients
Servings
8
us / metric
Charlotte Cake
Unsalted Butter
1/2 stick
Unsalted Butter, room temperature
Egg
2
Large Eggs, room temperature
Sour Cream
1/3 cup
Sour Cream, room temperature
Whole Milk
3/4 cup
Whole Milk, room temperature
Cake Flour
1 3/4 cups
Cake Flour
200g
Baking Powder
2 tsp
Baking Powder
Salt
as needed
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray
Mascarpone Cream
Mascarpone Cheese
1 cup
Cold Mascarpone Cheese
Heavy Cream
1 1/2 cups
Cold Heavy Cream
Vanilla Bean Paste
2 tsp
Vanilla Bean Paste
Favorite Summer Fruits
Fresh Blackberry
to taste
Fresh Blackberries
Peach
to taste
Nutrition Per Serving
VIEW ALL
Calories
611
Fat
36.4 g
Protein
7.5 g
Carbs
61.2 g
Add to plan
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Summer Berry Charlotte Cake
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author_avatar
Snowflakes & Coffeecakes
I'm Diane, but you can call me Mama V! I love to create and make family-friendly food for my family and friends, and I love sharing my favorite tried-and-true recipes.
https://www.snowflakesandcoffeecakes.com/

Author's Notes

You will only use 4-1/2 cups of batter for this recipe, about 2/3 of the total. You can bake any remaining batter as cupcakes or mini-cupcakes, top with Creamy Mascarpone Filling and garnish with fresh fruit as well.

For best results, chill the bowl and beaters before preparing the Creamy Mascarpone Filling, and use mascarpone and heavy cream cold from the refrigerator.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (175 degrees C). Spray the sides and bottom of a Nordic Ware Charlotte Cake Pan with a Non-Stick Baking Spray (as needed).
step 2
Whisk together the Cake Flour (1 3/4 cups), Baking Powder (2 tsp) and Salt (as needed); set aside.
step 3
Using a handheld or stand mixer fitted with a paddle attachment, beat the Unsalted Butter (1/2 stick) and Granulated Sugar (1 cup) together on high speed until smooth and creamy, about 2 minutes.
step 4
Scrape down the sides of the bowl. Add the Eggs (2) and Pure Vanilla Extract (1 tsp). Continue beating on medium-high speed until combined, then add in the Sour Cream (1/3 cup) and Whole Milk (3/4 cup).
step 5
Scrape down the sides of the bowl. Add half of the flour mixture and continue blending just until incorporated; add remaining flour mixture and again continue blending just until incorporated. Do not overmix! The batter will be slightly thicker than a normal cake batter.
step 6
Pour the batter into the prepared cake pan – filling up the pan 2/3 full. (This pan holds 6 cups of batter, but you will only use 4-1/2 cups for this recipe.) Tap the pan on a towel-covered countertop a few times and let it sit for a few minutes before baking to release any large air bubbles.
step 7
Bake for 24-28 minutes, or until the top is golden and bounces back when touched lightly in the center and a toothpick inserted in the center comes out clean.
step 8
Remove from oven and allow to cool in pan for 10 minutes.
step 9
Give the pan a gentle shake sideways, and then place a serving platter on top and invert the cake, gently patting the top of the pan until the cake releases. Perfect every time! Cover cake and let it cool completely before filling.
step 9 Give the pan a gentle shake sideways, and then place a serving platter on top and invert the cake, gently patting the top of the pan until the cake releases. Perfect every time! Cover cake and let it cool completely before filling.
step 10
In a chilled medium stainless steel bowl, beat the Mascarpone Cheese (1 cup), Heavy Cream (1 1/2 cups) and Vanilla Bean Paste (2 tsp) until combined.
step 11
Gradually add the Granulated Sugar (4 Tbsp) and continue beating until it holds soft, pillowy peaks. Do not overbeat – it should not be too stiff or grainy. Cover and keep filling chilled until ready to assemble.
step 12
Right before serving, mound the mascarpone cream onto the cake and gently spread it evenly.
step 12 Right before serving, mound the mascarpone cream onto the cake and gently spread it evenly.
step 13
Top with Fresh Raspberries (to taste), Fresh Strawberries (to taste), Fresh Blackberries (to taste), Fresh Blueberries (to taste), and Peaches (to taste) and serve in slices. This can be made ahead of time and assembled up to 4 hours before serving. Keep covered in the refrigerator until ready to serve.
step 13 Top with Fresh Raspberries (to taste), Fresh Strawberries (to taste), Fresh Blackberries (to taste), Fresh Blueberries (to taste), and Peaches (to taste) and serve in slices. This can be made ahead of time and assembled up to 4 hours before serving. Keep covered in the refrigerator until ready to serve.
Tags
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4th of July
Shellfish-Free
Vegetarian
Dessert
Summer
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