Gluten-Free Vanilla Cake with Mixed Berry Sauce and Mascarpone Whipped Cream

Gluten-Free Vanilla Cake with Mixed Berry Sauce and Mascarpone Whipped Cream

(inspired by King Arthur Baking)

This gluten-free vanilla cake is buttery, tender, and full of bright flavor — made even more special with a tangy mixed berry sauce and a mascarpone-infused whipped cream.

Using King Arthur’s Gluten-Free Vanilla Cake Mix makes it easy and reliable, but little additions like almond extract, homemade berry sauce, and a stabilized whipped cream frosting elevate it into a true celebration cake.

Best eaten the day it’s made when the crumb is at its fluffiest and freshest!

Ingredients:

For the Cake:

• 1 box King Arthur Gluten-Free Vanilla Cake Mix

• Ingredients listed on the box (typically eggs, butter, milk)

• 1 teaspoon almond extract (added to the batter)

For the Mixed Berry Sauce:

• 2 cups mixed berries (fresh or frozen — I like a combo of strawberries, blueberries, raspberries)

• ⅓ cup granulated sugar (adjust depending on berry sweetness)

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)

For the Mascarpone Whipped Cream:

• 1 cup heavy whipping cream, very cold

• 4 ounces mascarpone cheese, softened

• 2–3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 1–2 teaspoons whip cream stabilizer (optional but recommended for holding the shape)

To Assemble:

• Extra fresh berries for topping

• Reserved berry sauce for drizzling

Instructions:

1. Make the Cake:

1. Preheat your oven according to the King Arthur mix directions (usually 350°F).

2. Prepare the batter following the box instructions, but add 1 teaspoon almond extract to the wet ingredients.

3. Divide the batter evenly between two greased and parchment-lined 8-inch or 9-inch round cake pans.

4. Bake as directed, usually about 20–26 minutes, until golden and a toothpick comes out clean.

5. Let the cakes cool completely on a wire rack.

2. Make the Mixed Berry Sauce:

1. In a medium saucepan, combine the berries, sugar, and lemon juice.

2. Cook over medium heat, stirring occasionally, until the berries soften and release their juices (about 5–7 minutes).

3. If you want a thicker sauce, mix the cornstarch and water together, then stir into the berry mixture and simmer another 1–2 minutes until slightly thickened.

4. Let the sauce cool completely. It will thicken more as it cools.

3. Make the Mascarpone Whipped Cream:

1. In a large cold mixing bowl, beat the mascarpone until smooth.

2. Add the cold whipping cream, powdered sugar, vanilla extract, and whip cream stabilizer (if using).

3. Whip on medium-high speed until stiff peaks form. Be careful not to overwhip or it can curdle.

4. Assemble the Cake:

1. Place one cake layer on a serving plate.

2. Spoon some cooled berry sauce over the top, spreading it gently to the edges.

3. Pipe or dollop a border of whipped cream around the edge to “hold” the sauce in.

4. Add the second cake layer on top.

5. Pipe more whipped cream decoratively around the top.

6. Spoon over more berry sauce and top with fresh berries for a beautiful finish.

Tips:

• Best served the day it’s made for ultimate softness, since gluten-free butter cakes can dry out faster.

• Chill the cake if not serving immediately, but let it sit at room temperature for about 15–20 minutes before eating for the best flavor and texture.

• You can also double the whipped cream if you want a thicker outer frosting instead of just piping!

Final Notes:

This cake is light yet luxurious, perfectly balanced between sweet, tangy, and rich — and no one will even guess it’s gluten-free!

Perfect for birthdays, summer parties, or just a cozy Sunday afternoon when you’re craving something beautiful and bright.