Limoncello Cake Recipe With Mascarpone Frosting

Written by
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Carroll Pellegrinelli
Updated 06/05/19
Limoncello cake marscapone frosting recipe

The Spruce Eats / Julia Hartbeck
  • Total: 75 mins
  • Prep: 50 mins
  • Cook: 25 mins
  • Assembly: 15 mins
  • Yield: 9-inch cake (serves 16)
Nutritional Guidelines (per serving)
402 Calories
27g Fat
32g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 9-inch cake (serves 16)
Amount per serving
Calories 402
% Daily Value*
Total Fat 27g 35%
Saturated Fat 16g 82%
Cholesterol 115mg 38%
Sodium 358mg 16%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 4%
Protein 10g
Calcium 246mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lemon lovers rejoice! This limoncello cake offers a decadent flavor and texture that's hard to beat. Incorporate lemon and limoncello liquor into the cake batter, and then indulge in the mascarpone cheese icing that blends lemon curd and mascarpone cheese with whipped cream.

Never heard of limoncello? It could be your next baking ingredient obsession. Limoncello is an Italian lemon liqueur that is produced mostly in Southern Italy. (It is commonly referred to as limoncino in northern areas of the country.) It is one of the most popular types of liquor in Italy, though the liqueur has gained popularity across the globe in more recent years. While limoncello is often served in cocktails, this limoncello cake allows you to enjoy it for dessert, too.

Ingredients

  • For the Cake
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter (softened)
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/2 cup limoncello (lemon-flavored liqueur)
  • 1 lemon (zested and juiced)
  • Optional: white chocolate shavings
  • For the Mascarpone Frosting
  • 16 ounces mascarpone cheese
  • 1 1/4 cups lemon curd
  • 2 cups chilled whipping cream or heavy cream
  • 2/3 cups powdered sugar

Steps to Make It

Note: while there are multiple steps to this recipe, this limoncello dessert is broken down into workable categories to help you better plan for preparation and baking.

Make the Limoncello Cake

  1. Gather the ingredients.

    Ingredients for limoncello cake
    The Spruce Eats / Julia Hartbeck

  2. Preheat oven to 350 F.

  3. Lightly grease two 9-inch round cake pans and then line them with parchment paper. Grease and flour the parchment paper as well.

    Lightly grease pans
    The Spruce Eats / Julia Hartbeck

  4. Combine flour, baking soda, and salt with a wire whisk. Set aside.

    Combine flour, baking soda, and salt
    The Spruce Eats / Julia Hartbeck 

  5. Cream the butter and sugar.

    Cream the butter and sugar
    The Spruce Eats / Julia Hartbeck

  6. Add eggs one at a time.

    Add eggs
    The Spruce Eats / Julia Hartbeck

  7. Add flour alternately with buttermilk and limoncello mixed with lemon juice.

    Add flour
    The Spruce Eats / Julia Hartbeck

  8. Bake cakes for 20 to 25 minutes. Cool completely in pans.

    Let cool
    The Spruce Eats / Julia Hartbeck

Make the Frosting

  1. Gather the ingredients.

    Ingredients for frosting
    The Spruce Eats / Julia Hartbeck

  2. Cream together mascarpone cheese and lemon curd.

    Cream together
    The Spruce Eats / Julia Hartbeck

  3. Next, whip the chilled whipping cream or heavy cream until almost stiff - about 5 to 6 minutes. Then add that to the mascarpone and lemon curd mixture.

    Add whipped cream
    The Spruce Eats / Julia Hartbeck

  4. Slowly add powdered sugar until all ingredients are combined.

    Slowly add sugar
    The Spruce Eats / Julia Hartbeck

  5. Fold the cheese mixture into the whipped cream.

    Fold in cheese
    The Spruce Eats / Julia Hartbeck

Assemble the Cake

  1. Once the cakes are cool, remove the limoncello cakes from the pans. Place one layer on serving plate.

    Layer cakes
    The Spruce Eats / Julia Hartbeck

  2. Frost top with 1/3 frosting.

    Frost top
    The Spruce Eats / Julia Hartbeck

  3. Place the second layer on top.

    Another layer
    The Spruce Eats / Julia Hartbeck

  4. Frost with one-half of the frosting.

    Frost
    The Spruce Eats / Julia Hartbeck

  5. Use remaining frosting to frost sides of cake.

    Frost cake
    The Spruce Eats / Julia Hartbeck

  6. Decorate top with optional white chocolate shavings.

    Decorate
    The Spruce Eats / Julia Hartbeck

  7. Serve and enjoy!

    Limoncello cake
    The Spruce Eats / Julia Hartbeck

Tip

  • Ensure to grease your pans for the cakes before adding the batter, as this will help you release them when they are done baking and cooling. Would be a shame to have baked these lovely lemon cakes and have them not come out in one piece.

Recipe Variation

  • Alternatively, instead of using whipping cream that has been whipped to soft peaks, you can make your own whipped cream or use store-bought whipped cream. If you decide to do this, we suggest cutting back on the confectioners' sugar for the frosting to 1/2 cup.

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