Try this recipe for a vanilla and raspberry mascarpone loaf cake, then check out our blueberry and mascarpone slice, carrot cake loaf and courgette loaf cake. Also discover more of our favourite recipes with mascarpone.

Chef's tips for vanilla mascarpone loaf cake:

  • You can swap out the raspberries for other berries such as blackberries or blueberries, if you like
  • It will keep well in the fridge for three days

Vanilla and raspberry mascarpone loaf cake recipe


  • 100g mascarpone
  • 75ml vegetable oil
  • 175g golden caster sugar
  • 1 tsp vanilla bean paste
  • 2 eggs, beaten
  • 200g self-raising flour
  • ½ tsp bicarbonate of soda
  • splash of milk (optional)
  • 150g raspberries


  • 150g mascarpone
  • 2 tbsp honey
  • ½ tsp vanilla bean paste
  • 100g raspberries


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with strips of baking paper overhanging the sides of the tin – this will make the cake easy to remove from the tin once baked.

  • STEP 2

    Whisk together the mascarpone, vegetable oil, caster sugar and vanilla bean paste in a large bowl until smooth. Tip in the eggs and whisk again, making sure it is well combined. Sift over the flour, bicarbonate of soda and a pinch of salt, then fold to combine. Add a splash of milk if it feels a bit thick. Once combined, stir in the raspberries.

  • STEP 3

    Pour the cake batter into the prepared tin, then bake on the middle shelf of the oven for 1 hr-1hr 5 mins or until golden, risen and a skewer poked into the centre comes out clean. Once baked, cool in the tin for 20 mins, then remove from the tin and cool on a wire rack.

  • STEP 4

    Once the cake is nearly cooled, make the icing. Using an electric whisk, whisk together the mascarpone, honey and vanilla. Fold in the raspberries, crushing a few and leaving a few whole.

  • STEP 5

    Swirl the icing onto the top of the cake with a palette knife, top with the remaining rapsberries and slice into thick wedges to serve.

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