Caramel cake with mascarpone frosting

Caramel cake with mascarpone frosting

I can’t even begin to tell how incredible this cake is. Just finished the last piece today and I’m already thinking of an occasion to make it again. We made it on Saturday and both agreed, that this cake could be the star of any important event. It is very easy to make, easy to transport, easy to slice into nice pieces and most importantly, it’s delicious! What else could you ask for? I increased the proportions a bit to suit my baking tins, but the recipe is from here.


Caramel cake with mascarpone frosting

The recipe describes a small cake baked in a single 16 cm diameter baking tin and then divided into 3 layers for assembly. I multiplied the ingredients 1,5 times and baked my cake in 2 x 20 cm baking tins. Then I divided each into two layers giving me four in total.


Caramel cake

  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 100 g dulce de leche
  • 1 1/4 cup flour
  • 1 teaspoon baking powder

Mascarpone frosting

  • 250 g mascarpone
  • 1 cup icing sugar
  • 200 ml whipping cream
  • Zest of 1 lemon
  • Juice of 1/2 lemon

Sugar syrup

  • 200 ml water
  • 2 tablespoons sugar
  • juice of 1/2 lemon

3 tablespoons dulce de leche

Caramel popcorn



  1. Preheat the oven to 180 °C. Grease a 16 cm diameter baking tin.
  2. Make the cake. Using an electric mixer, mix the egg, sugar, dulce de leche, and soured cream. Add the flour, baking powder and mix again. Pour into prepared baking tin and bake for about 40 minutes. Let it cool and then divide the cake into three horizontal layers.
  3. Prepare the sugar syrup. Combine the water with sugar and lemon juice. Mix until the sugar melts.
  4. Prepare the frosting. Using an electric mixer, mix the mascarpone with icing sugar. Slowly pour in the cream while mixing. Mix until the frosting thickens up. Stir in the lemon juice and zest.
  5. Assemble the cake. Use a border of a cake tin for that. Place one cake layer, moist it with sugar syrup, spread a tablespoon of dulce de leche and 1/3 of the mascarpone frosting. Repeat with all the layers. If you have some leftover frosting, store it in the fridge until ready to decorate.
  6. Store the cake in the fridge overnight, afterwards remove the border, spread the remaining frosting on the sides and decorate with caramel popcorn.
  7. Enjoy 🙂


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4 thoughts on “Caramel cake with mascarpone frosting”

  • Hello,
    I came accross this recipe and I really would like to try it for my fiancé’s birthday. He loves everthing Caramel. I have a few questions – can i omit the lemon juice and zest in the frosting?
    For a 16 cm diameter, how many servings?
    Thank you,

    • Hi Alexandra,
      I’m sure you could omit the lemon in the frosting, it will be equally tasty. I think for 16 cm diameter you should get about 4-6 servings. Hope you try it 🙂

  • I would recommend to bake this cake for a very special person, because once you take a bite it just feels like love! ♡♡♡ and I guarantee the success! Perfection! ♡♡♡

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