This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
Marscapone is an amazing ingredient. It can be used for both sweet and savory. It is like the thermos. You say, how is it like the thermos. Don’t you remember the joke – how does the thermos know if what you put in is hot or cold. It may not be ha ha funny but it is so true. How does the recipe you make work as a savory dish and also work as a dessert? This is a deep question whose answer will be left to the reader. This Marsacpone Frosted Pumpkin Cake has the rich frosting using the marscapone and the cake is infused with pumpkin puree as is the filling.
Marscapone Frosted Pumpkin Cake
So what exactly is marscapone? Marscapone is essentially an Italian cream cheese. It is made up of only two ingredients – cream and citric or tartaric acid. Like our American version, cream cheese is used for both savory and desserts as well. The idea for this dessert was a combination of wanting to try the marscapone as a frosting. I had previously tried it as a filling in my Layer Cake and like it so much that I stored the idea in the recesses of my mind to try it at a later date for the outer layer. I had a little pumpkin puree left in my fridge. So an idea was born. Use the pumpkin puree to flavor and moisten the cake and also add it to the filling. As you know, I finished the cake using the marscapone as a frosting, chocolate of course.
Ingredients
The cake ingredients in the mixer, pre-baked and baked.
Cake In Stand Mixer
Cake Pre-Bake
Cake Baked
The pumpkin filling and then topped with the 2nd cake layer.
Pumpkin Filling
Second Cake Layer
The cast of characters for the frosting.
Frosting Ingredients
The final cake frosted.
The Marscapone Frosted Pumpkin Cake plated.
Marscapone Frosted Pumpkin Cake
Marscapone Frosted Pumpkin Cake
A super moist cake from the pumpkin puree topped with a super rich marscapone chocolate frosting.
Ingredients
Cake
- 1 Box Yellow Cake Mix
- 3 Whole Large Eggs
- 1/4 Cup Canola Oil
- 3 tbsp pumpkin Puree
Filling
- 8 Ounces Cream Cheese softened
- 4 Cup Pumpkin Puree
- 2 Cups Powdered Sugar
Frosting
- 16 Ounces Marsapone Cheese
- 2 Cups Powdered Sugar
- 4 tbsp Unsalted Butter
- 6 tbsp Cocoa Powder
- 4 tbsp Milk
- 1 tsp Vanilla Extract
Instructions
-
Make the cake according to the box directions adding the pumpkin puree.
Let the cakes cool completely.
Put in the fridge to chill some more.
Filling:
In a stand mixer, add softened cream cheese, pumpkin puree and the confectioners sugar.
Mix until all the ingredients are combined.
Take the cakes out of the fridge. Top the 1st layer with the pumpkin cream cheese filling.
Marscapone Frosting:
In a stand mixer, combine the marscapone and butter and mix well.
Add half the powdered sugar and cocoa powder and mix well.
Add the second half of the powders and continuing mixing.
Finish by adding the milk and vanilla extract.
Frost the cake with an offset spatula.
SerIf more milk is needed, add a little at a time to get the right consistency.
For the filling, you may need to add more confectioners sugar to balance the added moisture of the pumpkin puree.
Serve and enjoy!
A pumpkin infused cake with pumpkin filling and frosted with chocolate marscapone.
You might want to read the label on that cheese sometime to see that it is mascarpone, not marscapone
Thx for the heads up. I will definitely read the label next time I buy marscapone.
i love mascarpone cheese! I even make a no bake cheesecake from it. Your Mascarpone Frosted Pumpkin Cake looks scrumptious!
Just in time for fall!
Yup but you might keep making this through the winter.
Totally my kind of dessert. Looks SOOO good! 🙂
Thx Del.
The frosting sounds delicious, as does the rest of the cake. I’d love a slice or 3 🙂
You can have 2 slices! LOL!
Great idea to use marscarpone in the frosting.
It was quite tasty!