You know when you make something and you taste it and you just immediately go, "OH, this is my new favorite thing and I have to add this to my regular recipe rotation"? Well, this cake is one of those. This Chocolate Mascarpone Bundt Cake is nothing short of incredible! It's thick and fudgy without being heavy, and has a fine, dense crumb that is seriously to die for. And, it's a bundt cake, which is one of my favorites! No frosting or glaze needed on this baby... just add a sprinkle of powdered sugar to pretty it up and you're done.
Also, well... let's be honest. I had been lusting after this gorgeous Heritage Bundt cake pan for months, and once I got it I needed any excuse to show it off. So, here you go! You will probably be seeing this little pretty on the blog from time to time. As for the actual cake, this is a super easy, one-bowl batter, made richer thanks to mascarpone cheese, sour cream, and a generous handful of chocolate chips scattered throughout. I feel like most people know this, but ICYMI, mascarpone is basically like Italian cream cheese, but maybe a little creamier and sweeter. It doesn't have the same little sour bite as cream cheese, but it's super smooth and decadently rich. I had to fight with myself to not eat all of it with a spoon before adding it into the batter 😉
I actually made this cake for the first time a couple of days ago... and as soon as it was all gone, my family begged and begged for me to make another. So, well, what's a girl to do? I made it again, and this time I actually managed to take pictures of it for y'all. This is like chocolate cake, but somehow so much better! The mascarpone makes it so thick and fluffy, and the chocolate chips are gooey and melty when you eat it warm, but add a delicious little bite when you enjoy the cake cold. It's sweet without being overwhelming, and it's perfect to eat with a cup of coffee, or a glass of milk, or all by itself at midnight. I won't tell.
{cake recipe adapted from On Sutton Place}
chocolate mascarpone bundt cake
Ingredients
- ⅔ cup {10.5 tbsp} unsalted butter softened
- 1 ¾ cup sugar
- 2 eggs
- 8 oz mascarpone cheese {about ¾ cup}
- 1 ¼ cup sour cream
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350F. Butter and flour a bundt pan very well.
- In the bowl of a stand mixer, beat together the butter and sugar until creamy.
- Add in the eggs and vanilla, and beat until fluffy. Stir in the sour cream and mascarpone, and mix until combined.
- Add in the flour, cocoa, baking soda, and salt, and beat until creamy and fluffy.
- Finally, stir in the chocolate chips.
- Pour the batter into the prepared bundt pan, and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean.
- Let cake cool slightly in the pan, then invert onto a serving platter. Sprinkle with powdered sugar before serving.
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Jess @ Flying on Jess Fuel says
Such a pretty cake-- it looks so moist and delicious! I haven't really baked with mascarpone, but I need to try-- it seems so fancy!
Colleen says
What a beautiful Bundt!
Elsa | the whinery says
Chocolate and mascarpone? That sounds soo delicious and decadent, it reminds me of this chocolate cheesecake (made with mascarpone) I had at a fancy restaurant - It was soooo good!!! Your cake looks beautiful!
Cynthia koomas says
The ingredients say baking soda, but in the directions, baking powder is mentioned. Which is it - thanks
valentina says
Thanks for pointing that out Cynthia! I fixed it now. It should have said baking soda. 🙂
Sanya says
So simple to make, but so delicious. Will be making it again. Never baked with mascarpone before, but now looking for more recipes like this. Btw, I used baking powder and it was fine. It turned out exactly like your photo. Thanks!
Natasha Valles says
Very beautiful looking cake! Can we use cooking/whipping cream instead of sour cream?
valentina says
Hi Natasha! I have personally never tried it but I think it could work! I would suggest a slightly longer cooking time in that case because the batter will be more liquid. Yogurt (greek yogurt especially) would be good substitutions! Let me know how it works out!
Jamie lee says
Made this with flying colours. A moist n chocolatey n fudgey cake that is of de right sweetness. And not too heavy too.Thank u Valentina!! Love it. Will definitely make it again.
Instructions r easy to follow too. ???
valentina says
Thank you so much for the sweet comment! I am very happy you enjoyed it! 🙂
Denise Smith says
I made this cake and took to a family gathering. I had two people tell me that it was the best cake they had ever eaten. This is a definite keeper. I loved it too!
valentina says
Thank you so much for your sweet comment, Denise! I am so glad it was a hit! 🙂
Robyn Boyle says
Best cake I've ever made. Everybody enjoyed it. Made in a bear-shaped silicon mould, and will definitely make it again for son's birthday party!
valentina says
Thank you so much for your comment, Robyn! I am so glad you liked the recipe! 🙂
Ula says
This is fantastic!. Made it , everybody loved it. Keeper!!!!
Rating should have 6th star:))))
valentina says
You are so sweet, Ula!! I'm so glad you enjoyed it! 🙂
Mary says
This cake is amazing. I only had 4 oz of mascarpone so I added some sour cream and cream cheese too. It tastes like double fudge brownies disguised in a cake. The flavor is rich and a little piece goes a long, long way. Yum.
valentina says
Thank you so much for your sweet comment, Mary! I am so happy you liked the cake so much!
Jillian says
Made this for a dinner party and it was such a tasty addition. Was short on sour cream, so I swapped in greek yogurt for the rest and it turned out great. My only caution - make sure not to overbake! I could have done with 5min less, will remember next time!
Thanks for the recipe!
valentina says
Hi Jillian! Thank you so much for your comment. I'm so happy you enjoyed the cake! I'll have to keep that Greek yogurt hack in the back of my mind for next time. Great substitution 🙂
Martha says
Beautiful cake! Can I make in advange and freezed? Is for an event. Thanks!!
valentina says
Hi Martha! I have never frozen it before so I'm not sure! I think if you had to, you could wrap a few times in plastic wrap and then foil to make sure it doesn't get the freezer taste 🙂 Hope that helps!
Andrea says
I have two tub of mascarpone in my fridge that I need to use going to make two of these and give one to my mother-in-law. It sounds amazing, my son loves brownies so I think he will love this cake also. If it turns out good I am having a few friends over for a game night, might make this for our dessert and serve with some ice cream and berries.. Will come back and rate later.
TH says
Hi - I dont have a Bundt pan - may this be made in a loaf or tube pan? Any baking adjustments needed? Thank you
valentina says
Thanks for your comment! I am afraid I’m not familiar with a tube pan. But you can certainly make this in a loaf pan. I would halve the recipe to fit!
TH says
Hi Valentina Thanks for the reply A tube pan is like a bundt pan without the fancy pattern, commonly lighter weight material and traditionally used for sponge or angel food cakes
valentina says
I see! Thank you for educating me! In that case, I do think a tube pan would work just fine. If it is lighter material, you may have to reduce the baking time a bit - just watch it closely towards the last 10-15 min of baking in case you have to pull it out early!
Ginny says
The recipe says 1 3/4 all purpose flour- I assume it is 1 3/4 C but want to be sure.
Thanks
valentina says
Hi Ginny! Yes, it's supposed to say 1 3/4 cups. Thanks for catching that!
Amy says
Hello! Just made this cake and it is glorious! Thank you so much for sharing the recipe. I was wondering, can it stay on my counter (covered with a cake dome, of course) for a few days? Or does it need to be refrigerated?
Saadia Rossenkhan says
I made this cake kast week and I was sceptical about this recipe. Boy, was I wrong! It was absolutely delicious! I didnt have spur cream so i substituted it with madila mixed with low fat yoghurt. Perfect. I made it again today, using just madila, because I can't get sour cream, and it didn't rise as well as it did previously. I guess yoghurt is the answer if there is no sour cream. I think it will taste great anyway
Nancy Davis says
Do you think a chocolate ganache would be too much over the cake?
valentina says
I think it would be decadently perfect!
Janet tuomisto says
Have you ever tried making this as a two layer cake in two round pans?