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White Chocolate Limoncello Cake with Mascarpone Frosting

White Chocolate Limoncello Cake with Mascarpone Frosting

This White Chocolate Limoncello Cake is loaded with bright lemon flavor, topped with an airy mascarpone frosting and a halo of candied lemon wheels.
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Cooling Time 2 hours
Course Dessert
Servings 10

Equipment

  • 1 8" cake pan 3" deep
  • 1 hand or stand mixer
  • 1 small saucepan
  • 1 Large skillet

Ingredients
  

Candied Lemon Wheels

  • 1 cup water
  • 1 cup granulated sugar
  • 1 lemon thinly sliced

White Chocolate Limoncello Cake

  • cup all purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 lemon zested
  • cups milk I used 2%
  • 3 large eggs
  • 2 oz limoncello
  • 2 tsp vanilla
  • 1 cup unsalted butter cut into cubes
  • 225g (8oz) white chocolate chips

Mascarpone Frosting

  • 1 cup heavy cream
  • 227g (8oz) mascarpone room temperature
  • ¼ cup icing sugar sifted
  • 1 oz limoncello
  • sage leaves for garnishing

Instructions
 

For the Candied Lemon Wheels

  • Pour the water and sugar into a large skillet and bring to a boil. Once the sugar dissolves, reduce to a simmer and add the lemon wheels. Simmer the lemon wheels for 40 minutes.
    1 cup water, 1 cup granulated sugar, 1 lemon
  • Transfer the lemon wheels to a baking sheet lined with parchment or a silicone mat. Let dry overnight or dry in a 200°F oven for 2 hours. 

For the Cake

  • Preheat the oven to 325°F. Grease an 8” cake pan that is 3” deep with butter. Line the bottom and the sides of the cake pan with parchment paper, using the butter to help the paper stick. Set aside.
  • Shift the flour into a large bowl. Add the sugar, baking powder, salt, and lemon zest. Whisk to combine and set aside.
    2¼ cup all purpose flour, 1 cup granulated sugar, 1 tbsp baking powder, 1 tsp kosher salt, 1 lemon
  • In another bowl, pour the milk. Add the eggs, limoncello, and vanilla. Whisk to combine and set aside.
    1½ cups milk, 3 large eggs, 2 oz limoncello, 2 tsp vanilla
  • In another bowl, place the butter and white chocolate chips. Melt the butter and chocolate together over a double boiler. Whisk the chocolate and butter together until they form a cohesive mixture and remove from the heat.
    1 cup unsalted butter, 225g (8oz) white chocolate chips
  • Add the wet ingredients to the dry and stir until a thin batter forms. Fold in the chocolate mixture and pour the batter into the prepared pan. Transfer to the oven and bake for one hour and 10 minutes or until a toothpick can be inserted in the center and removed cleanly.
  • Take the cake out of the oven and let cool in the pan for 10 minutes before inverting onto a cooling wrack. Remove the parchment paper and let cool completely. This should take about 2 hours.

For the Frosting

  • Pour the cream into a bowl and using either a hand mixer or a stand mixer fitted with a whisk attachment, whip the cream until soft peaks form. Don’t overwhip the cream or your frosting will be grainy.
    1 cup heavy cream
  • In another bowl, place the mascarpone, sugar, and limoncello. Whisk to combine. Fold the cream into the mascarpone mixture.
    227g (8oz) mascarpone, ¼ cup icing sugar, 1 oz limoncello
  • Place the frosting on top of the cake and, using an offset spatula, create a series of pleasing swoops. Top the frosting with the candied lemon wheels and finish with a few sage leaves, if desired. Serve immediately or chill until ready to serve.**
    sage leaves

Notes

** If you’re planning to serve the cake at a later time, take it out of the fridge 30 minutes before serving to remove the chill. 
Keyword cake, lemon, limoncello, mascarpone, white chocolate