Butter Cake with Citrus Rum Syrup and White Chocolate Mascarpone Frosting

Living the Gourmet

This buttery moist cake is soaked in an orange and rum syrup then layered with a white chocolate and mascarpone cream. The result is a delightfully airy dessert with a symphony of flavors.

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Butter Cake with Citrus Rum Syrup and White Chocolate Mascarpone FrostingPhoto byLiving the Gourmet

Ingredients:

For the cake:

  • 1 box butter cake mix
  • 8 tablespoons unsalted butter, softened
  • 2 tablespoons mayonnaise
  • 3 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • Berries for garnish, optional
  • Dark Chocolate for shaving, optional

Citrus Rum Syrup:

  • 1/3 cup simple syrup
  • Juice of 1 orange
  • 2 tablespoons Rum

White Chocolate Mascarpone Frosting:

  • 1/2 cup Mascarpone cheese
  • 1/2 teaspoons almond extract
  • 1/2 cup confectioner's sugar
  • 1 pint whipping cream
  • 1 (3.9 oz) package white chocolate pudding mix

Instructions:

  1. Preheat oven to 350 degrees F. Butter two 8-inch round cake pans.
  2. In the bowl of your stand mixer with the paddle attachment, combine all ingredients for the cake until a thick, smooth batter forms. Divide the batter between the prepared pans. Tap the pans gently before baking to remove any air bubbles.
  3. Bake the cakes for about 30 minutes or until golden and the cake tester comes out clean. Remove and let cool on a cooling rack.
  4. In a small bowl, whisk together ingredients for the Citrus Rum Syrup. Take a thin knife and poke each cake several times, making an 'x' shape then drizzle the syrup over them. Let the cakes absorb the syrup while they cool completely.
  5. As the cakes are cooling, prepare your frosting by first whipping the cream and white chocolate pudding mix in the bowl of your stand mixer with the whisk attachment.
  6. In a separate bowl, whisk together the mascarpone cheese, almond extract, and confectioner's sugar until smooth. Fold into the whipped cream. Store the frosting in an airtight container until you are ready to frost the cakes.
  7. To assemble, turn out one of the cakes onto your cake plate, top side down. Scoop about 1½ cups of frosting onto the cake and smooth out with a spatula. Carefully place the second cake on top. Gently press down to make sure the cakes are level. Use the rest of the frosting to top the cake. If you have any left over you can fill the sides. If you so desire, shave some dark chocolate on top and garnish with a few fresh berries.
  8. Serve and enjoy!

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