Vanilla Bean Sheet Cake with Mascarpone Frosting

Featured in our Spring 2026 Food + Entertaining article, Timeless Elegance with a Fresh Twist, this Vanilla Bean Sheet Cake with Mascarpone Frosting is moist, soft and full of vanilla flavor.

Vanilla Bean Sheet Cake with Mascarpone Frosting
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Vanilla Bean Sheet Cake with Mascarpone Frosting

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Course: Dessert
Servings

9

Ingredients

  • For the cake:

  • 1 cup granulated sugar

  • 2⁄3 cup vegetable oil

  • 1 large egg

  • 1 teaspoon vanilla bean paste

  • ½ cup heavy cream

  • 1⁄3 cup hot water

  • ¼ cup buttermilk

  • 1 cup all purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • For the frosting:

  • 8 ounces mascarpone cheese, chilled (I use Trader Joe’s brand, results may vary with other brands.)

  • ½ teaspoon almond extract

  • 1 tablespoon vanilla extract

  • 1 cup confectioners sugar

  • 1 cup heavy whipping cream, chilled

Directions

  • Preheat the oven to 350 degrees. Line a 9×9 baking pan with parchment paper and baking spray.
  • Add the sugar and oil to a large mixing bowl, and use a hand whisk to mix them together for about 1 minute. Add the egg and the vanilla bean paste. Whisk by hand for another 1–2 minutes, until the mixture starts to look smooth. Pour in the heavy cream, hot water, and buttermilk. Carefully whisk until the wet ingredients are mixed into the batter.
  • Sift in the flour, baking soda, and salt. Gently and slowly fold the dry ingredients into the cake batter until they’re just combined and no lumps of flour can be seen. The batter will be runny.
  • Pour the batter into the prepared pan. Bake for about 30–35 minutes until the cake forms a golden crust and a toothpick inserted in the middle comes out with light, moist crumbs on it.
  • Remove the cake from the oven and let the cake cool in the pan for 20 minutes. Then carefully remove it from the pan and place onto a serving plate or stand.
  • Make the frosting: Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the almond and vanilla extracts, followed by the confectioners sugar. Scrape sides and continue beating until light and fluffy. Do not overmix as it will cause the frosting to curdle.
  • With the mixer running on high speed, slowly add the heavy whipping cream until the frosting becomes light and fluffy, about 1–3 minutes. Once again, do not overmix.
  • Once the cake has cooled completely, spread the frosting on top. You can also pipe it on in swirls.

Notes