Maryann Cake

maryann cake
Yields: 18 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 40 Mins Total Time: 55 Mins

maryann cakeThe Maryann Cake is a beautiful cake. This dessert combines the lightness of a sponge cake with the richness of mascarpone cheese. Topped with macerated fruit, it explodes with sweetness. It was many years ago that I first baked this cake for my mother-in-law and has since held a special place in my heart.

A Unique Cake Pan

When I saw the Maryann Cake pan at Williams Sonoma, I knew I had to make it mine. I didn’t know what a Maryann Cake was, but I was confident I would figure it out. When I got the pan home, I found the recipe on the inside of the cardboard sleeve and jumped in with the enthusiasm!

maryann panThe pan is similar to a Charlotte Pan except that the well is unadorned by the scalloping you find in the Charlotte. Either pan will work for this recipe. Scouring Williams Sonoma will no longer serve up the pan (or the recipe) but you can find the pan on Amazon.

The Maryann Cake

This pale yellow sponge is incredibly moist and springy. You can use this recipe for any cake, and you will be happy with the result.

I baked this cake for Father’s Day this year and it was a hit. Bake the Maryann for your next family gathering. This is perfect for a summer barbeque. Save room, you will want a big slice.

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0/14 Ingredients
Adjust Servings
    For The Cake
  • Topping


0/12 Instructions
    The Cake
  • Preheat oven to 350 F. Prepare pan with cooking spray and flour or Pam baking spray. (Get the flour and/or spray in every nook and cranny.) I use baking spray and additional flour.
  • Sift together the flour, baking powder, and salt. Set aside.
  • In the bowl of your stand mixer with your flat attachment, beat the butter until smooth and creamy, about 1-2 minutes. Reduce speed to low and gradually add the granulated sugar. Beat until blended. Increase the speed and beat until light and fluffy (3-5 minutes) stopping occasionally to scrape down the sides of the bowl.
  • Add the eggs one at a time allowing each egg to combine before adding the next. Stop occasionally to scrape down the sides of the bowl. Beat in the vanilla extract.
  • Reduce speed to low. Add the flour mixture and milk in three parts, beginning and ending with flour. Beat until just combined and no flour lumps remain. Pour batter into your prepared Maryann pan and smooth with an offset spatula so that every part of the pan is filled and even.
  • Bake at 350 for 40 minutes or until a cake tester comes out clean. Transfer pan to a wire rack and cool for 15 minutes. Carefully turn the cake out onto a wire rack* and allow to cool for at least an hour before filling. The cake can be wrapped in cling film and left out overnight. *I turn the cake out onto parchment to keep it from sticking to the wire. The parchment helps when transferring the cake to a stand or plate.
  • Note: the cake will slightly shrink from the sides of the pan when the cake is finished.
  • Topping
  • Combine the berries with 2 tablespoons of granulated sugar in a non-reactive bowl.
  • With a hand or stand mixer, whip the heavy whipping cream to soft peaks.
  • In a separate bowl, using a rubber spatula, stir together the mascarpone, sour cream, vanilla, and remaining sugar.
  • Fold the whipped cream into the mascarpone and sour cream mixture.
  • Spread the cheese and cream into the well of the cake and arrange the berries in any way you choose. Be creative!



Maryann or Charlotte Pan

Try this reliable cake tester.

Use a baking spray for best results when releasing the cake from the pan. You will see the cake slightly shrink from the side of the pan when the cake is finished.

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