Vanilla Gentilly Cake: A Homemade Mascarpone Frosting Cake

My Cajun friend took one bite of this cake and immediately called it a gateau frais (gah-TOE fray), which means fresh cake in French. That name fits it perfectly. The fresh fruit layered between the mascarpone frosting gives this cake a lightness that is hard to find in most homemade cakes. It feels like something you would find at a little Louisiana bakery on a warm spring afternoon.

I created this recipe because I wanted a Gentilly cake I could make at home that tasted just as good as the ones from the store, but with vanilla instead of the traditional almond flavor. You see, my first attempt at this beauty was for a friend's birthday, and she is not a fan of the nutty almond flavor.

Speaking of vanilla and birthdays, are you hosting a party? This Easy French Vanilla Coffee Punch is made with cold-brew coffee and French Vanilla ice cream. It's perfect for showers, brunches, and any kind of party. It's also easy to make ahead, freeze, and serve later!

If you want more fruity, creamy desserts, my Fresh Strawberry Pie is another one worth bookmarking.

What Makes This Vanilla Gentilly Cake Different

The Vanilla Gentilly Cake takes the classic New Orleans favorite and gives it a fresh twist. It keeps the rich mascarpone frosting and fresh berry topping of the traditional Gentilly cake but swaps almond extract for pure vanilla, giving it a warmer, softer flavor that nearly everyone loves.

If you have ever picked up one of those beautiful white cakes topped with mascarpone frosting and fresh fruit from Rouse's, this is that cake made at home. It is similar to the popular Southern Berry Chantilly cake recipe, too, but with a richer frosting instead of whipped cream Chantilly frosting. The result is a tender, moist cake that disappears fast and leaves everyone asking how you made it. C'est bon!

The Recipe Ingredients

The ingredients for this cake are simple and easy to find at any grocery store. Here are a few worth noting:

For the Vanilla Gentilly Cake

Butter and shortening - Using both is the key to this cake batter. The butter adds rich flavor, and the shortening keeps the cake light with a tender crumb. Together, they give you the best of both worlds.

Vanilla bean paste - This is what sets this cake apart from the start. It is richer and more intense than vanilla extract and gives the cake beautiful vanilla bean specks in every layer. If you can't find it, pure vanilla extract works as a substitute. Or click here to order vanilla bean paste.

Egg whites - Using only egg whites instead of whole eggs keeps this cake light and bright white inside. Make sure they are at room temperature before you start whipping them for the best results. They will whip faster, trapping more air, resulting in greater volume.

For the Vanilla Gentilly cake Frosting

Mascarpone cheese - This is the star of the frosting. Look for it near the specialty cheeses or cream cheese at your grocery store. Do not substitute with regular cream cheese if you can help it - the mascarpone gives the frosting that signature silky, rich texture that makes this cake what it is.

Heavy whipping cream - This gets whipped and folded into the mascarpone to give the frosting its light, airy texture. Make sure it is cold straight from the refrigerator before you start whipping.

Vanilla bean paste - Yes, it goes in the frosting too! It adds those gorgeous vanilla bean specks and a deep, warm flavor that make the mascarpone frosting taste absolutely delectable.

Fresh fruit - Whatever looks best at the market is always the right choice. Strawberries, blueberries, raspberries, blackberries, peaches, and kiwi all work beautifully. Slice them or use the berries whole. The fresher the fruit, the better the cake will taste and look. Make sure there's enough fruit to fill the space between the tender vanilla cake layers and to cover the top of the cake.

See recipe card for quantities.

Instructions: How To Make The Vanilla Gentilly Cake

Bake the Cake Layers

1. Preheat the oven to 350°F and prepare two 9-inch cake pans or three 8-inch pans; coat them with butter or shortening, then dust them with all-purpose flour. 

2. Cream together butter, shortening, and sugar in a large bowl on medium speed for 3 minutes, scraping the sides of the bowl with a rubber spatula after each minute.

3. For the dry ingredients, sift together all-purpose flour, baking powder, and salt in a separate bowl.

4. Add dry ingredients and milk alternately into the creamed mixture, mixing until well blended.
5. Stir in the vanilla.

6. In a separate bowl, beat room temperature egg whites until stiff peaks form. You can do this either by hand with a whisk or hand mixer, or with a whisk attachment on a stand mixer.

7. Fold the eggs into the cake batter slowly and carefully, so as not to flatten the egg whites.

8. Pour batter into cake pans.

9. Bake at 350°F for about 15 minutes. Remove from the oven as soon as the batter is set and a toothpick inserted comes out clean. Keep an eye on it as it bakes, because you don't want to overbake it. NOTE: As you can see, these are a little overbaked. Aw, shucks!

Make The Mascarpone Frosting

1. Mix together in a large bowl Mascarpone cheese, powdered sugar, and vanilla.

2. In a separate bowl, beat heavy cream on medium-high speed until it holds a stiff peak.

3. Fold heavy cream into the Mascarpone mixture until well incorporated.

4. Frost cake with an offset spatula, layering fresh fruit in between and on top of the cake.

Assemble The Vanilla Gentilly Cake

Place the first cake layer on your serving plate and spread a generous layer of mascarpone frosting on top. Add a layer of fresh fruit over the frosting, then set the second cake layer on top. If using two layers, frost the outside of the cake and pile the remaining fruit on top for that beautiful New Orleans bakery look.

If using three layers, spread frosting and fruit over the second layer just like the first, then place the third cake layer on top. Frost the entire outside of the cake and pile the remaining fresh berries or other fruit on top.

Refrigerate for one hour before serving. It is well worth the wait!

HINT: Do not skip chilling the assembled cake before serving. Once the cake is fully frosted and decorated, cover it loosely and refrigerate for at least one hour. This gives the mascarpone frosting time to firm up just enough so that every slice cuts cleanly and holds its shape. Use a serrated knife for easier slicing.

The Finishing Touch

The fresh berries on top are the crowning glory of this cake. It's your chance to be creative! Arrange them however you like - neat and organized or piled on in a gorgeous, abundant heap. Either way, it is going to be beautiful.

For more stunning dessert ideas, browse through the cake recipes collection for your next celebration.

Top Tip

Make the cake layers a day ahead and wrap them tightly in plastic wrap. Store them at room temperature overnight. This actually improves the cake's texture and makes assembly day much easier and less stressful. The mascarpone frosting can also be made a day ahead and stored in the refrigerator. Just give it a quick beat before using it.

Substitutions

This recipe is easy to adjust based on what you have or what you love most.

• Fruit: Use any fresh fruit you love. Peaches, kiwi, berries, and mandarin oranges are all wonderful options. My Mandaliscious Mandarin Orange Cake is proof that citrus and creamy frosting are a match made in heaven.
• Extract: If you want to make the more traditional version, swap the vanilla extract for almond extract.
• Mascarpone cheese: If you cannot find mascarpone at your local store, you can substitute full-fat cream cheese. The flavor will be slightly tangier. Or try this substitution: beat together 8 ounces of cream cheese, 3 tablespoons of butter, and ½ cup heavy cream until it's nice and creamy. This is a much better substitute if you must!

Variations

Make the Vanilla Gentilly cake As Cupcakes Too

One of the best things about this recipe is how easily it becomes cupcakes. Fill each cupcake liner about two-thirds full and bake until a toothpick comes out clean.

Once the cupcakes are completely cool, use the handle of a wooden spoon or a large pastry tip to make an indentation in the center of each one. Fill that center with mascarpone frosting from a piping bag, then frost the outside as you normally would. Add fresh fruit on top of each cupcake for that beautiful finishing touch.

It's a fun little surprise inside every cupcake, making them feel extra special. My Gateau Frais Cupcakes post goes into even more detail if you want to dive deeper into the cupcake version.

In need of another cupcake recipe? These Lemon Cupcakes with Strawberry Filling from my friend Kayla's blog, Broken Oven Baking, are like the bright summer sunshine in a bite!  It's a super simple recipe with only 6 steps to delicious strawberry-filled and frosted cupcakes.

Storage

This vanilla Gentilly cake needs to be refrigerated because of the mascarpone frosting and fresh fruit. Cover it loosely with plastic wrap or place it in a cake carrier. It will stay fresh and delicious for up to three days.

Frequently Asked Questions