Caramel Pecan Mascarpone Torte

Why You’ll Love This Recipe

I love this torte because it’s everything I want in a layered dessert—light yet rich, creamy yet crunchy, and perfectly sweet without being overwhelming. The mascarpone filling is silky and smooth, the pecan crunch adds texture and warmth, and the caramel ties everything together with its buttery sweetness. It’s the kind of dessert that looks impressive, tastes even better, and leaves everyone asking for another slice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake Layers

4 large eggs
¾ cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking powder
¼ cup milk
2 tbsp melted unsalted butter

Mascarpone Filling

1½ cups mascarpone cheese (room temperature)
½ cup powdered sugar
1 cup heavy whipping cream
1 tsp vanilla extract

Caramel Pecan Crunch

¾ cup chopped pecans
¼ cup brown sugar
2 tbsp unsalted butter
1 tbsp maple syrup or honey
Pinch of cinnamon

Caramel Drizzle

½ cup brown sugar
3 tbsp butter
2 tbsp heavy cream
½ tsp vanilla extract
Pinch of sea salt

Directions

Cake Layers

1. I start by preheating the oven to 350°F (175°C) and lining two 8-inch round cake pans with parchment.

2. I beat the eggs and granulated sugar until pale and fluffy, then stir in the vanilla extract.

3. I sift in the flour and baking powder and fold gently to keep the batter airy.

4. I warm the milk and melted butter together and stir them into the batter.

5. I divide the batter evenly between the two pans and bake for 20–22 minutes, or until the tops are golden and spring back when touched. I let the cakes cool completely, then slice each one horizontally to make four thin layers.

Mascarpone Filling

6. In a large bowl, I beat together the mascarpone, powdered sugar, vanilla, and heavy cream until thick and smooth. I chill the filling while prepping the other components.

Caramel Pecan Crunch

7. In a skillet, I sauté the chopped pecans with butter, brown sugar, maple syrup, and cinnamon over medium heat for about 3–4 minutes, until caramelized. I spread them out to cool.

Caramel Drizzle

8. I melt the butter and brown sugar in a saucepan, stir in the cream, and simmer for 3–4 minutes until it’s smooth and thickened. I finish it with vanilla and a pinch of sea salt, then set it aside to cool.

Assembly

9. I place one cake layer on a serving plate, spread a layer of mascarpone filling over it, and sprinkle with some of the pecan crunch. I repeat with the next two layers.

10. I top the final layer with more mascarpone or caramel if I have some left, drizzle generously with cooled caramel sauce, and garnish with more pecans.

11. I chill the assembled torte for at least 2 hours (or overnight) before slicing for the cleanest layers.

Servings and timing

This recipe makes 10–12 slices.
Prep Time: 40 minutes
Chill Time: 2–4 hours
Total Time: ~3 hours

Variations

Here are some ways I like to make this recipe my own:

• I use toasted hazelnuts or walnuts in place of pecans for a different nutty twist.

• A splash of bourbon in the caramel gives it a deeper, more grown-up flavor.

• For a chocolate version, I add a layer of ganache between the cake and mascarpone.

• I’ve even turned this into a trifle once by layering broken sponge, filling, pecans, and caramel in a glass bowl—just as good and even easier.

Storage/Reheating

I store this torte covered in the fridge for up to 3 days. It actually tastes better the next day as the flavors have more time to meld. I don’t recommend freezing it once assembled, but the cake layers can be frozen in advance and thawed before using.

FAQs

Can I make this cake ahead of time?

Yes, I often make the cake layers and caramel the day before and assemble it a few hours before serving. It holds up beautifully when chilled.

Can I substitute cream cheese for mascarpone?

I can, but the texture and flavor will be slightly tangier. I mix cream cheese with a bit more cream to soften it and mimic mascarpone’s smoothness.

How do I keep the layers clean when slicing?

I freeze the cake layers for about 30 minutes before assembling. That keeps them firm and easier to work with. A warm knife helps make clean cuts too.

What if I don’t have two cake pans?

I bake the batter in one taller pan and slice it carefully after cooling. I just extend the baking time and test for doneness with a toothpick.

Can I skip the caramel topping?

I can, but the caramel really brings everything together. If I’m in a pinch, I drizzle with maple syrup or a store-bought sauce instead.

Conclusion

Caramel Pecan Mascarpone Torte is a layered dessert that never fails to impress. It’s rich without being too heavy, sweet with just the right balance, and filled with contrasting textures that make each bite memorable. Whether I’m celebrating something special or just want a stunning dessert to share, this torte always earns its place at the center of the table.

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