This Triple-Layer Berry Sponge Cake is one of those rare recipes that looks like it came from a professional bakery but is actually quite simple to put together at home. With a moist sponge base, a berry-studded mascarpone and ricotta filling, and a lightly sweetened Greek yogurt frosting, it’s everything you want in a summer dessert—rich but not too heavy, fruity and fresh, and stunning on the table.
Whether you’re celebrating the 4th of July, throwing a garden brunch, or just want a beautiful cake to end your weekend on a high note, this one’s an absolute crowd-pleaser.
What You’ll Need
- 2 to 3 pre-baked sponge cake layers (homemade or store-bought)
- A simple berry compote using blueberries and strawberries
- A whipped filling made with mascarpone, ricotta, and Greek yogurt
- A creamy mascarpone-yogurt frosting
- Fresh berries and mint to finish
Don’t be intimidated by the multiple parts—each component comes together quickly, and the result is so worth the (minimal) effort.
How to Make Triple-Layer Berry Sponge Cake (Step-by-Step)
1. Prepare the Sponge Cake Layers
Start with 2 or 3 sponge cake layers, depending on your preference. If using a rectangular dish like I did (6×10 inches), trim the layers slightly so they fit neatly. You want three even layers when stacked. You can use European-style sponge (less sweet, more airy) or American-style (more buttery)—it’s totally up to you.
2. Make the Berry Compote
In a small saucepan, combine the blueberries, chopped strawberries, lemon juice, vanilla, honey, and a splash of water. Add sugar or sweetener to taste. Let the mixture simmer until the berries soften and release their juices. Let it cool completely before using it in the filling.
3. Mix the Mascarpone-Ricotta Filling
In a bowl, mix mascarpone, ricotta, Greek yogurt, honey, and sweetener (if needed). Once smooth, fold in the cooled berry compote. This will be your creamy, fruity middle layer—and trust me, it’s heavenly.
4. Assemble the Cake
Place your first layer of sponge on your serving plate. Spread half of the berry-mascarpone filling evenly over the top. Add the second sponge layer and repeat with the remaining filling. Finish with the third sponge layer on top. Don’t worry if it seems a bit thick—the sponge will soak up the juices beautifully and flatten slightly as it rests.
If any of the berry mixture seeps out the sides, gently scrape it off to keep the edges neat for frosting.
5. Frost the Cake
Make the mascarpone-Greek yogurt frosting by mixing mascarpone, Greek yogurt, honey, and sweetener until smooth. It thickens quickly, so spread it over the top and sides of the cake right after mixing. Aim for a soft, rustic finish—it doesn’t need to be perfectly smooth.
6. Chill and Decorate
Let the frosted cake rest in the fridge for at least 3–4 hours, or overnight. The longer it sits, the moister and more flavorful it becomes.
When you’re ready to serve, top the cake with fresh blueberries and quartered strawberries. Add a few shredded mint leaves for color and freshness.
Why You’ll Love This Berry Sponge Cake
- Perfect for summer – Light, fruity, and cool from the fridge.
- Make-ahead friendly – Gets better as it sits!
- Healthier twist – Uses Greek yogurt and natural sweeteners.
- Stunning presentation – Layered with berries and topped with a fresh fruit crown.
- Versatile base – Works with any soft sponge cake you love or have on hand.
Tips for Success
- Use room-temperature mascarpone for smoother mixing.
- Chill the frosting quickly if it softens too much before spreading.
- Want a stronger berry punch? Add a layer of fresh berries between the sponges.
- Let the assembled cake rest overnight if possible—it makes a big difference in flavor and texture.
- Use a serrated knife to cut for cleaner slices!
📌 Triple-Layer Berry Sponge Cake With Mascarpone-Greek Yogurt Frosting (Recipe Card)
Serves: 6–8
Prep Time: 45 minutes
Chill Time: 3–4 hours (or overnight)
Category: Dessert
Perfect For: Summer, 4th of July, Parties
Ingredients
Sponge Layers:
- 2–3 layers of sponge cake (store-bought or homemade), cut to fit your serving plate
Berry Compote:
- 1 cup blueberries
- 1 cup strawberries, chopped
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp honey
- 1–2 tbsp water
- Sugar or sweetener to taste
Mascarpone-Ricotta Filling:
- ½ cup mascarpone cheese
- ½ cup plain Greek yogurt
- ½ cup ricotta cheese
- 2–3 tbsp honey
- Sweetener to taste
Mascarpone Frosting:
- ½ cup mascarpone cheese
- ½ cup plain Greek yogurt
- 2–3 tbsp honey
- Sweetener to taste
Topping:
- 1 cup strawberries, quartered
- 1 cup blueberries
Garnish:
- Shredded peppermint or mint leaves
Instructions
- Prepare the sponge cake layers:
If you’re using round or rectangular sponge cakes, carefully slice them horizontally to create 2 or 3 even layers. Trim them to fit your serving plate or dish if needed. Set aside while you prepare the fillings. - Make the berry compote:
In a small saucepan, combine the blueberries, chopped strawberries, lemon juice, vanilla extract, honey, and water. Add sugar or sweetener to taste. Simmer over medium heat for about 5–8 minutes, stirring occasionally, until the berries soften and release their juices. Set aside to cool completely before using. - Prepare the mascarpone-ricotta filling:
In a mixing bowl, combine the mascarpone cheese, Greek yogurt, and ricotta cheese. Add honey and sweetener to taste. Stir until smooth and creamy. Once the berry compote has cooled, gently fold it into the mascarpone mixture. This will become your fruity filling. - Assemble the cake:
Place the first sponge layer on your serving plate. Spread half of the berry-mascarpone mixture evenly over the cake. Add the second sponge layer on top and gently press down to level. Spread the remaining filling over the second layer. Top with the final sponge layer and lightly press again to flatten the cake. Don’t worry if some filling seeps out—it will help keep the cake moist. If needed, use a spatula to scrape off excess filling around the sides for a neater look before frosting. - Make the frosting:
In a clean bowl, mix together mascarpone cheese, Greek yogurt, honey, and sweetener until smooth and thickened. This mixture will firm up slightly as it sits, so work quickly to spread it evenly over the top and sides of the cake using a spatula or offset knife. Aim for a smooth but rustic finish. - Chill the cake:
Transfer the frosted cake to the refrigerator and let it rest for at least 3–4 hours, or overnight if possible. This resting time allows the sponge layers to soak up the berry juices and cream, making the cake extra moist and flavorful. - Decorate before serving:
Just before serving, wash and dry the fresh berries. Slice the strawberries into quarters and arrange them along with the blueberries on top of the cake. Garnish with shredded mint leaves for a refreshing, colorful finish.
