Makarios Cake Recipe

Prepare & Preheat

Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper; grease the paper as well. Bring eggs and dairy to room temperature for even mixing (about 20–30 minutes) while the oven heats.

Whisk together the dry ingredients: in a large bowl, sift or whisk 2.5 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp fine salt until homogenous.

Cream butter and sugar: in the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat 0.75 cup softened unsalted butter and 2 cups granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy.

Add oil and eggs: reduce speed to medium, add 1/4 cup vegetable oil and then add the 3 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed.

Add flavorings and liquids: mix in 2 tsp vanilla extract and 1 tbsp lemon zest (if using). With the mixer on low, add the dry ingredients in three additions alternating with the milk and buttermilk (begin and end with dry): add one-third dry, then 1/2 cup whole milk, next third dry, then 1/4 cup buttermilk, final third dry. Mix each addition just until combined; avoid overmixing.

Divide and bake: divide the batter evenly between the two prepared pans (use scale or measure by eye). Smooth the tops and bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the tops are springy.

Cool: let the cakes rest in the pans on a wire rack for 10 minutes, then carefully invert onto the rack, peel off parchment, and cool completely (about 1 hour).

Make the syrup: combine 1 cup water, 1/2 cup granulated sugar and 1/4 cup honey in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 3–4 minutes until slightly thickened.

Finish syrup: remove from heat and stir in 2 tbsp fresh lemon juice and 1 tsp vanilla extract. Let cool to warm (not hot) before using.

Soak cake layers: once cakes are cooled to room temperature, place one layer on a serving plate or turntable and use a pastry brush to evenly brush 3–4 tbsp (or more to taste) of the warm syrup over the layer, allowing it to soak in. Repeat with the second layer after frosting and stacking, or brush both layers before stacking. Adjust amount so cake is moist but not soggy.

Chill equipment: place the mixer bowl and whisk attachment in the refrigerator for 10–15 minutes (optional) so the cream and mascarpone whip properly.

Whip cream: in a cold mixing bowl, pour 1 cup cold heavy cream and whisk on medium-high until soft peaks form. Remove and set aside.

Beat mascarpone with sugar and flavor: in another bowl, beat 12 oz cold mascarpone with 1 cup powdered sugar, 1 tbsp lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract and a pinch of salt on low-medium speed just until smooth and creamy; avoid overbeating mascarpone or it can become grainy.

Fold whipped cream into mascarpone: gently fold the whipped cream into the mascarpone mixture in two additions using a rubber spatula until uniform and light. Taste and adjust sweetness or lemon to preference.

Frost cake: place the soaked first cake layer on your plate, spread about 1/3 of the frosting evenly across the top. Place second layer on top, brush with remaining syrup if desired, and use the remaining frosting to crumb-coat and then finish-smooth the top and sides. Refrigerate 30 minutes to set a stable crumb coat, then smooth final layer if needed.

Toast almonds: while cake chills, toast 1/2 cup sliced almonds in a dry skillet over medium heat, stirring, until golden and fragrant, 3–5 minutes. Cool.

Decorate: press toasted almonds around the base or onto the sides of the cake, scatter fresh berries on top if using, and finish with extra lemon zest for brightness.

Chill and serve: refrigerate the assembled cake for at least 1 hour to let flavors meld and frosting firm. Remove from fridge 15–20 minutes before serving. Slice with a warm, dry knife for clean cuts.