Cherry Chocolate Mascarpone Skillet Cake

The first bite is like a warm memory: the tang of ripe cherries giving way to melting pools of dark chocolate, all wrapped in a cloud of rich, creamy mascarpone. The top browns to a light crust while the center stays scoopable and silk-smooth, a texture that invites you to reach back in for one more spoonful. This Cherry Chocolate Mascarpone Skillet Cake smells faintly of vanilla and butter, and the contrast between the jammy cherries and slightly bitter chocolate makes every mouthful feel both indulgent and comfortingly familiar.

It’s the kind of dessert I bring to family gatherings because it’s not fussy and it feeds a roomful of hungry hands. You can serve it straight from the skillet and everyone can help themselves, which makes for relaxed conversation and easy cleanup—just the sort of dessert that lets time slow down a little and lets folks settle in together. Pairing it with simple sides like a bowl of vanilla ice cream or a plate of cookies keeps the focus on sharing, not on plating. If you like the cherry-mascarpone flavor in another form, you might enjoy my take on a cherry almond mascarpone bundt cake, which follows a similar idea but bakes in a different pan: cherry almond mascarpone bundt cake.

This version is simple and truly foolproof, meant for busy afternoons when you want something special without a lot of fuss. The steps are straightforward, the batter is forgiving, and the skillet gives a lovely golden edge while keeping the interior soft. It’s a dessert that feels like a hug—easy to pull together, easy to love.

Why this recipe works

This recipe shines because of the way texture and flavor play off each other with minimal effort. Mascarpone is the quiet hero here: it makes the cake tender and creamy without the density of a cheesecake, so you get a scoopable center rather than a dense slice. The eggs give structure but don’t dry the cake out, and the small amount of flour and baking powder lightens the batter just enough to let the cherries and chocolate do their delicious work. The sugar sweetens the mascarpone and helps the top brown, creating a thin crust that contrasts with the soft interior.

Cherries bring acidity and juice, which cut through the richness of the mascarpone and add lovely pockets of moisture as they soften in the oven. Dark chocolate chips add bursts of bittersweet flavor that melt into little rivers, balancing the sweet and creamy elements. The result is a tender cake with surprise bites of fruit and melted chocolate—comforting without being cloying. Because the batter is simple and slightly loose, it bakes into a cake that’s both structured enough to scoop and soft enough to feel like a warm pud.

Ease of cooking is another reason this recipe works. You don’t need any special equipment beyond a good ovenproof skillet or a small baking dish. Mixing happens in just a couple of bowls, and folding in the cherries and chips keeps the batter airy. The bake time is short, so you can have a warm dessert in under an hour from start to finish. Even if you’re not used to working with mascarpone, it’s forgiving: as long as you bring it close to room temperature and beat it with the sugar until smooth, it blends into the batter beautifully and gives that silky texture we all love.

This balance of creamy mascarpone, juicy cherries, and rich chocolate is why people keep coming back to this kind of dessert. It’s homey enough for a weeknight treat, pretty enough for company, and straightforward enough that it rarely goes wrong. If you want a denser, brownie-like spin on the same flavors, try my cherry mascarpone cheesecake brownies for a richer slice with the same bright cherry notes: cherry mascarpone cheesecake brownies.

How to prepare Cherry Chocolate Mascarpone Skillet Cake

Begin by gathering ingredients and letting the mascarpone sit at room temperature for a short while; that makes it much easier to beat smooth. Preheat the oven and grease your chosen skillet so the cake releases nicely. Mixing is gentle and fast—start by beating mascarpone with sugar until smooth, then add eggs and vanilla and mix until well combined. In a separate bowl, whisk the dry ingredients and then fold them gradually into the wet mix until just combined. The most satisfying part is folding in the cherries and dark chocolate chips and watching the batter turn from pale to speckled with deep red and dark brown. Pouring that glossy batter into the skillet and seeing it level out, ready for the oven, always feels like the promise of comfort at the end of a busy day.

As the cake bakes, the kitchen fills with a warm aroma of vanilla and fruit. You’ll know it’s done when the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let it cool slightly so the mascarpone sets just enough to be scoopable rather than runny. Serve warm with a dollop of whipped cream or a scoop of ice cream if you like. Simple steps, lovely results—mix until smooth, fold with care, and bake until golden.

Ingredients List

Ingredients

• 1 cup cherries, pitted and halved
• 1/2 cup dark chocolate chips
• 8 oz mascarpone cheese
• 1/2 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Butter for greasing the skillet

Step-by-step

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a skillet with butter.
3. In a bowl, beat the mascarpone cheese and sugar until smooth.
4. Add the eggs.
5. Add the vanilla extract.
6. Mix the wet ingredients well.
7. In another bowl, whisk together the flour.
8. Add the baking powder.
9. Add the salt.
10. Gradually add the dry ingredients to the wet mixture.
11. Stir until just combined.
12. Fold in the cherries.
13. Fold in the chocolate chips.
14. Pour the batter into the prepared skillet.
15. Bake for 25 to 30 minutes.
16. Test with a toothpick; it should come out clean.
17. Let it cool slightly before serving.
18. Serve warm and scoopable.

How to serve this dish

This skillet cake is delightful on its own, but a few simple pairings make it feel like a special dessert spread. Try serving it with a scoop of vanilla ice cream for a classic contrast between warm and cold. A spoonful of plain or lightly sweetened whipped cream adds a cloud-like finish without overpowering the cherries. If you prefer something less sweet, a small bowl of plain Greek yogurt on the side gives a refreshing tang that complements the mascarpone and fruit.

For a light accompaniment, a plate of buttery cookies or shortbread lets guests nibble while the cake is still warm. If you’re offering a savory bite alongside dessert, a crisp green salad with a drizzle of citrus vinaigrette works surprisingly well with the richness of the cake. For a drink pairing, consider a cup of well-brewed coffee or a pot of robust black tea; both cut through the creaminess and highlight the cherry and chocolate notes. A glass of sparkling water with lemon keeps things refreshing, while an after-dinner dessert wine or a light sparkling wine can add a celebratory touch for special occasions.

Storing this recipe

Keep leftovers covered in the refrigerator for up to three days. Because the cake contains mascarpone, refrigeration is important to keep it fresh and safe to eat. Store slices in an airtight container, or cover the skillet tightly with foil before chilling. If you want to keep it longer, you can freeze portions: wrap slices tightly in plastic wrap, then place them in a freezer-safe bag for up to two months. Thaw in the refrigerator overnight.

To reheat, warm single servings gently in the microwave for 20 to 30 seconds until just warm and scoopable. You can also warm slices in a 325°F oven for about 8 to 10 minutes, covered with foil to prevent the top from over-browning. If reheating from frozen, let the slice thaw in the fridge and then warm as directed. Always check that the center reaches a pleasant scooping temperature—mascarpone softens quickly, so short bursts of heat are best.

Helpful tips

Start with room-temperature mascarpone. Cold mascarpone can be lumpy and harder to beat smooth, which can leave tiny pockets of cheese in the batter. Let it sit on the counter for 20 to 30 minutes before you begin. Beat it with the sugar until it’s silky; this step sets the tone for a smooth batter.

Don’t overmix once you add the flour. Whisking the dry ingredients separately makes it easy to fold them in gently. Overworking the batter will develop gluten and can make the cake denser than you want. Use a spatula and fold with a light hand until just combined—small streaks of flour are fine and will disappear as the batter settles.

Mind the cherries: too much juice can make the center underbaked. If your cherries are especially juicy, toss them lightly in a teaspoon of flour before folding them into the batter. That helps absorb extra moisture and prevents sinking. If you use frozen cherries, do not thaw them first; fold them in frozen so they release less liquid during baking.

Watch the bake time and rely on the toothpick test more than the clock. Oven temperatures vary, and this cake is small and sensitive. Start checking at 20 minutes if your oven runs hot, and remove it as soon as a toothpick in the center comes out clean or with a few moist crumbs. The edges should be set and lightly golden.

Choose the right skillet. An ovenproof skillet that’s about 8 to 9 inches works well for this quantity, giving a tender middle and a nicely browned edge. If you use a larger pan, the cake will be thinner and bake faster; reduce baking time and check early.

Serve while warm for the best texture. This cake is at its loveliest when the mascarpone is soft but set. If you need to make it ahead, warm gently before serving so it regains that scoopable quality without melting the mascarpone completely.

Recipe variations

• Make it nutty: Fold in 1/3 cup toasted slivered almonds or chopped hazelnuts for a crunchy contrast to the soft cake.
• Add citrus: Stir in 1 teaspoon of orange zest to the batter for a bright lift that complements the cherries.
• Go fruity: Swap cherries for sliced raspberries or mixed berries. If you use berries that are very juicy, toss them with a tablespoon of flour first.

Frequently asked questions

Q: Can I use frozen cherries?
A: Yes. You can use frozen cherries, but do not thaw them first. Fold them into the batter while still frozen so they release less liquid and keep the cake from becoming too wet.

Q: Is mascarpone the same as cream cheese?
A: Mascarpone is richer and more butter-like than cream cheese. It lends a silkier, softer texture to this cake. You can substitute cream cheese in a pinch, but expect a tangier flavor and a firmer texture.

Q: Can I make this in a loaf pan instead of a skillet?
A: Yes. A loaf pan will work, but the bake time may change. Start checking for doneness 5 to 10 minutes earlier, as the batter will be a bit thicker or shallower depending on pan size.

Q: How do I prevent the cherries from sinking?
A: Tossing the cherries lightly with a teaspoon of flour before folding them in helps them suspend in the batter rather than sink to the bottom.

Conclusion

This Cherry Chocolate Mascarpone Skillet Cake is an easy, comforting dessert that brings warmth to any table and makes enough to share without fuss. If you’d like to explore a berry-forward mascarpone cake with a similar creamy lift, take a look at Mascarpone Cake with Mixed Berries – Wild Wild Whisk. Enjoy a warm scoop of this Cherry Chocolate Mascarpone Skillet Cake with good company and a cup of tea.