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Blueberry banana buckwheat layer cake with vanilla mascarpone cream frosting (gluten-free)

Blueberry Banana Buckwheat Layer Cake

Author Domestic Gothess



  • 220 g (7.75 oz) softened butter
  • 220 g (7.75 oz) caster sugar
  • 220 g (7.75 oz) buckwheat flour
  • 2 tsp baking powder
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 medium very ripe bananas - about 260g mashed

Mascarpone Cream:

  • 250 g (9oz) full fat mascarpone
  • 80 g (3oz) icing sugar sifted
  • 150 ml (1/2 + 1/8 cup) double or whipping cream (heavy cream)
  • 1/2 tsp vanilla bean paste

To Decorate:

  • 1 jar blueberry jam
  • fresh blueberries


  1. Preheat the oven to 180C/350F/gas mark 4. Grease two deep 15cm/6in round tins and line the bases with baking parchment.
  2. Beat together the butter and sugar with an electric mixer until very light and fluffy. In a separate bowl sift together the flour and baking powder. Whisk the eggs into the butter mixture one at a time, adding a spoonful of the flour with each one and beating well after each addition.
  3. Fold in the rest of the flour with a spatula then fold in the vanilla extract and mashed banana. Divide the mixture between the tins, level and bake for 35-45 minutes until a skewer inserted into the center comes out clean. Allow to cool in the tins for about 10 minutes then turn out onto a wire rack and leave to cool completely.
  4. Mix together the mascarpone and icing sugar in a bowl. Add the cream and vanilla paste and whisk with an electric mixer until smooth and the mixture forms stiff peaks, be careful not to overmix. Transfer to a piping bag fitted with a large open star nozzle and refrigerate until needed.
  5. Trim the tops of the cakes to level them then split each cake in half using a cake wire or sharp serrated knife. Place one cake layer on a cake stand or serving platter, spread over a couple of spoonfuls of blueberry jam then pipe dollops of the mascarpone cream on top; top with another cake layer and repeat until you have used all four layers. Spread jam over the top of the cake and pipe on the mascarpone cream, top with a couple of handfuls of fresh blueberries.
  6. Best served on the day it is made and keep refrigerated.

Recipe Notes

I baked the cake in two deep 15cm (6in) cake tins to make a four layer cake, but the mixture can also be baked in two 18-20cm (7-8in) tins to make a two layer cake, in which case they will take about 25 minutes to bake.
If you are making this as a gluten-free cake, make sure that the buckwheat flour you use is certified gluten-free, and that the baking powder is also a GF variety.