Preheat the oven to 350°F (175°C). Line the cake pan with parchment paper and set aside.
In a large mixing bowl, whisk together ½ cup of sugar and softened cream cheese until smooth and creamy, with no lumps remaining. The mixture should be pale and slightly fluffy.
Add eggs one at a time to the mixture, whisking well after each addition. The batter should become more homogeneous and slightly increase in volume.
Stir in mascarpone cheese and vanilla extract until fully combined, creating a smooth, creamy batter with a slight sheen.
In a separate bowl, whisk together the remaining ½ cup sugar and flour until evenly combined. Gradually add this dry mixture to the wet batter, gently folding until just integrated and no lumps remain. The batter will be thick but pourable.
Pour the batter into the prepared cake pan, spreading evenly. Bake for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges may pull slightly away from the pan.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Transfer to a cooling rack and cool completely before serving. The cake will be moist with a slightly golden top and tender crumb.
