This recipe for berry chantilly cake is a light and tender yellow cake with plenty of fresh berries and a fluffy melt-in-your-mouth frosting. The perfect cake for a celebration!
3 1/2 cups cake flour
4 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups sugar
1/4 cup vegetable oil
3 large eggs room temperature
1 1/4 cups whole milk warmed to 100 degrees F
1 cup unsalted butter, room temperature
2 cups powdered sugar
2 cups heavy cream
8 ounces cream cheese softened
2 teaspoons vanilla extract
8 ounces mascarpone cheese softened
1/4 cup water
2 tablespoon lemon juice
2 teaspoons lemon zest
2/3 cup seedless raspberry or strawberry jam
4 cups fresh berries strawberry, blackberry, raspberry, or blueberries
Make to Sponge Cake:
Preheat an oven to 350 degrees F. Grease and line bottom two 9-inch pans with parchment paper.
In a large mixing bowl, whisk together the butter and sugar with a hand mixer until creamy (about 2 mins). Add in vanilla extract and beat well.
In another bowl, mix the milk, eggs, and vegetable oil together with a fork until combined. Set aside.
In another mixing bowl, add flour, baking powder, and salt and stir together.
1/3 of the dry ingre∂ιєnts should be added to the butter mixture and mixed in until just combined.
Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingre∂ιєnts until combined followed by the remainder of the milk mixture.
Mix in the remaining dry ingre∂ιєnts with the hand mixer until just combined. Make sure everything is mixed well.
Pour the batter into the two prepared pans. Bake for 25 to 30 minutes.
Cool for 5 minutes and then carefully remove from the pans and transfer to a wire rack to cool completely.
Whisk together heavy cream and vanilla extract in a large mixing bowl until stiff peaks form.
In a separate mixing bowl, mix well cream cheese and mascarpone about 2 minutes until light and fluffy. Beat in powdered sugar until combined and smooth.
Fold whipped cream and cream cheese mixture together until just combined.
Refrigerate the cake until you’re able to äṩṩemble it.
In a medium sized mixing bowl, Add mixed berries lemon zest and juice, toss them together until combined.
Stir together jam with water in a microwave safe bowl. Microwave for 30 seconds, or until melted.
Assemble The Cake:
Slice each vanilla cake layer in half to create four layers.
To make four layers, cut each vanilla cake layer in half.
1/3 of the jam filling should be spread on the bottom cake layer. Spread an even layer of chantilly cream on top, then place top of the cream with 2/3 cup of fresh berries.
Continue layering with cake, jam, chantilly cream, and berries. Top final layer with remaining chantilly cream and frost the outside. Garnish the top with additional berries.
ENJOY AND GET MORE RECIPES WITH FRESH FRUITS