Description
A classic Chantilly cake with fluffy vanilla layers, lightly sweet Chantilly cream frosting, and juicy berries. This berry cake is fresh, delicate, and celebration-ready.
Ingredients
Vanilla Cake Layers (2 layers, 9-inch)
– 2 3/4 cups cake flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon kosher salt
– 3/4 cup (1 1/2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 3 large eggs, room temperature
– 1 tablespoon vanilla extract
– 1 1/4 cups buttermilk, room temperature
– 1/4 cup neutral oil (canola or vegetable)
Berry Filling
– 3/4 cup berry jam (strawberry, raspberry, or mixed berry)
– 2 cups mixed fresh berries (strawberries, blueberries, raspberries), patted dry
Chantilly Cream Frosting (stable)
– 8 ounces mascarpone cheese, cold
– 4 ounces cream cheese, cold
– 1 1/4 cups powdered sugar
– 1 tablespoon vanilla extract
– 2 cups cold heavy cream
– Pinch of kosher salt
Optional garnish
– Extra berries
– Mint leaves
Instructions
1) Prep. Heat oven to 350°F. Grease two 9-inch cake pans, line bottoms with parchment, and lightly flour.
2) Dry mix. Whisk cake flour, baking powder, baking soda, and salt.
3) Cream. Beat butter and sugar until fluffy, 3 minutes. Beat in eggs one at a time, then vanilla.
4) Combine. Mix in oil. Add dry ingredients in 3 additions, alternating with buttermilk, mixing just until combined.
5) Bake. Divide batter between pans. Bake 24 to 30 minutes, until a toothpick comes out clean. Cool completely.
6) Make frosting. Beat mascarpone, cream cheese, powdered sugar, vanilla, and salt just until smooth. With mixer running on low, slowly stream in heavy cream. Increase to medium-high and whip to stiff peaks.
7) Assemble. Place first cake layer on a plate. Spread jam, then top with a layer of berries. Add a thin ring of frosting around the edge first if you want a cleaner slice.
8) Finish. Top with second layer. Frost the top and sides. Decorate with berries.
9) Chill. Refrigerate at least 1 hour before slicing for the neatest cuts.
Notes
Notes
– Keep berries dry: Wet berries can weep and soften the cake—pat dry and add right before serving if your kitchen is warm.
– Make-ahead: Bake cake layers 1 day ahead; wrap and refrigerate. Assemble up to 6 hours ahead and keep chilled.
– Storage: Refrigerate leftovers up to 3 days. Let slices sit at room temp 10 minutes before eating.
– Tools: 9-inch cake pans, parchment, stand mixer or hand mixer, offset spatula.
– Swap: No mascarpone? Use 8 ounces cream cheese total, but the frosting will taste tangier and be slightly denser.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American