Berry Chantilly Cake

[nverland]

Berry Chantilly Cake

Ingredients

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk

Frosting:

16 ounces mascarpone cheese
16 ounces cream cheese, softened
3 cups confectioners’ sugar
2 cups heavy whipping cream
2 teaspoons vanilla extract

Filling:

2/3 cup seedless strawberry jam
2 cups each fresh blueberries, raspberries and sliced strawberries, plus more for decorating, if desired


Directions

Step 1: Make the cake

Preheat oven to 350°F. Line bottoms of two greased 9-inch round baking pans with parchment; grease the parchment. In a large bowl, cream butter and sugar until light and fluffy for 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing the batter evenly.

Bake until a toothpick inserted in center comes out clean, about 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks; remove parchment. Cool completely.

Step 2: Make the frosting

In a small bowl, beat mascarpone and cream cheese until blended. Gradually beat in confectioners’ sugar until smooth. In another bowl, beat cream and vanilla until stiff peaks form. Add whipped cream to mascarpone mixture and beat on low speed until combined.

Step 3: Assemble the layers
Cut the cakes in half, horizontally, and spread one-third of the berry jam mixture onto the cut sides. Top with about 1 cup of frosting. Sprinkle one-third of the fresh berries over the cream. Top with another cake layer, and gently press down. Repeat the layers.

Step 4: Frost and decorate

Spread the remaining frosting onto the sides and top of cake, decorating however you’d like with remaining frosting and berries. This is your chance to get creative! If you liked this cake, then you must try our favorite strawberry cloud cake.
Does Chantilly Cake Need to Be Refrigerated?

Given the amount of dairy in the frosting, it is best to keep any Chantilly cake leftovers in the refrigerator. This will not only keep the frosting from spoiling, but will prolong the life of your berries as well. Use an airtight container so the cake doesn’t get stale or take on any other fridge flavors.

Tips for Making Chantilly Cake

Add a teaspoon of almond extract to your cake batter for a more authentic New Orleans flavor.
To make your freshly baked cake layers easier to cut in half, freeze them for at least an hour after they’ve cooled.
Give the berries on your cake a jewel-like shine like you’d see in a bakery window. Just make a glaze by mixing a little strawberry jam with a splash of warm water to thin it out, then brush it on the berries.