This light and moist vanilla cake is layered with a mixed berry filling and homemade Chantilly cream! Decorated with fresh fruit, this Berry Chantilly Cake is a flavorful twist on the classic vanilla layer cake.
For the Vanilla Cake
- 2 1/2 cups (325g) all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 3 tbsp vegetable oil
- 1 1/2 cups (310g) sugar
- 1 tbsp vanilla extract
- 4 large eggs
- 1 1/4 cups (300ml) milk
For the Berry Filling
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 tbsp water
- 1 tbsp fresh lemon juice
- 1 1/4 cup (167g) chopped strawberries
- 1 cup (148g) blueberries
- 3/4 cup (84g) raspberries
For the Chantilly Cream
- 10 oz (283g) mascarpone cheese, cool but not cold
- 10 oz (283g) cream cheese, room temperature
- 3 1/4 cups (780ml) heavy whipping cream, cold
- 1 3/4 cups (201g) powdered sugar
- 2 1/4 tsp vanilla extract
- Fresh berries, for decorating
- Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.
- Combine the flour, baking powder and salt in a medium-sized bowl and set aside.
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.
- Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Slowly add the milk and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the berry filling, combine the sugar, cornstarch, water and lemon juice in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
- Add the berries and stir to coat with the sugar mixture.
- Continue to cook until the berries start to soften and let out juice. Use your spatula to mash the berries a bit.
- Remove from heat when juices have begun to thicken, after about 3-4 minutes. Pour the mixture into another bowl and refrigerate until cool.
- When your cake layers and filling have cooled, it’s time to build the cake. First, make the whipped cream. Add the mascarpone cheese and cream cheese to a large mixer bowl and whip just until smooth. Don’t over mix or it can thin out your mascarpone cheese and make it watery.
- Add a small amount of heavy whipping cream at a time (starting with a few tablespoons and slowly adding more at a time) and mix with your whisk attachment on medium speed to incorporate the cream with the cheeses. Continue adding the cream and mixing until all the cream is added. You want to be sure to do this slowly and in small amounts at a time so that your cream mixture doesn’t end up lumpy.
- Once all is combined, add the powdered sugar and vanilla extract. Turn the speed to high and whip until it reaches stiff peaks.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat. Place the first cake on a serving plate or a cardboard cake round.
- Pipe a dam of whipped cream around the outer edge of the cake and fill it with half of the berry filling.
- Pipe a layer of whipped cream on top of the berry filling and spread evenly.
- Top with the second layer of cake and another layer of berry filling and whipped cream.
- Add the final layer of cake on top and frost the cake with the remaining whipped cream. Use any remaining whipped cream to pipe swirls on top of the cake. Finish off the cake with some fresh berries.
- Store the cake in the fridge until ready to serve. Cake is best stored in an airtight container and eaten within 2-3 days.
Makes 12-14 slices.
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