Description
A light and fluffy Chantilly Cake featuring tender vanilla sponge layers filled and topped with a rich, smooth mascarpone and cream cheese Chantilly cream. Fresh strawberries, raspberries, and blueberries add a burst of fruity freshness, making this cake perfect for special occasions and summer celebrations.
Ingredients
Scale
Cake Batter
- 2 ½ cups all-purpose flour
- 3 Tablespoons cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1 cup whole milk
- ¼ cup sour cream
Sugar Syrup
- ½ cup water
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Chantilly Cream Filling
- 12 ounces mascarpone cheese (cold)
- 12 ounces cream cheese (softened)
- 2 ¼ cups powdered sugar
- 2 teaspoons vanilla extract
- 3 cups heavy whipping cream (cold)
Fruit
- 2 cups strawberries (hulled and sliced)
- 1 cup raspberries
- 1 cup blueberries
- Extra berries for decoration
Instructions
- Prepare the Oven and Pans: Preheat the oven to 325°F (163°C). Grease and line two 8-inch cake pans with parchment paper to ensure the cakes will release easily after baking.
- Mix Dry Ingredients: Sift together the all-purpose flour and cornstarch into a bowl. Whisk in the baking powder and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Stir in the vanilla extract to infuse flavor throughout the batter.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the whole milk to the butter-egg mixture, starting and ending with the dry ingredients. Stir in the sour cream until just combined to maintain moisture without overmixing.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. This ensures the cakes are fully cooked but still moist.
- Cool and Chill the Cakes: Allow cakes to cool in the pans for 10 minutes, then remove them and place on a wire rack to cool completely. Wrap each cake layer in plastic wrap and chill for 30 minutes; this helps with easier slicing and assembly.
- Make Sugar Syrup: In a small saucepan, combine water and granulated sugar. Heat until sugar dissolves completely, then remove from heat and stir in vanilla extract. Let cool. This syrup will be brushed on the cake layers to keep them moist.
- Prepare Chantilly Cream: In a mixing bowl, beat mascarpone cheese, cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cheese mixture to create a light and fluffy Chantilly cream.
- Assemble the Cake: Slice each chilled cake layer horizontally if desired for more layers. Brush the sugar syrup over each cake layer to moisten. Spread a generous amount of Chantilly cream on each layer and evenly distribute sliced strawberries, raspberries, and blueberries between the layers. Stack the layers, then cover the top and sides of the cake with more Chantilly cream. Decorate the top with extra whole berries for an elegant presentation. Refrigerate the assembled cake for at least 1 hour before serving to allow flavors to meld.
Notes
- Ensure all dairy ingredients are cold for best results when whipping Chantilly cream.
- For a lighter cake, you can substitute half of the all-purpose flour with cake flour.
- The sugar syrup helps keep the cake moist and adds subtle sweetness; do not skip this step.
- Allow the assembled cake to rest in the refrigerator before serving for optimal texture and flavor.
- Use fresh, ripe berries for best flavor and presentation.
