Moist vanilla cake layers are sandwiched together with rich mascarpone-cream cheese frosting and fresh berries in this elegant Chantilly cake recipe. Perfect for spring and summer gatherings!
8ouncesmascarponecool but not cold, remove it from the refrigerator about 20 minutes beforehand (226 grams)
2cupspowdered sugar(240 grams)
1 ½teaspoonspure vanilla extract
¼teaspoonalmond extractoptional
Fruit Filling
1cupfresh quartered strawberriesstems removed
1cupfresh blueberries
Optional topping: Fresh strawberries, blueberries, blackberries, or raspberries
Instructions
To make the vanilla cake: Preheat the oven to 350°F (180°C). Spray three 8-inch round cake pans with nonstick cooking spray, line the bottom of the pans with parchment paper (this will prevent your cakes from sticking), and set aside.
In a large mixing bowl, whisk the cake flour, baking powder, baking soda, and salt together until well combined. Set aside.
In a large bowl or measuring cup, whisk the buttermilk, oil, vanilla extract, and almond extract together. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar.
Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the butter and sugar is light in color and fluffy.
Mix in the eggs, one at a time, making sure to stop and scrape around the bottom and sides of the bowl as needed. I typically stop and scrape my bowl after the first two eggs, then again after the last two eggs.
Add the dry ingredients in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Mix in each addition until just combined, making sure not to over mix the batter.
Use a rubber spatula to scrape around the bottom and sides of the bowl to ensure the batter is well combined.
Evenly divide the cake batter between the three prepared cake pans and spread it around into one even layer.
Bake for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for about 20 minutes. Slide a knife around the outside of the cakes, then carefully remove the cakes from the pans, and transfer them to a wire rack to cool completely.
To make the chantilly frosting: In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and mix until stiff peaks form. Be careful not to over mix the heavy cream or it can become grainy!
Transfer the whipped cream to the refrigerator and let it chill while you mix together the rest of the frosting.
In the bowl of a stand mixer fitted with the whisk or paddle attachment, or in a large mixing bowl using a handheld mixer, add the cream cheese and mix on medium speed until smooth. Then, mix in the mascarpone, powdered sugar, vanilla extract, and almond extract on low speed until just combined. If needed, stop and scrape down the sides of your bowl. Avoid over mixing at this step, otherwise the mascarpone can start to separate.
Remove the whipped cream from the fridge. Use a rubber spatula to gently fold ⅓ of the whipped cream into the cream cheese/mascarpone mixture until just combined. Then, fold in the remaining whipped cream. If needed, you can use your mixer and mix on the lowest speed to help “fold” in the whipped cream.
To assemble the cake: Level the tops of each cake layer with a knife or cake leveler.
Add a tablespoon of frosting to the center of a cardboard cake round or a cake stand to help the cake stick to the surface.
Place the first layer of cake onto your work surface. Scoop ½ cup of frosting onto the first layer of cake and spread it around into one even layer with an offset spatula or the back of a spoon. Add half of the quartered strawberries and half of the blueberries on top of the frosting and gently press them into it. Top the fresh fruit with another scoop of frosting (a little over ½ cup) and spread it around into one even layer.
Place the second cake layer upside down on top of the frosted cake layer. Spread ½ cup of frosting onto the second layer of cake and spread it around into one even layer. Add the remaining half of the quartered strawberries and blueberries on top of the frosting and gently press them into it. Top the fresh fruit with another scoop of frosting (a little over ½ cup) and spread it around evenly.
Place the third cake layer upside down on top of the frosted cake layer. Use a small amount of the frosting to apply a crumb coat to the entire outside of the cake. If needed, you can chill the cake at this point for 15 minutes. Use the remaining frosting to frost the top and sides of the cake. If you want to pipe some decorations on top, I suggest setting aside about 1 ½ cups.
If desired, place a mixture of fresh fruit on top of the cake. I like to use a mixture of whole strawberries, blueberries, blackberries, and raspberries.
Refrigerate until ready to serve.
Video
Notes
Storage Instructions: Cake may be stored in an airtight container in the refrigerator for up to 4 days.