Baked by an Introvert
Jen Sobjack
This Chantilly cake recipe is made with moist vanilla cake layers, silky Chantilly cream, and fresh berries. This cake is fresh and light, it’s perfect for all occasions.
Make the light and airy cake batter and bake in three 8-inch pans.
Make the chantilly cream.
Place one cake layer on a serving platter. Spread one-half of the jam over the top of the cake.
Top with about 1 cup of frosting. Sprinkle one-half of the fresh berries over the frosting.
Top with another cake layer, and gently press down. Repeat the layers.
Spread the remaining frosting onto the sides and top of cake, decorating however you’d like with the remaining frosting and berries. Refrigerate the cake for at least 2 hours before serving.