Chantilly cake 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.
1cupfresh blueberries, plus more for decorating, if desired
1cupfresh raspberries, plus more for decorating, if desired
1cupsliced strawberries, plus more for decorating, if desired
Instructions
Make the cake
Preheat the oven to 350°F. Grease the inside bottom and sides of three 8-inch round pans. Line the bottom of the pans with parchment paper cut to fit. Lightly grease the parchment paper. Dust the inside bottom and sides of the pan with flour, then tap out any excess. Wrap the pans in wet bake-even strips. Set aside.
In a large bowl, beat the oil, butter, and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing for 20 seconds after each addition. Beat in the vanilla.
Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add half to the butter mixture. Beat on low speed until the flour is almost fully incorporated. Mix in the buttermilk, followed by the remaining flour mixture, and beat on low until just combined. Take care not to over-mix.
Divide the batter evenly between the prepared pans and bake for 20-25 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool in the pans for 10 minutes then transfer to a wire rack and allow to cool completely before frosting.
Make the frosting
In a large bowl, beat mascarpone and cream cheese on medium-high speed until blended.
Gradually beat in confectioners’ sugar until smooth.
In another bowl, beat cream and vanilla until stiff peaks form.
Add the whipped cream to the mascarpone mixture and beat on low speed until combined.
Assemble the cake
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.
Notes
Oil is important for this recipe because it adds moisture. Canola or vegetable oil work best.
Vanilla bean paste is preferred but you can use pure vanilla extract.
Make ahead tip:Cake may be stored in an airtight container in the refrigerator for up to 4 days.