Description
Indulge in this elegant Chantilly cake, featuring light, fluffy vanilla sponge layers filled with a vibrant mix of fresh strawberries and raspberries. The secret lies in a stabilized mascarpone-cream cheese frosting that offers a velvet-smooth texture and professional structure. This classic French-inspired dessert is a crowd-pleaser, perfect for special occasions or a sophisticated weekend baking project, ensuring every slice is as beautiful as it is delicious.
Ingredients
3 ½ cups cake flour
2 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs, room temperature
1 cup whole milk, room temperature
1 tsp vanilla extract
16 ounces mascarpone, room temperature
8 ounces cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream, cold
16 oz fresh mixed berries (strawberries, raspberries)
Instructions
Preheat oven to 350F and line two 9-inch pans with parchment paper.
Sift flour, baking powder, and salt together in a bowl.
Beat butter and sugar in a large bowl for 4 minutes until light and creamy.
Add eggs one at a time, mixing well after each.
Gradually add dry ingredients and milk until combined.
Divide batter into pans and bake for 45 minutes or until a toothpick comes out clean.
Beat mascarpone, cream cheese and sugar until smooth.
Whisk in cold heavy cream until stiff peaks form.
Level cooled cakes and slice to form four layers.
Alternate layers of cake, frosting, and fresh berries, finishing with frosting on top.
Notes
Ensure dairy ingredients are at room temperature for the batter to prevent a dense crumb. The heavy cream must be very cold for the frosting to whip correctly. The cake flavor improves if assembled and refrigerated for at least 4 hours before serving.
- Prep Time: 45
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 125mg