Fresh Berry Chantilly Layer Cake

Fresh Berry Chantilly Layer Cake Recipe

Ingredients:

• Cake Ingredients:

• 3 ¼ cups cake flour
• 1 teaspoon sea salt
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 4 large eggs, room temperature
• 1 cup whole milk
• ⅓ cup vegetable oil
• ½ cup sour cream
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, softened
• 2 cups granulated sugar

• Chantilly Frosting:

• ½ cup unsalted butter, softened
• 8 oz. cream cheese, softened
• 8 oz. mascarpone cheese, softened
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups powdered sugar
• 4 cups fresh strawberries and blueberries, rinsed and pat dry

Directions:

        Preheat oven to 350°F. Spray two 8” round cake pans with nonstick cooking spray and line each bottom with a round of parchment paper.

        Carefully measure the flour by sifting it, then spoon it into the measuring cup, swipe a knife across the top of the cup, and then measure the flour into a bowl.

To the flour, add salt, baking powder, and baking soda and whisk together.

         In a separate bowl, combine eggs, milk, vegetable oil, sour cream, and vanilla extract.

In a third mixing bowl, cream together the butter and sugar until light and fluffy (2-3 minutes on high, scraping down the sides of the bowl often).

        Gradually add the wet and dry ingredients to the butter mixture, beginning and ending with the wet ingredients: add ⅓ of the milk mixture, then ½ of the flour mixture, another ⅓ of the milk mixture, the remaining flour mixture, and then the remaining milk mixture.

       Divide the cake batter between the two prepared pans.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cool cakes completely. Wrap in plastic wrap and freeze for at least 2 hours (or up to 1 week in advance).

For the frosting:

        Beat together butter, cream cheese, and mascarpone until light and fluffy. Add in vanilla and almond extract, then powdered sugar. In a separate bowl, whip heavy cream until stiff peaks form.  

       Fold the whipped cream into the cream cheese/mascarpone mixture until combined.

Assembly:

         Slice cakes in half horizontally to make 4 layers. Place the first layer on a serving platter or cake stand.   

        Spread ½ cup of Chantilly frosting across the face of the cake. Top with a single layer of berries.   

       Add a bit more Chantilly frosting to sandwich in the berries. Stack the next cake layer and continue adding frosting and berries until your 4-layer cake is stacked.

       Mound the remaining frosting on the top of the cake and use a large offset spatula to spread it over the top and down the sides of the cake. Top with berries.

       Keep refrigerated until serving.

     Slice, Serve and Enjoy 😋💕😊