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Vanilla Cake w/Fruit

Ingredients

Vanilla Cake:

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar 

  • 4 large eggs

  • 3 cups All-Purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon kosher salt

  • 1 cup whole milk

  • 1 teaspoon vanilla extract

Frosting:

  • 1/4 cup seedless raspberry jam 

  • 1/4 cup warm water

  • 8 ounce package cream cheese, room temperature

  • 3 cups powdered sugar

  • 8 ounces mascarpone cheese

  • 2 1/4 cups heavy cream

  • 1/4 teaspoon almond extract

  • 2 cups mixed berries**, plus more for garnish

** Mixed berries include: blueberries, blackberries and raspberries

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Directions

Vanilla Cake:

  1. Preheat oven to 350 degrees.  Grease and flour two round 9-inch pans.

  2. Beat butter and sugar in mixer with paddle on medium speed until light and fluffy (about 4 minutes). Add eggs, one at a time, at low speed just until blended after each addition.

  3. Whisk together flour, baking powder and salt in a medium bowl.  Add flour mixture to butter mixture, alternating with milk.  Begin and end with the flour mixture.  Beat until blended after each addition; stir in vanilla just until combined.  Divide batter evenly in each pan.

  4. Bake for 28-32 minutes, until inserted toothpick comes out clean.  Place cake pans on wire rack and let cool for 10 minutes.  Invert on wire rack and let cool completely, 45 minutes.

Frosting:

  1. Stir together jam and water in a small bowl; set aside.  Whisk cream cheese and butter in a mixer (using whisk attachment) on medium speed until creamy, about 2 minutes.  Make sure to scrape down the sides of mixer.  

  2. Add mascarpone cheese and beat 30 seconds, just until combined.  Reduce mixer speed to low, add heavy cream and almond extract.  Gradually increase mixer speed to medium-high; beat frosting until fluffy and stiff peaks form, about 1 minute.

Cake Assembly:

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  1. Place one cake, cut side up, on cake plate and brush with jam mixture.  Spread cake with 1 cup frosting and 2/3 cups of mixed berries.  Repeat this step 2 more times and top with last cake cut side down.  

  2. Set aside 1/2 cup of frosting; Frost the entire cake, sides and top.  Pour remaining frosting in a piping bag to decorate the top of the cake.

  3. Garnish with remaining berries and refrigerate for at least 1 hour before cutting.

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