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Chantilly Cake

Tender vanilla cake layers brushed with berry simple syrup then filled and frosted with fluffy Chantilly cream and fresh berries, Enjoy!
Course: Dessert
Cuisine: American, French
Servings: 10

Ingredients

CAKE:

  • 1 c. unsalted butter room temperature, plus more for pans
  • 3 c. cake flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 3/4 c. granulated sugar
  • 4 lg. eggs room temperature
  • 1 tsp. pure vanilla extract
  • 1 1/2 tsp. almond extract
  • 1/4 c. vegetable oil
  • 1 c. whole milk room temperature, divided

BERRY SIMPLE SYRUP:

  • 1/4 c. water
  • 1/4 c. granulated sugar
  • 2 T. seedless berry jam I used raspberry

CHANTILLY CREAM FROSTING:

  • 2 c. heavy cream chilled
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. kosher salt
  • 2 (8 oz.) pkg. cream cheese room temperature
  • 1 (8 oz.) container mascarpone cheese room temperature
  • 2 1/2 c. confectioners' sugar divided
  • 1 pt. fresh blueberries divided
  • 12 oz. fresh raspberries divided

Instructions

  • Preheat oven to 350 degrees. Butter two 9-inch round baking pans. Line the pans with parchment paper.
  • CAKE: Into a medium bowl, sift the flour, baking powder, and salt.
  • In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat the butter and granulated sugar on medium-high speed, scraping down the bowl as needed, until light and fluffy, about 4 minutes.
  • Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and beat until fully combined.
  • Add one-third of the dry ingredients and beat on low speed until just barely combined. Add oil and half of the milk; beat until combined. Beat in another one-third of the dry ingredients, followed by the remaining milk. Fold in the remaining dry ingredients.
  • Divide the batter between the prepared pans; smooth the tops. Bake the cakes until golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes.
  • Cool in the pans for 15 minutes. Invert onto a wire rack and let cool completely.
  • BERRY SIMPLE SYRUP: In a saucepan over low heat, whisk together water, sugar, and jam until the sugar has dissolved. Remove from the heat; set aside to cool. This should not be a thick syrup.
  • FROSTING: In a large bowl, using an electric handheld mixer, beat the heavy cream, vanilla, and salt on medium-high speed until soft peaks form, about 2 minutes.
  • In another large bowl, using an electric handheld mixer, beat the cream cheese and mascarpone on medium-high speed until smooth, light, and fluffy, about 3 minutes. Scrape down the sides of the bowl.
  • Add one-third of the confectioners' sugar and slowly beat to combine. Continue to add remaining confectioners' sugar in 2 batches, scraping down sides of the bowl as needed, until incorporated. Continue to beat on medium-high speed until smooth and creamy, about 2 minutes more.
  • Using a rubber spatula and working in 2 batches, fold the whipped cream into cream cheese mixture.
  • TO ASSEMBLE: Using a serrated knife, cut off the tops of the cakes so the surface is flat if needed. Cut each cake in half horizontally. Place one cake on a platter or cake stand. Use a pastry brush to lightly brush on 1/3 of the berry simple syrup. Top with about 1 cup frosting and spread, leaving a 1/2" border. Top with one-quarter of the berries, gently pressing them into the cream. Top with another cake half. Gently press on the cake to distribute the frosting and help the layers stick together. Repeat the process 2 more times.
  • Using an offset spatula, spread the frosting over the top and sides of the cake. Decorate as desired. Top with remaining berries.
  • Refrigerate the cake for at least 4 hours or up to overnight. Let sit at room temperature for 15-20 minutes before slicing.