Description
Looking for a show-stopping dessert that’s light, fresh, and irresistibly delicious? This Chantilly Cake is the perfect choice for any special occasion or just when you’re craving something beautiful and sweet. With layers of soft vanilla sponge, cloud-like Chantilly cream made from mascarpone and cream cheese, and a crown of juicy fresh berries, this cake delivers both in flavor and elegance. Ideal for quick breakfast treats, easy dinner desserts, or as a centerpiece for celebrations, this easy recipe is your go-to for stunning food ideas. The balanced texture and fruity brightness make it a favorite for both kids and adults alike.
Ingredients
Vanilla Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
½ cup sour cream
Chantilly Cream:
1 ½ cups heavy whipping cream, chilled
1 cup mascarpone cheese
1 cup cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
Topping and Assembly:
1 pint strawberries, halved
1 pint blueberries
1 pint raspberries
Optional: honey or berry compote between layers
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add dry ingredients and milk/sour cream to the butter mixture.
- Divide batter into pans and bake for 25-30 mins. Cool completely.
- Whip heavy cream to stiff peaks and set aside.
- Beat mascarpone, cream cheese, powdered sugar, and vanilla until smooth.
- Fold whipped cream into cheese mixture. Chill until needed.
- Assemble cake with cream and berries between layers.
- Apply a light crumb coat for the naked cake look. Chill.
- Top with more berries and decorate as desired.