Description
A light vanilla layer cake filled with berry jam, fresh berries, and fluffy Chantilly frosting made with mascarpone, cream cheese, powdered sugar, heavy cream, and vanilla.
Ingredients
For the Vanilla Cake:
3 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
3 tablespoons vegetable oil
1 cup whole milk, room temperature
For the Berry Filling:
1/2 cup seedless berry jam
2 tablespoons water
8 ounces fresh strawberries, hulled and thinly sliced
4 ounces fresh raspberries
4 ounces fresh blueberries
Zest of 1 lemon
Juice of 1 lemon
For the Chantilly Cream:
16 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar, sifted
2 cups cold heavy whipping cream
1 1/2 teaspoons vanilla extract
For Garnish:
Extra fresh berries as needed
Instructions
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, sift together the cake flour and baking powder, then whisk in the salt.
3. In a stand mixer or large mixing bowl, beat the softened butter until creamy.
4. Add the sugar and beat until light and fluffy, about 4 minutes.
5. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6. With the mixer on low speed, add one-third of the flour mixture, then add the oil and half of the milk. Repeat with the remaining flour and milk, mixing just until combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 40 to 45 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 20 minutes, then remove and cool completely on a wire rack.
10. To make the berry filling, warm the jam and water together until smooth.
11. Place the strawberries, raspberries, and blueberries in a bowl and toss them with the lemon zest and lemon juice.
12. To make the Chantilly cream, beat the mascarpone and cream cheese together until smooth and creamy.
13. Add the powdered sugar gradually and beat until fully incorporated and fluffy.
14. In a separate bowl, whip the cold heavy cream with the vanilla extract until stiff peaks form.
15. Fold the whipped cream gently into the mascarpone mixture until fully combined.
16. Slice each cooled cake layer horizontally to create 4 thin cake layers.
17. Place the first cake layer on a cake plate, spread a thin layer of the jam mixture over it, top with about 3/4 cup of Chantilly cream, then scatter some fresh berries over the cream.
18. Repeat the layering with the remaining cake layers, jam, Chantilly cream, and berries.
19. Spread a thin layer of Chantilly cream over the top and sides of the cake, then decorate with the remaining cream and extra fresh berries.
20. Refrigerate the cake for at least 2 hours before serving.
Notes
Use fresh berries instead of frozen berries to avoid excess liquid.
Keep the heavy cream very cold so it whips properly.
Mascarpone and cream cheese help stabilize the frosting.
Chill the assembled cake well before serving for neat slices.
Store the cake covered in the refrigerator for up to 4 days.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice