Ingredients
Scale
For the Vanilla Cake
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter (softened)
- 1 ½ cups granulated sugar
- 3 large eggs (at room temperature)
- 1 ½ tablespoons vanilla extract
- 1 cup buttermilk (at room temperature)
For the Chantilly Cream
- 4 ounces cream cheese (cold)
- 8 ounces mascarpone cheese (cold)
- 1 cup powdered sugar
- ¾ cup heavy whipping cream (cold)
- 3 ounces fresh strawberries (sliced)
- 3 ounces fresh raspberries
- 3 ounces fresh blueberries
Instructions
For the Vanilla Cake
- **Preheat the Oven**: Preheat to 350°F. Spray three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper.
- **Mix Dry Ingredients**: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- **Cream Butter and Sugar**: In a large mixing bowl, beat butter and sugar on high speed until fluffy (3-4 minutes).
- **Add Eggs and Vanilla**: Add eggs and vanilla, mixing on medium-high speed until smooth and slightly fluffy (2-3 minutes). Scrape the bowl as needed.
- **Combine Wet and Dry**: Alternate adding the flour mixture and buttermilk to the butter mixture, mixing on low speed until just combined. Scrape the bowl as necessary.
- **Bake**: Divide the batter evenly among the pans. Bake for 29-32 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
For the Chantilly Cream
- **Whip Cream Cheese**: In a large bowl, whip cream cheese on high speed until smooth (1-2 minutes).
- **Add Mascarpone and Sugar**: Add mascarpone and sift in powdered sugar, mixing on medium-low speed until combined (1 minute).
- **Whip Cream**: In a separate bowl, whip heavy cream on high speed until stiff peaks form.
- **Combine**: Fold the whipped cream into the mascarpone/cream cheese mixture until well combined.
Assembling the Cake
- **Layer and Fill**: Place the first cake layer on a turntable. Spread a layer of Chantilly cream on top, then pipe a border of frosting around the edge. Add a third of the fresh berries. Repeat with the next layer.
- **Frost the Cake**: Place the final layer on top. Spread dollops of frosting on the sides and top of the cake. Smooth out with a spatula and scraper to achieve a semi-naked look.
- **Decorate**: Top with more fresh berries. Serve and enjoy!
- This Chantilly cake is sure to be a hit at any summer gathering. Enjoy every delicious, berry-filled bite!