Hey, cake lovers! Ready to make the fluffiest, yummiest Chantilly Cake ever?
This cake is like a soft, sweet cloud with juicy berries and the creamiest frosting. Let’s get baking!
What You Need:
- Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temp)
- 2 cups granulated sugar
4 large eggs
1 cup whole milk
Chantilly Frosting:
- 8 oz cream cheese (room temp)
- 8 oz mascarpone cheese (room temp)
- 1 cup unsalted butter (room temp)
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (if needed)
Filling and Topping:
1 pint fresh raspberries
1 pint fresh strawberries (sliced)
1 pint fresh blueberries
Let’s Bake:
1.Preheat Your Oven: 350°F (175°C). Grease and flour 3 round cake pans (8 or 9 inches).
2.Make the Cake:
Divide the batter into the pans and bake for 25-30 minutes. Poke with a toothpick—it should come out clean!
In a bowl, mix flour, baking powder, and salt.
In another bowl, beat the butter and sugar until fluffy. Add eggs one by one, then add vanilla.
Add the flour mix and milk, starting and ending with the flour mix. Blend until smooth.
3.Cool It Down: Let the cakes cool in the pans for 10 minutes, then move to a wire rack to cool completely.
Whip Up the Frosting:
4.Beat cream cheese, mascarpone, and butter until smooth. Add powdered sugar slowly, then vanilla. If it’s too thick, add a little heavy cream.
Assemble the Cake:
5.Place one cake layer on a plate. Spread a layer of frosting and top with some berries.
6.Repeat with the second layer. For the top layer, frost the whole cake, then pile on the remaining berries.
chill & Serve: Pop the cake in the fridge for at least an hour to set, then slice and enjoy!
