Moist Berry-Filled Chantilly Cake (Vanilla Layer Cake)
Chantilly cake is a classic vanilla layer cake that is filled with berries and jam, and topped with a light and fluffy sweet cream and mascarpone topping. Fresh assorted berries fill and top this gorgeous layer cake made with 3 stacked 6”round cakes. It’s the perfect dessert for spring and summer!
Ingredients
For the cake
- 1 cup (227 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 (3) eggs, large
- 2 cups (250 g) all-purpose flour
- 1 tsp (1 tsp) baking powder
- 1/2 tsp (0.5 tsp) kosher salt
- 1/4 tsp (0.25 tsp) baking soda
- 1 tsp (1 tsp) vanilla extract
- 1/2 cup (122.5 g) yogurt, whole milk
- 3/4 cup (183 g) milk, whole
For the Frosting
- 8 oz (226.8 g) mascarpone cheese, softened
- 1 tsp (1 tsp) vanilla extract
- 3/4 cup (90 g) confectioners sugar
- 1 cup (238 g) heavy whipping cream
Other
- 1/2 cup (170 g) strawberry jam, or other jam
- Assorted berries, as much as you want!
Equipment
Instructions
Make the cake
- Preheat the oven to 350° F and spray either 3 6" round cake pans or 2 8" round cake pans with baking spray and set aside.
- In a bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter with the 1 1/2 cups sugar until a paste forms. About 1 minute on medium speed. Scrape down the bowl. With the mixer running on low, add in the 3 eggs one at a time mixing in between. Next add in the tsp of vanilla.
- Combine the 2 cups flour, 1 tsp baking powder, 1/2 tsp kosher salt, and 1/4 tsp baking soda either in a bowl or on a large piece of parchment paper. Combine the 1/2 cup yogurt, and the 3/4 cup milk in a measuring cup.
Alternate adding the dry ingredients (1/3rd of it at a time) with the wet ingredients mixing in between each addition, starting and ending with the dry ingredients. Mix to combine.
Divide the batter evenly between the cake pans and bake for 30-35 minutes.
The cake is done when the edges start to pull away from the sides and if you insert a toothpick into the middle of the cake and it comes out clean.
Make the Mascarpone Chantilly Cream
- In a medium sized bowl mix together the 8 oz of mascarpone cheese with the 1 tsp of vanilla and 3/4 cup of confectioners sugar. Set aside.
- Using a hand mixer or the stand mixer with the whip attachment, beat the 1 cup heavy cream on high speed until stiff peaks form, about 2 minutes. Make sure not to over whip as the cream can curdle.
- Fold the cream into the mascarpone cheese using a large spatula until no more streaks of cream are visible.
Assemble the cake!
Level off the tops of the cakes if necessary using a large serrated knife or a cake leveler. Place one cake down and top with strawberry jam leaving 1" off on the side. Layer a topping of the mascarpone chantilly cream on top. Top with fresh berries. Repeat these steps until the top layer of cake. Decide how you will decorate the cake. Either cover the rest in frosting or top with a dollop of cream and berries.
Notes
This cake needs to be stored in the fridge so make sure you have room!
You can make this over two days to make it easier. Make the cake on the first day and then make the frosting and assemble on the second day!
Serving: 1slice, Calories: 562kcal, Carbohydrates: 60g, Protein: 6g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 126mg, Sodium: 204mg, Potassium: 112mg, Fiber: 1g, Sugar: 41g, Vitamin A: 1123IU, Vitamin C: 1mg, Calcium: 107mg, Iron: 1mg
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