Berry Chantilly Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
For the Chantilly Cream:
8 oz mascarpone cheese, softened
8 oz cream cheese, softened
2 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
For the Berry Filling:
1 cup strawberries, sliced
1 cup raspberries
1 cup blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
For Decoration:
Fresh mixed berries
Mint leaves (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the Chantilly cream. In a large bowl, beat the mascarpone cheese and cream cheese together until smooth. Add the heavy cream, powdered sugar, and vanilla extract, and continue to beat until stiff peaks form. Set aside.
To make the berry filling, combine the sliced strawberries, raspberries, blueberries, granulated sugar, and lemon juice in a medium bowl. Toss gently to coat the berries evenly. Let the mixture sit for 10 minutes to allow the berries to release their juices.
Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and spread a layer of Chantilly cream over the top. Spoon half of the berry filling over the cream. Repeat with the second cake layer. Place the final cake layer on top and cover the entire cake with the remaining Chantilly cream.
Decorate the top of the cake with fresh mixed berries and mint leaves, if desired. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Prep Time: 45 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 45 minutes
Kcal: 550 kcal | Servings: 12 servings
