With layers of moist raspberry-soaked vanilla cake, fresh berries, and whipped mascarpone and cream cheese frosting, this airy Chantilly Cake looks and tastes like a dream!
You'll only need a few simple ingredients to make this easy recipe. Let's get started!
Step 1. Whisk the flour, baking powder, and salt in a mixing bowl.
Step 2. Beat the butter and sugar until they’re light and fluffy.
Step 3. Beat in the eggs one at a time, followed by the vanilla and almond extracts.
Step 4. Beat in the dry ingredients in three portions, alternating with two portions of milk.
Step 5. Divide the batter between the cake pans and bake until the cakes are golden brown.
Step 6. Whisk together the jam and 2 tablespoons of water until the mixture is smooth.
Step 7. Beat the cream cheese, mascarpone, and confectioners’ sugar in a mixing bowl until smooth and well-combined.
Step 8. Whip the heavy cream and vanilla extract to firm peaks.
Step 9. Fold about a quarter of the whipped cream into the cream cheese mixture. Then, gently fold in the remaining whipped cream.
Step 10. Slice each cake layer horizontally, making four layers. Then brush the first layer with 1/3 of the raspberry mixture.
Step 11. Top this with about 1/2 cup of frosting, followed by 2/3 cup of berries. Repeat with the next two layers.
Step 12. When you reach the last layer, place this one onto the cake with the cut side facing down.
Step 13. Use an offset spatula to frost the top and the sides of the cake, then garnish with the remaining berries.
Refrigerate for at least an hour before serving. Enjoy!