Easter Chantilly Cake 🍓
What You Need:
For the cake:
• 3/4 cup unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 2 1/3 cups cake flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup 2% milk
For the frosting:
• 16 oz mascarpone cheese
• 16 oz cream cheese, softened
• 3 cups confectioners’ sugar
• 2 cups heavy whipping cream
• 2 tsp vanilla extract
For the filling:
• 2/3 cup seedless strawberry jam
• 2 cups fresh blueberries, sliced fresh strawberries, and fresh raspberries 🍓
Instructions:
1️⃣ Preheat oven to 350°F. Grease two 9-inch round pans and line with parchment paper.
2️⃣ Cream butter and sugar for 5-7 minutes. Add eggs one at a time, then mix in vanilla.
3️⃣ Combine flour, baking powder, and salt. Add to the wet ingredients alternately with milk. Pour batter into pans.
4️⃣ Bake for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes, then transfer to wire racks to cool completely.
5️⃣ For frosting, beat mascarpone and cream cheese. Gradually add powdered sugar. Whip cream with vanilla until stiff peaks form. Combine with mascarpone mixture.
6️⃣ Cut cooled cakes in half horizontally. Spread one-third of the jam mixture, top with frosting and berries. Repeat with remaining layers.
7️⃣ Frost sides and top, decorate with berries. Enjoy this delicious treat! 💖