This cake is a sinfully delicious dessert you won't be able to get enough of. The most light, and fluffy vanilla sponge cake sandwiched with a creamy chantilly frosting, layered with bright fresh fruits. This show stopping dessert is a real crowd pleaser perfect for holiday entertaining or warm summer dinner parties.
Ingredients
Cake:
3 1/4cupscake flour
1teaspoonsea salt
1Tablespoonbaking powder
1/4teaspoonbaking soda
4large eggs at room temperature
1cupwhole milk
1/3cupvegetable oil
1/2cupsour cream
2teaspoonspure vanilla extract
1cupunsalted butter softened
2cupsgranulated sugar
Chantilly Frosting:
1/2cupunsalted butter softened
8ouncescream cheese softened
8ouncesmascarpone cheese softened
2cupsheavy whipping cream
1teaspoonvanilla extract
1/2teaspoonalmond extract
2cupspowdered sugar
Berries:
1 1/2cupsfresh strawberries sliced or chopped
1 1/2cupsfresh blueberries
1 1/2cupsfresh raspberries
Instructions
Preheat your oven to 350°F. Prepare two 8” round cake pans by lightly greasing the pans with butter or oil, and lining the bottom of each pan with a round of parchment paper.
Spoon and level the flour and add to a large mixing bowl along with the salt, baking powder, and baking soda. Whisk to combine well, set aside.
In another large bowl combine the eggs, milk, vegetable oil, sour cream, and vanilla extract. Set aside.
In the bowl of an electric mixer, cream the softened butter and sugar together on HIGH for at least 3 minutes. Scrape down the sides of the bowl regularly to fully incorporate the butter and sugar.
Begin adding the wet and dry ingredients to the mixer, starting by adding ⅓ of the wet mix, followed by ½ of the dry. Repeat until all ingredients are fully incorporated ending with the remaining wet mix.
Pour the prepared cake batter evenly between the 2 cake pans, gently bang the pan on the countertop to remove any large bubbles. Bake at 350°F for 40-45 minutes until a toothpick inserted into the center of the cake pulls out clean. Once baked, allow the cakes to cool completely before icing.
To make the chantilly frosting, Add the butter, cream cheese, and mascarpone to the bowl of an electric mix and beat until light and fluffy.
Add the vanilla, almond extract, and powdered sugar to the frosting and whip to combine.
In a medium bowl whip the heavy cream until stiff peaks form, fold the whipped cream into the frosting gently to keep it light and airy.
Once cooled, slice each of the cakes in half horizontally so you have 4 cake rounds.
Place the first layer of cake on a cake plate, top with a layer of chantilly frosting, followed by sliced berries. Add additional chantilly frost over the berries in an even layer.
Add the next layer of cake and repeat the steps until all the cake layers are assembled. You should end with a layer of cake on the top and bottom.
Use the remaining icing to frost the outside of the cake. Garnish with remaining sliced berries and refrigerate until ready to serve.