Today I’m so excited to be sharing my version of the wellloved Chantilly Cake! Start with a super soft, fromscratch vanilla cake, fill it with a (quick & easy) fresh homemade jam and finish everything off with an incredible whipped cream cheese/mascarpone frosting!

Recipe: https://sugarspunrun.com/chantillycake/

Ingredients
Cake Layers
2 ⅔ cups allpurpose flour (333g)
1 ½ cups granulated sugar (300g)
½ cup light brown sugar, firmly packed (100g)
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 Tablespoons unsalted butter, softened and cut into 12 pieces (170g)
1 ½ cups buttermilk, room temperature preferred
2 large eggs, room temperature preferred
1 Tablespoon vanilla extract

Berry Filling (see note 1 if you would like to use fresh berries only rather than jam)
⅓ cup granulated sugar (65g)
3 Tablespoons cornstarch (23g)
3 cups/12 oz fresh or frozen mixed berries. I used a blend of strawberries, raspberries, and blackberries. (340g)
3 Tablespoons water
1 ½ Tablespoons lemon juice

Chantilly Cream Frosting
2 ½ cups heavy cream or heavy whipping cream (590ml)
2 cup powdered sugar, divided (250g)
2 teaspoons vanilla extract
8 oz cream cheese, softened (226g)
8 oz mascarpone, softened at room temperature for 1520 minutes (226g)
Additional fresh fruit, for decorating the cake (if desired). I used fresh berries.

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
8” cake pans (Affiliate Link): https://amzn.to/2NFn9q5

Instructions
Please see post for full written step by step instructions

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