A truly beautiful combination of smooth chantilly frosting layered between light and moist vanilla cake with juicy fresh berries creates the epitome of a show-stopping dessert.
8ouncesmascarpone cheesesoftened at room temperature
2cupsheavy whipping cream
1teaspoonvanilla extract
1/2teaspoonalmond extract
2cupspowdered sugar
Berries
1 1/2cupsfresh strawberriessliced or chopped, plus more for garnish
1 1/2cupsfresh blueberriesrinsed and pat dry, plus more for garnish
1 1/2cupsfresh raspberriesrinsed and pat dry, plus more for garnish
Instructions
Preheat oven to 350°F. Spray 2 - 8” round cake pans with nonstick cooking spray and line each bottom with a round of parchment paper.
Carefully measure the flour by first aerating or fluffing it with a spoon. Gently spoon it into the measuring cup. Level it with a swipe of a knife across the top of the cup, but do not pack it down. Add to a mixing bowl.
To the flour, add in salt, baking powder, and baking soda and whisk together.
In a separate bowl combine eggs, milk, vegetable oil, sour cream, and vanilla extract.
In a third mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy (2-3 minutes on high, scraping down the sides of the bowl often).
Rotate to add the wet and dry ingredients to the butter mixture beginning and ending with the wet ingredients: add 1⁄3 of the milk mixture, then 1⁄2 of the flour mixture, another 1⁄3 of the milk mixture, the remaining flour mixture, and then the remaining milk mixture.
Divide the cake batter between the two prepared pans.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes completely. Wrap in plastic wrap and freeze for at least 2 hours (or up to 1 week in advance).
For the frosting, beat together butter, cream cheese, and mascarpone with an electric mixer until light and fluffy.
Add in vanilla and almond extract and then powdered sugar. In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese/mascarpone mixture until combined.
Slice cakes in half horizontally to make 4 layers. Place the first layer on a serving platter or cake stand. Spread 1⁄2 cup of Chantilly frosting across the face of the cake. Top with a single layer of berries, about 1/2 cup of each berry. Add a bit more Chantilly frosting to sandwich in the berries. Stack the next cake layer and continue adding frosting and berries until your 4-layer cake is stacked.
Mound the remaining frosting on the top of the cake and use a large offset spatula to spread it over the top and down the sides of the cake.
Top with berries. Keep refrigerated until serving.
Video
Notes
The assembled cake will keep in the refrigerator for 2-3 days. It can also be frozen for up to 1 month, though the berries will become watery after thawing from frozen.
You can also use 9” round cake pans. Though they will cook quicker and the cake layers will be thinner.
Freezing the cakes makes cutting them in half, stacking, and frosting MUCH easier. The cakes will be defrosted by the time you’ve finished assembling the cake, so it can be served just fine right away, if you wish.
Cake flour is readily available in most supermarkets. It is a light, fine grain flour and really makes a noticeable difference in the crumb of the cake. You can use all purpose flour in the recipe, though the crumb of the cake will be more dense.