Berry Chantilly Cake is rich, moist, and so decadent. It's a tender, layered vanilla cake filled with a berry compote and frosted with the most delicious thing imaginable - Chantilly cream!
Add all of the dry ingredients flour, sugar, baking powder, baking soda and salt to the bowl with the soften butter. Mix until a crumbly mixture forms.
Add in the wet ingredients one at a time starting with the eggs, followed by the oil, followed by the milk.
Mix for 2-3 minutes to incorporate enough air for the cake to rise.
Mix until the batter forms. Fold in the vanilla and make sure that there’s no residual dry ingredients on the bottom of the bowl.
Pour into prepared 8 inch baking pans, only fill about 1/2-3/4 full. Bake for 25 mins at 350.
Add berries and granulated sugar to a heavy bottom sauce pan and cook on a low simmer.
Once the berries and the sugar begin to create a sauce after the sugar melts, combine water and corn starch to create what is called a slurry.
Add the slurry to the mixture in allowed to take and remove from heat and in the zest of one lemon and lemon juice.
Transfer to a bowl and let cool until ready to assemble the cake
Add heavy cream and cream of tartar or instant pudding to a bowl whip to soft peaks and set aside.
Add cream cheese butter and mascarpone cheese to the mixing bowl blend until smooth.
Add powdered sugar and vanilla blend until well incorporated.
Fold in the stabilized whipped cream with a rubber spatula until no streaks are left in the frosting
Build a dam of Chantilly cream around the inside of the cake. If you do not like wet cake add icing to the center as well.
Spoon the filling in the center of the cake the dam of icing will help hold it in.
Top with a layer of cake repeat this process for however many layers of cake you have.
Completely cover the cake in Chantilly cream tough with berries and enjoy!
Bring eggs to room temperature quickly by placing them in a bowl of warm water before starting
After about 5-7 to minutes they are ready and it reduces the probability of changing the “grade”
of the eggs.
Stabilizer for the cream: 2 teaspoons cream of tartar or instant dry pudding will help stabilize the whipped cream.