Description
A light vanilla layer cake filled with creamy Chantilly-style frosting and fresh berries. This cake feels elegant but stays approachable, making it perfect for home bakers who want a dessert that’s gentle, fresh, and not overly sweet.
Ingredients
Vanilla Cake Layers
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup whole milk, room temperature
Chantilly Cream Filling
1 cup heavy whipping cream, cold
8 ounces mascarpone cheese, cold
½ cup powdered sugar
1 teaspoon vanilla extract
Fruit Filling & Topping
1 ½ cups sliced strawberries
1 cup fresh blueberries
Optional raspberries for layering or topping
Instructions
Make the Cake Layers
Preheat oven to 350°F. Grease and line three 8-inch round cake pans.
Whisk flour, baking powder, and salt together. Set aside.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla.
Alternate adding dry ingredients and milk, mixing just until combined.
Divide batter evenly between pans and bake for 25–30 minutes.
Cool completely before assembling.
Make the Chantilly Cream
Whip heavy cream to soft peaks.
In a separate bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
Gently fold whipped cream into mascarpone mixture until combined and soft.
Assemble the Cake
Place one cake layer on a serving plate.
Spread an even layer of cream and scatter berries over the top.
Repeat with remaining layers.
Lightly frost the outside with remaining cream.
Chill for at least 1 hour before slicing.
Notes
This cake slices best when chilled.
You can substitute cream cheese for mascarpone if needed.
Fresh berries work best, but frozen can be used in a pinch—just thaw and drain well.
- Prep Time: 25 minutes
- Cook Time: 30 minutes