Delicate, dreamy, and bursting with fresh berry flavor — this Easter Chantilly Cake is everything you want in a spring dessert. Soft vanilla cake layers are stacked high with clouds of rich Chantilly cream and colorful, juicy berries. Topped with a flourish of fruit and festive charm, it’s the perfect centerpiece for your Easter celebration!
Whether you’re hosting brunch, bringing dessert to a family gathering, or simply celebrating the beauty of spring, this cake is guaranteed to impress. Light, elegant, and absolutely delicious! 💐
🌼 Fresh. Fluffy. Fabulous.
🍓 Packed with real berries & creamy goodness
🎂 Looks like a dream, tastes even better
What You Need:
For the cake:
• 3/4 cup unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 2 1/3 cups cake flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup 2% milk
For the frosting:
• 16 oz mascarpone cheese
• 16 oz cream cheese, softened
• 3 cups confectioners’ sugar
• 2 cups heavy whipping cream
• 2 tsp vanilla extract
For the filling:
• 2/3 cup seedless strawberry jam
• 2 cups fresh blueberries, sliced fresh strawberries, and fresh raspberries
Instructions:
Preheat oven to 350°F. Grease two 9-inch round pans and line with parchment paper.
Cream butter and sugar for 5-7 minutes. Add eggs one at a time, then mix in vanilla.
Combine flour, baking powder, and salt. Add to the wet ingredients alternately with milk. Pour batter into pans.
Bake for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes, then transfer to wire racks to cool completely.
For frosting, beat mascarpone and cream cheese. Gradually add powdered sugar. Whip cream with vanilla until stiff peaks form. Combine with mascarpone mixture.
Cut cooled cakes in half horizontally. Spread one-third of the jam mixture, top with frosting and berries. Repeat with remaining layers.
Frost sides and top, decorate with berries. Enjoy this delicious treat!
