Chantilly Cake
 
Makes 1 (8-inch) Cake
Ingredients
  • 3 cups unbleached cake flour
  • 2 cups sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1¼ cups whole milk, room temperature
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla bean paste
  • Whipped Mascarpone Cream (recipe follows)
  • 1 cup quartered assorted fresh berries (see kitchen tip)
  • 1 cup assorted fresh berries (see kitchen tip)
Whipped Mascarpone Cream
  • 2 cups mascarpone cheese, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream
Instructions
  1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
  2. In the bowl of a stand mixer, whisk together flour, sugar, baking powder, salt, and baking soda by hand. Add butter; using the paddle attachment, beat at medium-low speed until butter is incorporated and mixture resembles coarse meal, about 2 minutes.
  3. In a medium bowl, whisk together milk, eggs, and vanilla bean paste. With mixer on low speed, add one-third of milk mixture (about ⅔ cup) to flour mixture. Increase mixer speed to medium, and beat until light and fluffy, 1 to 2 minutes. With mixer on low speed, gradually add remaining milk mixture, beating until combined and stopping to scrape sides of bowl. Divide batter among prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Level cooled cake layers if desired. Place 1 cake layer on a serving plate. Spread 1 cup Whipped Mascarpone Cream on top. Top with half of quartered berries. Place second cake layer on top. Spread 1 cup mascarpone cream on top, and top with remaining quartered berries. Place remaining cake layer on top, and spread remaining mascarpone cream on top and sides of cake. Refrigerate for 30 minutes.
  6. Just before serving, top cake with berries. Refrigerate in an airtight container for up to 3 days.
Whipped Mascarpone Cream
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, and vanilla at medium speed until smooth and combined, 1 to 2 minutes. With mixer on medium-low speed, gradually add cold cream; scrape sides of bowl. Gradually increase mixer speed to medium, and beat until thick and fluffy, 3 to 4 minutes. Use immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chantilly-cake/