Chantilly Cake is stunning and this cake was baked by daughter, Megan. Megan is the official family baker, and no one complains!
Moist Yellow Cake
- 3 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cup sugar
- ½ cup vegetable oil
- ½ stick unsalted butter
- 2 eggs
- 1 cup buttermilk
- 2 teaspoon vanilla (or sub 1 tsp almond extract)
- 1 cup water
- 1 teaspoon vinegar
- (recipe can be halved)
- 1 stick unsalted butter, room temp
- 16 oz mascarpone cheese, room temp
- 8 oz. cream cheese, room temp
- 2½ – 3 cups confectioner’s sugar
- ⅛ tsp. salt
- 1 cup heavy whipping cream (1 half pint)
- 1 tsp. almond extract, optional
Berry Syrup optional
- ½ cup water
- ¼ cup sugar
- 2 heaping tablespoons of berry jam (I used strawberry)
- 3 Tablespoons apricot jam
- splash of water
- If making a 4 layer cake: Using a large bread knife, trace the outside of the cake and then slowly saw back and forth through the cake, making sure the knife is as parallel as possible.
- Spread a layer of the berry syrup on top of the first layer of cake (this should be the rough, cut side if making a 4 layer cake)
- Pipe or spread a thin layer of icing on top of the berry syrup.
- Evenly distribute sliced berries on top of the icing layer.
- Place the second layer of cake on top, and so on. Do not put any berry syrup on the very top layer of the cake, because the frosting is too difficult to spread and your cake will look too crumby.
- Roughly spread the frosting all over the cake to create a crumb coating. I like to refrigerate or freeze my cake for 10 minutes before proceeding. Ice the rest of the cake and garnish with fresh berries.
- Glaze the berries with simple syrup or apricot glaze (microwave for about 15 seconds, or until thin and pourable) and refrigerate until serving.
This incredibly moist cake paired with the sinful, yet not too sweet, mascarpone frosting will send you straight to cake heaven. (If you would like a lighter and fluffier frosting, use 2 cups of heavy whipping cream instead of 1, and only 8 oz of mascarpone cheese) This frosting recipe makes enough for two cakes, so if not doubling the cake recipe, cut the frosting ingredients by half.
Recipe from Suzanne Bruno