@sugarspunrun: Today I’m so excited to be sharing my version of the well-loved Chantilly Cake! Start with a super soft, from-scratch vanilla cake, fill it with a (quick & easy) fresh homemade jam and finish everything off with an incredible whipped cream cheese/mascarpone frosting!  Ingredients: Cake Layers * 2 ⅔ cups (333 g) all-purpose flour * 1 ½ cups (300 g) granulated sugar * ½ cup (100 g) light brown sugar, firmly packed * ½ teaspoon baking soda * 1 teaspoon baking powder * 1 teaspoon salt * 12 Tablespoons (170 g) unsalted butter, softened and cut into 12 pieces * 1 ½ cups (355 ml) buttermilk, room temperature preferred * 2 large eggs, room temperature preferred * 1 Tablespoon vanilla extract
 Berry Filling * ⅓ cup (65 g) granulated sugar * 3 Tablespoons (23 g) cornstarch * 3 (340 g) cups/12 oz fresh or frozen mixed berries. I used a blend of strawberries, raspberries, and blackberries. * 3 Tablespoons water * 1 ½ Tablespoons lemon juice
 Chantilly Cream Frosting * 2 ½ cups (590 ml) heavy cream or heavy whipping cream * 2 cup (250 g) powdered sugar, divided * 2 teaspoons vanilla extract * 8 oz (226 g) cream cheese, softened * 8 oz (226 g) mascarpone, softened at room temperature for 15-20 minutes * Additional fresh fruit, for decorating the cake (if desired). I used fresh berries. Want the recipe? Google “sugar spun chantilly cake” or find it here: https://sugarspunrun.com/chantilly-cake/ #springbaking #chantillycake #cake #cakerecipe #easterdesserts

samantha

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Thursday 02 April 2026 14:30:00 GMT