Berry Chantilly Flag Cake Ahhh, the flag cake! 🇺🇸We know her, we love her…but I think we can do better🤭. I present to you my Berry Chantilly Flag Cake, and she is GOODDD. It’s soft vanilla cake layers made with the reverse creaming method, a tart mixed berry compote, and the fluffiest Chantilly cream that I cannot stop eating spoonfuls of. I love celebrating America and this cake is the perfect excuse to go all out! Recipe below or on my Substack (link in bio-click “Full Recipes”)🇺🇸 For the Cake: 360g (3 cups, spooned and leveled) cake flour 1 tablespoon baking powder 1½ teaspoons fine sea salt 2 cups (400g) granulated sugar ½ cup (113g) unsalted butter, cubed and softened ½ cup neutral oil (120ml) (I use avocado oil but vegetable oil works too) 2 large eggs, room temperature 4 large egg whites, room temperature 2 teaspoons pure vanilla extract ½ cup (120ml) buttermilk, room temperature ½ cup (120g) full fat sour cream or Greek yogurt For the Mixed Berry Compote: 3 cups (about 410g) mixed berries, fresh or frozen (I used frozen strawberries, raspberries, blueberries, and blackberries) 4 tablespoons (40g) granulated sugar 2 tablespoons lemon juice ¼ teaspoon fine salt 1 tablespoon cornstarch 2 tablespoons cold water For the Chantilly Cream: 8 oz (226g) full fat cream cheese, softened 8 oz (226g) mascarpone cheese, cold 2½ cups (720ml) heavy cream, cold 1½ cups (180g) powdered sugar, sifted 2 teaspoons pure vanilla extract or vanilla bean paste ½ teaspoon pure almond extract ¼ teaspoon fine salt Instructions: Preheat oven to 325°F (165°C), spray 3-8 inch cake pans with baking spray and line with parchment paper if desired. To make the cake batter, sift together your cake flour, baking powder and salt in a bowl. Whisk the sugar into the flour mixture until evenly combined. Add the butter and oil. Mix until all the flour is coated and the mixture resembles fine, sandy crumbs. (If using a stand mixer with the paddle attachment, the mixture will look more like a soft dough.) Add in eggs, egg whites, and vanilla and beat for about 2 minutes until a smooth batter forms. Scrape down the sides of bowl. In a separate bowl, combine the buttermilk and sour cream (or Greek yogurt). Add the buttermilk mixture and mix until just incorporated. Do not overmix. Divide evenly between pans (about 470g per pan). Bake for 25-30 minutes or until a toothpick come out clean or with a few moist crumbs. Allow to cool in the pan for about 5 minutes then transfer to a wire rack to cool completely. To make the mixed berry compote add the berries, sugar, lemon juice and salt to a saucepan and cook over medium-low heat until the berries are completely broken down, about 10-15 minutes. Mash lightly as needed. Stir together the cornstarch and water to form a slurry and stir into the berry mixture and cook for about 30-60 seconds until thickened. Remove from heat and allow to cool completely. To make the Chantilly cream beat the cream cheese and powdered sugar until completely smooth, scraping down the sides of the bowl as needed. Add in the mascarpone and mix until just combined. Next, add in the vanilla, almond, and salt and slowly pour in the heavy cream with the mixer on low. Increase speed to medium-high and whip until medium peaks form. For Assembly: Trim domes from tops of cake as needed Place a small amount of Chantilly cream on the cake board to prevent sliding. Place the first cake layer on the cake board and spread a thin layer of Chantilly cream over the cake layer. Pipe a Chantilly cream border around the edge of the cake. Spoon about 1 cup of the mixed berry compote inside the border and spread evenly. Repeat with second layer. Add the final cake layer and apply a thin layer of Chantilly cream as the crumb coat. Refrigerate for about 30 minutes before applying the final coat of cream. *assembly instructions and notes on Substack* #BerryChantillyCake #ForthOfJulyDessert #PatrioticBaking #SummerDesserts #FlagCake - @theactualansley