Hey there, baking lover! Today, I’m excited to guide you through the process of creating a Chantilly cake that’s sure to impress. After plenty of experimentation, I’ve crafted a recipe that balances the softness of vanilla cake, a light whipped cream frosting, and a delightful Vanilla Cake with Berry Jam filling. If you don’t like berry jam this recipe vanilla cake without buttermilk is for you.
Vanilla Cake with Berry Jam filling
- Soft Cake Layers: This recipe consist of three layers vanilla cake that are soft, moist, and practically melt in your mouth.
- Perfectly Balanced Frosting: The Chantilly frosting strikes the ideal balance – rich, yet not too sweet, with a delightful mix of cream cheese and mascarpone.
- Homemade Berry Jam : The homemade berry jam filling brings a burst of freshness and just the right amount of sweetness to elevate the overall flavour.
- Easy Baking Technique: This is a reverse creaming method simplifies the baking process, ensuring a consistently soft and delicious cake without the risk of overmixing.
- Versatile Crowd-Pleaser: Suitable for any occasion, this Chantilly cake, with its blend of vanilla, berries, and frosting, is a versatile and universally loved dessert.
How to make Moist Vanilla Cake with Berry Jam filling
1
Cake Batter:
◉ First, preheat the oven to 350°F. We’re going to use reverse creaming for this recipe, which is different from traditional creaming. In a large mixing bowl, mix together the following ingredients:
- 2.5 cups All-Purpose Flour
- 1.5 cups Granulated Sugar
- 1/2 cup Fudged Light Brown Sugar
- 1 teaspoon Of Baking Powder
- 1/2 teaspoon Of Baking Soda
- 1 teaspoon Of Salt
- Add 12 tablespoons Of Soft Unsalted Butter, Add 1/2 Cup at a Time,
- Add 1/4 Cup of Buttermilk
- 2 Large Eggs
- 1/4 Cup of Vanilla Extract
- Blend the wet ingredients together
2
Berry Jam Filling:
- While the cakes are baking, let’s make the strawberry jam filling.
- 1/3 cup granulated sugar, divided
- 3 tablespoons cornstarch, divided
- 1.5 tablespoons water, divided
- 3.5 tablespoons lemon juice, divided
- In a small sauce pan, mix together the granulated sugar, corn-starch, water, and lemon juice. Stir well.
- Add a mixture of your favourite fresh or frozen berries. Stir over medium heat until berries release juices, and the jam thickens.
- Mash berries for a smooth jam filling.
- Remove from heat and allow to cool in a heatproof
3
Chantilly Frosting:
4
Chantilly Cake Assembly:
◉ Once the cakes are cool, it’s time to put them together. Place the first cake layer around the edge and pipe a frosting dam. Fill it with half the berry jam and then add the second cake layer. Repeat with the dam, filling it with the remaining jam and then top with the last cake layer. Ice the cake and top with a generous layer of the Chantilly Frosting. Sprinkle with swirls of the frosting and your choice of fresh berries.
5
Enjoy
Vanilla Cake with Berry Jam Filling
moist vanilla layers, luscious homemade berry jam, and a heavenly Chantilly frosting. Perfect for any sweet tooth, this dessert recipe promises a delightful fusion of flavors. Follow our straightforward guide for a cake that's as beautiful as it is delicious.
Ingredients
- 2 and 2/3 cups all-purpose flour
- 1 and 1/2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons (1.5 sticks) unsalted butter, softened
- 1 and 1/2 cups buttermilk
- 2 large eggs
- 1 tablespoon vanilla extract
Berry Jam Filling:
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- Mixed berries (strawberries, blackberries, blueberries, raspberries)
- 3 tablespoons water
- 1 and a half tablespoons lemon juice
Chantilly Frosting:
- 2.5 cups cold heavy cream
- 1.5 cups powdered sugar
- 2 teaspoons vanilla extract
- 8 ounces softened cream cheese
- 8 ounces mascarpone
- 1/2 cup powdered sugar
Instructions
Preheat and Prepare:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and line three 8-inch cake pans
Cake Batter:
- Combine flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
- Gradually add softened butter one tablespoon at a time, mixing until it resembles damp sand.
- In a separate bowl, mix buttermilk, eggs, and vanilla extract.
- Incorporate wet ingredients into the dry mixture until smooth.
Berry Jam Filling:
- In a saucepan, whisk together granulated sugar and cornstarch.
- Add mixed berries, water, and lemon juice.
- Cook over medium heat until berries release juices and the mixture thickens.
- Mash the berries for a smoother consistency.
- Remove from heat and cool in a heatproof dish.
Chantilly Frosting:
- In a stand mixer, whip cold heavy cream, powdered sugar, and vanilla extract until just reaching stiff peaks.
- In a separate bowl, combine softened cream cheese, mascarpone, and powdered sugar until smooth.
- Blend the cream cheese mixture into the whipped cream until thick and fluffy.
Assembly:
- Once the cakes are cooled, pipe a frosting dam around the edge of the first layer.
- Fill the dam with half of the berry jam filling.
- Add the second layer and repeat the dam and filling process.
- Top with the final cake layer.
- Ice the entire cake generously with Chantilly frosting.
- Decorate the top with swirls of frosting and fresh berries.
Enjoy:
- Slice, serve, and savor the delightful combination of moist vanilla cake, luscious berry jam, and decadent Chantilly frosting.
Notes
Note: Ensure cakes are fully cooled before assembling to achieve the best result