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Cherry Chantilly Cake

Cherry Chantilly Cake

This Cherry Chantilly Cake is a light and airy dessert. A layered vanilla cake filled with Cherry Jam and cream frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Course Dessert
Servings 8 slices

Equipment

  • Mixer
  • Parchment Paper
  • Two 9-inch round cake pans

Ingredients
  

White Cake

  • 1 box white cake mix We used Pillsbury White Cake Mix

Berry Filling

  • 17 oz. Jar Cherry Jam
  • 1/2 lb fresh strawberries
  • 4 ounces fresh blueberries
  • Juice and zest of 1 lemon

Chantilly Cream

  • Two 8 oz. containers mascarpone cheese room temperature
  • One 8 oz. block cream cheese room temperature
  • 3 cups powdered sugar sifted
  • 2 cups heaving whipping cream
  • 1 ½ tsp vanilla extract

Instructions
 

For the Cake

  • Preheat the oven to 350°F. Butter and flour two (9-inch) round cake pans and spray with flour. Line the bottoms with parchment paper.
  • Mix together as directed on box. and pour into cake pans.
  • Bake for 25 to 30 minutes or until the tops are golden brown and the sides start to pull away from the pan. Let cool for 20 minutes.

For the Berry Filling

  • Thinly slice the strawberries and place in a bowl with the blueberries. Toss with lemon zest and juice.
  • For the Chantilly Cream
  • In a large bowl, combine the mascarpone and cream cheese. Beat on medium speed until smooth and creamy, about 30 seconds. Add the powdered sugar a few spoonfuls at a time, beating on low speed until well combined. Once fully combined, scrap down the sides and increase the speed to medium, and beat until fluffy, about 30 seconds.
  • In another large mixing bowl, beat the heavy whipping cream and vanilla on medium speed until stiff peaks are formed. Fold the whipped cream into the mascarpone mixture.

Cake Assembly

  • Carefully cut each cake layer in half, horizontally creating 4 thin round layers.
  • Place one layer, cut-side up on a cake plate. Spread one third of Cherry Jam onto the cake. Top with 3/4 cup of Chantilly Cream. Sprinkle one-third of the fresh berries over the cream. Top with another cake layer, and gently press down. Repeat the layers.
  • Thinly spread about 1 cup of Chantilly Cream over the top and sides of the cake. Garnish with more fresh berries and cherries. Refrigerate the cake at least 2 hours before serving.