Mascarpone Chantilly Cake
MAKES 1 (8-INCH) CAKE
Ingredients
- 1¾ cups sugar
- 1 cup vegetable oil
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1½ cups sour cream, room temperature
- 3½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt Mascarpone
- Whipped Cream (recipe follows)
- Fresh berries and fresh cherries (see note)
- Garnish: fresh berries, fresh cherries, fresh thyme sprigs, fresh mint leaves
Instructions
- Preheat oven to 350°. Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
- In a medium bowl, stir together sugar, oil, eggs, and vanilla. Whisk in sour cream.
- In another medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to sugar mixture, whisking until just combined and no dry streaks remain. Divide batter among prepared pans (about 2¾ cups each), and spread smooth with a small offset spatula.
- Bake until top is golden brown and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
- Level cooled cake layers, if desired. Place 1 cake layer on a serving plate. Spread half of Mascarpone Whipped Cream onto cake layer. Top with berries and cherries, pressing into filling. Top with remaining cake layer, and spread remaining Mascarpone Whipped Cream on top. (Frost the top and sides of cake with remaining Mascarpone Whipped Cream if you want a fully frosted cake.) Refrigerate for 30 minutes or until ready to serve. Garnish with berries, cherries, thyme, and mint, if desired. Refrigerate in an airtight container for up to 3 days.
Mascarpone Whipped Cream
Makes about 4 cups
Ingredients
- 1 (8-ounce) container cold mascarpone cheese
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 1 cup cold heavy whipping cream
- ⅛ teaspoon kosher salt
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat cold mascarpone, confectioners’ sugar, and vanilla at medium speed until smooth and combined, 1 to 2 minutes. With mixer on medium-low speed, gradually add cold cream and salt; scrape sides of bowl. Gradually increase mixer speed to medium, and beat until very thick and fluffy, 3 to 4 minutes. Use immediately.
Kitchen Tip: For cakes that require refrigeration due to a garnish or frosting that needs to stay cold, it’s best to choose an oil-based cake recipe. Since oil doesn’t solidify in refrigerator temperatures, your cake will stay fluffy and moist, even cold. Butter-based cakes tend to become denser at colder temperatures.
NOTE: Use your favorite berries in this cake. Strawberries, blackberries, and cherries will need to be diced smaller for using between cake layers. We used strawberries, blackberries, cherries, and blueberries.
What is the mascarpone whipping cream recipe?
April, the recipe has been updated. Enjoy!