Chantilly Cake: Moist Vanilla Cake with a Light Frosting and Juicy Berry Jam Filling!

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! Recipe: https://sugarspunrun.com/chantilly-cake/ Ingredients Cake Layers 2 ⅔ cups all-purpose flour (333g) 1 ½ cups granulated sugar (300g) ½ cup light brown sugar, firmly packed (100g) ½ teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 12 Tablespoons unsalted butter, softened and cut into 12 pieces (170g) 1 ½ cups buttermilk, room temperature preferred 2 large eggs, room temperature preferred 1 Tablespoon vanilla extract Berry Filling (see note 1 if you would like to use fresh berries only rather than jam) ⅓ cup granulated sugar (65g) 3 Tablespoons cornstarch (23g) 3 cups/12 oz fresh or frozen mixed berries. I used a blend of strawberries, raspberries, and blackberries. (340g) 3 Tablespoons water 1 ½ Tablespoons lemon juice Chantilly Cream Frosting 2 ½ cups heavy cream or heavy whipping cream (590ml) 2 cup powdered sugar, divided (250g) 2 teaspoons vanilla extract 8 oz cream cheese, softened (226g) 8 oz mascarpone, softened at room temperature for 15-20 minutes (226g) Additional fresh fruit, for decorating the cake (if desired). I used fresh berries. Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx 8” cake pans (Affiliate Link): https://amzn.to/2NFn9q5 Instructions Please see post for full written step by step instructions Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/