Ingredients
Vanilla Sponge Cake
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 1/4 cups whole milk (warmed to 100°F)
- 3 large eggs (room temperature)
- 1/4 cup vegetable oil
- 3 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Chantilly Cream
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 8 ounces cream cheese (softened)
- 8 ounces mascarpone cheese (softened)
- 2 cups powdered sugar
Berry Filling and Assembly
- 4 cups fresh berries (strawberries, blackberries, raspberries, or blueberries)
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2/3 cup strawberry jam (or seedless raspberry jam)
- 1/4 cup water
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper to ensure easy cake removal.
- Make Butter Mixture: In a large mixing bowl, beat 1 cup of unsalted butter and 1 1/2 cups of granulated sugar for about 2 minutes until light and creamy. Then, mix in 2 teaspoons of vanilla extract.
- Combine Wet Ingredients: In a separate bowl or measuring cup, whisk together 1 1/4 cups warmed whole milk, 3 large eggs, and 1/4 cup vegetable oil until smooth.
- Mix Dry Ingredients: In another bowl, whisk together 3 1/2 cups cake flour, 4 teaspoons baking powder, and 1/2 teaspoon salt to combine evenly.
- Combine Batter: Add one-third of the dry ingredients to the butter mixture and mix until just combined. Then add half of the milk mixture and mix gently. Repeat by adding the next third of dry ingredients, then the remaining milk mixture, and finally the last portion of dry ingredients. Mix until just combined, scraping down the bowl sides; avoid overmixing to keep the cake tender.
- Bake Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 5 minutes before transferring to wire racks to cool completely.
- Prepare Chantilly Cream: In a large bowl, beat 2 cups heavy cream with 2 teaspoons vanilla extract until stiff peaks form. In another bowl, beat 8 ounces each of softened cream cheese and mascarpone cheese until light and fluffy. Gradually add 2 cups powdered sugar and continue beating until smooth. Gently fold whipped cream into the cheese mixture until combined. Refrigerate until assembling.
- Prepare Berry Filling: Toss 4 cups fresh berries with 2 teaspoons lemon zest and 2 tablespoons lemon juice in a medium bowl. In a microwave-safe bowl, combine 2/3 cup strawberry jam and 1/4 cup water; microwave for about 30 seconds until melted, stirring well.
- Slice Cake Layers: Using a serrated knife, carefully slice each cooled cake layer horizontally to create four total layers for stacking.
- Assemble Cake: Place one cake layer on a serving plate and spread one-third of the jam mixture evenly over it. Spread a layer of Chantilly cream on top, then scatter approximately 2/3 cup fresh berries. Repeat layering with the next cake layer, jam, cream, and berries.
- Finish Cake: Top with the final cake layer, frost the top and sides with remaining Chantilly cream, and garnish with additional fresh berries.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to set the layers and improve slicing.
Notes
- Room temperature ingredients help achieve a smooth, even batter.
- Do not overmix the batter to maintain a light and airy cake texture.
- The cake can be made a day in advance and stored chilled; add fresh berries just before serving for best freshness.
- If you prefer a sweeter berry filling, adjust the jam quantity accordingly.
- Ensure the cake layers are fully cooled before slicing to prevent crumbling.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
