Cream Cheese Chantilly Cake
The vanilla sponge cake is light, airy, and pairs perfectly with the cream cheese whipped cream frosting.
Ingredients
Vanilla Sponge Cake
- 1 3/4 cup all purpose flour
- 1/4 cup cornstarch
- 1 1/2 cup granulated sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 cup unsalted butter room temperature
- 4 eggs room temperature
- 1/2 cup milk room temperature
- 2 tsp pure vanilla extract
Chantilly Cream Cheese Frosting
- 8 oz cream cheese block style
- 3/4 cup sugar granulated or confectioners
- 1 1/2 cup heavy whipping cream
- 1 tsp pure vanilla extract
Filling
- assorted berries
Instructions
Vanilla Sponge Cake
- Preheat the oven to 350F and grease three 6” round pans or two 8” round pans.
- In a large bowl, sift together the flour, cornstarch, sugar, baking powder, and salt. Set aside.
- Whisk the eggs, milk, and vanilla together until combined.
- Add the softened butter to the wet ingredients 2 tablespoons at a time. Use a stand mixer fitted with the whisk attachment or a handheld mixer to beat until just combined. The mixture will appear sandy.
- Add half the wet ingredients to the dry ingredients and beat until just combined. Add the remaining wet ingredients and beat until smooth. Be careful not to over mix.
- Pour the batter evenly into the pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before frosting.
Cream Cheese Chantilly Frosting
- In the bowl of a stand mixer fitted with the whisk attachment beat the cream cheese on high for 1 minute.
- Add the sugar and vanilla and beat for another minute.
- Pour in the heavy cream and beat on high for 3-5 minutes, or until stiff peaks form.
Assembly
- Spread a layer of frosting onto one layer of cake. Top with desired berries.
- Add the next layer of cake and repeat until all layers are frosted.
- Use the remaining frosting to decorate the outside of the cake or leave it a naked cake.