FINALLY another sweet recipe! And it’s my version of my absolute favorite Whole Food’s cake! The famous Berry Chantilly cake.
Cookies, can I be honest? The thought of making this cake terrified me for DAYS! I’ve wanted to try to do it for soooo long. I finally mustered up the courage. And with MUCH prayer, I DID IT! GLORY TO GOD! You know how much I detest baking! But, it wasn’t hard at all!
The cake part was a breeze. I just made a simple and painless vanilla cake. The icing was what had me SHOOK! My piping skills have never been so hot. God bless the inventor of the Naked Cake! Life-saver! 
Don’t let ANYTHING intimidate you. Especially in the kitchen! You can do it! Just pray! And start with cupcakes if you don’t feel prepared to layer. I hope my leap of faith encourages you to take one as well inside and OUTSIDE of the kitchen. I believe in ya.
Love,
B. Coop
- 3 cups of self rising flour
- 2 cups of granulated sugar
- 4 eggs
- 1 cup of milk
- 3/4 cup of vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup strawberry or raspberry preserves
- 1/2 cup each of strawberries, blueberries, and raspberries
- 1 1/2 cup heavy whipping cream
- 8 oz mascarpone cheese
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- Strawberries, blackberries, blueberries, raspberries etc
- Fresh rosemary
- Preheat over to 350 degrees F
- Mix eggs and sugar using an electric mixer
- Add in flour and milk alternating between the two until all is combined
- Next, pour in oil, salt, and vanilla extract; mix well (be careful not to over mix)
- Pour evenly into (3) 8 or 9 inch pans
- Bake for 25-30 mins or until toothpick inserted into the middle comes out clean
- Allow cakes to cool on a wire cooling rack.
- Chill mixing bowl in the freezer for at least 10 mins
- Using electric mixer, cream mascarpone until smooth
- Add in extract and heavy cream
- Mix for 30 secs then slowly sprinkle in the sugar while mixing
- Continue to mix until stiff peaks form (approx. 2 mins of mixing)
- Chill in fridge until ready to use
- Spread preserves on bottom cake layer
- Using a piping bag, cover the perimeter of the cake with icing
- Add berries to the center
- Continue this for the next layer
- Frost the entire cake with the remaining icing
- Garnish with berries and rosemary
- Enjoy!
- For best results, pre-bake the cakes, wrap with plastic wrap, and refrigerate until you're ready to assemble them.
- Be sure to store this cake in the refrigerator.
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