Cherry Chantilly Cake
Cherry Chantilly Cake!
Ingredients
Your favorite vanilla cake—here’s mine (or box mix, whatever!)*
4 oz cream cheese at room temperature
12 oz mascarpone cheese at room temperature
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
3 3/4 cups powdered sugar
1/2 teaspoon kosher salt
8 oz black sweet cherries, pitted and roughly chopped
8 oz cherry preserves
Process
Prepare your favorite vanilla cake recipe and cool to room temperature.
In a stand mixer fitted with a paddle attachment, or using a handheld beater, beat together the cream cheese and mascarpone cheese until fluffy, about 3 minutes. Scrape the bowl every 30 seconds for an even consistency.
Add the almond extract and vanilla extract and mix to combine.
In 1/2 cup intervals, beat in the powdered sugar, scraping down the bowl after each addition.
Once all powdered sugar has been added, beat on high until frosting has doubled in size, about two minutes. Frosting should be fluffy, with a consistency similar to homemade whipped cream. Set aside in the refrigerator.
In a mixing bowl, combine the cherries and cherry preserves.
Assemble your cake—pipe a border of frosting on the first layer to help contain the cherry filling. Add your additional layer(s) before frosting the outside and topping with fresh black sweet cherries.
Notes
While the recipe omits heavy cream for a denser and more structural frosting, the frosting’s loose consistency combined with the cherry filling still makes for a deliciously gooey though slightly messy cake—refrigerating your frosting and cherry filling prior to assembling the cake helps to firm them up and makes this cake easier to decorate.
I used Molly Yeh’s simple vanilla cake recipe, doubling it to provide four total layers (though I only used three of them!). Most cake recipes will yield just two layers, so keep that in mind if you want a three- or four-layer cake!
xox
Beau