“This berry Chantilly cake is what dreams are made of friend! A moist, fluffy white cake gets layered with raspberry jam, fresh berries, and lighter than air Chantilly frosting made with mascarpone cheese."
3. In a stand mixer bowl with paddle attachment, (or you can use your hand mixer) cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl halfway through mixing. The mixture should be pale yellow.
5. In a small bowl, stir together the milk and sour cream. Alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients. Mix on medium speed between additions until incorporated.
6. Divide batter equally into the prepared pans. Bake for 22-26 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. Cool cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost.
2. Beat cream cheese and mascarpone cheese. In a bowl of a stand mixer, fitted with paddle attachment, cream together the mascarpone, and cream cheese together on medium speed, until light and fluff about 4 minutes.