– 1 (8oz)(226g) package cream cheese, softened – 1 ½ sticks (¾c)(168g) unsalted butter, softened – 2 cups (400g) sugar – 4 large egg – 3 cups (342g) cake flour- see Notes for substitution – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 cup (242g) buttermilk - See Notes for substitution – ¼ cup (54g) vegetable oil (we used canola oil) – 1 Tablespoon (12g) vanilla extract – Two 8 ounce (423g total weight) packages cream cheese – 2 cups (230g) powdered sugar, measure then sift – 2 teaspoons (8g) vanilla extract – 3 cups (696g heavy whipping cream – Approximately 4 oz./1 cup fresh blueberrie – Approximately 1 ¼ cup (165g) sliced fresh strawberrie – whole strawberries and blueberries for decoration on top of the cake.
Start with a 325-degree oven. Grease and flour three 8-inch pans and line the bottoms with parchment or wax paper.Whisk flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl and set aside.Add buttermilk, oil, and vanilla to another bowl. Set aside.
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Add buttermilk, oil, and vanilla to another bowl. Set aside.Add butter and cream cheese to the mixer bowl and mix on medium speed until smooth.Add sugar gradually and mix on medium speed for 2-3 minutes.Mix each room-temperature egg until the yolk turns colorless.
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Add flour mixture first, then milk mixture, starting and finishing with flour.Avoid overmixing cake batter over medium speed. Split the batter among the three pans.
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Put it in the oven at 325 degrees F for 25 to 28 minutes, or until a toothpick stuck in the middle comes out clean or with only a few crumbs on it. Place the pans on a metal rack and let them cool for 5 to 10 minutes before taking them out.
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This recipe yields 7 ½ cups of batter. Cupcakes work too (but no dome).Freeze your mixing bowl and beaters/whisk attachment 15 minutes before whipping cream (30 minutes if refrigerated).
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Whisk attachment for stand mixer, beaters for hand mixer. Beat cream until stiff peaks. It can happen quickly, so don't leave the mixer. The firm peak stage occurs when the cream stands straight up when the beater is lifted. Store in the fridge until next step.
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Mix cream cheese, powdered sugar, and vanilla in another bowl. Very smooth mix. Fold cream cheese into whipped cream. Keep covered and chilled. If this frosting becomes too soft to pipe, refrigerate the filled piping bag briefly.
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Put the first cake layer on the dish or pedestal. Spread Chantilly cream on top and add blueberries and strawberries. Keep berries within ½ inch of the cake layer edge to prevent spreading near to the edge while stacking.
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You can choose not to do this step, but I added an extra thin layer of whipped cream on top of the berries. Place the next cake piece on top and do it again.
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Add the third slice of cake on top. Give the cake a light push down on top before adding the Chantilly cream to fill in any holes between the layers.
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Cover cake with Chantilly cream. Before frosting, I freeze the cake for 10-15 minutes to firm it up. Whipping makes this frosting less smooth than others. Warm your spatula or bench scraper in very hot water and lightly glide it over the frosted cake for a smoother finish.
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