By Julia Anne Favaro, Cover Photo By Jasmine Bartel (Unsplash)

Spring is the perfect time for a light, decadent cake. The seasons of autumn and winter have their classic desserts filled with cinnamon and spice, but the warmer months have their own flourishing desserts too! In the midst of the heat, a delicate cake made with fresh fruits, cream, and bursting flavors is a refreshing treat. Continue reading to hear about these blossoming cakes for spring!

Chantilly Cake

Recipe Credit: The Washington Post

Ingredients:

Cake:
– Nonstick spray

– 3 ¾ cups cake flour

– 1 Tbsp baking powder

– ½ tsp fine salt

– 2 ⅓ cups granulated sugar

– 1 ½ sticks unsalted butter, softened

– ¾  neutral oil

– 6 large eggs, room temp

– 1 ⅓ whole milk

– 2 tsp vanilla

Simple Syrup:
– ½ cup granulated sugar

– ½ cup water

Frosting:

– 12 ounces cold cream cheese

– 2 ¾ cups unsifted confectioner’s sugar

– 12 ounces cold mascarpone cheese

– 2 ⅔ cups cold heavy cream

– ⅛ tsp almond extract

For Assembly:

– 1 to 1 ½ cups fresh strawberries, raspberries, blueberries, and blackberries patted dry

Instructions:

1) In a large bowl, mix the flour, baking powder, and salt.

2) In a standard mixer with a paddle attachment or hand mixer, combine sugar and butter until light and fluffy. Pour in the oil and beat until combined. Add in eggs one at a time. 

3) Reduce mixer speed to low and add a third of flour mixture until almost combined. Add in half of the milk and vanilla. Mix until combined. Repeat with another third of the flour mixture, the remaining milk, and final portion of flour mixture until combined. 

4) Divide batter evenly among the three pans. Bake for 25-30 minutes at 350 degrees Fahrenheit. 

5) While the cake is baking, prepare simple syrup. In a saucepan, combine the sugar and water and cook, stirring until the sugar is dissolved. Let cool and refrigerate until cake is ready to be assembled.

6) Next, prepare the frosting. Using a hand mixer or stand mixer with paddle, add cream cheese and confectioner’s sugar. Mix on low speed and increase gradually. Add mascarpone and beat on medium-high until combined. Slowly add in the cream. Once combined add in almond extract. Replace paddle with whisk attachment and mix on low slowly increasing speed to medium-high until ribbons start to form. Increase speed again until stiff peaks form.

7) Assemble the cake. Lightly drizzle each layer with simple syrup mixture. Place a generous amount of frosting to the center and spread to cover each layer. Add berry mixture between each layer. Assemble and use remaining frosting for the outer layer of the cake and add more berries if desired. 

8) Refrigerate for at least 6 hours before serving.

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Pistachio Strawberry Cream Cake

Recipe Credit: Inside the Rustic Kitchen

Ingredients:

– 7 oz softened butter

– 1 ½ cups self raising flour

– ½ cup buttermilk

– 1 cup shelled pistachios

– 1 ¼ cups golden caster sugar

– 1 tsp baking soda

– 3 large eggs

– Zest of 1 lemon

– ¼ tsp vanilla paste

Topping:

– 1 cup heavy cream

– 4-5 strawberries

– 1-2 pistachios roughly chopped

Instructions:

1) Preheat oven 350 degrees Fahrenheit. Grease a 10×5 inch loaf pan.

2) In a food processor, pulse pistachios to fine crumbs. Add all other ingredients and blend together in food processor.

3) Transfer batter to a loaf pan and bake for 35 minutes. Let cool for 10 minutes.

4) Whip the heavy cream with a hand mixer until thick.

5) Once the loaf has cooled, add whipped cream and top with pistachio and strawberries.

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Lemon Olive Oil Cake

Recipe Credit: the view from great island

Ingredients:
– 1 cup olive oil

– 3 large eggs

– 1 ½ cups granulated sugar, plus 2 Tbsp for sprinkling on top

– 2 tsp vanilla extract

– ½ cup lemon juice

– Zest from 3 lemons

– 1 tsp salt

– ½ tsp baking powder

– ½ tsp baking soda

– 2 cups all purpose flour

– 1 cup whole milk

– Powdered sugar for dusting

Instructions:

1) Preheat oven to 350 degrees. Grease a 9” springform pan and line with parchment paper.

2) In a large bowl, whisk together the olive oil, eggs, and sugar.

3) Add the vanilla, lemon zest, and lemon juice. Whisk to combine.

4) Sift together salt, baking powder, baking soda, and flour. 

5) In batches, add the dry ingredients to the wet ingredients in addition to the milk. Mix until combined.

6) Pour the batter into the springform pan. Sprinkle 2 Tbsp of granulated sugar over the top.

7) Bake for 50-55 minutes. The cake should turn a slight golden brown.

8) Allow to cool before removing from pan. When cool, dust the top with powdered sugar.