Bake the Cake

Using three 6-inch or two 8-inch cake pans, follow the directions on the box cake package to make the cake.

I baked my three 6-inch cake pans at 350° for 25 minutes until golden brown. Watch closely, ovens do vary.

To check the cake for doneness, insert a toothpick into the center. When it comes out pretty clean, it is ready. Set the cakes on a wire rack to cool completely. You can remove them from the pans after 10 minutes then continue to cool on racks. The cakes need to be completely cool before assembling.

If you are frosting the cake the same day, wrap the cake layers in plastic wrap and put them in the refrigerator to chill for about an hour. You will want to cut your cake layers, fill them with mousse, and crumb coat on the same day.

If you are assembling the cake the next day, wrap it in plastic wrap and leave it out on the counter. The refrigerator can dry out the cake if it is not frosted, so limit the amount of chilling time if possible. You can also freeze your cake layers in freezer bags to frost later.

Prepare the Raspberry Mousse

Leave the jar of raspberry spread (or jam) out at room temperature for 1 hour or microwave very briefly to soften, if necessary. If microwaving, watch closely and stir, so you don’t burn it or melt it too much.

Using a stand mixer with a whisk attachment or a hand mixer, preferably in a chilled bowl, whip the heavy cream on medium-high speed until medium peaks form. This takes approximately 3-4 minutes. Be careful not to over mix.

Next, blend in the softened fruit spread just until combined. Cover and chill until you are ready to put on the cake. Use within 24 hours.

Make the Chantilly Cream Frosting

Bring the butter and cheeses for the Chantilly cream frosting to room temperature. Set out of the refrigerator for 30-60 minutes before you begin.

Using a stand mixer with a whisk attachment or a hand mixer, cream the butter, mascarpone cheese, and cream cheese until smooth. Next, add the powdered sugar, then blend until incorporated.

In a separate bowl, beat the whipped cream to the soft peak stage. To stabilize the whipped cream, add 1 teaspoon of the powdered pudding mix until blended. Mix in the vanilla. Now whip until peaks are firm. Keep your eye on it, so you do not overmix.

Now, fold together both the cream cheese and whipped cream mixtures, until combined to create your finished frosting.

Assemble the Cake

Place your cooled cake on a flat surface, cutting board, or cake turntable. Using a long serrated knife, slice the crown or dome off the top of each 6-inch layer to create a level and flat surface.
(Use the excess for another dessert or to snack on as you work!)

If you are making an 8-inch cake, tort or slice both cake layers in half when you are ready to use them.

Put the first cake layer on a plate, pedestal, cake card, or on a turntable. Using an icing spatula, spread a generous layer of raspberry mousse on top of the first cake layer.

Then position various kinds of fresh berries on top of the mousse. Use whole berries or slice the larger berries in half, if necessary.

Repeat this process for all layers until you reach the cake top.

Frost the Cake with Chantilly Cream

After you are done with all of the layers of cake, mousse, and berries, do a crumb coat with the Chantilly Cream frosting.

A crumb coat is a thin base layer of icing that you spread over the entire cake. It prevents tiny crumbs from messing up your masterpiece!

After you put on the crumb coat, chill to firm up the cake in the frig or pop in the freezer for 30 minutes.

Next, do the final coat with the Chantilly Cream frosting.
When you are satisfied with your finished look, decorate with a design of mixed berries and mint leaves on the very top. Finish with a dusting of powdered sugar on the berries, if desired.

Refrigerate the finished cake, uncovered, for at least 2 hours to 1 day before eating. Chilling sets and firms up the cake, so cutting will be easier and cleaner.

If you need to refrigerate the cake for more than a few hours, cover it loosely with plastic wrap, a cake dome, or a cake carrier and put it in the refrigerator.

You can keep any leftover cake in the refrigerator for approximately 4-5 days.