2 cups flour, 2 cups sugar, 4 eggs, 1 cup unsalted butter, 2 cups heavy cream, 16 ounces mascarpone cheese, 1 teaspoon vanilla extract, 1/2 teaspoon salt

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour and salt.

In a separate bowl, cream together the butter and sugar until light and fluffy.Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

In a large bowl, combine the heavy cream, mascarpone cheese, vanilla extract, and salt.

Beat on medium speed until stiff peaks form. Place one cake layer on a serving platter. Spread a generous layer of Chantilly cream over the cake layer.

Top with the second cake layer. Frost the top and sides of the cake with the remaining Chantilly cream.

Refrigerate the cake for at least 2 hours, or overnight, to allow the Chantilly cream to set.

Impress your guests with this elegant and delicious Chantilly cake, perfect for any special occasion.