Introduction

Berry Chantilly Cake is a light and elegant dessert perfect for special occasions or a sweet treat any day. This cake layers fluffy white cake with fresh berries, luscious berry jam, and a creamy Chantilly frosting for a delightful balance of flavors and textures.

A round cake with a smooth white creamy frosting covers the whole top and sides. On top, there is a cluster of fresh red strawberries, red raspberries, and dark blue blueberries arranged mostly on one half of the cake. The cake is held by a woman's hand from below, over a white marbled surface with scattered strawberries and blueberries nearby. A soft yellow cloth adds a touch of color in the background. The light is soft and natural, highlighting the fresh fruit and creamy texture of the frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 Cups (265g) sifted cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 Cups (300g) granulated sugar
1/2 Cup (113g) unsalted butter, room temperature
4 large egg whites, room temperature
1/2 Cup (120ml) vegetable oil
1 Tbsp pure vanilla extract
1 1/4 Cups (300ml) full-fat buttermilk, room temperature
1/4 Cup (60ml) berry jam of your choice
1 Tbsp water
4 Oz (105g) fresh strawberries, quartered
2 Oz (55g) fresh blueberries
2 Oz (55g) fresh raspberries
Juice and zest of 1/2 small lemon
8 Oz (240g) mascarpone cheese, room temperature
4 Oz (113g) full-fat brick-style cream cheese, room temperature
1 1/2 Cups (180g) powdered sugar
1 Cup (240ml) heavy whipping cream, cold
1/2 tsp pure vanilla extract
1/2 tsp almond extract
1/4 Cup fresh berries for garnish

Instructions

Step 1: Preheat the oven to 350°F (177°C). Prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and lining the bottoms with parchment paper circles.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer fitted with the paddle attachment, beat the room temperature butter on high speed until creamy, about 2 minutes. Add the sugar and beat at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl and paddle halfway through.
Step 4: Lower the mixer speed and add the egg whites one at a time, mixing until just combined. Scrape the bowl as needed. Add the vegetable oil and vanilla extract, then increase speed to high and beat for 1 minute.
Step 5: Turn off the mixer and add the flour mixture all at once. Mix on low speed until just combined, then slowly pour in the buttermilk. Continue mixing on low for about 30 seconds until uniform. The batter will be slightly thin.
Step 6: Divide the batter evenly into the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 5 minutes, then remove and cool completely on a wire rack.
Step 7: To make the berry filling, mix the berry jam and water in a small bowl. In a separate bowl, toss the strawberries, blueberries, and raspberries with lemon juice and zest. Set both mixtures aside.
Step 8: For the Chantilly cream frosting, beat mascarpone and cream cheese in a large bowl or stand mixer on medium speed until smooth and creamy, about 30 seconds. Add powdered sugar gradually on low speed until combined, then increase to medium and beat until fluffy, about 30 seconds.
Step 9: In a separate bowl, whip the cold heavy cream with vanilla and almond extracts on medium speed until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone mixture until fully combined.
Step 10: Level the cooled cake layers if needed. Spread a small amount of Chantilly cream on a cake board or plate and place the first cake layer on top. Spread half of the jam mixture over the layer, then add a layer of Chantilly cream frosting. Top with half of the lemon-coated berries.
Step 11: Place the second cake layer on top and repeat the jam, frosting, and berry steps. Crumb coat the entire cake with the Chantilly frosting and refrigerate for at least 30 minutes to settle.
Step 12: Finish frosting the cake with Chantilly cream. Create diagonal swipes around the sides with a small spatula for texture. Garnish the top with fresh berries arranged in a crescent shape.

Tips & Variations

Use brick-style cream cheese, not spreadable, for a sturdier Chantilly frosting.
Chill cake layers before assembling to make layering easier.
Swap the berries with seasonal fruits like peaches or cherries for variation.
For a lighter frosting, reduce the cream cheese and mascarpone slightly and increase the whipped cream.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the Chantilly cream fresh. Let the cake sit at room temperature for about 20 minutes before serving for the best texture. Refrain from freezing as the cream frosting may become watery when thawed.

How to Serve

A white plate holds a slice of three-layer white cake with thick white cream between each layer and visible pieces of strawberries and blueberries inside the cream. The cake slice is decorated with more fresh strawberries, blueberries, and raspberries along the edges. In the background, there is another white plate with a larger slice of the same cake, also decorated with berries. Nearby, a clear glass bowl contains a mix of strawberries, blueberries, and raspberries. The plates and bowl are placed on a white marbled surface with a soft yellow cloth partially under the front plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen berries for the filling?

Fresh berries are best for texture and flavor, but you can use thawed frozen berries. Drain excess liquid to prevent the filling from becoming too wet.

How do I make homemade cake flour and buttermilk?

To make cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch, then sift together. For buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes before using.