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Berry Chantilly Cake Recipe

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★★★★★

4.7 from 127 reviews

This Berry Chantilly Cake features light and fluffy bakery-style white cake layers filled with a vibrant berry mixture and luscious Chantilly cream frosting. Bursting with fresh strawberries, blueberries, and raspberries, and a tangy berry jam, this elegant cake is perfect for special occasions or a delightful dessert treat.

Ingredients

Scale

Bakery-Style White Cake

  • 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

Berry Filling

  • 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

Chantilly Cream Frosting

  • 8 Oz (240g) mascarpone cheese, room temperature
  • 4 Oz (113g) full-fat brick-style cream cheese, room temperature (must be brick-style, not spreadable)
  • 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

Garnish

  • 1/4 Cup fresh berries

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Spray the sides of three 6-inch or two 8-inch cake pans with baking spray and fit a parchment paper circle to the bottom of each pan to ensure easy removal of the cakes.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside for later incorporation.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter at high speed for about 2 minutes until creamy. Add the granulated sugar and beat at medium-high speed for another 2 minutes until the mixture becomes light and fluffy. Scrape down the bowl and paddle halfway through to ensure even mixing.
  4. Add Egg Whites, Oil, and Vanilla: Lower the mixer speed and add the egg whites one at a time, mixing just until combined after each addition. Scrape down the bowl and paddle as needed. Then add the vegetable oil and vanilla extract, increase the speed to high, and beat for 1 minute to incorporate fully.
  5. Incorporate Dry Ingredients and Buttermilk: Turn off the mixer and add all the dry ingredients to the batter at once. Mix on low speed just until combined. Slowly pour in the room temperature buttermilk while continuing to mix on low for about 30 seconds until the batter is uniform and slightly thin.
  6. Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 28 to 32 minutes. The cakes are done when they spring back to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  7. Prepare Berry Filling: In a small bowl, mix the berry jam and water until smooth and set aside. In a separate medium bowl, combine the quartered strawberries, blueberries, raspberries, lemon juice, and lemon zest, gently tossing them together. Set aside for assembly.
  8. Make the Chantilly Cream Frosting: In a large bowl or stand mixer bowl fitted with the paddle attachment, beat mascarpone cheese and brick-style cream cheese on medium speed until smooth and creamy, about 30 seconds. Gradually add the powdered sugar a few spoonfuls at a time, beating on low speed until incorporated. Scrape down the bowl, increase speed to medium, and beat until fluffy, about 30 seconds. In another bowl, whip the cold heavy cream with vanilla and almond extracts until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone mixture until well combined.
  9. Assemble the Cake: Once the cake layers are completely cooled, level them to desired height with a serrated knife if needed. Place a small amount of Chantilly cream frosting on a cake board or circle, then place the first cake layer on top. Spread half of the jam mixture evenly over the cake layer followed by a layer of Chantilly cream frosting. Top with half of the lemon-coated mixed berries. Place the next cake layer on top and repeat the jam, frosting, and berry layers. After stacking, apply a crumb coat of Chantilly cream frosting around the cake and refrigerate for at least 30 minutes to set.
  10. Final Frosting and Garnish: Frost the chilled cake with the remaining Chantilly cream frosting. Use a small spatula to create diagonal swipes or decorative patterns on the cake sides. Garnish by arranging fresh berries in a crescent shape on top of the cake for an elegant presentation.

Notes

  • *Sifted cake flour can be made by measuring all-purpose flour and removing some flour, or use a pre-sifted cake flour for best results.
  • **Buttermilk can be made by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups (300ml) of milk and letting it sit for 5-10 minutes at room temperature.
  • Ensure the cream cheese is brick-style, not spreadable, to provide proper texture in the frosting.
  • For best results, bring all dairy ingredients to room temperature before mixing.
  • Frosting won’t harden like buttercream but chills to easier handling consistency.
  • Use fresh, ripe berries for optimal flavor and texture.

Keywords: Berry Chantilly Cake, White Cake, Chantilly Cream Frosting, Fresh Berry Cake, Layer Cake, Holiday Dessert

Find it online: https://nayabaker.com/berry-chantilly-cake-recipe/