Introduction

This Berry Cake is a delightful treat combining a moist vanilla cake with a creamy chantilly frosting and a fresh berry filling. Perfect for any celebration, it’s both elegant and bursting with fruity flavor.

A slice of three-layer white sponge cake with light cream and berry filling between each layer, including visible blackberries and raspberries. The sides of the cake are covered with smooth white cream, and fresh blackberries and raspberries with a small green mint leaf sit at the base on one side. The slice is placed on a white plate with a curved edge, and a gold fork rests near the cake. The scene is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

13 oz bleached cake flour
13 oz granulated sugar
3 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 oz unsalted butter
2 tsp vanilla extract
1 tsp almond extract
10 oz whole milk (room temperature)
3 oz vegetable oil
3 large eggs (room temperature)
16 oz cream cheese (softened)
8 oz unsalted butter (softened)
8 oz mascarpone cheese (softened)
22 oz powdered sugar (sifted)
1 tsp almond extract
1 tsp vanilla extract
16 oz heavy whipping cream
2 cups fresh or frozen berries
2.5 oz sugar
1 oz water
1 oz cornstarch
2 tsp lemon juice
2 cups fresh berries (for decoration)

Instructions

Step 1: Preheat the oven to 350ºF (177ºC). Ensure all cold ingredients are at room temperature or slightly warmed for best results.
Step 2: In a small bowl, combine 4 oz of milk with the vegetable oil and set aside.
Step 3: In a separate measuring cup, mix the remaining milk with vanilla extract, almond extract, and room temperature eggs. Set aside.
Step 4: In the bowl of a stand mixer, combine the cake flour, granulated sugar, baking powder, baking soda, and salt.
Step 5: Attach the paddle attachment and mix on the lowest speed. Gradually add chunks of the 8 oz softened butter until the mixture resembles coarse sand.
Step 6: Add the milk and oil mixture to the dry ingredients and mix on medium speed for 2 minutes to help the cake rise properly.
Step 7: Add one-third of the milk/egg mixture to the batter, mixing until just combined. Repeat twice more, scraping the bowl as needed to incorporate all ingredients evenly.
Step 8: Divide the batter evenly between prepared cake pans. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Remove cake pans from the oven and gently tap them on the counter once to release air bubbles and prevent uneven shrinking.
Step 10: Let the cakes cool in the pans on a wire rack for about 20 minutes, then invert them onto cooling racks to cool completely.
Step 11: Place the cooled cakes in the freezer for one hour before decorating to firm up.
Step 12: For the chantilly cream, beat together the softened unsalted butter, cream cheese, and mascarpone cheese until smooth.
Step 13: Gradually add the sifted powdered sugar and continue beating until combined.
Step 14: In a separate bowl, whip the heavy cream to soft peaks, then add vanilla and almond extracts. Continue whipping until firm peaks form, being careful not to overbeat.
Step 15: Gently fold the whipped cream into the cream cheese mixture until smooth to create your frosting.
Step 16: For the berry filling, place fresh or frozen berries and sugar in a medium saucepan over medium heat. Bring to a simmer.
Step 17: Mix cornstarch with cold water to make a slurry, then add it to the simmering berries along with lemon juice.
Step 18: Cook for 1-2 minutes until the mixture thickens. Remove from heat and let cool before using.
Step 19: Assemble the cake by layering the cake rounds with berry filling and chantilly cream. Decorate the top with fresh berries.

Tips & Variations

Make sure all cold ingredients are at room temperature to ensure the cake rises evenly and has a tender crumb.
Use frozen berries straight from the freezer for the filling if fresh berries are out of season.
For a lighter berry flavor, substitute some of the whole milk with buttermilk.
Decorate with toasted almonds or edible flowers for an extra special touch.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. The berry filling can be stored separately in the fridge for up to 5 days. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw in the refrigerator overnight before serving.

How to Serve

A slice of three-layer light yellow sponge cake with cream and mixed berries between each layer and on the side; the cream is white and fluffy, with visible blackberries, raspberries, and blueberries embedded and decorating the cake; the slice is placed on a white plate with a scalloped edge, beside a gold fork, all set on a white marbled surface; slight crumbs and cream smudges add a natural touch. 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?

Yes, frozen berries work well for the filling. Use them directly from the freezer and adjust cooking time slightly if needed to achieve the right thickness.

How do I prevent the frosting from curdling?

Whip the heavy cream carefully until firm peaks form, but avoid overwhipping. Fold it gently into the cream cheese mixture to maintain a smooth and stable chantilly cream.