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Chantilly Cake with Fresh Berries and Mascarpone Frosting Recipe

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★★★★★

4.6 from 70 reviews

Chantilly Cake is a light and fluffy layered cake featuring a delicate crumb soaked in berry-infused simple syrup and generously filled and frosted with a rich, creamy chantilly frosting made from mascarpone and whipped cream. Fresh mixed berries add natural sweetness and vibrant color, making this an elegant dessert perfect for special occasions or a delightful treat.

Ingredients

Scale

Cake

  • 2 2/3 cups cake flour (345g); homemade by combining 310g all-purpose flour and 35g cornstarch
  • 1 1/2 cup granulated sugar (330g)
  • 2.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 14 tbsp unsalted butter (200g), softened
  • 1 cup buttermilk (240g), room temp; homemade with 1 cup whole milk + 1 tbsp vinegar/lemon juice
  • 1/3 cup vegetable oil (65g)
  • 3 large eggs, room temp
  • 2 tsp vanilla bean paste or extract
  • 1 tsp almond extract (optional; can replace with vanilla)

Berry Simple Syrup

  • 1/4 cup water (60g)
  • 1/4 cup granulated sugar (55g)
  • 2 tbsp berry jam of choice (strawberry recommended)

Chantilly Cream Frosting

  • 3 cups heavy whipping cream, chilled (720g)
  • 1/3 to 1/2 cup granulated sugar (75 to 110g), adjust to taste
  • 1 tsp vanilla extract
  • 8 oz good quality mascarpone cheese, slightly cooler than room temperature

Berries for Filling and Decoration

  • 3/4 cup roughly chopped strawberries
  • 3/4 cup roughly chopped raspberries
  • 3/4 cup roughly chopped blackberries
  • 3/4 cup blueberries
  • Note: Adjust the quantity and type of berries to your preference; ensure they are fresh

Instructions

  1. Prepare Cake Pans and Oven: Preheat your oven to 335°F (conventional). Prepare three 8-inch cake pans by lining with parchment paper and greasing with butter or oil to prevent sticking.
  2. Bring Ingredients to Room Temperature: Ensure that the butter, eggs, and buttermilk are at room temperature. The butter should be softened but not melting for proper incorporation.
  3. Mix Dry Ingredients: In the bowl of a stand mixer, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt. Add the softened butter and whisk on medium speed for 1–2 minutes until the mixture resembles coarse sand or crumbs. Scrape the sides of the bowl to combine thoroughly.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla bean paste, and almond extract until fully combined.
  5. Incorporate Wet into Dry Ingredients: Add one-third of the wet ingredients to the dry mixture and whisk on medium speed until just combined. Scrape the bowl, then add the remaining wet ingredients and whisk again on medium speed until fully combined.
  6. Whip Batter for Fluffiness: Increase the mixer speed to medium-high and whisk for 2 minutes to aerate the batter, making it light and fluffy.
  7. Divide and Bake: Evenly divide the cake batter between the prepared pans. Bake in the preheated oven for 28–30 minutes, or until the cakes are light golden and a toothpick inserted into the center comes out with a few moist crumbs but no sticky batter.
  8. Cool Cakes: Allow cakes to cool in the pans for 20 minutes. Then carefully remove them and transfer to a wire rack. Chill the cakes in the refrigerator for 30 minutes to cool thoroughly, wrapping in cling wrap if chilling longer.
  9. Make Berry Simple Syrup: In a saucepan, combine the water, sugar, and berry jam. Heat over low flame until the mixture simmers and the sugar dissolves completely, but do not let it thicken. Set aside to cool.
  10. Prepare Chantilly Cream Frosting – Mascarpone Base: In a bowl, whisk mascarpone cheese, sugar, and vanilla on low speed for 30 to 60 seconds until creamy. Avoid overmixing to maintain smooth texture.
  11. Whip Heavy Cream: In a separate bowl, whisk chilled heavy cream until firm peaks form, taking care not to overwhip.
  12. Combine Mascarpone and Whipped Cream: Gently fold the whipped cream into the mascarpone mixture in two additions, creating a thick, light, and fluffy chantilly frosting.
  13. Prepare Berries: Roughly chop strawberries, raspberries, and blackberries if not already done. Blueberries can be left whole or halved depending on preference.
  14. Assemble First Cake Layer: Place one cake layer onto a cake turntable with a cake round underneath for stability. Use a sharp serrated knife to trim off the top crust layer, exposing fresh crumb.
  15. Apply Berry Syrup: Brush the exposed cake crumb generously with the berry simple syrup using a pastry brush, taking care not to oversaturate and cause cake breakage.
  16. Spread Chantilly Frosting and Berries: Spread a thin layer of chantilly frosting evenly over the syrup-brushed cake surface. Evenly distribute a layer of the chopped berries, leaving approximately a 1/2-inch border around the edges.
  17. Fill Gaps and Edge: Add more chantilly frosting and gently press to fill the gaps between berries, also spreading frosting on the edges to ensure full coverage using a generous amount.
  18. Repeat Assembly Layers: Repeat the syrup brushing, frosting, and berry layering steps with the second cake layer.
  19. Prepare Final Cake Layer: Trim the crust off the last cake layer and brush with berry syrup. Place on the turntable, then carefully flip the layer upside down so the syrup-brushed side faces down and the crust side faces up before placing it atop the assembled cake.
  20. Crumb Coat the Cake: Apply a thin, even layer of frosting all over the entire cake to seal in crumbs, creating a smooth base for final frosting.
  21. Chill Crumb-Coated Cake: Refrigerate the cake for 15–20 minutes to let the crumb coat set firmly.
  22. Final Frosting: Generously frost the entire cake with the remaining chantilly frosting, smoothing and finishing as desired.
  23. Decorate: Adorn the top and sides of the cake with leftover chantilly frosting and remaining mixed berries for a beautiful presentation.
  24. Chill Before Serving: For easier handling and cleaner slices, chill the finished cake for at least 1 hour before serving.
  25. Serve and Enjoy: Slice, serve, and delight in the luscious, creamy Chantilly Cake decorated with fresh berries.

Notes

  • Use room temperature butter, eggs, and buttermilk for best cake texture.
  • Do not overmix the mascarpone and heavy cream mixtures to maintain a light and fluffy frosting.
  • Be careful not to soak the cake layers excessively with syrup to prevent them from becoming soggy and difficult to handle.
  • Customize the berry mix based on seasonal availability or personal preference.
  • Chilling the cake after crumb coating is essential to achieve smooth final frosting.
  • If not serving immediately, keep the cake refrigerated to preserve freshness and firmness.

Keywords: chantilly cake, layered cake, mascarpone frosting, berry cake, whipped cream frosting, fresh berries dessert

Find it online: https://nayabaker.com/chantilly-cake-with-fresh-berries-and-mascarpone-frosting-recipe/