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Berry Chantilly Cake

Berry Chantilly Cake Recipe

This Berry Chantilly Cake is a light, elegant dessert featuring layers of fluffy vanilla cake, a creamy mascarpone Chantilly frosting, and an abundance of fresh berries. Perfect for birthdays, celebrations, or any occasion where you want to impress.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, French-inspired
Calories: 560
Ingredients Method Notes

Ingredients
  

Cake
  • 2 ⅔ cups cake flour 345g; or make with 310g all-purpose flour + 35g cornstarch
  • 1 ½ cups granulated sugar 330g
  • 2.5 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 14 tbsp unsalted butter 200g, softened
  • 1 cup buttermilk 240g, room temp; or make with 1 cup milk + 1 tbsp vinegar or lemon juice
  • ⅓ cup vegetable oil 65g
  • 3 large eggs room temperature
  • 2 tsp vanilla bean paste or extract
  • 1 tsp almond extract optional; can substitute with vanilla
Berry Simple Syrup
  • ¼ cup water 60g
  • ¼ cup granulated sugar 55g
  • 2 tbsp berry jam use your choice; strawberry recommended
Chantilly Cream Frosting
  • 3 cups heavy whipping cream 720g, chilled
  • ⅓ to ½ cup granulated sugar 75–110g, adjust to taste
  • 1 tsp vanilla extract
  • 8 oz mascarpone cheese slightly cooler than room temperature
Assembly and Decoration
  • ¾ cup strawberries roughly chopped
  • ¾ cup raspberries roughly chopped
  • ¾ cup blackberries roughly chopped
  • ¾ cup blueberries

Method
 

  1. Cake: Preheat oven to 335°F (conventional). Prepare three 8-inch cake pans with parchment and butter. Combine flour, sugar, baking powder, baking soda, and salt in a mixer bowl. Add softened butter and mix until it resembles coarse sand. In a separate bowl, whisk eggs, buttermilk, oil, vanilla, and almond extract. Gradually mix wet into dry ingredients, scraping the bowl. Beat on medium-high for 2 minutes until light and fluffy. Divide into pans and bake 28–30 minutes, until a toothpick comes out with a few moist crumbs. Cool 20 minutes, then transfer to a rack. Chill for 30 minutes.
  2. Berry Simple Syrup: Combine water, sugar, and jam in a small saucepan. Heat on low until the sugar dissolves and the mixture lightly simmers. Do not reduce to a thick syrup. Cool completely.
  3. Chantilly Cream Frosting: In a bowl, whisk mascarpone cheese, sugar, and vanilla until creamy (30–60 seconds). In another bowl, whip heavy cream to firm peaks. Fold whipped cream into mascarpone mixture in two additions until thick and fluffy. Do not overmix.
  4. Assembly & Decoration: Level the cakes by trimming the tops. Brush each layer generously with berry syrup (avoid over-soaking). Spread a layer of Chantilly frosting, then top with mixed berries. Add more frosting to fill gaps and cover edges. Repeat with remaining layers. For the top layer, invert it so the trimmed side faces down. Apply a thin crumb coat and chill 15–20 minutes. Add final frosting layer and decorate with remaining berries. Chill 1 hour before serving for clean slices.

Notes

Use fresh, firm berries for best texture. Do not overmix the frosting, or it may curdle. Cake layers can be baked a day ahead and stored wrapped in the fridge. For a lighter frosting, substitute half of the mascarpone with cream cheese.