Introduction

This Berry Chantilly Cake is a light and elegant dessert that combines fluffy white cake layers with a luscious chantilly cream frosting and fresh berries. It’s perfect for celebrations or a special treat when you want to impress friends and family.

The image shows a tall, round cake with smooth white frosting that has soft, vertical swirled lines all around it. The cake has three layers, all covered evenly in the creamy white frosting. On top of the cake, there is a mix of fresh red raspberries, strawberries, and dark blue blueberries, arranged in a small pile. At the base on one side, a small cluster of the same berries leans against the cake. The cake sits on a white cake stand with a wooden pedestal, and the background is a clean white marbled texture. A yellow cloth is casually placed near the stand, adding a pop of color. 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 (must be brick-style, not spread)
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 placing a parchment paper circle at the bottom of each pan.
Step 2: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer fitted with the paddle attachment, beat the unsalted butter on high until creamy, about 2 minutes. Add the granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes, scraping down halfway through.
Step 4: Reduce mixer to low and add egg whites one at a time, mixing until just combined after each addition. Scrape the bowl as needed. Add the vegetable oil and vanilla extract, then beat on high for 1 minute.
Step 5: Turn off the mixer and add the flour mixture all at once. Mix on low speed until just combined. Slowly pour in the buttermilk while mixing on low, until the batter is uniform and slightly thin, about 30 seconds.
Step 6: Divide the batter evenly among prepared pans and bake for 28 to 32 minutes. The cakes are done when they spring back when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pans for 5 minutes, then remove and cool completely on a wire rack.
Step 7: For the berry filling, mix the berry jam and water together in a small bowl and set aside.
Step 8: In a medium bowl, combine the strawberries, blueberries, raspberries, lemon juice, and lemon zest. Toss gently and set aside.
Step 9: To make the chantilly cream frosting, beat the mascarpone and cream cheese in a large bowl on medium speed until smooth, about 30 seconds.
Step 10: Gradually add the powdered sugar to the cheese mixture, beating on low until combined. Scrape the bowl, then beat on medium speed until fluffy, about 30 seconds.
Step 11: In a separate bowl, beat the cold heavy cream with the vanilla and almond extracts on medium speed until stiff peaks form, about 2 minutes.
Step 12: Gently fold the whipped cream into the mascarpone mixture until combined and smooth.
Step 13: Once the cake layers are completely cooled, level them if needed. Place a small amount of chantilly cream on a cake board or plate to anchor the first layer.
Step 14: Place the first cake layer on the board. Spread half of the jam mixture over the layer, then cover with a layer of chantilly cream. Top with half of the lemon-coated berries.
Step 15: Repeat with the next cake layer, jam, chantilly cream, and berries. Once stacked, crumb coat the cake with chantilly cream and refrigerate for at least 30 minutes.
Step 16: Finish frosting the cake with chantilly cream, using a small spatula to make diagonal swipes along the sides for texture.
Step 17: Garnish the top with fresh berries arranged in a crescent shape and serve.

Tips & Variations

Use brick-style cream cheese for the best texture in the frosting; avoid the spreadable kind.
To make your own buttermilk, mix 1 1/4 cups milk with 1 1/4 tablespoons lemon juice or vinegar and let sit for 10 minutes.
Feel free to substitute berry jam and fresh berries with your favorite fruit or jam for a personalized twist.
For a more stable frosting, chill the chantilly cream slightly before assembly.

Storage

Store the assembled cake in the refrigerator covered loosely with a cake dome or plastic wrap. It will keep well for up to 3 days. Before serving, allow the cake to sit at room temperature for about 20 minutes for the best texture. Leftover cake can be refrigerated or frozen for up to one week; thaw in the refrigerator overnight before serving.

How to Serve

A small, round cake with three visible layers covered in smooth white whipped cream frosting with soft, wavy textures on the sides. The top of the cake is decorated with a mix of fresh red strawberries cut in half, whole red raspberries, and dark blue blueberries, arranged mainly on one side in a clustered pattern. A few berries are placed at the cake's base on the white cake stand, which sits on a white marbled surface with scattered berries around. The background is softly blurred with hints of more berries and a yellow cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, the cake layers can be baked up to 2 days ahead. Wrap them tightly in plastic wrap and store in the refrigerator. Bring them to room temperature before assembling.

What if I don’t have a stand mixer?

You can use a hand mixer for all the mixing steps. Just ensure you beat the butter and sugar thoroughly and whip the cream until stiff peaks form for the chantilly frosting.