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Berry Chantilly Cake Recipe

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★★★★★

5 from 101 reviews

This Berry Chantilly Cake is a light and fluffy white cake layered with a luscious berry jam, fresh citrus-tossed berries, and a rich Chantilly cream frosting made with mascarpone and cream cheese. Perfectly balanced with a hint of almond and vanilla, this elegant dessert combines moist cake layers with fresh berry brightness and a silky, creamy finish for a stunning treat.

Ingredients

Scale

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
  • 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

  1. Preheat and prepare pans: Preheat the oven to 350°F (177°C). Spray the sides of three 6-inch or two 8-inch cake pans with baking spray and line the bottom with parchment paper circles for easy cake release.
  2. Mix dry ingredients: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter at high speed until creamy (about 2 minutes). Add the granulated sugar and beat at medium-high speed until light and fluffy (about 2 minutes), scraping down the bowl halfway through.
  4. Add egg whites, oil, and vanilla: Turn mixer to low and add egg whites one at a time, mixing until just combined, scraping as needed. Add the vegetable oil and vanilla extract. Increase speed to high and beat for 1 minute until fully incorporated.
  5. Add dry ingredients and buttermilk: Turn mixer off. Add the dry flour mixture all at once and mix on low speed until just combined. Slowly pour in the room-temperature buttermilk while mixing on low for about 30 seconds until smooth. The batter will be slightly thin.
  6. Bake the cake layers: Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cakes should spring back to the touch. Let the cakes cool in their pans for 5 minutes before turning out onto wire racks to cool completely.
  7. Prepare berry jam mixture: In a small bowl, stir together the berry jam and water until smooth. Set aside.
  8. Prepare fresh berries: In a medium bowl, toss the strawberries, blueberries, and raspberries with the lemon juice and zest. Set aside to marinate.
  9. Make Chantilly cream frosting: In a large bowl or mixer bowl with paddle attachment, beat mascarpone and cream cheese on medium speed until smooth and creamy (about 30 seconds). Gradually add powdered sugar on low speed until fully incorporated. Scrape down the bowl, then increase speed to medium and beat until fluffy (~30 seconds).
  10. Whip cream: In a separate large bowl, beat the cold heavy whipping cream with vanilla and almond extracts on medium speed until stiff peaks form (about 2 minutes).
  11. Combine frosting components: Gently fold the whipped cream into the mascarpone and cream cheese mixture until fully combined and creamy.
  12. Level and assemble cake: Once cake layers are completely cooled, level them as desired. Place a small amount of Chantilly cream on a cake board or plate to secure the first layer. Place the first cake layer down. Spread half of the berry jam mixture evenly over the cake layer, then add a layer of Chantilly cream frosting. Press half of the lemon-coated berries evenly over the frosting.
  13. Stack layers: Place the next cake layer on top and repeat spreading jam, Chantilly cream, and berries. Continue stacking layers similarly until all cake layers and fillings are used.
  14. Crumb coat: Apply a thin layer of Chantilly cream frosting over the entire cake to seal in crumbs. Refrigerate for at least 30 minutes to let the crumb coat set and the frosting to firm slightly.
  15. Final frosting and decoration: Frost the cake with the remaining Chantilly cream. Use a small spatula to make decorative diagonal swipes on the sides of the cake. Garnish the top with fresh berries arranged in a crescent shape for an elegant finish.

Notes

  • Use sifted cake flour for a light, airy texture. You can make your own cake flour by combining 1 cup of all-purpose flour with 2 tablespoons of cornstarch, sifted 3 times.
  • For DIY buttermilk substitute, combine 1 1/4 cups milk with 1 tablespoon vinegar or lemon juice. Let it sit for 10 minutes before using.
  • Ensure butter, egg whites, and buttermilk are at room temperature for better mixing and cake texture.
  • Use brick-style cream cheese for a firmer texture; do not use spreadable cream cheese for the frosting.
  • The Chantilly cream frosting is soft and light; refrigerate before final frosting to make it easier to handle, but it will not harden completely.
  • For best results, assemble and chill the cake, allowing flavors to meld before serving.

Keywords: Berry Chantilly Cake,White Cake,Chantilly Cream Frosting,Berry Cake Recipe,Fresh Berry Cake,Fruity Layer Cake

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