Introduction

This classic berry layer cake is a delightful treat for any occasion. With a light, fluffy crumb and a luscious chantilly cream frosting layered with fresh berries, it’s both elegant and approachable for home bakers. The subtle almond and vanilla flavors add a special touch that makes this cake truly memorable.

A tall round cake with smooth white frosting covers the outside, standing on a white plate with a white marbled surface underneath. The cake is cut to show three visible layers of soft, light pink sponge separated by two layers of white cream with mixed red and black berries inside. On top, there is a thick layer of white frosting decorated with a mix of fresh red strawberries, blackberries, raspberries, and blueberries arranged closely together. A woman's hand is holding the slice that has been taken out, showing the inside clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 2/3 cups cake flour (345g); or 310g all-purpose flour + 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 temperature; or 1 cup whole milk + 1 tbsp vinegar/lemon juice
1/3 cup vegetable oil (65g)
3 large eggs, room temperature
2 tsp vanilla bean paste or extract
1 tsp almond extract (optional; can be replaced with vanilla)
1/4 cup water (60g)
1/4 cup granulated sugar (55g)
2 tbsp berry jam of choice (e.g., strawberry)
3 cups heavy whipping cream, chilled (720g)
1/3 to 1/2 cup granulated sugar, to taste (75 to 110g)
1 tsp vanilla
8 oz mascarpone cheese, slightly cooler than room temperature
3/4 cup roughly chopped strawberries
3/4 cup roughly chopped raspberries
3/4 cup roughly chopped blackberries
3/4 cup blueberries

Instructions

Step 1: Preheat your oven to 335°F (conventional). Prepare three 8-inch cake pans by lining them with parchment paper and greasing with butter or oil.
Step 2: Ensure the butter, eggs, and buttermilk are at room temperature. The butter should be soft but not melting.
Step 3: In a stand mixer bowl, sift together the cake flour, 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 crumbs. Scrape the bowl to combine well.
Step 4: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla, and almond extract until the eggs are fully broken down.
Step 5: Add one-third of the wet ingredients to the dry ingredients and mix on medium speed until combined. Scrape down the bowl, then add the remaining wet ingredients and whisk again until fully combined. Scrape the bowl once more.
Step 6: Increase the mixer speed to medium-high and whisk for 2 minutes until the batter is light and fluffy.
Step 7: Divide the batter evenly among the prepared pans. Bake for 28–30 minutes until the cakes are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Step 8: Let the cakes cool in the pans for 20 minutes, then carefully remove them and transfer to a wire rack. Chill in the refrigerator for 30 minutes to cool thoroughly. If chilling longer, wrap cakes in cling wrap.
Step 9: To make the berry simple syrup, combine water, sugar, and jam in a saucepan. Heat over low flame until it simmers and sugar dissolves. Let it cool completely.
Step 10: For the chantilly cream frosting, whisk mascarpone cheese, sugar, and vanilla on low speed for 30–60 seconds until creamy. Avoid overmixing.
Step 11: In a separate bowl, whisk the heavy cream until firm peaks form. Gently fold the whipped cream into the mascarpone mixture in two additions until smooth and fluffy.
Step 12: Roughly chop the berries if not already done. Place one cake layer on a turntable or cake round. Using a serrated knife, trim a thin layer of crust off the top to expose the crumb.
Step 13: Brush the cake layer generously with the berry simple syrup using a pastry brush, taking care not to oversaturate.
Step 14: Spread a thin layer of chantilly frosting over the cake, then evenly distribute a layer of chopped berries, leaving about ½ inch from the edges.
Step 15: Add more chantilly frosting over the berries, pressing gently to fill gaps, then spread frosting at the cake edges. Repeat these steps with the next cake layer.
Step 16: For the final layer, trim off the crust, brush with syrup, then place it upside down onto the cake, so the syrup-brushed side faces down.
Step 17: Apply a thin crumb coat of frosting all around the cake and refrigerate for 15–20 minutes.
Step 18: Generously frost the entire cake with the remaining chantilly cream. Decorate with extra frosting and fresh berries as desired.
Step 19: If transferring to a serving stand, chill the cake for an hour so the frosting firms up. Serve and enjoy!

Tips & Variations

Make your own cake flour by combining all-purpose flour with cornstarch for a lighter texture.
Use fresh berries of your choice and adjust quantities based on preference and availability.
To add a flavor twist, replace almond extract with additional vanilla or even a hint of lemon zest.
For a dairy-free option, substitute mascarpone and cream with coconut cream and a vegan cream cheese alternative.

Storage

Store the cake covered in the refrigerator for up to 3 days. The chantilly cream keeps well chilled. When ready to serve, allow the cake to come to room temperature for about 20 minutes for best flavor and texture. Leftover cake can be frozen for up to 1 month; wrap tightly to prevent freezer burn and thaw overnight in the refrigerator before serving.

How to Serve

The image shows a round cake with smooth white frosting on the outside, sitting on a white plate. The cake is cut to show three layers inside, each light pink with bits of mixed red and dark berries. Between the layers, there is a thin white cream filling with more small berries mixed in. On top of the cake, there are whole strawberries, raspberries, blackberries, and blueberries arranged in a heap. Near the cake, there is a green plant, and the surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk. Let it sit for 5 minutes before using.

How do I prevent the chantilly cream from overwhipping?

Whip the mascarpone mixture and cream on low to medium speed, stopping as soon as firm peaks form. Overwhipping can cause the cream to break and become grainy.