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Berry Layer Cake with Mascarpone Frosting and Fresh Berries Recipe

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★★★★★

4.8 from 106 reviews

This classic layered berry cake features a moist and fluffy cake base made from scratch with cake flour, buttermilk, and a combination of baking powder and baking soda. It is beautifully layered with a light and creamy chantilly mascarpone frosting, fresh mixed berries, and a delicate berry simple syrup to enhance moisture and flavor. Perfect for special occasions or a delightful treat, this cake combines sweet, tangy, and creamy textures in every bite.

Ingredients

Scale

Cake

  • 2 2/3 cups cake flour (345g); homemade with 310g all-purpose flour + 35g cornstarch
  • 1 1/2 cups 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; homemade with 1 cup whole milk + 1 tbsp vinegar or 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 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, adjusted to taste (75 to 110g)
  • 1 tsp vanilla extract
  • 8 oz mascarpone cheese (like Vermont Creamery), slightly cooler than room temperature

Decoration

  • 3/4 cup roughly chopped strawberries
  • 3/4 cup roughly chopped raspberries
  • 3/4 cup roughly chopped blackberries
  • 3/4 cup blueberries

Instructions

  1. Preheat and Prepare Pans: 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 to prevent sticking.
  2. Bring Ingredients to Room Temperature: Ensure butter, eggs, and buttermilk are at room temperature; the butter should be soft but not melted for smooth mixing.
  3. Mix Dry Ingredients: In your 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 to 2 minutes until the mixture resembles coarse sand or crumbs, scraping down the bowl to combine well.
  4. Mix Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, vegetable oil, vanilla bean paste (or extract), and almond extract until eggs are broken down and mixture is uniform.
  5. Combine Batters: Add one-third of the wet ingredients to the dry ingredients. Whisk on medium speed until combined, scrape down the bowl, then add the remaining wet ingredients and whisk again until fully combined. Scrape the bowl as needed.
  6. Whisk for Light Batter: Increase mixer speed to medium-high and whisk the batter for 2 minutes to create a light, fluffy consistency.
  7. Divide and Bake: Evenly divide the batter among the prepared cake pans. Bake for 28 to 30 minutes until cakes are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet 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 in the refrigerator for 30 minutes to fully cool; if chilling longer, wrap cakes in cling wrap to prevent drying.
  9. Make Berry Simple Syrup: In a small saucepan, combine water, sugar, and berry jam. Heat over low flame until the mixture simmers and sugar dissolves, creating a thin syrup. Remove from heat and set aside to cool.
  10. Prepare Chantilly Frosting: In a bowl, whisk mascarpone cheese, sugar, and vanilla on low speed for 30 to 60 seconds until creamy, careful not to overmix. In a separate bowl, whisk chilled heavy cream until firm peaks form, avoiding overmixing.
  11. Combine Creams: Fold whipped cream into the mascarpone mixture in two additions, gently mixing until thick and fluffy frosting forms.
  12. Prepare Berries: Roughly chop strawberries, raspberries, and blackberries if not done already.
  13. Assemble Cake Layers: Place one cake layer on a turntable with a cake round underneath if available. Use a serrated knife to level the top by removing a thin crust layer exposing the crumb.
  14. Brush Simple Syrup: Generously brush the berry simple syrup over the exposed crumb of the cake layer without soaking too much to prevent saturation.
  15. Apply Frosting and Berries: Spread a thin layer of chantilly frosting over the cake surface. Evenly distribute chopped berries, leaving about half an inch border from the edges. Add more chantilly frosting on top and around berries, pressing slightly to fill gaps and cover edges well.
  16. Repeat for Next Layer: Add the second cake layer and repeat syrup brushing, frosting, and berry layering steps as before.
  17. Prepare Last Layer: Trim off crust from the last cake layer and brush it with syrup. Flip this layer upside down (syrup side down, crust-side up) and place it atop the assembled layers.
  18. Apply Crumb Coat: Spread a thin, even layer of frosting all over the cake to seal in crumbs, then refrigerate for 15 to 20 minutes to set.
  19. Final Frosting Layer: Generously cover the entire cake with the remaining chantilly frosting for a smooth, thick finish.
  20. Decorate: Adorn the top and sides of the cake with remaining frosting and fresh berries as desired.
  21. Chill Before Serving: If transferring the cake to a serving stand, chill for at least one hour to allow frosting to firm up for easy handling.
  22. Serve: Slice, serve, and enjoy this luscious, berry-filled cake!

Notes

  • Ensure butter, eggs, and buttermilk are at room temperature to achieve better batter consistency and cake texture.
  • You can substitute almond extract with additional vanilla extract if preferred.
  • Adjust berry quantities and types based on seasonal availability or personal taste; fresh berries yield the best flavor and texture.
  • Do not overmix mascarpone and cream to avoid curdling or breaking the frosting.
  • Do not soak the cake with simple syrup too much, as it may cause the layers to become overly saturated and fragile.
  • Chilling the cake between frosting layers helps prevent crumbs from mixing into the final frosting layer and aids in finishing a clean cake.
  • The cake flour can be homemade by mixing all-purpose flour and cornstarch to replicate the lighter texture of cake flour.
  • Wrap leftover cake layers in cling wrap if you plan to store them before assembly to keep them moist.

Keywords: layered cake, berry cake, mascarpone frosting, chantilly cream, homemade cake, fresh berries, simple syrup, cake recipe, dessert

Find it online: https://freshrecipehub.com/berry-layer-cake-with-mascarpone-frosting-and-fresh-berries-recipe/