This Berry Chantilly Cake is a perfect balance of moist, fluffy layers paired with fresh berries and a luscious mascarpone cream. Ideal for special occasions or whenever you want to treat yourself to something truly decadent, this cake will be the star of any dessert table. The combination of soft vanilla sponge cake, whipped Chantilly cream, and mixed berries offers a delicate and elegant dessert.
Berry Chantilly Cake Recipe
12
servings50
minutes30
minutes421
kcal1
hour20
minutesKeep the screen of your device on
Ingredients
- For the Vanilla Cake:
300 g 2 1/2 cup all-purpose flour
1 1/2 teaspoon 1 1/2 teaspoon baking powder
1/2 teaspoon 1/2 teaspoon baking soda
1/2 teaspoon 1/2 teaspoon salt
230 g 1 cup unsalted butter, room temperature
350 g 1 3/4 cup granulated sugar
4 4 eggs, room temperature
1 tablespoon 1 tablespoon vanilla extract
240 ml 1 cup buttermilk, room temperature
- For the Chantilly Cream:
240 ml 1 cup heavy whipping cream, cold
225 g 8 oz mascarpone cheese, room temperature
115 g 4 oz cream cheese, softened
125 g 1 cup powdered sugar
1 teaspoon 1 teaspoon vanilla extract
- For the Berry Filling:
225 g 1 1/2 cup mixed berries (strawberries, blueberries, raspberries)
2 tablespoons 2 tablespoons sugar
1 teaspoon 1 teaspoon lemon juice
Equipment
2 round 9-inch cake pans- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Wire cooling rack
- Serrated knife for leveling
- Cake stand
Directions
- Preheat and Prepare:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Chantilly Cream:
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- In another bowl, combine the mascarpone cheese, cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Macerate the Berries (Optional):
- Toss the berries with sugar and lemon juice. Let sit for 10-15 minutes to release their juices.
- Assemble the Cake:
- Once the cakes have completely cooled, use a serrated knife to level the tops if needed.
- Place the first cake layer on your cake stand or serving plate.
- Spread a generous layer of Chantilly cream on top, followed by a handful of the mixed berries.
- Place the second cake layer on top and repeat with the Chantilly cream and more berries.
- Frost the sides and top of the cake with the remaining Chantilly cream.
- Garnish with extra fresh berries on top for decoration.
- Chill and Serve:
- Refrigerate the cake for at least 30 minutes to allow the cream to set before serving.
Notes
- Swap the vanilla extract for almond or lemon extract to give the cake a different twist.
Can I make the Berry Chantilly Cake ahead of time?
Yes! You can bake the cake layers in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature for up to 2 days, or freeze them for up to 1 month. The Chantilly cream should be made fresh, but you can assemble the cake a few hours before serving and store it in the fridge.
