Berry Cake with Mascarpone and Fresh Berries Recipe

Introduction

This Berry Cake is a delightful, fresh dessert bursting with juicy berries and rich, creamy frosting. Perfect for special occasions or a weekend treat, it combines light cake layers with a luscious chantilly cream and mascarpone topping. Enjoy the balance of sweet and tart flavors in every bite.

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 replace with vanilla)
• 1/4 cup water (60g)
• 1/4 cup granulated sugar (55g)
• 2 tbsp berry jam (e.g., strawberry)
• 3 cups heavy whipping cream, chilled (720g)
• 1/3 to 1/2 cup granulated sugar (75 to 110g), to taste
• 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

1. 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.
2. Step 2: Ensure butter, eggs, and buttermilk are at room temperature. The butter should be soft but not melting.
3. Step 3: In a mixing bowl, sift together cake flour, sugar, baking powder, baking soda, and salt. Add softened butter and whisk on medium speed for 1-2 minutes until the mixture looks like coarse crumbs. Scrape the bowl to combine evenly.
4. Step 4: In a separate bowl, whisk eggs, buttermilk, vegetable oil, vanilla, and almond extract until smooth.
5. Step 5: Add one-third of the wet ingredients to the dry mixture and whisk on medium speed until just combined. Scrape the bowl, then add the remaining wet ingredients, whisking again until fully incorporated. Scrape the bowl once more.
6. Step 6: Increase mixer speed to medium-high and whisk the batter for 2 minutes until light and fluffy.
7. Step 7: Divide the batter evenly among the prepared pans and bake for 28-30 minutes. The cakes should be light golden and a toothpick inserted into the center should come out with a few moist crumbs.
8. Step 8: Let cakes cool in pans for 20 minutes, then remove carefully and place on a wire rack. Chill in the refrigerator for 30 minutes to cool thoroughly. For longer storage, wrap with cling wrap.
9. Step 9: To make the berry simple syrup, combine water, sugar, and berry jam in a saucepan. Heat on low until it simmers and sugar dissolves. Allow to cool.
10. Step 10: For the chantilly frosting, whisk mascarpone, sugar, and vanilla on low speed until creamy (30-60 seconds). Avoid overmixing.
11. Step 11: Separately, whip the chilled heavy cream until firm peaks form, taking care not to overwhip.
12. Step 12: Gently fold the whipped cream into the mascarpone mixture in two additions to create a thick, fluffy frosting.
13. Step 13: Roughly chop the berries if not done already.
14. Step 14: Place one cake layer on a turntable or cake board. Use a serrated knife to trim a thin layer off the cake crust to expose the crumb.
15. Step 15: Brush the exposed cake layer generously with the berry simple syrup, avoiding oversaturation.
16. Step 16: Spread a thin layer of chantilly frosting over the cake surface.
17. Step 17: Evenly distribute chopped berries over the frosting, leaving about half an inch from the edges.
18. Step 18: Add more chantilly frosting over the berries, pressing gently to fill gaps, and cover the edges generously.
19. Step 19: Repeat with the second cake layer.
20. Step 20: For the final layer, trim the crust and brush with syrup, then place it upside down on top of the assembled layers, so syruped side is down.
21. Step 21: Apply a thin crumb coat of frosting all over the cake to seal in crumbs.
22. Step 22: Refrigerate the cake for 15-20 minutes to set the crumb coat.
23. Step 23: Generously spread the remaining chantilly frosting over the entire cake.
24. Step 24: Decorate the cake with extra frosting and berries as desired.
25. Step 25: For easier transfer, chill the cake for about an hour to firm the frosting.
26. Step 26: Serve your beautiful berry cake and enjoy!

Tips & Variations

• You can substitute fresh berries with frozen ones, just make sure to thaw and drain them well to avoid excess moisture.
• Adjust the sugar in the chantilly cream to your taste, especially if your berries are very sweet or tart.
• For extra flavor, try adding a splash of lemon zest to the cake batter or frosting.
• If you prefer a non-dairy option, substitute mascarpone with a vegan cream cheese and heavy cream with coconut cream.

Storage

Store the assembled cake refrigerated in an airtight container or covered with cake dome for up to 3 days. The chantilly cream and fresh berries are best enjoyed fresh, so avoid long storage. To serve, remove from fridge 20 minutes before slicing for softer texture. Leftover cake can be stored in the fridge, and small slices can be frozen wrapped tightly for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped in cling wrap in the refrigerator. Assemble the cake the next day for best freshness. The frosting and assembly are best done close to serving time.

What if I don’t have buttermilk?

You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk. Let it sit for 5-10 minutes before using.

Berry Cake with Mascarpone and Fresh Berries Recipe

Print Recipe

★★★★★

4.9 from 124 reviews

This Berry Cake is a light, fluffy, and beautifully layered dessert that combines a tender cake base with fresh berries and a rich chantilly mascarpone frosting. The cake is infused with a berry simple syrup for added moisture and flavor, making it a perfect treat for celebrations or a special occasion.

• Author: Victoria
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 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 temp (or 1 cup whole milk + 1 tbsp vinegar/lemon juice)
• 1/3 cup vegetable oil (65g)
• 3 large eggs, room temp
• 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 (e.g., strawberry)

Chantilly Cream Frosting

• 3 cups heavy whipping cream, chilled (720g)
• 1/3 to 1/2 cup granulated sugar, according to taste (75 to 110g)
• 1 tsp vanilla extract
• 8 oz mascarpone cheese, slightly cooler than room temperature

Berry 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. Prepare Cake Pans and Oven: Preheat your oven to 335°F (conventional) and 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 melting for best mixing.
3. Mix Dry Ingredients: In a stand mixer bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt. Add softened butter and whisk on medium speed for 1-2 minutes until the mixture resembles coarse sand, scraping the bowl to combine evenly.
4. Mix Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, vegetable oil, vanilla bean paste, and almond extract until the eggs are fully broken down and ingredients are combined.
5. Combine Wet and Dry Ingredients: Add one-third of the wet mixture to the dry ingredients and whisk on medium speed until combined. Scrape the bowl, then add the remaining wet ingredients and whisk again until fully incorporated.
6. Whip Batter: Increase the mixer speed to medium-high and whisk for 2 minutes to achieve a light and fluffy cake batter.
7. Bake Cakes: Divide the batter evenly among the prepared pans. Bake for about 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.
8. Cool Cakes: Allow cakes to cool in the pans for 20 minutes, then gently remove and transfer onto wire racks. Chill in the refrigerator for 30 minutes to cool thoroughly. Wrap in cling wrap if storing longer.
9. Make Berry Simple Syrup: In a small saucepan, combine water, sugar, and berry jam. Heat on low until the mixture simmers and sugar dissolves, forming a thin syrup. Allow to cool before use.
10. Prepare Chantilly Cream Frosting: Whisk mascarpone cheese, sugar, and vanilla extract on low speed for 30-60 seconds until creamy without overmixing.
11. Whip Heavy Cream: Separately, whip chilled heavy cream until firm peaks form, being careful not to overmix.
12. Fold Cream into Mascarpone: Gently fold the whipped cream into the mascarpone mixture in two additions until the frosting is thick and fluffy.
13. Prepare Berries: Roughly chop strawberries, raspberries, and blackberries if not done already. Blueberries can remain whole.
14. Assemble First Cake Layer: Place one cake layer on a turntable with a cake round beneath. Use a serrated knife to trim a thin layer off the top crust to expose the crumb.
15. Brush with Simple Syrup: Generously brush the exposed cake surface with the berry simple syrup, avoiding soaking to prevent saturation.
16. Layer Frosting and Berries: Spread a thin layer of chantilly frosting over the cake, then evenly distribute chopped berries, leaving a small border around the edges. Add more frosting to fill gaps and press slightly to secure.
17. Repeat for Next Layer: Add the second cake layer, trim crust, brush with syrup, and repeat frosting and berry layering as done previously.
18. Add Final Layer: For the last cake layer, trim the crust, brush with syrup, place upside down on top so the syrup side faces down and crust side faces up.
19. Crumb Coat: Apply a thin layer of frosting evenly all over the assembled cake to seal crumbs, then chill the cake in the refrigerator for 15-20 minutes.
20. Final Frosting and Decoration: Generously cover the entire cake with the remaining chantilly frosting. Decorate the top and sides with any remaining berries and frosting.
21. Chill Before Serving: Refrigerate the finished cake for at least one hour to let the frosting firm up before transferring or serving.
22. Serve: Slice and enjoy your delicate, fresh, and luscious berry cake!

Notes

• You can adjust the types and quantities of berries according to your preference; fresh berries work best for flavor and texture.
• Ensure all wet ingredients are at room temperature to achieve a smooth and airy batter.
• Do not overmix the mascarpone and cream to avoid breaking the frosting texture.
• Avoid soaking the cake layers too much with syrup to prevent them from becoming soggy.
• If chilling the cakes longer than 30 minutes before assembly, wrap them tightly with cling wrap to retain moisture.
• The almond extract is optional and can be replaced with vanilla extract for a softer flavor.
• Use a serrated knife and gentle pressure when trimming the cake crust to maintain even layers.
• Refrigerate the finished cake to help set the frosting especially if transporting.

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