Berry Cake with Cream Cheese Mascarpone Frosting and Fresh Berry Filling Recipe

Introduction

This delightful berry cake combines a tender vanilla cake layered with a luscious berry filling and a creamy chantilly frosting. Perfect for celebrations or a special treat, its fresh flavors and light texture will impress any crowd.

Ingredients

• 13 oz bleached cake flour
• 13 oz granulated sugar
• 3 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 8 oz unsalted butter (softened)
• 2 tsp vanilla extract
• 1 tsp almond extract
• 10 oz whole milk (room temperature)
• 3 oz vegetable oil
• 3 large eggs (room temperature)
• 16 oz cream cheese (softened)
• 8 oz unsalted butter (softened, for frosting)
• 8 oz mascarpone cheese (softened)
• 22 oz powdered sugar (sifted)
• 1 tsp almond extract (for frosting)
• 1 tsp vanilla extract (for frosting)
• 16 oz heavy whipping cream
• 2 cups fresh or frozen berries (for filling)
• 2.5 oz sugar (for filling)
• 1 oz water (cold, for filling)
• 1 oz cornstarch (for filling)
• 2 tsp lemon juice (for filling)
• 2 cups fresh berries (for decoration)

Instructions

1. Step 1: Preheat your oven to 350º F (177º C). Ensure all cold ingredients like milk, oil, and eggs are at room temperature or slightly warmed for best results.
2. Step 2: In a small bowl, combine 4 oz of milk and the vegetable oil. Set aside. In a separate container, mix the remaining milk with vanilla extract, almond extract, and eggs. Set aside.
3. Step 3: In your stand mixer bowl, add the cake flour, granulated sugar, baking powder, baking soda, and salt. Attach the paddle and start mixing on the slowest speed. Gradually add chunks of softened butter until mixture resembles coarse sand.
4. Step 4: Add the milk and oil mixture to the dry ingredients and mix on medium speed for 2 full minutes to help the cake rise properly.
5. Step 5: Slowly add the milk and egg mixture in thirds, mixing just until combined after each addition. Scrape the bowl to ensure everything is incorporated.
6. Step 6: Divide the batter evenly into prepared cake pans. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: After removing from the oven, gently tap the cake pans on the counter once to release air pockets, then cool cakes in the pans for 20 minutes before turning them onto a wire rack.
8. Step 8: Place the cakes in the freezer for one hour to chill before decorating.
9. Step 9: To make the chantilly cream, beat together softened butter, cream cheese, and mascarpone cheese until smooth. Gradually add powdered sugar and beat until well combined.
10. Step 10: Whip the heavy cream to soft peaks. Add vanilla and almond extracts, continuing to whip to firm peaks without overwhipping.
11. Step 11: Gently fold the whipped cream into the cream cheese mixture to create a fluffy frosting.
12. Step 12: For the berry filling, combine berries and sugar in a saucepan and bring to a simmer over medium heat.
13. Step 13: Mix cornstarch with cold water to form a slurry. Stir it into the simmering berries along with lemon juice. Cook for 1-2 minutes until thickened, then remove from heat and cool completely.
14. Step 14: Assemble the cake by layering cake rounds with berry filling and chantilly frosting. Decorate the top with fresh berries as desired.

Tips & Variations

• Make sure all cold ingredients are at room temperature to ensure your cake batter mixes evenly and rises properly.
• Use frozen berries for the filling if fresh are out of season; just thaw and drain excess liquid before cooking.
• For a citrus twist, add a teaspoon of lemon zest to the batter.
• Use your favorite berries or mixes such as blueberries, raspberries, or blackberries for varied flavors.
• If you prefer a lighter cake, substitute half of the vegetable oil with applesauce.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to keep the chantilly cream fresh. For best texture, bring the cake to room temperature before serving. Leftover berry filling can be stored in an airtight container in the fridge for up to one week. If freezing, wrap the cake tightly and freeze for up to one month; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to two days in advance. Wrap them tightly and store at room temperature or in the fridge. Chill in the freezer for an hour before frosting to make handling easier.

What if I don’t have mascarpone cheese?

If mascarpone is unavailable, you can substitute with an equal amount of cream cheese for the chantilly cream, though the texture and flavor will be slightly different but still delicious.

Berry Cake with Cream Cheese Mascarpone Frosting and Fresh Berry Filling Recipe

Print Recipe

★★★★★

4.9 from 106 reviews

This luscious Berry Cake features a moist vanilla cake layered with a rich chantilly cream frosting and a vibrant homemade berry filling. The combination of cake flour, butter, and milk creates a tender crumb while the mascarpone-enhanced frosting adds creamy decadence. Fresh or frozen berries cooked into a sweetened, lightly thickened filling provide a burst of tartness and color perfect for any celebration.

• Author: Victoria
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 35 minutes plus chilling/freezing time
• Yield: 1 9-inch two-layer cake 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vanilla Cake

• 13 oz bleached cake flour
• 13 oz granulated sugar
• 3 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 8 oz unsalted butter, softened
• 2 tsp vanilla extract
• 1 tsp almond extract
• 10 oz whole milk, room temperature
• 3 oz vegetable oil
• 3 large eggs, room temperature

Chantilly Cream Frosting

• 16 oz cream cheese, softened
• 8 oz unsalted butter, softened
• 8 oz mascarpone cheese, softened
• 22 oz powdered sugar, sifted
• 1 tsp almond extract
• 1 tsp vanilla extract
• 16 oz heavy whipping cream

Berry Cake Filling

• 2 cups fresh or frozen berries
• 2.5 oz sugar
• 1 oz water
• 1 oz cornstarch
• 2 tsp lemon juice

Decoration

• 2 cups fresh berries

Instructions

1. Preheat and Prepare Ingredients: Preheat your oven to 350º F (177º C). Ensure all cold ingredients like eggs and milk are at room temperature or slightly warmed for best results.
2. Mix Milk and Oil: In a small bowl, combine 4 oz of the milk with the vegetable oil and set aside.
3. Mix Milk, Extracts, and Eggs: In another measuring cup, combine the remaining 6 oz milk with the vanilla extract, almond extract, and room temperature eggs.
4. Combine Dry Ingredients: In the stand mixer bowl, measure out and combine cake flour, granulated sugar, baking powder, baking soda, and salt.
5. Incorporate Butter: Attach the paddle attachment and set mixer to the slowest speed. Gradually add chunks of softened butter until all is incorporated and the mixture resembles coarse sand.
6. Add Milk and Oil Mixture: Pour the milk and oil mixture into the dry ingredients and mix on medium speed for 2 full minutes to help the cake rise properly.
7. Add Milk and Egg Mixture: Incorporate the milk/egg mixture by adding it in thirds, mixing just until combined each time. Remember to scrape down the bowl during mixing to ensure even incorporation.
8. Bake the Cake: Divide the batter evenly into prepared cake pans. Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
9. Remove Air and Cool: Once out of the oven, gently tap the cake pans on the counter to release trapped air and prevent uneven shrinking. Cool cakes in pans on a rack for 20 minutes, then invert onto the rack to cool completely.
10. Freeze Cakes: Once cooled, place cakes in the freezer for one hour to firm up before decorating.
11. Make Chantilly Cream: Beat together softened butter, cream cheese, and mascarpone cheese until smooth. Add sifted powdered sugar and continue beating until combined well.
12. Whip Cream: In a separate bowl, whip heavy cream with vanilla and almond extracts to soft peaks, then firm peaks, being careful not to overbeat and cause curdling.
13. Combine Frosting and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture to create light and fluffy chantilly cream frosting.
14. Prepare Berry Filling: In a medium saucepan, combine berries and sugar. Bring to a simmer over medium heat.
15. Thicken Filling: Mix cornstarch with cold water to create a slurry. Add slurry and lemon juice to the simmering berries. Cook for 1-2 minutes until thickened, then remove from heat.
16. Cool Filling: Let berry filling cool completely before assembly.
17. Assemble Cake: Layer cake rounds with berry filling and coat with chantilly cream frosting. Decorate the top with fresh berries as desired.

Notes

• Room temperature ingredients are crucial for achieving a smooth batter and proper cake rise.
• Do not overmix the batter once the wet and dry ingredients are combined to avoid a dense cake.
• Watch the whipped cream carefully; it can quickly go from perfectly whipped to curdled.
• Freezing the cakes before assembling helps create clean layers and prevents the frosting from melting during application.
• Fresh or frozen berries can be used for the filling; if using frozen, thaw and drain excess liquid before cooking.
• For best results, chill the berry filling well before assembling to prevent soggy layers.

Keywords: berry cake, vanilla cake, chantilly cream, berry filling, dessert, homemade cake