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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/berry-cake-with-cream-cheese-mascarpone-frosting-and-fresh-berry-filling-recipe/