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BERRY CHANTILLY CAKE RECIPE

BERRY CHANTILLY CAKE RECIPE
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★★★★★

4.8 from 6 reviews

This Berry Chantilly Cake is a light, fluffy layered cake filled and topped with a luscious chantilly cream frosting, mascarpone cheese, and a vibrant assortment of fresh berries. The cake is moistened with a berry simple syrup, adding a subtle fruity sweetness that perfectly complements the creamy frosting and fresh berries. Ideal for celebrations or a special dessert, this recipe combines tender cake layers with the rich flavors of berries and whipped cream for a truly elegant treat.

Ingredients

Scale

Cake

  • 2 2/3 cups cake flour (345g) (made with 310g all purpose flour and 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 (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)
  • 1/4 cup water (60g)
  • 1/4 cup granulated sugar (55g)
  • 2 tbsp berry jam (strawberry recommended)

Chantilly Cream Frosting

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

Berries

  • 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). Grease and line three 8-inch cake pans with parchment paper to prevent sticking.
  2. Bring Ingredients to Room Temperature: Ensure butter, eggs, and buttermilk are at room temperature for optimal mixing. Butter should be soft but not melting.
  3. Mix Dry Ingredients: In your stand mixer bowl, sift together cake flour, sugar, baking powder, baking soda, and salt. Add the softened butter and whisk on medium speed for 1-2 minutes until the mixture resembles coarse sand or crumbs. Scrape the bowl well to combine.
  4. Mix Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, vegetable oil, vanilla bean paste, and almond extract until eggs break down and mixture is smooth.
  5. Combine Wet and Dry Mixtures: Add one-third of the wet ingredients to the dry ingredients and whisk on medium speed until combined. Scrape down the bowl, then add remaining wet ingredients. Whisk again on medium speed until combined. Scrape the bowl thoroughly.
  6. Whisk to Light and Fluffy Batter: Increase the mixer speed to medium-high and whisk for 2 minutes. The batter should become light and fluffy.
  7. Divide Batter and Bake: Evenly divide batter between the three prepared pans. Bake for 28-30 minutes or until lightly golden and a toothpick inserted into the center comes out with few moist crumbs but no wet batter.
  8. Cool the Cakes: Let the cakes cool in the pans for 20 minutes. Carefully remove and transfer to wire racks to cool further. Chill in the fridge for 30 minutes to thoroughly cool (wrap if chilling longer).
  9. Prepare Berry Simple Syrup: Combine water, sugar, and berry jam in a saucepan. Heat on low until sugar dissolves and mixture simmers gently. The syrup should be thin, not thick. Set aside to cool completely.
  10. Make Chantilly Cream Frosting: Whisk mascarpone cheese, sugar, and vanilla on low speed for 30-60 seconds until creamy, being careful not to overmix. In a separate bowl, whip heavy cream until firm peaks form. Gently fold whipped cream into mascarpone mixture in two additions until fluffy and smooth.
  11. Prepare Berries: Roughly chop strawberries, raspberries, and blackberries if not done yet.
  12. Assemble Cake Layers: Place one cake layer on a turntable or cake board. Use a serrated knife to remove a thin crust layer from the top surface to expose the crumb.
  13. Brush with Simple Syrup: Generously brush the exposed cake layer with berry syrup using a pastry brush. Avoid over-soaking to prevent sogginess.
  14. First Layer of Frosting: Spread a thin, even layer of chantilly cream over the syrup-moistened cake.
  15. Add Berries: Evenly spread chopped berries over the frosting, leaving about a 1/2 inch border around the edge.
  16. Fill Gaps and Cover Edges: Add more chantilly cream over the berries, pressing lightly to fill gaps. Also spread frosting on the edges to cover fully; use frosting generously.
  17. Repeat with Next Layers: Repeat the syrup brushing, frosting, and berry layering on the second cake layer.
  18. Top Layer Preparation: For the final cake layer, trim off the crust, brush with syrup, then invert it so the syruped side faces down and the crust side faces up, stacking it atop the assembled cake.
  19. Crumb Coat: Apply a thin, even layer of chantilly frosting all around the cake to seal in crumbs.
  20. Chill Cake: Refrigerate the crumb-coated cake for 15-20 minutes to set the frosting.
  21. Final Frosting: Generously cover the cake with the remaining chantilly frosting, smoothing as desired.
  22. Decorate: Decorate the cake with remaining berries and any extra frosting for an elegant finish.
  23. Chill Before Serving: If transferring to a serving plate, chill the cake for at least an hour to firm up the frosting and ensure stability.
  24. Serve and Enjoy: Slice and serve this delightfully light and fruity berry chantilly cake to your guests.

Notes

  • Make sure all wet ingredients are at room temperature for even mixing and better cake texture.
  • Don’t overmix the mascarpone and cream mixtures as it can break the texture of the frosting.
  • You can adjust the type and amount of berries according to your preference; fresh berries work best.
  • Brush the simple syrup carefully to avoid soggy cake layers.
  • Use a serrated knife to trim cake crusts carefully for a smoother finish.
  • Keep the cake refrigerated if not serving immediately to maintain stability of the chantilly frosting.
  • You can substitute almond extract with vanilla extract if preferred.

Nutrition

Keywords: berry cake, chantilly cream cake, mascarpone cake, berry dessert, whipped cream cake, layered cake, fresh berries, summer cake, birthday cake

Find it online: https://victoriablair.com/berry-chantilly-cake-recipe/