Description
This Berry Chantilly Cake is a delightful layered dessert featuring moist cake layers filled with fresh mixed berries and a luscious mascarpone cream. The combination of tender cake, tangy berry filling, and whipped Chantilly cream makes for an elegant yet approachable treat perfect for special occasions or anytime you crave a fresh, fruity cake.
Ingredients
Scale
Cake
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 cup whole or 2% milk, at room temperature
- Cooking spray, for pans
- 2 2/3 cups unbleached cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Berry Filling
- 1 1/4 pounds mixed fresh berries (blueberries, raspberries, blackberries, strawberries), about 5 1/2 cups
- 1/4 cup seedless strawberry, mixed berry, or raspberry jam
- 1 tablespoon water
- 1 teaspoon finely grated lemon zest (from 1/2 medium lemon)
- 1 teaspoon freshly squeezed lemon juice (from 1/2 medium lemon)
Chantilly Cream
- 8 ounces cream cheese, at room temperature
- 8 ounces mascarpone cheese, at room temperature
- 2 cups powdered sugar
- 3 cups cold heavy cream
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 1 pinch kosher salt
Instructions
- Prepare Pans and Oven: Heat the oven to 350ºF. Spray three 8-inch round cake pans with cooking spray and line their bottoms with parchment paper rounds.
- Mix Dry Ingredients: Sift the cake flour into a medium bowl. Whisk in the baking powder and kosher salt until evenly combined.
- Cream Butter, Sugar, and Oil: Using a stand mixer fitted with the whisk attachment, beat the room temperature butter, granulated sugar, and vegetable oil on medium-high speed until the mixture is light and fluffy, about 5 minutes.
- Add Eggs and Flavoring: Beat in the eggs, vanilla extract, and almond extract on medium-high speed until the batter is creamy, pale yellow, and fluffy, about 2 minutes. Scrape down the bowl sides to incorporate all ingredients.
- Combine Flour and Milk: On low speed, beat in half of the flour mixture just until combined. Add the milk and mix until combined. Scrape down the sides again. Add the remaining flour mixture and mix gently until the batter is smooth but still slightly lumpy. Avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans, about 2 cups plus 2 tablespoons each. Spread evenly. Bake for 25 to 30 minutes until the tops are golden brown, spring back to touch, and a tester comes out clean.
- Cool the Cakes: Let the cakes cool in their pans on a wire rack for 15 minutes. Run a knife around the edges to loosen, then invert each cake onto the rack, parchment side down. Allow to cool completely, about 1 hour.
- Prepare the Berries: Gently toss the mixed fresh berries in a large bowl. Halve large raspberries and slice strawberries beforehand for even layering.
- Make the Jam Glaze: In a small microwave-safe bowl, heat the jam with water until melted, about 30 seconds. Whisk in lemon zest and lemon juice until smooth. Reheat in short bursts as needed when assembling.
- Make the Cream Cheese Mixture: Beat cream cheese and mascarpone in a stand mixer on medium speed until smooth, about 2 minutes. Sift in powdered sugar and beat on medium-low until combined and lump-free, about 45 seconds. Scrape down bowl sides.
- Whip the Cream: With the mixer on low, add the cold heavy cream and beat until blended, about 30 seconds. Increase speed to medium and beat until soft peaks form, 2 to 3 minutes. Scrape all sides thoroughly.
- Add Extracts and Finish Cream: Beat in vanilla extract, almond extract, and kosher salt on medium-high speed until medium-stiff peaks form, about 30 seconds more.
- Assemble the Cake – First Layer: Remove parchment from cake layers. Brush each cake top with the jam glaze using all the mixture. Place one cake layer jam-side up on a serving plate, spread 1/2 cup of cream evenly, then arrange 1 heaping cup of berries, pressing gently into cream. Top with another 1/2 cup cream spreading to the edges.
- Assemble the Cake – Second Layer: Place second cake layer jam-side up on top. Repeat the cream and berry layering as before.
- Assemble the Cake – Final Layer: Top with the last cake layer jam-side down.
- Frost the Cake: Frost the top and sides with remaining cream. For decoration, use an offset spatula held horizontally to create swirls on sides and top in a circular motion.
- Decorate the Cake: Pile remaining berries atop the cake as desired.
- Chill: Refrigerate the assembled cake for at least 2 hours or overnight to set and chill before serving.
- Make Ahead and Storage: Cake layers can be baked up to a day ahead and stored tightly wrapped at room temperature. The entire cake can be assembled and decorated up to a day before serving; refrigerate uncovered until needed. Leftover cake keeps in the fridge, lightly covered, for up to 2 days.
Notes
- Use room temperature ingredients for best texture and easy mixing.
- Take care not to overmix the batter to keep the cake tender.
- Halving large berries ensures even layering and bite-sized pieces.
- Warming the jam glaze helps it spread smoothly over the cake layers.
- Use fresh berries at their peak for best flavor and appearance.
- Chilling the cake allows the Chantilly cream to firm up and flavors to meld.
- The cake layers can be baked ahead and stored at room temperature, but assemble close to serving for freshest taste.
- Use an offset spatula for clean, smooth finishes and decorative swirls in the frosting.
Keywords: berry chantilly cake, mixed berry cake, mascarpone cream cake, layered berry cake, fresh berry dessert, whipped cream cake