BERRY CHANTILLY CAKE RECIPE

If you’re looking for a cake that feels like a celebration in every bite, this BERRY CHANTILLY CAKE RECIPE is an absolute dream come true. Fluffy, tender layers of cake soaked with a delicate berry simple syrup are layered with the creamiest chantilly frosting enriched by mascarpone cheese and dotted generously with fresh berries. It’s a harmonious symphony of textures and flavors—light, sweet, tangy, and utterly irresistible. Whether for a weekend treat or a special occasion, this cake invites you to savor the freshness of summer berries coupled with luscious creaminess in a way that feels festive yet effortlessly elegant.

Ingredients You’ll Need

Getting started is a joy because the ingredients for this BERRY CHANTILLY CAKE RECIPE are straightforward and each one plays a vital part in creating its luxurious texture and vibrant flavor. From the softness of cake flour to the fresh pop of berries, every element contributes to a perfect balance that’s far more than the sum of its parts.

• Cake flour (2 2/3 cups / 345g): Provides a tender and light crumb, essential for a delicate cake texture.
• Granulated sugar (1 1/2 cups / 330g + 1/4 cup / 55g + 1/3 to 1/2 cup / 75-110g): Sweetens the cake, syrup, and chantilly cream to the perfect level.
• Baking powder (2.5 tsp) & baking soda (1/2 tsp): Help the cake rise beautifully and stay fluffy.
• Salt (1/2 tsp): Enhances all the flavors, balancing sweetness and richness.
• Unsalted butter (14 tbsp / 200g): Smooth and creamy, it adds moisture and richness to the cake layers.
• Buttermilk (1 cup / 240g): Adds subtle tang and keeps the crumb tender and moist.
• Vegetable oil (1/3 cup / 65g): Keeps the cake extra moist while improving texture.
• Large eggs (3, room temp): Provide structure and richness, blending everything seamlessly.
• Vanilla bean paste or extract (2 tsp): Infuses the cake with warm, aromatic notes.
• Almond extract (1 tsp, optional): Adds a lovely nutty depth—you can swap it for vanilla if preferred.
• Water (1/4 cup / 60g): Used in the berry simple syrup to dissolve sugar gently.
• Berry jam (2 tbsp): Enhances the berry flavor in the simple syrup and ties everything together.
• Heavy whipping cream (3 cups / 720g): Whipped into light peaks, it creates the dreamy chantilly frosting.
• Vanilla (1 tsp): Delicate and sweet, it lifts the chantilly cream’s flavor marvelously.
• Mascarpone cheese (8 oz): Offers a silky richness to the chantilly cream, making it luxuriously creamy.
• Fresh berries (3/4 cup each of strawberries, raspberries, blackberries, blueberries): Provide a burst of freshness, vibrant color, and natural sweetness.

How to Make BERRY CHANTILLY CAKE RECIPE

Step 1: Prepare Your Cake Batter

Start off by preheating your oven to 335F and making sure your three 8-inch cake pans are lined with parchment and greased—this helps the cakes release smoothly. Having your butter, eggs, and buttermilk all at room temperature is key to an even batter. Mixing your dry ingredients first and incorporating the butter until you have a coarse crumb sets the foundation for a soft crumb. Then you slowly blend the wet ingredients, being careful not to overmix. Finally, beat everything on a slightly higher speed for a couple of minutes to introduce air and create the light, fluffy batter that makes this cake so special.

Step 2: Bake the Layers

Divide your batter evenly among the prepared pans, then pop them in the oven for about 28-30 minutes. You’ll know they’re done when the tops turn a gentle golden color and a toothpick comes out clean or with a few moist crumbs. Once baked, cool them in their pans for 20 minutes to help set the crumb, then carefully transfer to a wire rack and refrigerate to cool completely. This chilling step really helps when it comes to assembling your cake later on.

Step 3: Make the Berry Simple Syrup

While your cakes cool, it’s time to make the simple syrup that keeps the cake layers moist and bursting with berry flavor. Combine water, sugar, and your choice of berry jam in a saucepan, gently heating until it just simmers and the sugar dissolves. This syrup is delicate and watery—precisely how you want it to lightly soak your cake layers without making them soggy.

Step 4: Whip Up the Chantilly Cream Frosting

This frosting steals the show with its luscious texture and taste. Begin by whisking mascarpone, sugar, and vanilla just enough to combine into a silky base. Separately, whip your chilled heavy cream until firm peaks form—this guarantees a light, fluffy finish. Gently fold the whipped cream into the mascarpone mixture in two batches, being careful to retain as much air as possible. This process yields a frosting that’s thick, creamy, and beautifully spreadable.

Step 5: Assemble the Cake

Now for the best part—layering your cake! Start by trimming a thin layer off the top crust of each cake to expose the tender crumb, then brush on the berry syrup thoughtfully; too much can cause the cakes to fall apart, so moderation is key. Spread a thin layer of chantilly cream, then scatter an even layer of chopped berries, leaving a small gap from the edges. Press down gently with more frosting to fill in the gaps and seal the edges. Repeat with remaining layers, remembering that the final cake layer should be flipped so its crust faces up for a smooth finish. After a crumb coat and a quick chill, apply a generous final frosting layer and garnish with extra berries.

How to Serve BERRY CHANTILLY CAKE RECIPE

Garnishes

Nothing elevates the charm of this BERRY CHANTILLY CAKE RECIPE like a thoughtful garnish. Fresh berries on top bring a refreshing pop of color and flavor, while a light dusting of powdered sugar adds a touch of elegance. For a little extra sparkle, edible flowers or fresh mint leaves can turn your cake into an eye-catching centerpiece anyone will admire.

Side Dishes

Though the cake stands strong on its own, serving it alongside a simple bowl of vanilla bean ice cream or a drizzle of berry coulis makes for an extra indulgent experience. A lightly brewed cup of tea or a sparkling rosé also pairs beautifully, balancing the richness and complementing the fresh berry notes.

Creative Ways to Present

Serving this BERRY CHANTILLY CAKE RECIPE doesn’t have to be traditional. Try layering the cake slices on a wooden board with piles of berries scattered around for a rustic feel. Or cake lovers, try turning it into a trifle by cubing the layers, layering with chantilly frosting and berries in glass bowls—perfect for parties! Even simple individual servings in jars with alternating layers look stunning and taste divine.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap or store in an airtight container to keep it fresh and moist. It’s best enjoyed within 2-3 days when the chantilly cream is at its peak freshness and the berries still lively.

Freezing

You can freeze the cake layers before assembly by wrapping them well in cling film and then foil, freezing for up to one month. When ready to enjoy, thaw in the fridge overnight before assembling and frosting. Avoid freezing the frosted cake as the texture of the chantilly cream may change.

Reheating

This cake is best served chilled and does not require reheating. If you prefer it at room temperature, simply remove it from the fridge 30 minutes before slicing to allow the chantilly cream to soften slightly.

FAQs

Can I use frozen berries for this BERRY CHANTILLY CAKE RECIPE?

Fresh berries are highly recommended for the best texture and flavor, but if you must use frozen, thaw and drain them well to prevent excess moisture from making the cake soggy.

What if I don’t have mascarpone cheese?

Marscarpone adds a rich creaminess to the chantilly frosting, but you can substitute it with an equal amount of cream cheese softened to room temperature for a slightly tangier taste.

How do I make homemade cake flour?

Simply combine 310 grams of all-purpose flour with 35 grams of cornstarch and sift them together. This creates a lighter flour perfect for tender cakes.

Is there a way to make this cake dairy-free?

For a dairy-free version, swap the butter for plant-based margarine, use a dairy-free milk and vinegar mixture in place of buttermilk, and substitute heavy cream and mascarpone for coconut cream and vegan cream cheese alternatives.

Can I make this cake a day ahead?

Absolutely! In fact, chilling the fully assembled cake overnight helps the flavors meld beautifully and makes slicing cleaner and easier. Just keep it well covered in the fridge.

Final Thoughts

There’s something truly special about the freshness of berries paired with the decadence of chantilly cream, and this BERRY CHANTILLY CAKE RECIPE captures that magic perfectly. It’s a recipe that’s approachable but feels luxurious, perfect for sharing with family or impressing friends. I hope you enjoy making and savoring it as much as I do—every bite is a little celebration of sweetness and freshness that you deserve!

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