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BERRY CHANTILLY CAKE RECIPE

BERRY CHANTILLY CAKE RECIPE
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★★★★★

5 from 23 reviews

A delightful Berry Chantilly Cake featuring layers of moist vanilla cake soaked in a berry simple syrup, filled and frosted with a luscious mascarpone-infused Chantilly cream, and generously decorated with fresh mixed berries. Perfect for celebrations or a special dessert treat.

Ingredients

Scale

Cake

  • 2 2/3 cups cake flour (345g) (310g all purpose flour + 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 (made with 1 cup whole milk + 1 tbsp vinegar or 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)

Berry Simple Syrup

  • 1/4 cup water (60g)
  • 1/4 cup granulated sugar (55g)
  • 2 tbsp berry jam (such as strawberry)

Chantilly Cream Frosting

  • 3 cups heavy whipping cream, chilled (720g)
  • 1/3 to 1/2 cup granulated sugar (75 to 110g), to taste
  • 1 tsp vanilla extract
  • 8 oz mascarpone cheese (about 226g), slightly cooler than room temperature

Berries for Decoration

  • 3/4 cup roughly chopped strawberries
  • 3/4 cup roughly chopped raspberries
  • 3/4 cup roughly chopped blackberries
  • 3/4 cup blueberries
  • Note: Adjust quantity and berry types to preference; use fresh berries

Instructions

  1. Prepare Cake Pans: Preheat oven to 335°F (conventional). Line and grease three 8-inch cake pans with parchment paper and butter or oil.
  2. Prepare Ingredients: Ensure butter, eggs, and buttermilk are at room temperature. Butter should be soft but not melting.
  3. Mix Dry Ingredients: In the bowl of a stand mixer, sift and combine cake flour, sugar, baking powder, baking soda, and salt. Add softened butter and whisk on medium speed for 1-2 minutes until the mixture resembles coarse crumbs; scrape bowl as needed.
  4. Mix Wet Ingredients: Separately whisk eggs, buttermilk, vegetable oil, vanilla, and almond extract until eggs are broken down.
  5. Combine Wet and Dry: Add one-third of the wet ingredients to the dry mixture; whisk on medium speed until combined. Scrape bowl, then add remaining wet ingredients and whisk until incorporated. Increase speed to medium-high and whisk for 2 minutes for a light, fluffy batter.
  6. Bake Cake Layers: Evenly divide batter into prepared pans. Bake 28-30 minutes until light golden and a toothpick inserted comes out with moist crumbs but no wet batter.
  7. Cool Cakes: Let cakes cool in pans for 20 minutes. Then remove carefully and transfer to wire racks. Refrigerate for 30 minutes to chill thoroughly; if longer, wrap in cling wrap.
  8. Make Berry Simple Syrup: In a saucepan, combine water, sugar, and berry jam. Heat on low until simmering and sugar dissolves. Do not thicken. Set aside to cool completely.
  9. Prepare Chantilly Cream: In a bowl, whisk mascarpone, sugar, and vanilla on low speed for 30-60 seconds until creamy (do not overmix). In a separate bowl, whip heavy cream to firm peaks. Gently fold whipped cream into mascarpone mixture in two additions until thick and fluffy.
  10. Prepare Berries: Roughly chop strawberries, raspberries, and blackberries; keep blueberries whole.
  11. Assemble Cake – First Layer: Place a cake layer on a turntable with a cake round underneath. Trim thin top crust with serrated knife to expose crumb. Brush berry simple syrup generously with a pastry brush. Spread a thin layer of Chantilly frosting, then evenly distribute berries, leaving 1/2 inch border. Spread more frosting to fill gaps and cover edges generously.
  12. Assemble Cake – Second Layer: Repeat process of trimming, syrup brushing, frosting, and berry layering on the next cake layer.
  13. Assemble Cake – Top Layer: Trim crust and syrup brush the final layer, then invert and place syrup side down on top of the assembled cake.
  14. Crumb Coat: Apply a thin, even layer of frosting all over the cake. Chill in the refrigerator for 15-20 minutes.
  15. Finish Frosting: Spread remaining Chantilly frosting generously and evenly over the entire cake surface.
  16. Decorate: Use remaining frosting and berries to decorate the top and sides as desired.
  17. Chill Before Serving: Refrigerate the cake for at least one hour before serving to allow the frosting to firm up, especially before transferring to a serving stand.
  18. Serve: Slice and enjoy this fresh, creamy berry chantilly cake.

Notes

  • Use fresh berries for best flavor and texture, adjusting quantities or berry types as desired.
  • Room temperature ingredients help achieve a smooth, airy batter.
  • Do not overmix the mascarpone and cream to avoid curdling or losing volume.
  • Do not soak cake layers overly with syrup to prevent soggy texture and breakage.
  • Chill cake layers thoroughly before assembly for easier handling and better structure.
  • Cover cake with cling wrap if storing for longer periods before assembly.
  • This cake is best served the same day or within two days stored in the refrigerator.
  • Optional almond extract adds a subtle depth of flavor; replace with vanilla if preferred.

Nutrition

Keywords: berry chantilly cake, mascarpone chantilly cream, mixed berry cake, layered cake recipe, fresh berry dessert, homemade cake with berries

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