Name: Chantilly Cake with Fresh Berries Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: French
Ingredients: 3 ¼ cups cake flour; 1 teaspoon sea salt; 1 tablespoon baking powder; ¼ teaspoon baking soda; 4 large eggs (room temperature); 1 cup whole milk; ⅓ cup vegetable oil; ½ cup sour cream; 2 teaspoons vanilla extract; 1 cup unsalted butter, softened; 2 cups granulated sugar; ½ cup unsalted butter, softened; 8 oz cream cheese, softened; 8 oz mascarpone cheese, softened; 2 cups heavy whipping cream; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 2 cups powdered sugar; 4 cups fresh strawberries, raspberries, and blueberries (rinsed and dried)

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Introduction

Chantilly Cake is a light and creamy dessert layered with fresh berries and rich Chantilly frosting. Its fluffy cake layers combined with smooth, tangy frosting make it a perfect treat for special occasions or a delightful weekend dessert.

A three-layer round cake is shown with white frosting covering the outside smoothly. Each layer inside is light yellow with a thick filling of white cream mixed with red strawberries and a few blueberries. The top of the cake is fully covered with a mix of fresh strawberries, blueberries, blackberries, and raspberries, creating a colorful, fresh look. More blackberries, blueberries, and raspberries are scattered around the base on a white plate with a raised, beaded edge. The setting features a white marbled surface and a hint of a brown wooden background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¼ cups cake flour
1 teaspoon sea salt
1 tablespoon baking powder
¼ teaspoon baking soda
4 large eggs (room temperature)
1 cup whole milk
⅓ cup vegetable oil
½ cup sour cream
2 teaspoons vanilla extract
1 cup unsalted butter, softened
2 cups granulated sugar

½ cup unsalted butter, softened (for frosting)
8 oz cream cheese, softened
8 oz mascarpone cheese, softened
2 cups heavy whipping cream
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups powdered sugar

4 cups fresh strawberries, raspberries, and blueberries (rinsed and dried)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the cake flour, sea salt, baking powder, and baking soda until well combined.
Step 3: In another bowl, mix the eggs, whole milk, vegetable oil, sour cream, and vanilla extract thoroughly.
Step 4: Using an electric mixer, cream the softened butter and granulated sugar together in a large bowl until light and fluffy.
Step 5: Gradually add the wet and dry ingredients alternately to the butter mixture, starting and ending with the wet ingredients. Mix each addition just until combined.
Step 6: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cakes to cool completely in the pans, then remove and wrap them in plastic wrap. Freeze for at least 2 hours to make slicing easier.
Step 8: To make the Chantilly frosting, beat softened butter, cream cheese, and mascarpone cheese together until smooth and fluffy. Add vanilla and almond extracts, then gradually beat in powdered sugar.
Step 9: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Step 10: Remove the cakes from the freezer and slice each cake horizontally to create four layers in total.
Step 11: Place one cake layer on a serving platter. Spread ½ cup of frosting evenly over the layer, then add a layer of fresh mixed berries and a thin layer of frosting on top.
Step 12: Repeat this process with the remaining layers. After stacking all layers, spread the remaining frosting over the top and sides of the cake.
Step 13: Decorate the top of the cake with more fresh berries. Chill the assembled cake in the refrigerator before serving for best flavor and texture.

Tips & Variations

For an additional flavor twist, add a splash of liqueur such as Grand Marnier or Chambord to the frosting or berries.
Use a serrated knife to slice the cake layers gently to avoid crumbling.
Substitute fresh berries with stone fruits like peaches or nectarines when in season.
Ensure all dairy ingredients are at room temperature to help create a smooth batter and frosting.

Storage

Store the assembled Chantilly Cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 3 days. To serve, let it sit at room temperature for 15–20 minutes to soften the frosting slightly. Avoid freezing the frosted cake, as the texture of the Chantilly frosting may change.

How to Serve

A three-layer round vanilla cake with smooth white cream covering the outside and between each layer; inside the layers, mixed red and blue berries are spread evenly within the white cream. The top of the cake is topped with a mix of whole strawberries, blueberries, raspberries, and blackberries, creating a colorful contrast with the white cream. Around the base of the cake, more mixed berries are placed on the white ornate cake stand. The cake sits on a white marbled surface with a blue and white cloth partially visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked and frozen wrapped in plastic wrap for up to one month. Thaw them in the refrigerator before slicing and assembling with frosting.

What can I use instead of mascarpone cheese?

If mascarpone is unavailable, you can substitute it with an equal amount of cream cheese mixed with a tablespoon of heavy cream to mimic the texture and richness.