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Berry Chantilly Cake Recipe

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3.9 from 2 reviews

This Berry Chantilly Cake features tender, fluffy cake layers brushed with berry liqueur or simple syrup, layered with luscious Chantilly frosting and fresh berries, creating a beautifully elegant and flavorful dessert perfect for special occasions or any celebration.

Ingredients

Cake Layers

  • 2 cups (240g) all-purpose flour
  • 3 tbsp cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp fine salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) superfine sugar
  • 3 tbsp vegetable oil
  • 3 large eggs, room temperature
  • 2 tsp vanilla bean paste
  • 2 drops almond extract
  • ¾ cup (180ml) buttermilk

Chantilly Frosting

  • 2 cups (450g) mascarpone cheese
  • 3 cups (360g) powdered sugar, sifted
  • 2 tsp vanilla bean paste (or vanilla powder)
  • 2 cups (480ml) heavy cream, cold
  • 2 tbsp powdered milk (helps stabilize the cream)

Assembly and Decoration

  • 4 cups fresh berries (strawberries, raspberries, blueberries, blackberries)
  • ½ cup (160g) berry jam
  • 4 tbsp (60ml) Crème de Mûre or simple syrup (optional)

Instructions

  1. Bake the Cake Layers: Preheat oven to 350°F (175°C) and grease and line three 8-inch (20cm) round cake pans with parchment paper.
  2. Prepare Dry Ingredients: Sift the flour, cornstarch, baking powder, baking soda, and salt into a medium bowl and set aside.
  3. Cream Butter and Sugar: Using a stand mixer with paddle attachment, beat softened butter until smooth. Add sugar and beat on medium-high speed until pale and fluffy, about 3-4 minutes, scraping the bowl as needed. Beat in vegetable oil until combined.
  4. Add Eggs and Flavorings: Add eggs, vanilla bean paste, and almond extract to the butter mixture and mix until incorporated.
  5. Combine Dry and Wet Ingredients: Reduce mixer speed to low. Add one-third of dry flour mixture followed by half of the buttermilk; repeat additions ending with the last third of dry mix. Mix just until combined and fold remaining batter gently by hand with a spatula to avoid overmixing.
  6. Bake: Divide batter evenly among prepared pans. Bake 22-25 minutes or until a skewer inserted in the center comes out clean.
  7. Cool and Brush: Cool cakes in pans for 5 minutes before inverting onto wire racks. While warm, optionally brush layers with Crème de Mûre or simple syrup. Allow to cool completely.
  8. Make Chantilly Frosting: In a medium bowl, beat cold mascarpone, powdered sugar, and vanilla bean paste until smooth and creamy.
  9. Whip Cream: In a chilled separate bowl, beat cold heavy cream and powdered milk on medium-high until stiff peaks form. Fold whipped cream gently into mascarpone mixture in two additions until thick and fluffy.
  10. Assemble Cake – First Layer: Place first cake layer on serving plate. Spread a thin layer of frosting on top, then pipe a thick border (dam) around the edge.
  11. Add Filling: Fill the ring with half of the berry jam and an even layer of sliced fresh berries. Seal berries with a small dollop of frosting.
  12. Second Layer: Add second cake layer, press lightly, and repeat dam, jam, berry, and frosting filling.
  13. Top Layer and Crumb Coat: Add third cake layer. Apply a thin layer of frosting over entire cake to lock in crumbs. Chill cake in refrigerator for 20 minutes to set.
  14. Decorate Sides: Fill piping bag with remaining frosting and pipe vertical columns of large dots along cake sides. Use an offset spatula to drag each dot horizontally to create a decorative design, repeating around the cake.
  15. Final Decoration: Top the cake with a generous mound of remaining fresh berries. Serve immediately.

Notes

  • Use room temperature eggs for better mixing and volume.
  • Do not overmix batter to keep cake tender.
  • Chilled bowls and cream help achieve stiff peaks when whipping cream.
  • Optional brushing of cake layers with liqueur or syrup adds moisture and flavor.
  • Powdered milk stabilizes the whipped cream for a firmer frosting consistency.
  • Store assembled cake refrigerated and consume within 2 days for best freshness.

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