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Berry Chantilly Cake (Photo by Viana Boenzli)
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5 from 2 votes

Berry Chantilly Cake

My Berry Chantilly Cake recipe will reward you with one of the most luscious cakes you've ever tasted. The light, fluffy vanilla cake is piled high with layers of fresh berries and an indulgent yet delicate and fluffy chantilly cream with mascarpone. You couldn't ask for anything more in a dessert.
Prep Time15 minutes
Cook Time35 minutes
Assembly10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, French
Keyword: berry chantilly cake
Servings: 12
Calories: 770kcal

Ingredients

Vanilla Cake

  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 3 cups cake flour*
  • 1 cup whole milk
  • ¼ cup vegetable oil
  • 1-½ teaspoons vanilla extract

Berry Syrup

  • cup jam of your choice (I chose raspberry)
  • 2 tablespoons water

Chantilly Cream

  • 1-½ cups heavy cream
  • 8 ounces cream cheese, at room temperature
  • 8 ounces mascarpone cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Berries

  • About 4 cups of your favorite berries (slice large berries, like strawberries)

Instructions

  • Preheat oven to 350°F.
  • Using a stand mixer with flat beater attachment, cream butter and sugar for five minutes.
  • Next, add eggs one at a time and mix until smooth.
  • In a separate bowl, mix together dry ingredients (flour, salt, and baking powder).
  • In another container, whisk together milk, oil, and vanilla extract.
  • With the mixer running on a slow-to-medium speed, add to the butter/sugar/egg mixture: First add half of the dry ingredients, then the wet ingredients, then the rest of the dry ingredients. Add each just until mixed in…don’t overmix.
  • Butter the entire pan, bottom and sides, and place a cut-out sheet of parchment paper in the bottom. Split the batter between TWO 8″ round baking pans.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let completely cool on a baking rack.
  • While the cakes are baking, make the syrup. In a small saucepan, heat up jam and water over low heat. Stir frequently for about two minutes, until jam is smooth. Let cool slightly.
  • While the cakes are cooling, make the chantilly cream. Using a stand mixer with whisk attachment, whisk together heavy cream and vanilla until stiff peaks. Place the whipped cream in a separate bowl and wash out the mixing bowl. You’re going to need it again in just a minute…
  • Using a clean mixing bowl, with a flat paddle attachment, beat together cream cheese, mascarpone cheese, and powdered sugar. Mix for 2 to 3 minutes or until smooth.
  • Gently fold whipped cream into cream cheese/mascarpone mixture just until smooth.

Assembling Cake

  • Now that the cakes are cool, we’re going to cut each one in half, to make four layers. Here’s my trick: Using a knife, carefully cut around the outside of each cake. Then, using unflavored dental floss, pull the floss through the center of the cake to completely slice it in two and set the top piece aside for now.
  • Spread ⅓ of the jam onto the top of the first layer. Don’t go all the way to the edges, or the jam might leak out the edges.
  • Next, add a layer of chantilly cream.
  • Lastly, add some berries on top of the cream.
  • Add your next piece of cake on top and repeat the same steps two more times.
  • Finally, spread icing all over the top and sides of the cake and decorate with berries on top.
  • Serve and enjoy!

Notes

  • *Flour: Cake flour is lower in protein (gluten) and therefore yields a lighter, fluffier cake. If you don't have cake flour handy, you can use all purpose flour, but this may result in a slightly denser cake.
 
  • What type of berries should I use? You can use any berries your heart desires, but I'd recommend using fresh berries whenever possible. Frozen berries won't have the same texture. If you can't find any fresh berries, then you can certainly use frozen, just thaw them first and blot dry with a paper towel so the juices don't leak out between the layers.
 
  • Do I need any special equipment? Certainly not. To make my life easier, I used my stand mixer to mix the ingredients (honestly, I don't know how I managed without it before!), but you can use a handheld electric mixer instead and mix the rest by hand.
    I also used an 8 inch round cake pan (note to self: get a second one...baking would have taken half the time). You can use a different pan instead, but keep in mind that the baking time may differ.
 
  • Can I make this  cake ahead of time? While this recipe is best served fresh the same day, it can be stored in the fridge for a day or two.
 
  • Suggestion: If you enjoyed this dessert, you're gonna love our fresh fruit tart!
 
 

Nutrition

Calories: 770kcal | Carbohydrates: 92g | Protein: 9g | Fat: 41g | Sodium: 417mg | Potassium: 136mg | Fiber: 1g | Sugar: 64g | Vitamin A: 1260IU | Vitamin C: 2mg | Calcium: 156mg