Go Back
+ servings

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 mins
Cook Time35 mins
Assembly10 mins
Total Time1 hr
Servings: 12
Calories: 770kcal

Ingredients

Vanilla Cake

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

Berry Syrup

  • c jam
  • 2 tablespoon water

Chantilly Cream

  • 1-½ c heavy cream
  • 8 oz cream cheese, at room temperature
  • 8 oz mascarpone cheese
  • 2 c 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 KitchenAid 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 KitchenAid 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

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