Berry Chantilly Cake
A light and fluffy cake layered with fresh berries and creamy Chantilly frosting, perfect for any special occasion or indulgent treat.
Ingredients
Cake Ingredients
- 2 2/3 cups cake flour (345g) or 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 temp or 1 cup whole milk + 1 tbsp vinegar/lemon juice
- 1/3 cup vegetable oil (65g)
- 3 large eggs, room temp
- 2 tsp vanilla bean paste or extract
- 1 tsp almond extract (optional; replace with vanilla if desired)
- 1/4 cup water (60g)
- 1/4 cup granulated sugar (55g)
- 2 tbsp berry jam of choice (I used strawberry)
Chantilly Cream Ingredients
- 3 cups heavy whipping cream, chilled (720g)
- 1/3 to 1/2 cup granulated sugar (75 to 110g), to taste
- 1 tsp vanilla
- 8 oz good quality mascarpone cheese, slightly cooler than room temperature
Berry Ingredients
- 3/4 cup roughly chopped strawberries
- 3/4 cup roughly chopped raspberries
- 3/4 cup roughly chopped blackberries
- 3/4 cup blueberries
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, buttermilk, vegetable oil, eggs, and extracts. Beat on medium speed until smooth.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes until golden and a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Berry Simple Syrup
- In a small saucepan, combine water, sugar, and berry jam over medium heat.
- Stir until sugar dissolves. Remove from heat and let it cool.
Chantilly Cream Frosting
- In a large bowl, beat the chilled heavy whipping cream with sugar and vanilla until soft peaks form.
- In a separate bowl, mix mascarpone cheese until smooth, then fold it into the whipped cream.
Assembly & Decoration
- Place one cake layer on a serving platter. Brush it generously with the berry syrup.
- Spread a layer of Chantilly cream over the syrup-soaked cake.
- Sprinkle with 3/4 of the chopped berries.
- Top with the second cake layer, repeat brushing and cream spreading, and decorate with remaining berries.
- Chill for at least an hour before serving for the best flavor explosion!
Notes
Keep this cake in the fridge for up to 3-4 days. For longer storage, freeze individual slices for up to a month. Wrap them well in plastic wrap and aluminum foil. When ready to enjoy, thaw in the fridge overnight.