This Berry Chantilly Cake is a stunning dessert that combines the lightness of fluffy cake layers, the richness of mascarpone Chantilly cream, and the bright sweetness of fresh berries. Perfect for celebrations, brunches, or just a special treat, this cake is as beautiful as it is delicious. The combination of fresh berries and creamy frosting is sure to impress anyone lucky enough to enjoy a slice.

Why You’ll Love This Recipe

Berry Chantilly Cake is an elegant, show-stopping dessert that’s both indulgent and light. The moist, fluffy cake layers are soaked with a simple berry syrup to keep them soft and flavorful. The mascarpone Chantilly cream frosting is light, creamy, and not too sweet, making it the perfect complement to the tartness of the fresh berries. Whether you’re celebrating a special occasion or just want to treat yourself, this cake’s perfect balance of flavors and textures will make it a new favorite.

Berry Chantilly Cake

Ingredients

For the cake:

2 ⅔ cups cake flour (345g); make your own with 310g all-purpose flour and 35g cornstarch
1 ½ cups granulated sugar (330g)
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
14 tbsp unsalted butter (200g), softened
1 cup buttermilk (240g), room temperature (make your own with 1 cup whole milk and 1 tablespoon vinegar or lemon juice)
⅓ cup vegetable oil (65g)
3 large eggs, room temperature
2 tsp vanilla bean paste or extract
1 tsp almond extract (optional; you can replace with vanilla)
¼ cup water (60g)
¼ cup granulated sugar (55g)
2 tbsp berry jam of choice (e.g., strawberry)

For the Chantilly cream frosting:

3 cups heavy whipping cream, chilled (720g)
⅓ to ½ cup granulated sugar (75g to 110g), according to your taste
1 tsp vanilla extract
8 oz good quality mascarpone cheese (like Vermont Creamery), slightly cooler than room temperature

For the berry simple syrup:

¼ cup water (60g)
¼ cup granulated sugar (55g)
2 tbsp berry jam of choice (e.g., strawberry)

For the berries:

¾ cup roughly chopped strawberries
¾ cup roughly chopped raspberries
¾ cup roughly chopped blackberries
¾ cup blueberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cake:

Preheat the oven to 335°F (170°C, conventional). Prepare three 8″ cake pans by lining them with parchment paper and greasing with butter or oil.
Mix dry ingredients: In the bowl of your stand mixer, add sifted cake flour, sugar, baking powder, baking soda, and salt. Mix until well combined.
Add butter: Add softened butter and mix on medium speed for 1-2 minutes until the mixture resembles coarse crumbs or sand.
Whisk wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, oil, vanilla extract, and almond extract (if using).
Combine wet and dry ingredients: Add a third of the wet ingredients to the dry mixture and whisk on medium speed until combined. Scrape the bowl and add the remaining wet ingredients. Whisk again until fully incorporated. Then, increase the speed to medium-high and mix for 2 minutes until you have a light and fluffy batter.
Bake the cakes: Divide the batter evenly between the three prepared cake pans. Bake for 28-30 minutes, or until the cakes are golden and a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cakes cool in the pans for 20 minutes, then carefully turn them out onto a wire rack. Refrigerate the cakes for at least 30 minutes to cool completely.

Berry Simple Syrup:

Prepare the syrup: In a saucepan, add the water, sugar, and berry jam. Heat over low heat, stirring until the sugar dissolves. The syrup should not be too thick. Let it cool completely before using.

Chantilly Cream Frosting:

Prepare the mascarpone mixture: In a large bowl, whisk together mascarpone cheese, sugar, and vanilla extract on low speed for 30-60 seconds until the mixture is smooth and creamy. Be careful not to overmix.
Whip the heavy cream: In a separate bowl, whip the chilled heavy cream until it forms firm peaks, but do not overwhip.
Combine whipped cream and mascarpone: Gently fold the whipped cream into the mascarpone mixture in two additions, making sure to keep the mixture light and fluffy. Once combined, the frosting should be thick and creamy.

Assembly:

Prepare the cake layers: If you haven’t already, roughly chop your berries (strawberries, raspberries, blackberries, and blueberries).
Trim the cakes: Place one cake layer on a turntable. Using a serrated knife, trim a thin layer of the cake’s crust to expose the crumb.
Soak the first layer: Use a pastry brush to generously apply the berry simple syrup to the top of the first cake layer. Be careful not to soak it too much, as this can cause the cake to become too soggy.
Frost and add berries: Spread a thin layer of Chantilly frosting over the cake, then add an even layer of berries, leaving about ½ inch of space from the edges.
Layer more frosting: Add more Chantilly frosting over the berries, pressing down gently to fill any gaps between the berries. Ensure the edges of the cake are also covered with frosting.
Repeat layers: Add the second cake layer, brush with syrup, and repeat the frosting and berry layering process.
Top layer: For the final layer, trim the crust off the last cake, soak with syrup, and flip it upside down before placing it on top of the other layers. This ensures the side brushed with syrup is facing down and the crust side is up.
Crumb coat and chill: Apply a thin crumb coat of frosting all over the cake. Refrigerate for 15-20 minutes to allow the crumb coat to set.
Final frosting layer: After chilling, generously apply the remaining Chantilly frosting all over the cake.
Decorate: Use any remaining frosting and berries to decorate the top of the cake. You can pipe the frosting on top for a finished look or arrange the berries beautifully.
Chill and serve: Chill the cake in the refrigerator for at least an hour to allow the frosting to firm up before slicing and serving.

Servings and Timing

Servings: 10-12 servings
Total Time: 4 hours
- Prep Time: 1 hour
- Chill Time: 1 hour
- Bake Time: 30 minutes
- Assembly Time: 1 hour

Variations

Different Berries: Feel free to swap out the berries for your favorites. Blackberries, raspberries, and strawberries are traditional, but you can also add blueberries, black currants, or even kiwi for a tropical twist.
Nuts and Crunch: Add a layer of finely chopped nuts (like almonds or pistachios) between the layers for extra texture.
Flavored Syrup: Instead of berry jam, you can use a flavored syrup like honey or vanilla to soak the cake layers.

Storage/Reheating

Storage: Keep the cake refrigerated in an airtight container for up to 3-4 days. The cake is best served fresh but will keep well for a couple of days.
Reheating: There’s no need to reheat this cake, as it is best served chilled. If you prefer it at room temperature, let it sit out for 15-20 minutes before serving.

FAQs

Can I make the cake layers ahead of time?

Yes! You can make the cake layers a day ahead and store them in the fridge wrapped in cling film. Just make sure to cool them completely before wrapping.

Can I use regular flour instead of cake flour?

Cake flour is preferred for this recipe because it gives the cake a soft, light texture. If you don’t have cake flour, you can make a substitute by using all-purpose flour with cornstarch (as indicated in the recipe).

Can I use a different type of frosting?

You can use whipped cream frosting instead of Chantilly cream if you prefer, but Chantilly cream, with its mascarpone and whipped cream base, gives a richer, smoother texture.

How do I make this cake gluten-free?

To make this cake gluten-free, use a gluten-free cake flour blend and ensure the berry jam and other ingredients are also gluten-free.

Can I make this cake without mascarpone?

Yes, you can substitute the mascarpone with cream cheese, but keep in mind that the flavor and texture will be different.

Can I freeze this cake?

Yes, you can freeze the cake layers and frosting separately for up to 1 month. Assemble and decorate the cake once everything has thawed and is ready to serve.

Conclusion

Berry Chantilly Cake is a beautiful and delicious dessert that’s perfect for any special occasion or just as a delightful treat. With its light and fluffy layers, mascarpone Chantilly cream, and a bounty of fresh berries, it’s a cake that will steal the show every time. Whether you’re an experienced baker or just looking for a stunning dessert to impress, this cake is sure to please!

Berry Chantilly Cake

Why You’ll Love This Recipe

Ingredients