Decadent Berry Chantilly Cake Recipe: Step-by-Step
Indulge in this decadent Berry Chantilly Cake made with tender vanilla cake layers, whipped mascarpone frosting, and topped with fresh berries for a delightful treat!
Print Share on Twitter Share on FacebookServings: 8 people
Calories: 1499kcal
Equipment
- Mixer
- 9 in Round Cake Pan
- Parchment paper
Ingredients
- Vanilla Cake Recipe
- 13 oz bleached cake flour
- 13 oz granulated sugar
- 3 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz unsalted butter
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 10 oz whole milk room temperature
- 3 oz vegetable oil
- 3 large eggs room temperature
- Chantilly Cream Ingredients
- 16 oz cream cheese softened
- 8 oz unsalted butter softened
- 8 oz mascarpone cheese softened
- 22 oz powdered sugar sifted
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 16 oz heavy whipping cream
- Berry Cake Filling
- 2 cups fresh or frozen berries
- 2.5 oz sugar
- 1 oz water
- 1 oz cornstarch
- 2 teaspoon lemon juice
- Decoration
- 2 cups fresh berries for garnish
Instructions
- Vanilla Cake Preparation
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, sugar, baking powder, baking soda, and salt.
- Incorporate Butter: Add the butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and almond extract.
- Blend Together: Gradually add the wet ingredients to the dry mixture. Beat on medium speed until smooth.
- Bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Chantilly Cream Preparation
- Beat Cream Cheese and Butter: In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Add Mascarpone: Incorporate the mascarpone cheese and continue beating until well combined.
- Sweeten and Flavor: Add the powdered sugar, almond extract, and vanilla extract. Beat until fluffy.
- Whip Cream Separately: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture. Chill until ready to use.
- Berry Cake Filling
- Cook Berries: In a medium saucepan, combine the berries, sugar, and water. Cook over medium heat until the berries soften and release their juices.
- Thicken: Mix the cornstarch with a small amount of water to create a slurry. Stir it into the berry mixture and cook until thickened.
- Add Lemon Juice: Stir in the lemon juice and let the filling cool completely.
- Assemble the Cake
- Layer and Fill: Place one cake layer on a serving plate. Spread a thin layer of berry filling, followed by a layer of Chantilly cream. Repeat with the remaining layers.
- Frost the Cake: Cover the entire cake with Chantilly cream, smoothing it evenly.
- Decorate: Arrange fresh berries on top and around the cake for a beautiful garnish.
- Chill: Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld.
Video
Notes
- All ingredients should be brought to room temperature before starting. Butter and cream cheese usually take the longest to soften. To speed up the process, cut them into smaller cubes. Mascarpone cheese, on the other hand, typically reaches room temperature in just 15 to 20 minutes.
- Take your time when creaming the butter and sugar. The mixture is properly creamed when it becomes light in color and fluffy in texture. If it still looks grainy, like wet sand, it needs more mixing. Fully creamed butter and sugar incorporate air pockets into the batter, which help make the cake soft and airy.
- Accurate flour measurement is crucial! Using too much flour is a common mistake that results in a dense cake. The best method is to weigh the flour with a kitchen scale. If a scale isn’t available, loosen the flour in the bag with a spoon, gently fill your measuring cup, and level it off with a knife to avoid packing in excess flour.
- After pouring the batter into your cake pans, lightly tap the pans on the counter to release any large air bubbles.
- To ensure even cake layers, consider using cake strips. These strips help regulate the temperature around the edges of the pan, allowing the cake to rise evenly and preventing a dome from forming in the center. If you don’t have cake strips, you can make your own—check out my guide on achieving perfectly flat cake layers for tips.
- Lastly, double-check the expiration date on your baking powder. A dense cake is often the result of expired leavening agents or overmixing the batter.
Nutrition
Serving: 1full Cake | Calories: 1499kcal | Carbohydrates: 158g | Protein: 16g | Fat: 89g | Saturated Fat: 54g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 479mg | Fiber: 3g | Sugar: 111g | Vitamin A: 294IU | Vitamin C: 23mg | Calcium: 294mg | Iron: 2mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.