BERRY CHANTILLY CAKE RECIPE

If you are looking for a show-stopping dessert that combines tender cake, luscious cream, and fresh berries in every bite, then you must try this BERRY CHANTILLY CAKE RECIPE. It’s a delightful celebration of textures and flavors, featuring a moist homemade cake soaked with a berry-infused simple syrup, layered with a light and fluffy mascarpone chantilly cream, and finished with a medley of fresh strawberries, raspberries, blackberries, and blueberries. This cake is truly a crowd-pleaser that brings a touch of elegance to any occasion, yet it’s surprisingly approachable to make at home. Prepare to fall in love with this beautiful and delicious slice of heaven.

Ingredients You’ll Need

The secret to this BERRY CHANTILLY CAKE RECIPE’s irresistible charm lies in its simple but thoughtful ingredients. Each one plays a key role—from the tender crumb of the cake flour blend to the rich mascarpone that adds a creamy tang to the frosting, and the fresh berries that bring vibrant color and juicy bursts of flavor. Let’s dive into the essentials!

• Cake Flour Blend (2 2/3 cups / 345g): Provides a light, tender texture; made by combining all-purpose flour and cornstarch for perfect softness.
• Granulated Sugar (1 1/2 cups / 330g): Adds sweetness and helps create a fine crumb throughout the cake layers.
• Baking Powder (2.5 tsp): Essential for leavening to give the cake a delicate rise and airy structure.
• Baking Soda (1/2 tsp): Works alongside baking powder to balance rise and texture.
• Salt (1/2 tsp): Enhances all flavors, ensuring the sweetness never feels flat.
• Unsalted Butter (14 tbsp / 200g): Provides richness and contributes to the tender crumb when properly softened.
• Buttermilk (1 cup / 240g): Adds moisture and a slight tang, making the cake extra moist and flavorful.
• Vegetable Oil (1/3 cup / 65g): Boosts moisture retention, keeping the cake soft longer.
• Large Eggs (3): Bind ingredients and add structure with their protein content.
• Vanilla Bean Paste or Extract (2 tsp): Provides warm, sweet aroma and depth of flavor.
• Almond Extract (1 tsp, optional): Adds a subtle nutty background note, enhancing the berry pairing.
• Water (1/4 cup / 60g): Used for preparing the berry simple syrup to gently soak the cake layers.
• Granulated Sugar for Syrup (1/4 cup / 55g): Sweetens the simple syrup without overwhelming the berries.
• Berry Jam (2 tbsp): Intensifies berry flavor in the soaking syrup; strawberry jam works wonderfully.
• Heavy Whipping Cream (3 cups / 720g): The base of the chantilly cream, whipped to firm peaks for fluffy frosting.
• Granulated Sugar for Frosting (1/3 to 1/2 cup): Adjust to your preferred sweetness for the chantilly cream.
• Vanilla (1 tsp): Rounds out the creamy frosting with delicate aroma.
• Mascarpone Cheese (8 oz): Adds luxurious creaminess and slight tang, making the chantilly frosting unique and rich.
• Mixed Fresh Berries (3/4 cup each of strawberries, raspberries, blackberries, and blueberries): The crowning jewel of the cake, providing fresh, juicy pops of flavor and gorgeous color.

How to Make BERRY CHANTILLY CAKE RECIPE

Step 1: Preparing the Cake Batter

Begin by preheating your oven to 335°F and preparing three 8-inch cake pans with parchment paper and butter or oil. It’s important that your butter, eggs, and buttermilk are all at room temperature for a smooth batter. Using a stand mixer, sift together your cake flour blend, sugar, baking powder, baking soda, and salt, then add the softened butter and whisk until the mixture looks like coarse sand. This creates a tender base that will rise beautifully.

Step 2: Mixing Wet Ingredients

In a separate bowl, whisk together eggs, buttermilk, vegetable oil, vanilla bean paste, and almond extract until fully combined and smooth. Then, add the wet ingredients to the dry mix in thirds, mixing gently and scraping the sides in-between. Increasing the mixer speed to medium-high for about two minutes will give you a light and fluffy batter that promises delightful softness in each slice.

Step 3: Baking the Cake

Divide the batter evenly among your prepared pans and bake for 28-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter. After baking, let the cakes cool in the pans for 20 minutes before transferring them to a wire rack. Chilling for another 30 minutes in the fridge will make them easier to handle during assembly.

Step 4: Making the Berry Simple Syrup

While the cakes cool, combine water, sugar, and berry jam in a saucepan over low heat. Stir gently until the sugar dissolves and the mixture just begins to simmer—be careful not to thicken it too much. This syrup will soak the cake layers, infusing them with subtle berry sweetness and moisture without weighing them down.

Step 5: Preparing the Chantilly Cream Frosting

Whisk mascarpone, sugar, and vanilla on low speed until creamy, being careful not to overbeat. Separately whip the chilled heavy cream until firm peaks form, then fold it gently into the mascarpone mixture in two additions. The result is a thick, fluffy chantilly frosting that’s rich yet light, perfect for layering and decorating.

Step 6: Assembling the Cake

Start by trimming a thin crust layer off the first cake layer to expose the crumb, then brush generously with the berry syrup, avoiding oversaturation. Spread a thin layer of chantilly cream, then scatter an even layer of roughly chopped berries inside, leaving a small gap around the edges. Add more chantilly frosting to fill gaps and cover the edges, ensuring every bite is creamy and studded with berries. Repeat for the second layer.

Step 7: Final Layer and Frosting

Trim the crust off the top layer, brush with syrup, then invert it onto the assembled layers so the syruped side faces down and the crust is on top. Apply a thin crumb coat frosting layer over the entire cake and chill for 15-20 minutes. Finish with a generous layer of remaining chantilly cream, smoothing to your preferred finish, and then decorate beautifully with any leftover berries and frosting accents.

How to Serve BERRY CHANTILLY CAKE RECIPE

Garnishes

Fresh berries are a natural choice for garnishing and really elevate the cake’s visual appeal and flavor. You can also sprinkle edible flower petals for a delicate touch or dust the top lightly with powdered sugar for an elegant finish. Mint leaves provide a refreshing pop of color that complements the creamy and fruity layers beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a simple bowl of mixed berries on the side to enhance the fruity notes. For a warm contrast, try serving with a drizzle of berry coulis or a cup of freshly brewed tea or coffee, which balances the sweetness of the chantilly cream gracefully.

Creative Ways to Present

Consider serving this cake as a beautifully layered trifle in clear glass bowls for a casual gathering, showcasing the vibrant berries and cream layers. Individual mini versions in jars or ramekins make delightful party favors or individual desserts, perfect for intimate celebrations. You can also pipe decorative chantilly rosettes on top for a fancy finish that’s bound to impress.

Make Ahead and Storage

Storing Leftovers

Because this cake contains fresh cream and berries, store leftovers covered tightly in the refrigerator to keep the chantilly frosting fresh and the berries from drying out. It’s best enjoyed within 2-3 days for optimal texture and flavor, although it may remain safe up to around 4 days if well wrapped.

Freezing

Freezing is possible, but the texture of both the fresh berries and chantilly cream may change slightly upon thawing. If you want to freeze, wrap each cake layer without frosting tightly in plastic wrap and freeze. Defrost completely before assembling and frosting the cake to maintain the best taste and texture.

Reheating

Since this cake is served chilled and features whipped cream, reheating is not recommended. Instead, simply allow the cake to sit at room temperature for about 15-20 minutes before serving to soften the chantilly cream slightly and enhance the flavors beautifully.

FAQs

Can I use frozen berries for this cake?

While fresh berries are ideal for their texture and juiciness, you can use frozen berries if fresh ones are not available. Just make sure to thaw and drain them well to avoid excess moisture that could sog the cake layers.

Is there a substitute for mascarpone cheese in the chantilly cream?

You can substitute mascarpone with an equal amount of cream cheese for a firmer frosting, but it will change the flavor slightly. For a lighter option, try a combination of cream cheese and heavy cream whipped together until smooth.

Why is almond extract optional?

Almond extract adds a lovely nutty depth that pairs beautifully with berries, but if you don’t have it or prefer not to use it, vanilla extract alone provides plenty of flavor without overpowering the other ingredients.

Can I make this cake dairy-free?

This recipe relies heavily on dairy for its tender cake crumb and creamy chantilly frosting, so substituting dairy would be challenging. However, you could experiment with dairy-free cream and butter alternatives, keeping in mind that the texture and flavor will vary.

How do I prevent the chantilly cream from curdling?

Keep all your cream and mascarpone well chilled and avoid overwhipping either component. Gently fold the whipped cream into the mascarpone mixture to keep the texture light and smooth, preventing curdling or separation.

Final Thoughts

This BERRY CHANTILLY CAKE RECIPE is a true labor of love, bringing together the best textures and flavors of cake, cream, and fresh fruit in a way that feels luxurious yet approachable. I can’t wait for you to try this recipe and share it with your favorite people—the joy this cake brings is simply unforgettable, and every slice feels like a special celebration. Happy baking and berry-loving!

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