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BERRY CHANTILLY CAKE RECIPE

BERRY CHANTILLY CAKE RECIPE
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★★★★★

5.1 from 22 reviews

This Berry Chantilly Cake is a luscious layered dessert featuring a light and fluffy cake base infused with a berry simple syrup, generously filled and frosted with a rich mascarpone Chantilly cream, and adorned with a vibrant mix of fresh berries. Perfect for celebrations or a summery treat, this recipe balances delicate textures and fresh flavors into an irresistible elegant cake.

Ingredients

Scale

Cake Ingredients

  • 2 2/3 cups cake flour (345g) (or make your own with 310g all purpose flour and 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 temperature (make your own with 1 cup whole milk and 1 tbsp vinegar or lemon juice)
  • 1/3 cup vegetable oil (65g)
  • 3 large eggs, room temperature
  • 2 tsp vanilla bean paste or extract
  • 1 tsp almond extract (optional; can substitute with vanilla)

Berry Simple Syrup Ingredients

  • 1/4 cup water (60g)
  • 1/4 cup granulated sugar (55g)
  • 2 tbsp berry jam of choice (e.g., strawberry)

Chantilly Cream Frosting Ingredients

  • 3 cups heavy whipping cream, chilled (720g)
  • 1/3 to 1/2 cup granulated sugar according to taste (75 to 110g)
  • 1 tsp vanilla extract
  • 8 oz mascarpone cheese (about 227g), slightly cooler than room temperature

Fresh Berries for Decoration

  • 3/4 cup roughly chopped strawberries
  • 3/4 cup roughly chopped raspberries
  • 3/4 cup roughly chopped blackberries
  • 3/4 cup blueberries
  • Note: Adjust quantity and type of berries to preference; ensure berries are fresh

Instructions

  1. Preheat and Prepare Pans: Preheat oven to 335°F (conventional) and prepare three 8″ cake pans by lining them with parchment paper and greasing with butter or oil.
  2. Ensure Ingredient Temperatures: Make sure the butter, eggs, and buttermilk are at room temperature. The butter should be softened but not melted.
  3. Mix Dry Ingredients and Butter: Sift the cake flour, then add it to the bowl of a stand mixer with sugar, baking powder, baking soda, and salt. Add the softened butter and mix on medium speed for 1-2 minutes until the mixture resembles coarse sand, scraping the bowl to combine well.
  4. Whisk Wet Ingredients: In a separate bowl, whisk together eggs, buttermilk, vegetable oil, vanilla extract, and almond extract until eggs are fully broken down.
  5. Combine Wet and Dry Ingredients: Add one-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, continuing to whisk until smooth.
  6. Whisk Batter for Fluffiness: Increase the mixer speed to medium-high and whisk for 2 minutes to aerate the batter until light and fluffy.
  7. Divide and Bake Batter: Evenly divide the batter among the prepared pans and 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 but no wet batter.
  8. Cool Cakes: Let the cakes cool in their pans for 20 minutes, then carefully remove and transfer to wire racks. Chill in the refrigerator for 30 minutes to cool thoroughly; wrap if chilling longer.
  9. Make Berry Simple Syrup: In a saucepan, combine water, sugar, and berry jam. Heat on low until syrup simmers and sugar dissolves. Do not over-thicken. Set aside to cool.
  10. Prepare Chantilly Cream: In a mixing bowl, whisk mascarpone cheese, sugar, and vanilla on low speed for 30-60 seconds until creamy. Do not overmix to avoid curdling.
  11. Whip Heavy Cream: In a separate bowl, whip the chilled heavy cream until firm peaks form, being careful not to overwhip.
  12. Fold Cream into Mascarpone: Gently fold the whipped cream into the mascarpone mixture in two additions until fully combined and fluffy.
  13. Prepare Berries: Roughly chop strawberries, raspberries, and blackberries if not done already; keep blueberries whole.
  14. Assemble First Layer: Place one cake layer on a turntable or cake board. Trim off the top crust with a serrated knife to expose crumb, then brush generously with berry simple syrup using a pastry brush without soaking.
  15. Add Frosting and Berries: Spread a thin layer of Chantilly frosting over the cake, then evenly distribute chopped berries leaving about 1/2 inch border from the edge.
  16. Fill Gaps and Edges: Add more Chantilly frosting on top of berries, pressing gently to fill gaps. Cover cake edges generously with frosting.
  17. Repeat Layers: Add the second cake layer and repeat the syrup brushing, frosting, and berry layering steps.
  18. Top Layer Preparation: For the final layer, trim off crust, brush with syrup, then flip upside down before placing it on top, so syrup brushed side faces down.
  19. Crumb Coat: Apply a thin, even layer of frosting all over the cake to seal crumbs. Refrigerate for 15-20 minutes to set.
  20. Final Frosting: Generously cover the entire cake with the remaining Chantilly frosting, smoothing the sides and top.
  21. Decorate: Use remaining frosting and fresh berries to decorate the cake attractively.
  22. Chill Before Serving: If transferring the cake to a serving stand, chill for at least one hour so the frosting firms up well before serving.

Notes

  • Ensure all wet ingredients are at room temperature for a smooth batter.
  • Do not overmix frosting or whipped cream to avoid separation or curdling.
  • Adjust sweetness of Chantilly cream according to taste.
  • Use fresh berries for best flavor and texture; you can vary types of berries as preferred.
  • Be careful not to oversoak cake with syrup to prevent it falling apart.
  • Chill cake layers before assembly to make handling easier.
  • The almond extract is optional but adds a subtle depth of flavor; vanilla alone works well too.

Nutrition

Keywords: Berry Chantilly Cake, mascarpone frosting, berry cake, layered cake recipe, fresh berries dessert, homemade cake

Find it online: https://dailysimplerecipe.com/berry-chantilly-cake-recipe/