Introduction

This Berry Chantilly Cake is a light and fluffy treat layered with fresh berries and rich mascarpone-infused chantilly cream. It’s a perfect dessert for special occasions or whenever you’re craving something sweet and fruity. The combination of moist cake, berry syrup, and creamy frosting makes every bite delightful.

The image shows a white frosted cake on a white cake stand, placed on a white marbled surface. The cake has three visible layers of light pink sponge with white cream between each layer. Inside the cream, there are red and dark berries, adding spots of red and black color. The outside of the cake is smoothly covered in white frosting, with small piped dollops of cream around the top edge. The top of the cake is decorated with a mix of fresh strawberries, raspberries, and blackberries, giving a bright red and dark color contrast. A woman's hand is lifting a slice of the cake, showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

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 temperature; made with 1 cup whole milk + 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 replace with vanilla)
1/4 cup water (60g)
1/4 cup granulated sugar (55g)
2 tbsp berry jam of choice (e.g., strawberry)
3 cups heavy whipping cream, chilled (720g)
1/3 to 1/2 cup granulated sugar (75 to 110g), to taste
1 tsp vanilla extract
8 oz mascarpone cheese, slightly cooler than room temperature
3/4 cup roughly chopped strawberries
3/4 cup roughly chopped raspberries
3/4 cup roughly chopped blackberries
3/4 cup blueberries

Instructions

Step 1: Preheat your oven to 335°F (conventional) and prepare three 8-inch cake pans by lining with parchment paper and greasing.
Step 2: Ensure butter, eggs, and buttermilk are at room temperature; butter should be soft but not melting.
Step 3: In a stand mixer bowl, sift together the cake flour, sugar, baking powder, baking soda, and salt. Add the softened butter and whisk on medium speed for 1-2 minutes until the mixture resembles coarse crumbs. Scrape the bowl well.
Step 4: In a separate bowl, whisk together eggs, buttermilk, vegetable oil, vanilla, and almond extract until eggs are broken down.
Step 5: Add one-third of the wet ingredients to the dry mixture and whisk on medium speed until combined. Scrape the bowl, then add the remaining wet ingredients and whisk again until combined.
Step 6: Increase mixer speed to medium-high and whisk for 2 minutes until the batter is light and fluffy.
Step 7: Divide the batter evenly among the prepared pans and bake for 28-30 minutes, or until cakes are lightly golden and a toothpick inserted comes out with a few moist crumbs.
Step 8: Let cakes cool in pans for 20 minutes, then remove carefully and place on a wire rack. Refrigerate for 30 minutes to cool thoroughly; wrap in cling wrap if chilling longer.
Step 9: For the berry simple syrup, combine water, sugar, and berry jam in a saucepan. Heat on low until simmering and sugar dissolves. Do not thicken. Set aside to cool.
Step 10: To make chantilly frosting, whisk mascarpone, sugar, and vanilla on low speed for 30-60 seconds until creamy, avoiding overmixing.
Step 11: In a separate bowl, whip the chilled heavy cream until firm peaks form, being careful not to overwhip.
Step 12: Gently fold whipped cream into mascarpone mixture in two additions until well combined into a thick and fluffy frosting.
Step 13: Roughly chop your berries if not already done.
Step 14: Place one cake layer on a turntable or cake round. Trim the top crust with a serrated knife to expose the crumb.
Step 15: Using a pastry brush, generously brush the layer with berry simple syrup, avoiding over-soaking to prevent breakage.
Step 16: Spread a thin layer of the chantilly frosting over the cake.
Step 17: Evenly distribute a layer of berries, leaving about 1/2 inch from the edges.
Step 18: Spread more chantilly frosting over the berries, pressing lightly to fill gaps; cover edges well with frosting. Use frosting generously.
Step 19: Repeat these layering steps with the second cake layer.
Step 20: For the last cake layer, trim off the crust, brush with syrup, then carefully flip and place syrup side down on top of the assembled layers.
Step 21: Apply a thin crumb coat of frosting all over the cake and refrigerate for 15-20 minutes.
Step 22: After chilling, generously frost the entire cake with the remaining chantilly cream.
Step 23: Decorate with any leftover frosting and fresh berries as desired.
Step 24: If transferring the cake to a serving stand, chill for an hour first to firm the frosting.
Step 25: Slice, serve, and enjoy your homemade Berry Chantilly Cake!

Tips & Variations

Use a mix of your favorite fresh berries or seasonal fruits for different flavors and colors.
For extra flavor, try adding a splash of liqueur to the berry syrup.
Make sure not to overwhip the cream to avoid turning it grainy or buttery.
Chill cake layers well before assembling to make frosting easier and neater.
Substitute almond extract with vanilla if you prefer a simpler flavor profile.

Storage

Store the cake covered in the refrigerator for up to 3 days. To keep it fresh longer, wrap it tightly with plastic wrap. When ready to serve, let the cake sit at room temperature for 15-20 minutes for best texture. Leftover cake may be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A white cake with smooth, creamy frosting covering the outside, sitting on a white cake stand. The cake is cut to show two thick layers of pink sponge inside, with a layer of white cream mixed with small red berries between the sponge layers. The top of the cake is decorated with whole fresh strawberries, raspberries, blackberries, and blueberries, arranged in a colorful, uneven pile. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without mascarpone cheese?

You can substitute mascarpone with cream cheese for a slightly tangier frosting, but mascarpone provides the best creamy texture and mild flavor for chantilly cream.

How do I know when the cake is done baking?

The cakes are done when the tops are light golden and a toothpick inserted in the center comes out with just a few moist crumbs, not wet batter. Avoid overbaking to keep the cake moist.