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Berry Chantilly Cake with Fresh Berries and Mascarpone Frosting Recipe

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★★★★★

4.7 from 88 reviews

This Berry Chantilly Cake is a delicate and airy dessert featuring layers of fluffy cake soaked in a berry-infused simple syrup, filled, and frosted with a luscious chantilly cream made from mascarpone and whipped cream. Topped with a medley of fresh berries, it offers a light yet indulgent treat perfect for celebrations or special occasions.

Ingredients

Scale

Cake

  • 2 2/3 cups cake flour (345g) – make your own with 310g all-purpose flour and 35g cornstarch
  • 1 1/2 cup 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 be replaced with vanilla)

Berry Simple Syrup

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

Chantilly Cream Frosting

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

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 types of berries to your preference; ensure they are fresh

Instructions

  1. Prepare the Cake Batter: Preheat oven to 335°F (conventional). Grease and line three 8″ cake pans with parchment paper. Ensure butter, eggs, and buttermilk are at room temperature, with butter soft but not melting. In a stand mixer bowl, sift together flour, sugar, baking powder, baking soda, and salt. Add the softened butter and whisk on medium speed for 1-2 minutes until mixture resembles coarse sand. Scrape bowl well.
  2. Combine Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, vegetable oil, vanilla, and almond extract until eggs are broken down and mixture is uniform.
  3. Mix Wet and Dry Ingredients: Add one-third of wet ingredients to dry ingredients and whisk on medium speed until just combined. Scrape bowl, then add remaining wet ingredients and whisk again on medium speed until combined. Scrape bowl once more for even mixing.
  4. Whisk Batter Light and Fluffy: Increase mixer speed to medium-high and whisk batter for 2 minutes until light and fluffy in texture.
  5. Bake the Cakes: Evenly divide batter among prepared pans. Bake for approximately 28-30 minutes until cakes turn light golden and a toothpick inserted comes out with a few moist crumbs but no sticky batter.
  6. Cool the Cakes: Let cakes cool in pans for 20 minutes, then carefully remove and place on wire racks. Chill in refrigerator for 30 minutes to thoroughly cool (if longer chilling, wrap cakes tightly with cling wrap).
  7. Prepare Berry Simple Syrup: In a small saucepan, combine water, sugar, and berry jam. Heat on low flame, stirring until sugar dissolves and mixture begins to simmer. Avoid thickening syrup. Remove from heat and let cool.
  8. Make Chantilly Cream Frosting: In a bowl, whisk mascarpone, sugar, and vanilla on low speed for 30-60 seconds until creamy (do not overmix). Separately, whip heavy cream until firm peaks form without overmixing. Fold whipped cream gently into mascarpone mixture in two additions until thick and fluffy.
  9. Prepare Berries: Roughly chop strawberries, raspberries, and blackberries; blueberries can remain whole.
  10. Assemble Cake Layers: Place one cake layer on a turntable with a cake round underneath. Using a serrated knife, carefully remove thin crust layer from top to expose crumb. Brush generously but not excessively with berry simple syrup. Spread a thin layer of chantilly frosting over the cake surface. Distribute berries evenly on top, leaving about 1/2″ near edges free of berries.
  11. Add More Frosting: Spread more chantilly frosting over the berries, pressing lightly to fill gaps. Also cover edges of the cake layer generously with frosting. Repeat the process for the next cake layer.
  12. Top Layer Placement: For the last cake layer, trim off crust, brush with syrup, and place it on top of cake upside down so the syrup-brushed side faces the filling and the crust side faces up.
  13. Crumb Coat: Apply a thin, even layer of frosting over the entire assembled cake to seal in crumbs. Refrigerate for 15-20 minutes to set the crumb coat.
  14. Final Frosting Layer: Apply remaining chantilly frosting generously over cake, smoothing it evenly.
  15. Decorate: Decorate with any leftover frosting and remaining fresh berries as desired.
  16. Chill Before Serving: If transferring cake to a serving stand, chill in the refrigerator for at least one hour to allow frosting to firm up. Serve chilled and enjoy.

Notes

  • Ensure butter, eggs, and buttermilk are at room temperature for best cake texture.
  • Do not overmix mascarpone and cream to avoid breaking the frosting.
  • Brush berry syrup lightly to prevent cake layers from becoming soggy and falling apart.
  • Use fresh berries for best flavor and appearance.
  • Crust removal on cake layers helps better absorption of syrup and creates a smoother frosting finish.
  • Chilling cake between frosting layers improves stability and finish.

Keywords: berry chantilly cake, berry cake, chantilly frosting, mascarpone cake, summer cake, fresh berries dessert, layered cake

Find it online: https://dailysimplerecipe.com/berry-chantilly-cake-with-fresh-berries-and-mascarpone-frosting-recipe/