Berry Chantilly Cake

4.88 from 635 votes

Berry chantilly cake made with three tender vanilla cake layers, cooked berry filling, fresh berries, and fluffy whipped mascarpone frosting. Perfect for Mother's Day, bridal showers, weddings, and summer celebrations.

Prep Time45

Cook Time30

Refrigeration1

Total Time2 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 1017kcal

Author: Liz Marek

Equipment

Stand Mixer
Round Piping Tip and Piping Bag

Ingredients

Vanilla Cake Recipe

13 ounces bleached cake flour
13 ounces granulated sugar
3 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 ounces unsalted butter softened
2 teaspoons vanilla extract
1 teaspoon almond extract
10 ounces whole milk room temperature
3 ounces vegetable oil
3 large eggs room temperature

Chantilly Cream Ingredients

16 ounces cream cheese softened
8 ounces unsalted butter softened
8 ounces mascarpone cheese softened
22 ounces powdered sugar sifted
1 teaspoon almond extract
1 Tablespoon vanilla extract
16 ounces heavy whipping cream

Berry Cake Filling

2 cups fresh or frozen berries
2.5 ounces sugar
1 ounces water
1 ounces cornstarch
2 teaspoons lemon juice

Decoration

2 cups fresh berries for decoration

Makes: 8inch round, 4inch height

US Customary - Metric

Instructions

Vanilla Cake Instructions

Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips.
Heat oven to 350º F/177º C.
Prepare three 8-inch cake pans with cake goop or your preferred pan release.
In a measuring cup, combine 4 ounces of the milk with the vegetable oil. Set aside.
In a separate bowl, whisk together the remaining 6 ounces of milk, vanilla extract, almond extract, and room-temperature eggs until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt. Mix on low for a few seconds to combine.
With the mixer on the slowest speed, add the softened butter in small pieces and mix until the mixture resembles coarse sand.
Add the milk and oil mixture all at once. Increase the mixer speed to medium (speed 4 on a KitchenAid) and mix for 2 full minutes to develop the cake's structure. Do not skip this step.
Reduce speed to low and add the egg and milk mixture in three batches, scraping the bowl between additions. Mix just until combined.
Divide the batter evenly between the three prepared 8-inch pans. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Immediately tap each pan once on the counter to release steam and prevent uneven shrinking.
Let the cakes cool in the pans for 20 minutes, then turn them out onto a cooling rack. Wrap in plastic wrap and freeze for at least 1 hour before assembly.

Chantilly Cream Instructions

In a stand mixer with the paddle attachment, cream the softened butter, cream cheese, and mascarpone together until smooth and free of lumps.
Add the sifted powdered sugar and continue mixing until creamy and fully incorporated.
In a separate clean bowl with the whisk attachment, whip the heavy cream to soft peaks. Add the vanilla extract and almond extract. Peaks should be firm but not curdled. Watch closely, this happens quickly.
Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.

Berry Cake Filling

Place the berries and sugar in a medium saucepan over medium heat. Bring to a simmer.
In a small bowl, whisk the cornstarch with the cold water to make a slurry.
Pour the slurry into the bubbling berries and add the lemon juice.
Cook for 1 to 2 minutes, stirring, until the mixture is thick and glossy.
Remove from heat and cool the filling completely before using. Spreading it on a sheet pan speeds up cooling.

Cake Assembly

Trim the tops of the chilled cake layers flat.
Place the first cake layer on a cake board or serving plate.
Spread cooled berry filling on top of the cake layer.
Spread a layer of chantilly cream over the berry filling.
Scatter fresh berries on top of the cream.
Add the second cake layer and repeat the berry filling, cream, and fresh berry steps.
Top with the third cake layer. Apply a thin coat of frosting and freeze for 15 minutes.
Frost the outside of the cake with the remaining chantilly cream. Smooth the sides with a bench scraper.
Top the cake with a generous pile of fresh berries.
Chill the assembled cake for at least 30 minutes before slicing. Serve cold or let sit at room temperature for 15 to 20 minutes for the best flavor.

Video

Notes

Ingredient substitutions

Almond extract can be left out if you have an allergy or don't love the flavor. Substitute with an equal amount of extra vanilla extract.
Frozen berries work for the cooked filling. Defrost and drain them first so the filling doesn't end up watery.
Mascarpone cannot be substituted with more cream cheese. The mascarpone is what gives the chantilly cream its signature silky texture.
Do not use half-and-half in place of heavy whipping cream. It does not have enough fat to whip.

Pan size options

Three 8-inch pans is the recommended size for this recipe.
Two 9-inch pans also work. Reduce bake time by about 5 minutes and check for doneness early.
About 24 cupcakes. Fill liners two-thirds full and bake at 350°F for 18 to 20 minutes, or until the centers spring back when lightly touched.
Do NOT use two 8-inch pans. The batter will overflow.

Make-ahead and storage

Cake layers can be baked and frozen for up to 2 months. Wrap tightly in plastic wrap and thaw on the counter still wrapped before using.
Berry filling can be made 2 to 3 days ahead and refrigerated in an airtight container.
The assembled cake is best within 24 hours of assembly. It will keep refrigerated for up to 3 days.
This cake must stay refrigerated because of the dairy-based frosting.

Serving notes

Let the cake sit at room temperature for 15 to 20 minutes before serving for the best flavor and texture.
For clean slices, run a sharp knife under hot water, wipe it dry, and cut. Wipe the knife between each slice.

High altitude baking

At elevations above 5,000 feet, reduce the baking powder by ¼ teaspoon and increase the oven temperature by 25°F to prevent the cake from collapsing.

Critical do-nots

Do not skip the 2-minute mixing stage during the reverse creaming step. This is what develops the cake structure.
Do not overmix the frosting after folding in the whipped cream. It will deflate and turn runny.
Do not apply warm berry filling to the cake. It will melt the chantilly cream.
Do not use cold cream cheese or mascarpone. They will leave lumps in the frosting.

Nutrition