This Berry Chantilly Cake is packed with four types of berries, paired with a sweet mascarpone cream cheese frosting, sandwiched between layers of fluffy vanilla cake. This delightful dessert is not only fresh but also presents beautifully.
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Recipe Overview
The concept for this Berry Chantilly Cake originated from Whole Foods. During a quest for a sweet pairing with my coffee one day, I came across this stunning berry cake. After tasting it, I felt inspired to recreate it in my own kitchen! I must say, this recipe closely mirrors the cake I enjoyed that day. With its beautiful presentation and fantastic flavors, it’s sure to impress!
- FLAVOR: Sweet and richly flavored, this layered sponge cake is both moist and delightful. The sweet-tart note of the berries enhances its freshness.
- TEXTURE: Each layer of this Berry Chantilly Cake is infused with sweet syrup, creamy frosting, and juicy berries, leading to a wonderfully fluffy cake.
- TIME: This recipe will take approximately 2 hours to complete. I recommend breaking it down into stages so that the preparation isn’t all done in one day; this also helps enhance the flavor!
- DIFFICULTY: While this recipe does require some time, it is not overly challenging. Simply follow the steps, and you will easily produce an impressive cake for your friends and family.
Essential Ingredients
Ingredient Information
- Granulated sugar- This ingredient sweetens the sponge cake and creates the syrup that ensures its moisture.
- Eggs- The use of a significant number of eggs bestows a light and airy texture to this cake.
- Fresh berries- Strawberries, blueberries, raspberries, and blackberries lend vibrant colors and a scrumptiously sweet-tart flavor.
- Heavy whipping cream-This helps to thin out the frosting while preserving its rich and smooth texture.
- Cornstarch- This addition results in a cake with a lighter texture and a delicate crumb.
- Almond extract- This provides a sweet, intense flavor with hints of fruitiness, moving away from a traditional nutty taste.
- Powdered sugar- This finely granulated sugar acts as the sweetener for the frosting.
- Mascarpone- This luxurious, creamy cheese introduces both sweetness and richness to the frosting.
- Cream cheese- This adds a delightful sweet-tart flavor that enhances the rich creaminess of the frosting.
Optional Additions and Substitutions
- Incorporate jam- You can layer strawberry jam, raspberry preserves, or any jam flavor between the cake layers for varied texture.
- Add sour cream- Incorporating sour cream into the cake batter keeps it moist and introduces a slight tanginess.
- Experiment with other fruits- This chantilly cake can also be complemented with fruits such as mango, pineapple, peaches, plums, figs, or grapes.
- Use cake flour- Opt for cake flour in this recipe, eliminating the need for cornstarch.
Steps for Making Berry Chantilly Cake
- Prepare the cake pans. Line two round (10-inch) cake pans with parchment paper and coat with nonstick spray. Set aside.
- Sift the dry ingredients. In a bowl, combine and sift the flour, baking powder, and cornstarch, then set aside.
- Make a meringue. Using a stand mixer with a whisk attachment, whip the eggs on high speed until frothy. Gradually add sugar while continuing to beat at high speed.
- Add the vanilla. Once the egg and sugar mixture achieves a fluffy and airy texture, incorporate the vanilla extract. Carefully fold it into the batter using a large whisk.
Pro Tip: Be careful not to mix the egg mixture too aggressively. The goal is to retain as much air in the batter as possible.
- Bake the cakes. Evenly distribute the cake batter between the two prepared pans and bake in a preheated oven set to 350 degrees Fahrenheit for 20 minutes.
- Cool the cakes and slice into layers. Allow the cakes to cool completely, ideally overnight. Once cooled, slice each cake in half using a serrated knife.
- Prepare the frosting. In a stand mixer bowl, combine the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract.
- Whip the heavy cream. In a separate bowl, whip the heavy cream with an electric mixer until it forms stiff peaks.
- Gently mix the whipped cream with the frosting. Use a spatula to carefully fold the whipped cream into the cream cheese mixture. Cover it with plastic wrap and refrigerate for a minimum of one hour.
- Make the syrup. In a saucepan, combine water and sugar, whisking together. Bring this mixture to a boil, then lower the heat and let it simmer for 15-20 minutes until it begins to thicken. Afterward, take off the heat and allow it to cool completely.
- Brush the cake layers with syrup. Lightly spritz one side of each cake layer using the syrup.
- Start assembling the cake. Spread the cooled cream cheese mixture over the first cake layer, and sprinkle a variety of berries on top, adjusting to your taste.
- Finish assembling the cake. Add another layer of cake on top and repeat the previous steps. Keep going until all four layers are stacked. When finished, frost the top and sides of the cake with the remaining cream frosting and decorate with extra berries for a colorful touch. Serve and enjoy.
Recipe Tips
- Let the cake cool overnight- Allowing the cake to stand overnight helps to eliminate any residual “eggy” scent.
- Gently fold in the whipped cream and airy eggs- Handle these light ingredients with care to preserve the cake’s fluffy texture.
- Don’t skip the syrup- It adds moisture and sweetness between layers, so make sure it’s cool before using.
- Strive for an appealing presentation- Utilize an offset spatula while turning the cake on a turntable to achieve a swirled finish, topping it off with berries for an eye-catching touch.
Frequently Asked Questions
While both whipped cream and chantilly cream are crafted from heavy cream and powdered sugar, chantilly cream includes vanilla for an enhanced flavor profile.
Make sure that both your bowl and cream are well-chilled before you start whipping. Adding a pinch of salt can also help with thickening. Additionally, it’s best to wait to introduce sugar or vanilla until stiff peaks are starting to form.
Serving Suggestions
This Berry Chantilly Cake serves as a charming dessert choice, as it pairs wonderfully with various accompaniments. Think about enjoying it alongside an assortment of desserts, cookies, or coffee drinks.
- Cookies: Enhance this cake with Chocolate Meringue Cookies, Linzer Cookies filled with Raspberry Jam, Meringue Cookies adorned with Berries and Cream, or Cookies and Cream Cookies.
- Pies: Pair this berry-inspired Chantilly Cake with fruit pies, including Blueberry Pie, Homemade Apple Pie, Perfect Peach Pie, or Simple Cherry Pie.
- Macarons: Serve this cake with delightful homemade Chocolate Macarons, Lemon Macarons, Coffee Macarons, or Raspberry Macarons.
- Beverages: A slice of this cake is a great match for a Pumpkin Spice Latte, a Caramel Frappuccino (Starbucks Copycat), Iced Caramel Macchiato, or Hot Chocolate.
Prepare This Recipe Ahead
Make in advance: This cake is perfect for pre-preparation. I typically bake the cake layers one day, frost them the following day, and serve it the third day. Allowing the cake to rest unfrosted for a day can help reduce any eggy taste that certain cakes may possess, making it convenient to space out the process over two days.
Storage: Store this Berry Chantilly Cake in an airtight container in the refrigerator for up to four days to avoid spoilage of the berries and cream frosting.
Freezing: You may freeze the individual cake layers wrapped in plastic or in a freezer-safe container, but freezing the frosting and fresh berries is not advisable, as they do not defrost well.
More Delicious Desserts!
Watch how to make this Berry Chantilly Cake here:
Complete Recipe Instructions
Prepare 2 round (10-inch) cake pans by lining them with parchment paper and applying a light coat of nonstick spray. Set aside.
In a bowl, sift together the flour, baking powder, and cornstarch.
and put it aside.
In the bowl of a stand mixer, use the whisk attachment to beat the eggs at high speed until they become foamy. Slowly add the sugar while continuing to beat on high.
Continue beating the egg and sugar mixture until it is light and airy (about 6 minutes), then incorporate the vanilla extract. Carefully fold this into the batter using a large whisk, ensuring that the air bubbles remain intact.
Evenly distribute the cake batter between the two prepared pans and bake at 350 degrees Fahrenheit for 20 minutes.
Let the cake cool completely. For optimal results, allow it to rest overnight, which helps to reduce any lingering “eggy” scent. Once cool, use a serrated knife to slice each cake in half.
In the bowl of a stand mixer, blend the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract.
In another bowl, whip the heavy cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture with a spatula. Cover it with plastic wrap and place it in the refrigerator for at least one hour.
In the meantime, in a saucepan, combine 2 cups of water with 3/4 cup of sugar. Bring it to a boil, then lower the heat. Let it simmer for 15-20 minutes until the mixture thickens. Remove from heat and allow it to cool completely. This mixture will serve as the syrup.
Spray one side of each cake layer with the syrup.
Start assembling the cake by spreading a layer of the chilled cream cheese filling on top of the first cake layer. Next, add your choice of berries (use as many as you desire).
Place another cake layer on top and repeat the layering process. Continue stacking until all four layers are assembled. Finally, cover the top and sides of the cake with the remaining cream, and embellish with extra berries for a colorful finish. Tip: For a decorative swirl design on the top and sides, use an offset decorating spatula while rotating the cake on a turntable.
Calories: 740kcal | Carbohydrates: 89g | Protein: 11g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat:
8g | Trans Fat: 0.01g | Cholesterol: 211mg | Sodium: 186mg| Potassium: 287 mg | Fiber: 2 g | Sugar: 73 g | Vitamin A: 1552 IU | Vitamin C: 17 mg | Calcium: 149 mg | Iron: 2 mg |
*This recipe was first shared on May 5, 2016, and has been updated since.*
