What is Berry Chantilly cake made of

It is a layered vanilla cake filled with fresh berries and frosted with a light chantilly cream made from mascarpone, cream cheese, powdered sugar, and heavy cream.

What does berry Chantilly taste like

This cake tastes fresh, creamy, and not overly sweet. The vanilla layers are soft and buttery, the berries add a tart and juicy bite, and the frosting is smooth and rich with just the right balance.

What is the difference between whipped cream and Chantilly cream

Whipped cream is usually just heavy cream and sugar. Chantilly cream often includes mascarpone or cream cheese, making it thicker, more stable, and better for decorating and layering cakes.

How do you store berry Chantilly cake

Keep the cake in the refrigerator in an airtight container. It stays fresh for up to three days. Let it sit at room temperature for twenty minutes before serving to soften the texture.

Why do they call it a Chantilly cake

The name comes from Chantilly cream, which is a sweetened whipped cream originally from Chantilly, France. Over time, the cake became popular in the Southern United States and evolved to include mascarpone, cream cheese, and berries.

Berry Chantilly Cake with Mascarpone Cream Magic

Description

Make the best berry Chantilly cake at home with pro tips and rich mascarpone cream. Follow our guide and impress everyone. Get baking now.

Ingredients

Scale

For the Vanilla Cake Layers

1/4 cup unsalted butter, softened to room temperature
3/4 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 tsp almond extract
2 2/3 cups cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/3 cups whole milk

For the Berry Syrup

1/4 cup water
1/4 cup granulated sugar (for syrup)
3 tbsp berry or raspberry jam
1/2 tsp finely grated lemon zest

For the Chantilly Cream Frosting

8 oz mascarpone cheese, cold
4 oz cream cheese, softened
3 cups heavy whipping cream
2 cups powdered sugar
1 tsp vanilla extract (for frosting)
1/4 tsp almond extract (for frosting)
A pinch of salt

For the Fresh Berry Filling

1/2 cup fresh raspberries, rinsed and dried
1/2 cup fresh blueberries, rinsed and dried
1/2 cup fresh strawberries, hulled and quartered

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Instructions

Preheat oven to 350°F. Line three 8-inch round cake pans with parchment paper and lightly grease the sides.
In a stand mixer, beat butter and oil on medium-high for 2 minutes until smooth and glossy.
Gradually add sugar while mixing until pale and fluffy, about 2 minutes.
Scrape down bowl; add eggs, vanilla, and almond extract. Beat 2 minutes until creamy.
Whisk together flour, baking powder, and salt in a separate bowl.
With mixer on low, add half dry mixture, then all milk, then remaining dry mixture. Mix just until combined.
Divide batter evenly into pans and level tops. Bake 25–30 minutes until toothpick comes out clean.
Cool in pans 10 minutes, then turn out onto racks and let cool completely.
For syrup: microwave water and sugar 1 minute, stir to dissolve, add jam and lemon zest, mix and cool.
For frosting: whip mascarpone and cream cheese until smooth. Add powdered sugar and cream. Beat to soft peaks. Add vanilla, almond extract, and salt. Beat to medium peaks.
Transfer half of frosting into a piping bag.
To assemble: Place one cake on a stand. Brush with syrup. Pipe thin frosting layer. Add 1/3 cup berries. Pipe another layer of frosting over berries and smooth. Repeat with second cake layer.
Coat top and sides of cake with remaining frosting. Decorate with remaining berries. Chill before serving.

Notes

Chill your bowl and cream for stable frosting. Do not overmix batter. You can make the cake layers a day ahead and frost the next day.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 28g
Sodium: 180mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg