There’s something truly magical about the Berry Chantilly Cake Recipe—a dessert that combines the softest vanilla sponge, luscious chantilly cream, and an abundance of vibrant fresh berries. This cake feels like a celebration on your plate, perfect for any occasion where sweetness and elegance meet. Whether you’re marking a special event or simply indulging in a beautiful treat on a quiet afternoon, this cake promises to delight with every forkful and leave everyone asking for more.
Ingredients You’ll Need
The beauty of this Berry Chantilly Cake Recipe lies in its simple yet essential ingredients. Each one plays a crucial role—from the tender cake layers to the rich, fluffy chantilly cream and the bright burst of fresh berries that bring color and freshness.
- All-purpose flour: Provides the structure needed for light, fluffy cake layers.
- Baking powder and baking soda: Give the cake its perfect rise and delicate crumb.
- Salt: Enhances all the flavors beautifully.
- Unsalted butter: Adds richness and moisture to the cake.
- Granulated sugar: Sweetens and helps create a tender crumb.
- Large eggs: Bind everything together and contribute to the cake’s airy texture.
- Vanilla extract: Infuses a warm, fragrant note that complements the berries perfectly.
- Whole milk and sour cream: Add moisture and tang, giving the cake a tender crumb with a subtle depth.
- Cream cheese and mascarpone cheese: Form the decadent base of the chantilly cream, offering a silky texture and rich flavor.
- Heavy cream: Whipped to soft peaks to create the airy lightness of the chantilly cream.
- Powdered sugar: Sweetens the chantilly cream without any grittiness.
- Almond extract (optional): Adds a hint of nutty warmth to the chantilly cream, enhancing complexity.
- Fresh mixed berries: Strawberries, raspberries, blueberries, and blackberries bring juicy bursts of flavor and fantastic color contrast.
- Granulated sugar (for macerating berries): Optional, but helps to draw out berry juices and deepen their sweetness.
How to Make Berry Chantilly Cake Recipe
Step 1: Bake the Vanilla Cake Layers
Begin by preheating your oven to 350°F (175°C) and preparing three 8-inch cake pans by greasing and flouring them or lining with parchment paper. Whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of the leaveners. In a separate large bowl, cream softened butter and sugar until delightfully fluffy, about 3–4 minutes. Add eggs one at a time, beating thoroughly after each, then stir in the fragrant vanilla extract. Alternate adding the flour mixture with milk and sour cream, starting and ending with flour, mixing just until combined to avoid a dense cake. Divide your batter evenly among the pans and smooth the tops. Bake for 22 to 26 minutes, and test doneness with a toothpick. Once done, cool the cakes for 10 minutes in their pans before transferring to wire racks. This step ensures your layers stay moist and tender.
Step 2: Prepare the Chantilly Cream
Next, create the dreamy chantilly cream that makes this cake unforgettable. Beat together cream cheese and mascarpone until perfectly smooth and creamy. Add powdered sugar, vanilla, and almond extract if you choose, mixing until everything is well incorporated. In a separate bowl, whip the heavy cream until soft peaks form—light, airy, and ready to fold. Gently combine the whipped cream with the cheese mixture to retain a fluffy texture. Chill this heavenly cream to firm up while you prepare the berries and assemble the cake.
Step 3: Macerate the Berries (Optional)
If you want to intensify the berry flavor and add a touch of juiciness, toss your fresh berries with a little sugar and let them sit for 10 to 15 minutes. This simple step lets their natural sweetness blossom and creates a slight syrup that will beautifully soak into the chantilly cream and cake layers.
Step 4: Assemble the Berry Chantilly Cake Recipe
Now comes the fun part: bringing it all together. Place one cake layer on your serving plate and generously spread chantilly cream on top. Add a layer of the luscious berries, making sure they’re evenly distributed to get that perfect bite every time. Repeat this with the second layer. Top with the final cake layer and coat the entire cake with the remaining chantilly cream. To finish, lavish the top with a bounty of fresh berries for a visually stunning and mouthwatering presentation. Pop the cake into the fridge for at least an hour to let the flavors meld and the cream set beautifully.
How to Serve Berry Chantilly Cake Recipe
Garnishes
Fresh berries are the stars of this cake’s garnish, but you can take it up a notch with a sprinkle of edible flowers, a dusting of powdered sugar, or thin curls of white chocolate. These little touches make your Berry Chantilly Cake Recipe truly shine and impress your guests.
Side Dishes
Serve the cake with a light, citrusy salad or a scoop of vanilla bean ice cream. These sides complement the richness of the chantilly cream and the sweet-tart berries, balancing the dessert into a harmonious feast.
Creative Ways to Present
Try layering the components in individual parfait glasses for a dainty alternative, or arrange mini versions as a stunning dessert platter for a party. You can even swap out berries for seasonal fruits to tailor this Berry Chantilly Cake Recipe throughout the year.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Berry Chantilly Cake covered in the refrigerator to keep the chantilly cream fresh and the berries vibrant. It will stay perfectly delicious for up to three days, making it a great make-ahead dessert option.
Freezing
This cake doesn’t freeze well once assembled because of the fresh berries and chantilly cream, which can change texture and flavor. However, you can freeze the plain cake layers wrapped tightly in plastic wrap and foil for up to two months, then prepare fresh chantilly cream and berries when ready to serve.
Reheating
Reheating isn’t necessary or recommended for this cake. The freshness and texture of the chantilly cream and berries are best enjoyed chilled, so simply serve straight from the refrigerator.
FAQs
Can I use frozen berries in the Berry Chantilly Cake Recipe?
While fresh berries are preferred for their texture and flavor, frozen berries can work if thawed and well-drained first to avoid soggy layers. Macerating frozen berries before using helps enhance their taste.
Is there a substitute for mascarpone cheese in the chantilly cream?
If mascarpone isn’t available, you can substitute with more cream cheese or use a combination of cream cheese and heavy cream, though mascarpone adds a unique richness that’s hard to replicate.
How far in advance can I assemble the Berry Chantilly Cake?
It’s best to assemble the cake no more than a day ahead to maintain freshness, but chilling for at least an hour is crucial to let the flavors meld beautifully before serving.
Can I make this cake gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum for structure. The batter may need a slight adjustment in texture but will still deliver a delicious cake.
What if I don’t have almond extract for the chantilly cream?
The almond extract is optional and can be omitted if you prefer. The vanilla extract alone provides enough flavor to create a delicious cream that pairs wonderfully with the berries.
Final Thoughts
There’s nothing quite like the joy of sharing a slice of this Berry Chantilly Cake Recipe with friends and family. Its tender cake, silky chantilly cream, and vibrant berries combine for an unforgettable dessert that’s as beautiful as it is delicious. I encourage you to give it a try—once you do, it’s bound to become a favorite in your kitchen too!
Print
Berry Chantilly Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Berry Chantilly Cake is a luxurious and comforting dessert featuring soft vanilla sponge layers paired with a rich chantilly cream made from cream cheese, mascarpone, and whipped cream. Fresh mixed berries are layered and garnished to add vibrant, juicy bursts of flavor. Perfect for special occasions or simply a sweet indulgence, this cake offers a harmonious blend of textures and flavors that draws everyone to the table.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- ½ cup sour cream
For the Chantilly Cream:
- 8 oz cream cheese, softened
- 8 oz mascarpone cheese, softened
- 1½ cups heavy cream
- 1 cup powdered sugar
- 1 tsp almond extract (optional)
- 1 tsp vanilla extract
For the Filling and Garnish:
- 3–4 cups fresh mixed berries (strawberries, raspberries, blueberries, blackberries)
- 2 tbsp granulated sugar (for macerating berries, optional)
Instructions
- Make the Vanilla Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each, then stir in vanilla extract. Alternate mixing in the flour mixture with milk and sour cream in three additions, beginning and ending with flour, mixing only until combined. Divide batter evenly into pans, smooth tops, and bake for 22-26 minutes or until a toothpick comes out clean. Let cool in pans 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Chantilly Cream: Beat the cream cheese and mascarpone together until smooth and creamy. Add powdered sugar, vanilla extract, and almond extract if using, and beat until combined. In a separate bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into cheese mixture until light and fluffy. Chill until ready to use.
- Macerate the Berries (Optional): Toss fresh mixed berries with 2 tablespoons of granulated sugar to draw out juices and enhance flavor. Let sit for 10-15 minutes.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of chantilly cream over the top, then spoon a layer of berries on top. Repeat with the second layer. Top with the final cake layer and frost the top and sides with the remaining chantilly cream. Decorate with a generous handful of fresh berries. Chill the assembled cake for at least 1 hour before serving to let flavors meld and the cake set.
Notes
- Use fresh, ripe berries for the best flavor.
- Macerating the berries with sugar is optional but adds extra juiciness and sweetness.
- Ensure the cream cheese and mascarpone are softened for smooth Chantilly cream.
- Chilling the cake before serving helps the cream set and flavors to develop.
- This cake is best enjoyed within 2 days and should be stored refrigerated.
