If you’re looking for the perfect show-stopping dessert that’s as light and airy as a summer breeze but bursting with luscious berries and creamy goodness, this Berry Chantilly Cake Recipe is exactly what you need. Combining fluffy vanilla layers with a dreamy chantilly cream made of cream cheese and mascarpone, and crowned with vibrant, fresh mixed berries, this cake is a celebration of textures and flavors. Whether for a festive gathering or a spontaneous treat, this Berry Chantilly Cake Recipe will quickly become your new favorite way to impress and indulge.
Ingredients You’ll Need
Gathering ingredients for this Berry Chantilly Cake Recipe is delightfully simple, yet each item plays a vital role in creating its irresistible flavor, moist texture, and stunning appearance. From the velvety batter to the rich chantilly cream and fresh berries, every element is essential for a harmonious final dessert.
- 2½ cups all-purpose flour: Provides the perfect structure for tender cake layers.
- 2½ tsp baking powder: Helps the cake rise beautifully.
- ½ tsp baking soda: Adds lightness and helps with texture.
- ½ tsp salt: Balances sweetness and enhances flavor.
- ¾ cup unsalted butter, softened: Gives richness and moisture.
- 1¾ cups granulated sugar: Sweetens and helps create a fine crumb.
- 4 large eggs: Binds ingredients and adds fluffiness.
- 1 tbsp vanilla extract: Adds warm, comforting aroma and flavor.
- 1 cup whole milk: Contributes to tender crumb and moistness.
- ½ cup sour cream: Adds tenderness and slight tanginess.
- 8 oz cream cheese, softened: Gives chantilly cream a rich depth and smoothness.
- 8 oz mascarpone cheese, softened: Adds extra creaminess and balance.
- 1½ cups heavy cream: Whipped for light, fluffy chantilly cream.
- 1 cup powdered sugar: Sweetens chantilly cream without graininess.
- 1 tsp almond extract (optional): Introduces a subtle nutty note to the chantilly cream.
- 1 tsp vanilla extract: Enhances the chantilly cream’s flavor.
- 3–4 cups fresh mixed berries (strawberries, raspberries, blueberries, blackberries): Adds vibrant color and natural sweetness for filling and garnish.
- 2 tbsp granulated sugar (optional): Used to macerate berries for juicy intensity.
How to Make Berry Chantilly Cake Recipe
Step 1: Make the Vanilla Cake Layers
Start by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them, or line them with parchment paper to ensure a smooth release after baking. Next, whisk together the dry ingredients — flour, baking powder, baking soda, and salt — in a medium bowl to create your cake’s foundation. This step ensures even distribution so every bite is perfectly airy and flavorful.
Step 2: Cream Butter, Sugar, and Eggs
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, around 3 to 4 minutes. This creaming process is the secret to a tender crumb and a great rise. Add the eggs one at a time, beating well after each addition to fold air into the batter. Stir in the vanilla extract, which will fill your kitchen with an irresistible aroma and create a lovely depth of flavor.
Step 3: Combine Dry and Wet Ingredients
Now, add the flour mixture to the butter and eggs in three parts, alternating with the milk and sour cream. Start and finish with the flour to maintain the batter’s perfect consistency. Mix just until combined — overmixing can make the cake dense, and we want light, fluffy layers to make the Berry Chantilly Cake Recipe truly special.
Step 4: Bake the Cake Layers
Divide the batter evenly among the prepared pans and smooth the surfaces with a spatula. Pop the pans into the oven and bake for 22 to 26 minutes, checking by inserting a toothpick into the center to see if it comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to wire racks so they chill completely. This gives you perfect layers ready for assembly.
Step 5: Prepare the Chantilly Cream
While the cakes cool, it’s time to whip up that heavenly chantilly cream. Beat the cream cheese and mascarpone in a large bowl until perfectly smooth and creamy. Gradually add the powdered sugar, vanilla, and almond extract if you’re using it, mixing until well blended. In a separate bowl, whip the heavy cream to soft peaks before gently folding it into the cheese mixture. This keeps the chantilly cream light and fluffy, ready to complement the cake layers beautifully.
Step 6: Macerate the Berries (Optional)
If you want your berries extra juicy and full of flavor, toss them lightly with 2 tablespoons of granulated sugar and let them sit for 10 to 15 minutes. This simple step brings out their natural sweetness and creates a delicious, slightly syrupy topping that will soak into the cake in the best way possible.
Step 7: Assemble the Berry Chantilly Cake Recipe
Build your cake like a pro by placing one cake layer on your serving plate. Spread a generous layer of chantilly cream on top and then crown it with a handful of those luscious berries. Repeat the layering with the second cake and cream, then finish with the last cake layer. Frost the top and sides with the remaining chantilly cream, smoothing it evenly. Decorate generously with fresh mixed berries for a colorful, inviting finish. Chill your masterpiece for at least an hour to let all those flavors marry perfectly.
How to Serve Berry Chantilly Cake Recipe
Garnishes
Fresh berries make a visually stunning garnish, but don’t be shy about adding a sprig of mint or a light dusting of powdered sugar for that extra wow factor. Each garnish adds a fresh note and elevates the cake’s presentation from beautiful to breathtaking, making it irresistible at any gathering.
Side Dishes
This cake pairs wonderfully with a bowl of fresh fruit salad or even a scoop of vanilla bean ice cream. The cool contrast complements the creamy chantilly and the sweet, tender cake, turning a simple serving into an extraordinary dessert experience.
Creative Ways to Present
Try individual mini cups of Berry Chantilly Cake by layering cake crumbs, chantilly cream, and berries in clear glasses for a fun, portable twist. Or serve it as a trifle to highlight the vibrant layers in a glass bowl. Both ideas keep the beauty and flavor of the Berry Chantilly Cake Recipe front and center while delighting guests with unique style.
Make Ahead and Storage
Storing Leftovers
Once assembled, cover the cake lightly with plastic wrap or a cake dome and store it in the refrigerator. It will stay fresh for up to 3 days, perfect if you want to prepare ahead or savor leftovers slowly. The chantilly cream keeps its texture well when chilled, and the berries remain bright and juicy.
Freezing
If you need to store the cake longer, freezing is an option but best done before assembling. Wrap individual cooled cake layers tightly in plastic wrap and foil to avoid freezer burn. Thaw layers completely before frosting and assembling the Berry Chantilly Cake Recipe, ensuring the best texture and flavor.
Reheating
This cake is best served chilled, so there’s no reheating required. If you prefer your cake closer to room temperature, simply remove it from the fridge about 30 minutes before serving. This allows the chantilly cream to soften slightly and flavors to bloom.
FAQs
Can I use frozen berries instead of fresh?
You can use frozen berries, but be sure to thaw and drain them well to avoid excess moisture that could make the cake soggy. Macerating frozen berries with a bit of sugar helps improve texture and flavor, but fresh berries are ideal for the best result in this Berry Chantilly Cake Recipe.
Is the almond extract necessary in the chantilly cream?
The almond extract is optional but highly recommended if you want to add a subtle, nutty undertone that complements the berries beautifully. If you’re not a fan, vanilla extract alone still creates a deliciously smooth chantilly cream.
Can I make this recipe dairy-free?
Adapting this recipe to be dairy-free is a bit tricky because of the mascarpone, cream cheese, and heavy cream. You might try substituting with plant-based alternatives, but keep in mind that the texture and flavor of the chantilly cream might differ from the classic Berry Chantilly Cake Recipe.
How far in advance can I assemble the cake?
You can assemble the Berry Chantilly Cake Recipe up to a day before serving. Just cover and refrigerate it carefully to keep the chantilly cream fresh and the berries plump. This also allows the flavors to meld, often enhancing the taste.
Can I use a different type of cake as the base?
While the vanilla cake layers in this recipe are perfect for balancing with the chantilly cream and berries, you could experiment with sponge cake or angel food cake if you prefer a lighter base. Just be mindful of the moisture content to ensure your Berry Chantilly Cake Recipe stays moist and delicious.
Final Thoughts
There’s truly nothing like the joy of slicing into a Berry Chantilly Cake Recipe that’s packed with layers of soft vanilla cake, luscious chantilly cream, and bursts of fresh berries. It’s a dessert that feels luxurious yet approachable, elegant yet utterly comforting. I can’t wait for you to try making this at home and share the smiles it brings to your table—because some cakes are just too good to keep to yourself!
Print
Berry Chantilly Cake Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
The Berry Chantilly Cake is a delightful layered vanilla cake filled and frosted with a light, creamy Chantilly cream made from cream cheese, mascarpone, and whipped cream. Fresh mixed berries are macerated with sugar to bring out their juices and layered between the cake for a fresh, fruity flavor. Perfect for celebrations or a special dessert, this cake balances rich creaminess with the tartness of berries.
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.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Batter: Mix in the flour mixture in three additions, alternating with the milk and sour cream. Begin and end with the flour. Mix until just combined to avoid overmixing.
- Bake Cake Layers: Divide the batter evenly between the pans and smooth the tops. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Chantilly Cream: In a large bowl, beat the cream cheese and mascarpone together until smooth and creamy. Add the powdered sugar, vanilla, and almond extract (if using), and beat until incorporated.
- Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheese mixture until light and fluffy. Chill until ready to use.
- Macerate the Berries (Optional): If desired, toss the berries with 2 tablespoons of sugar and let them sit for 10–15 minutes to draw out natural juices and enhance flavor.
- 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. Repeat with the second layer.
- Frost and Garnish: 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 and Serve: Chill the assembled cake for at least 1 hour before serving to allow it to set and the flavors to meld beautifully.
Notes
- Use room temperature ingredients for better mixing and texture.
- Do not overmix the batter to keep the cake light and fluffy.
- Macerating berries is optional but recommended for enhanced sweetness and moisture.
- Chill the Chantilly cream if not using immediately to maintain its texture.
- This cake is best served within 2 days and kept refrigerated.
