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
Scale
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.
