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
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. 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.
