This Berry Chantilly Cake is brimming with four varieties of berries, complemented by a sweet mascarpone cream cheese frosting and four layers of fluffy vanilla cake. This delightful dessert is both fresh and visually appealing.
Many thanks to Dairgold for sponsoring this recipe!
Recipe Overview
The inspiration for this Berry Chantilly Cake came from Whole Foods. While seeking a sweet treat to accompany my coffee there one day, I stumbled upon this beautiful berry cake. After tasting it, I was eager to create a copycat recipe in my own kitchen! I must say, this recipe closely resembles the cake I enjoyed that day. With its lovely presentation and delicious flavors, you’re sure to appreciate it!
- FLAVOR: Sweet and richly flavored, this layered sponge cake is moist and delightful. Each layer’s sweet-tart berry flavor adds an irresistible freshness.
- TEXTURE: Each layer of this Berry Chantilly Cake features sweet syrup, creamy frosting, and juicy berries, resulting in a fabulously fluffy cake.
- TIME: This recipe requires about 2 hours. I prefer to break it down into stages, so all the efforts aren’t done in one day (and it enhances the flavor, too!).
- DIFFICULTY: Although this recipe takes some time, it’s not overly complicated. Just follow the instructions, and you’ll easily create a stunning cake for your friends and family.
Essential Ingredients
Ingredient Information
- Granulated sugar- This ingredient sweetens the sponge cake and creates the syrup that keeps it moist.
- Eggs- A significant number of eggs are used in this cake to achieve a light and fluffy texture.
- Fresh berries- Strawberries, blueberries, raspberries, and blackberries provide vibrant colors and a deliciously sweet-tart taste.
- Heavy whipping cream- This helps thin the frosting while maintaining its richness and smooth texture.
- Cornstarch- This contributes to a lighter cake with a tender crumb.
- Almond extract- This adds a sweet, robust flavor with fruity undertones rather than a nutty taste.
- Powdered sugar- This fine sugar serves as the sweetener for the frosting.
- Mascarpone- This creamy, buttery cheese adds a touch of sweetness and richness to the frosting.
- Cream cheese- Adds a sweet and tangy flavor that enhances the creaminess of the frosting.
Optional Add-ins and Substitutions
- Incorporate jam- You can add strawberry jam, raspberry preserves, or any flavor jam between the cake layers for a different texture.
- Add sour cream- Including sour cream in the cake batter will keep it moist and impart a slightly tangy flavor.
- Experiment with other fruits- This chantilly cake can also be enhanced with other fruits like mango, pineapple, peaches, plums, figs, or grapes.
- Use cake flour- You can opt for cake flour in this recipe, omitting the cornstarch, which is no longer needed.
Steps to Prepare Berry Chantilly Cake
- Prepare the cake pans. Line two round (10-inch) cake pans with parchment paper.and spray with nonstick spray. Set aside.
- Sift the dry components. In a bowl, sift together the flour, baking powder, and cornstarch, then set this mixture aside.
- Prepare a meringue. Using a stand mixer with a whisk attachment, beat the eggs on high speed until they become foamy. Gradually add sugar while continuing to beat at high speed.
- Incorporate the vanilla. When the egg and sugar mixture reaches a fluffy and airy consistency, mix in the vanilla extract. Carefully fold it into the batter using a large whisk.
Pro Tip: Be cautious not to stir the egg mixture too vigorously. The aim is to keep as much air in the batter as possible.
- Bake the cakes. Divide the cake batter evenly between the two prepared pans and bake in an oven preheated to 350 degrees Fahrenheit for 20 minutes.
- Cool the cakes and slice into layers. Allow the cakes to cool completely, preferably overnight. Once cooled, cut each cake in half with a serrated knife.
- Prepare the frosting. In a stand mixer bowl, mix the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract together.
- Whip the heavy cream. In another bowl, beat the heavy cream with an electric mixer until it reaches stiff peaks.
- Carefully combine the cream with the frosting. Using a spatula, gently fold the whipped cream into the cream cheese mixture. Cover it with plastic wrap and chill for at least an hour.
- Prepare the syrup. In a saucepan, whisk together the water and sugar. Bring this mixture to a boil and then reduce the heat to low. Allow it to simmer for 15-20 minutes until it starts to thicken. Once done, remove from heat and let it cool completely.
- Gently brush the cake layers with syrup. Spritz one side of each cake layer with the syrup.
- Begin assembling the cake. Spread the cooled cream cheese filling on top of the first cake layer, and then scatter a selection of berries on top, adjusting the amount to your liking.
- Complete the assembly. Place another cake layer on top and repeat the previous steps. Continue this process until all four layers are stacked. Once stacked, cover the top and sides of the cake with the remaining cream frosting and garnish with additional berries for a vibrant finish. Serve.
Tips for the Recipe
- Allow the cake to cool overnight- It’s best to let the cake sit overnight to reduce any lingering “eggy” aroma.
- Carefully fold in the whipped cream and airy eggs- Since these ingredients are light and filled with air, handling them gently is important to maintain the cake’s fluffy texture.
- Don’t overlook the syrup- This provides moisture and sweetness to the layers. Ensure it’s cooled before applying.
- Aim for a beautiful presentation- Use an offset spatula while spinning the cake on a turntable to create a swirled effect on the top and sides, finishing with berries for a burst of color.
FAQs
What distinguishes whipped cream from chantilly cream?Both whipped cream and chantilly cream are made from heavy cream and powdered sugar, but chantilly cream includes vanilla for added flavor.
Why isn’t my Chantilly cream thickening?Be sure that both your bowl and cream are chilled before whipping. A small pinch of salt can also assist in the thickening process. Additionally, avoid adding sugar or vanilla until stiff peaks begin to form.
Serving Ideas
This Berry Chantilly Cake is a delightful dessert option as it pairs beautifully with a range of other items. Consider serving it alongside various desserts, cookies, or coffee drinks.
- Cookies: Complement this cake with Chocolate Meringue Cookies, Linzer Cookies filled with Raspberry Jam, Meringue Cookies topped with Berries and Cream, or Cookies And Cream Cookies.
- Pies: Enjoy this berry-flavored Chantilly Cake with fruit pies, such as Blueberry Pie, Homemade Apple Pie, Perfect Peach Pie, or Simple Cherry Pie.
- Macarons: Pair this cake with delightful homemade Chocolate Macarons, Lemon Macarons, Coffee Macarons, or Raspberry Macarons.
- Beverages: A slice of this cake goes well with a Pumpkin Spice Latte, a Caramel Frappuccino (Starbucks Copycat), Iced Caramel Macchiato, or Hot Chocolate.
Prepare This Recipe Ahead of Time
Make in advance: This cake is ideally suited for preparing ahead. I usually bake the cake layers one day, frost them the next, and serve it the day after. Allowing the baked cake to sit unfrosted for a day helps mitigate any eggy flavor that some cakes may have, and it makes it easier to spread out the process over two days.
Storage: Keep this Berry Chantilly Cake in an airtight container in the refrigerator for up to four days to prevent the berries and cream frosting from spoiling.
Freezing: You can freeze the individual cake layers wrapped in plastic wrap or in a freezer-safe container, but it’s not recommended to freeze the frosting and fresh berries, as they do not thaw well.
More Irresistible Desserts!
Watch how to prepare this Berry Chantilly Cake here:
Complete Recipe Instructions
Berry Chantilly Cake
This luxurious berry chantilly cake is a delightful treat for berry season!
Print
Pin
Rate
Course: Dessert
Cuisine: American
Prep Time: 1 hour 50 minutes
Cook Time: 20 minutes
Total Time: 2 hours 10 minutes
Servings: 12
Calories: 740kcal
Instructions
Prepare 2 round (10-inch) cake pans by lining them with parchment paper and lightly spraying with nonstick spray. Set aside.
Sift together the flour, baking powder, and cornstarch in a bowl and set it aside.
In the bowl of a stand mixer, use the whisk attachment to beat the eggs on high speed until foamy. Gradually add the sugar while continuing to beat at high speed.
Beat the egg and sugar mixture until it becomes light and airy (approximately 6 minutes), then mix in the vanilla extract. Gently fold it into the batter with a large whisk, being careful not to deflate the air bubbles.
Divide the cake batter evenly between the two prepared pans and bake at 350 degrees Fahrenheit for 20 minutes.
Allow the cake to cool completely. For best results, let it sit overnight, which helps to eliminate any residual “eggy” smell. Once cooled, slice each cake in half with a serrated knife.
- In a bowl of a stand mixer, mix together the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract.
In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form.
Carefully fold the whipped cream into the cream cheese mixture using a spatula. Cover with plastic wrap and refrigerate for at least an hour.
Meanwhile, in a saucepan, combine 2 cups of water with 3/4 cup of sugar. Bring it to a boil, then reduce the heat to low. Let it simmer for 15-20 minutes, or until the mixture thickens. Remove from the heat and allow it to cool completely. This will serve as the syrup.
Spray one side of each cake layer with the syrup.
Begin assembling the cake by spreading a layer of the chilled cream cheese filling on top of the first cake layer. Then, add a selection of berries (you can use as much as you prefer).
- Place another cake layer on top and repeat the process. Continue stacking layers until all 4 are combined. Finally, cover the top and sides of the cake with the remaining cream, and garnish with additional berries for a vibrant finish. Tip: to create a swirl design on the top and sides, use an offset decorating spatula while rotating the cake on a turntable.
Nutrition
Calories: 740kcal | Carbohydrates: 89g | Protein: 11g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat:
8g | Trans Fat: 0.01g | Cholesterol: 211mg | Sodium: 186mg | Potassium: 287mg | Fiber: 2g | Sugar: 73g | Vitamin A: 1552IU | Vitamin C: 17mg | Calcium: 149mg | Iron: 2mg
This recipe was initially published on May 5, 2016, and has undergone some modifications since that time.
