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Berry Chantilly Cake
A from-scratch Berry Chantilly Cake with soft vanilla layers made using the reverse creaming method, a fresh strawberry, raspberry, and blueberry filling with lemon zest, and a light, stable mascarpone Chantilly cream frosting. Bakery-quality results at home.
Servings: 10 slices
slices
Ingredients
Vanilla Cake Layers
- 2¾ cups all-purpose flour
- 2 cups granulated sugar
- 2½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter , softened
- 1 tablespoon vanilla extract
- 1¼ cups whole milk, room temperature
- 6 tablespoon vegetable oil
- 3 large eggs, room temperature
Berry Filling
- ¼ cup seedless berry jam
- 1 tablespoon water
- 4 oz strawberries, finely chopped
- 2 oz raspberries, roughly chopped
- 2 oz blueberries, left whole
- zest and juice of ½ lemon
Chantilly Cream Frosting
- 16 oz mascarpone, room temperature
- 6 oz full-fat cream cheese, room temperature
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- zest of 1 lemon
- pinch salt
- 2½ cups heavy cream, cold
Decoration
- fresh berries
- edible flowers
Instructions
- Preheat the oven to 350ºF.
- Grease and line 3 8-inch cake pans with parchment, ensuring the sides are well coated to prevent sticking.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In the bowl of a stand mixer, beat the softened butter until smooth and creamy. Add the dry ingredients and mix until the mixture resembles fine crumbs. This reverse-creaming method coats the flour in fat, resulting in a softer, more even crumb.
- In a separate jug, whisk together the milk, oil, eggs, and vanilla.
- With the mixer on low speed, gradually pour in the wet ingredients. Once incorporated, increase to medium speed and mix for about 1 minute until smooth. The batter should be fluid and cohesive. Avoid over mixing at this stage.
- Divide the batter evenly between the pans.
- Bake for 28–32 minutes, or until: the tops are lightly golden, the centers spring back when pressed, a toothpick inserted into the center comes out clean.
- Remove from the oven then cool in the pans for 10 minutes, before turning out onto wire racks to cool completely.
- Make the berry filling: In a bowl, stir together the jam and water until loosened and smooth.
- Add the strawberries, raspberries, blueberries, and lemon zest and juice. Gently fold to combine, keeping the fruit pieces intact.
- Let the mixture sit for 10–15 minutes until lightly macerated. The filling should be glossy and slightly syrupy, but not overly wet.
- Make the Chantilly cream: In a large bowl, beat the mascarpone and cream cheese together until completely smooth and lump-free. This step is essential for a silky frosting.
- Add the powdered sugar, vanilla, lemon zest, and salt. Mix until fully combined.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold one-third of the whipped cream into the mascarpone mixture to loosen it, then gently fold in the remaining cream in two additions until light and airy. Do not over mix, as this can cause the frosting to lose structure.
- Place the first cake layer onto a serving board. Spread a layer of Chantilly cream then pipe a border around the edge which will serve as a dam for the filling. Spoon over a thin, even layer of berry filling, leaving a small border around the edge. Lightly press the berries into the cream.
- Repeat with the second layer.
- Place the final layer on top apply a thin crumb coat over the top and down the sides of the cake then chill for 20–30 minutes until set.
- Finish with a lightly textured final coat of frosting all over the entire cake.
- Top with fresh berries and edible flowers.
- Slice, serve and enjoy!
Nutrition Facts
Berry Chantilly Cake
Amount per Serving
Calories
1078
% Daily Value*
Fat
69
g
106
%
Saturated Fat
43
g
269
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
231
mg
77
%
Sodium
277
mg
12
%
Potassium
327
mg
9
%
Carbohydrates
104
g
35
%
Fiber
2
g
8
%
Sugar
73
g
81
%
Protein
13
g
26
%
Vitamin A
2432
IU
49
%
Vitamin C
10
mg
12
%
Calcium
224
mg
22
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
