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Berry Chantilly Cake Recipe

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★★★★★

4.7 from 139 reviews

This Berry Chantilly Cake is a luscious layered dessert featuring moist vanilla cake layers filled and frosted with a rich and creamy Chantilly cream, studded with fresh mixed berries and a glossy berry jam glaze. Perfectly balanced with notes of almond and lemon, this elegant cake is as delightful to look at as it is to eat, making it a stunning centerpiece for special occasions or celebrations.

Ingredients

Scale

Cake Ingredients

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 1 cup whole or 2% milk, at room temperature
  • Cooking spray
  • 2 2/3 cups unbleached cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 3/4 cups vegetable oil
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Berry Filling and Jam Glaze

  • 1 1/4 pounds mixed fresh berries, such as blueberries, raspberries, blackberries, and strawberries (about 5 1/2 cups)
  • 1/4 cup seedless strawberry, mixed berry, or raspberry jam
  • 1 tablespoon water
  • 1 teaspoon finely grated lemon zest (from 1/2 medium lemon)
  • 1 teaspoon freshly squeezed lemon juice (from 1/2 medium lemon)

Chantilly Cream Frosting

  • 8 ounces cream cheese, at room temperature
  • 8 ounces mascarpone cheese, at room temperature
  • 2 cups powdered sugar
  • 3 cups cold heavy cream
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 pinch kosher salt

Instructions

  1. Prepare Pans and Preheat Oven: Heat the oven to 350ºF. Coat three 8-inch round cake pans with cooking spray and line the bottom of each pan with parchment paper rounds to prevent sticking.
  2. Mix Dry Ingredients: Sift the cake flour into a medium bowl and whisk in baking powder and kosher salt to combine evenly.
  3. Cream Butter, Sugar, and Oil: In a stand mixer fitted with the whisk attachment, beat unsalted butter, granulated sugar, and vegetable oil on medium-high speed until the mixture is light, fluffy, and pale, which typically takes about 5 minutes.
  4. Add Eggs and Extracts: Beat in the large eggs, vanilla extract, and almond extract on medium-high speed until the batter is creamy and pale yellow, approximately 2 minutes. Scrape down the bowl to ensure even mixing.
  5. Incorporate Flour and Milk: On low speed, add half of the flour mixture and mix just until combined. Then add the whole milk and continue mixing until just combined. Scrape the bowl once more, then add the remaining flour mixture and mix gently to combine without overmixing, allowing for some small lumps.
  6. Divide Batter and Bake: Evenly distribute the batter into the prepared pans, about 2 cups plus 2 tablespoons each, spreading into an even layer. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden brown.
  7. Cool the Cakes: Let the cakes cool in the pans on a wire rack for 15 minutes. Run a knife around the edges to loosen, then invert the cakes onto the wire rack, parchment side down, and cool completely for about 1 hour before assembly.
  8. Prepare Berry Mixture: Gently toss the mixed fresh berries in a large bowl, slicing or halving larger berries as needed.
  9. Make Berry Jam Glaze: Combine jam and water in a microwave-safe bowl and heat until the jam melts, about 30 seconds. Whisk in lemon zest and lemon juice until smooth. Reheat briefly if it thickens before use.
  10. Prepare Chantilly Cream: Beat cream cheese and mascarpone on medium speed until smooth, about 2 minutes. Add powdered sugar and beat on medium-low until fully combined without lumps, about 45 seconds.
  11. Add Heavy Cream: With the mixer on low, gradually pour in cold heavy cream and beat until combined. Increase speed to medium and whip until soft peaks form, about 2 to 3 minutes. Scrape bowl thoroughly.
  12. Flavor and Finish Chantilly: Beat in vanilla extract, almond extract, and a pinch of kosher salt on medium-high speed until medium-stiff peaks form, approximately 30 seconds more.
  13. Assemble the Cake: Remove parchment paper from cake layers and brush tops with the jam glaze, using all of it.
  14. Layer Cake: Place a cake layer (jam-side up) on a serving plate. Spread about 1/2 cup Chantilly cream evenly, then arrange 1 heaping cup of berries over the cream leaving a 1/2-inch border. Spoon another 1/2 cup cream over berries and spread evenly to edges.
  15. Repeat Layers: Add the second cake layer jam-side up, press gently, and repeat layering cream and berries. Top with the final layer jam-side down.
  16. Frost Cake: Use the remaining Chantilly cream to frost the top and sides of the cake, smoothing out the surface. Optionally, create decorative swirls on sides and top with a small offset spatula.
  17. Decorate and Chill: Pile remaining berries atop the cake as decoration. Refrigerate for at least 2 hours or overnight to chill and set the layers.
  18. Make Ahead and Storage: Cake layers can be baked up to one day ahead, wrapped tightly at room temperature. The assembled cake can also be made a day ahead and refrigerated uncovered. Leftovers keep well refrigerated, lightly covered, for up to 2 days.

Notes

  • Ensure all dairy and eggs are at room temperature to achieve the best cake texture.
  • Do not overmix the batter to keep the cake tender and light.
  • Use fresh, ripe berries for optimal flavor and presentation.
  • If the jam glaze thickens, reheat gently to maintain a pourable consistency for glazing.
  • Allow the cake to chill well for easier slicing and better flavor melding.
  • For a nut-free version, confirm the almond extract is safe or omit it.

Keywords: Berry Chantilly Cake, Fresh Berry Cake, Chantilly Cream Cake, Layered Berry Cake, Cream Cheese Cake Dessert

Find it online: https://mjrecipe.com/berry-chantilly-cake-recipe/