This Berry Chantilly Cake is the ultimate summer dessert! Inspired by Whole Foods but even better, it features moist vanilla cake layers, light mascarpone Chantilly cream, and loads of fresh berries. Every bite is fresh, light, and utterly delicious. Once you try this, you’ll never go back to store-bought cakes!
A Chantilly Cake uses Chantilly cream, which is simply whipped cream with sugar and vanilla. Originating from France, it’s the perfect complement to the fresh, summery flavors of fruit cakes.
Berry Chantilly Cake
Ingredients
**Cake:**
- 2 2/3 cups cake flour or 2 1/2 cups all-purpose flour + 1/4 cup cornstarch
- 1 1/2 cups granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 14 tbsp unsalted butter softened
- 1 cup buttermilk or 1 cup whole milk + 1 tbsp vinegar/lemon juice
- 1/3 cup vegetable oil
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract optional; can replace with vanilla
**Berry Simple Syrup:**
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 tbsp berry jam I used strawberry
**Chantilly Cream Frosting:**
- 3 cups heavy whipping cream chilled
- 1/3 to 1/2 cup granulated sugar adjust to taste
- 1 tsp vanilla extract
- 8 oz mascarpone cheese slightly cooler than room temperature
**Assembly and Decoration:**
- 3/4 cup roughly chopped strawberries
- 3/4 cup roughly chopped raspberries
- 3/4 cup roughly chopped blackberries
- 3/4 cup blueberries
- Adjust the quantity and type of berries to your preference, just ensure they are fresh
Instructions
**Cake:**
- Preheat oven to 335°F and prepare three 8-inch cake pans with parchment paper and butter/oil.
- Ensure butter, eggs, and buttermilk are at room temperature. Butter should be soft but not melting.
- In a bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
- Add softened butter to the dry ingredients and mix until it resembles coarse sand.
- In a separate bowl, whisk together eggs, buttermilk, oil, vanilla, and almond extract until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing gently until combined.
- In another small bowl, mix cocoa powder and instant coffee with boiling water until smooth, then fold into the batter.
- Divide batter evenly among cake pans and bake for 28-30 minutes, until a toothpick comes out with moist crumbs.
- Cool cakes in pans for 20 minutes, then transfer to a wire rack and chill in the fridge for 30 minutes.
**Berry Simple Syrup:**
- Combine water, sugar, and jam in a saucepan.
- Heat on low until sugar dissolves and mixture simmers.
- Set aside to cool.
**Chantilly Cream Frosting:**
- In a bowl, mix mascarpone, sugar, and vanilla on low speed until creamy.
- In a separate bowl, whisk heavy cream until firm peaks form.
- Gently fold whipped cream into mascarpone mixture until combined.
**Assembly and Decoration:**
- Roughly chop the berries.
- Place a cake layer on a turntable and trim the top crust to expose the crumb.
- Brush generously with berry simple syrup.
- Spread a thin layer of Chantilly frosting and top with berries, leaving a 1/2 inch border.
- Add more frosting to cover berries, then add the next cake layer.
- For the top layer, brush with syrup, flip upside down, and place on top.
- Apply a thin crumb coat of frosting and chill for 15-20 minutes.
- Apply remaining frosting and decorate with any leftover berries.
- Chill the cake for an hour before transferring to a serving stand.
- Serve and enjoy!
Notes
Store the cake in the fridge but let it sit at room temperature for 15-20 minutes before serving for the best texture.