Berry Chantilly Cake
Servings 14
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.