Ask Cookix, your sous-chef

Berry Chantilly Cake

This Berry Chantilly Cake is a light, elegant dessert that embodies the essence of summer. Elevated with homemade perfection, this cake features tender vanilla layers soaked in a delicate berry syrup, enveloped in a luscious mascarpone Chantilly cream, and bursting with fresh berries. The combination of rich yet airy frosting and juicy berries creates a balanced sweetness that is both refreshing and indulgent. Perfect for celebrations, brunches, or warm-weather gatherings, this cake is a showstopper that delights with every bite. Whether you're an experienced baker or a novice, this recipe ensures a stunning and delicious result.

Dessert | Vegetarian | Layer Cake | Mixing Bowl | Oven | Saucepan | Stand Mixer | Whisk | Wire Rack | Blueberry | Mascarpone | Raspberry | Strawberry | Baking | Folding | Whipping | Festive
Time to complete

Prep

45min

Cook

30min

Wait

1h

Total

2h 15min

Ingredients (Makes 12 servings)

Cake Layers

  • 2⅔ cups (345 g) cake flour
  • 1½ cups (330 g) granulated sugar
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 14 tbsp (200 g) unsalted butter, softened
  • 1 cup (240 g) buttermilk, room temperature
  • ⅓ cup (65 g) vegetable oil
  • 3 large eggs, room temperature
  • 2 tsp vanilla bean paste or extract
  • 1 tsp almond extract (optional, can substitute with vanilla)

Berry Syrup

  • ¼ cup (60 g) water
  • ¼ cup (55 g) granulated sugar
  • 2 tbsp berry jam (strawberry or preferred choice)

Chantilly Frosting

  • 3 cups (720 g) heavy whipping cream, chilled
  • ⅓ to ½ cup (75 to 110 g) granulated sugar, to taste
  • 1 tsp vanilla extract
  • 8 oz (225 g) mascarpone cheese, slightly cooler than room temperature

Berry Filling

  • ¾ cup (110 g) roughly chopped strawberries
  • ¾ cup (110 g) roughly chopped raspberries
  • ¾ cup (110 g) roughly chopped blackberries
  • ¾ cup (110 g) blueberries

For Serving/Garnishing

  • Additional fresh berries
Nutrition Information (per 100g)
  • Calories: 350
  • Fat: 22
  • Protein: 5
  • Carbohydrates: 30
  • Fiber: 2
Directions

Preparing the Cake Batter

  • 1. Preheat the oven to 335°F (170°C) and line three 8-inch cake pans with parchment paper and butter or oil.
  • 2. Ensure butter, eggs, and buttermilk are at room temperature.
  • 3. In a stand mixer, combine sifted flour, sugar, baking powder, baking soda, and salt. Add softened butter and mix on medium speed for 1-2 minutes until the mixture resembles coarse crumbs.
  • 4. In a separate bowl, whisk together eggs, buttermilk, oil, vanilla, and almond extract until smooth.
  • 5. Gradually add the wet ingredients to the dry mixture, mixing on medium speed until combined. Scrape the bowl and mix again.
  • 6. Increase speed to medium-high and whisk for 2 minutes until the batter is light and fluffy.

Baking the Cake

  • 7. Divide the batter evenly among the cake pans and bake for 28-30 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs.
  • 8. Cool cakes in the pans for 20 minutes, then transfer to a wire rack and refrigerate for 30 minutes.

Making the Berry Syrup

  • 9. In a saucepan, combine water, sugar, and berry jam. Heat over low flame until sugar dissolves and mixture simmers. Set aside to cool.

Making the Chantilly Frosting

  • 10. In a bowl, whisk mascarpone, sugar, and vanilla on low speed for 30-60 seconds until creamy.
  • 11. Separately, whip heavy cream until firm peaks form, being careful not to overmix.
  • 12. Gently fold whipped cream into the mascarpone mixture in two additions until fully combined.

Assembling the Cake

  • 13. Trim the top crust of each cake layer to expose the crumb.
  • 14. Brush each layer generously with berry syrup using a pastry brush.
  • 15. Spread a thin layer of Chantilly frosting over the first cake layer.
  • 16. Evenly distribute chopped berries over the frosting, leaving a ½-inch border.
  • 17. Add more frosting, pressing gently to fill gaps between berries. Repeat with the second cake layer.
  • 18. For the final layer, brush with syrup, flip upside down, and place on top.

Final Frosting and Decoration

  • 19. Apply a thin crumb coat of frosting over the entire cake and refrigerate for 15-20 minutes.
  • 20. Generously frost the cake with the remaining Chantilly cream and decorate with fresh berries.
  • 21. Chill for an hour before transferring to a serving stand.

Serving

  • 22. Slice and serve chilled. Enjoy!
Cookix's Secrets

Alternative Cooking Method

  • Try a no-bake version using ladyfingers soaked in berry syrup.

Alternative Proteins

  • For a dairy-free version, use coconut cream and dairy-free mascarpone.

Berry Selection

  • Adjust the berry mix based on seasonality for the freshest flavor.

Bold Flavor Enhancements

  • Infuse the syrup with a splash of Grand Marnier for depth.

Cake Texture

  • Use cake flour for a lighter, more tender crumb.

Complementary Flavor Pairings

  • Add lemon zest to the frosting for a citrusy twist.

Frosting Stability

  • Ensure mascarpone is slightly cooler than room temperature to prevent curdling.

Healthier Variation

  • Use Greek yogurt instead of mascarpone for a lighter frosting.

Seasonal Tweaks

  • Swap berries for peaches or mangoes in warmer months.