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This berry Chantilly cake is a vanilla cake layered with fresh mixed berries and a light, fluffy mascarpone cream cheese frosting. It’s super soft and moist! Lightly sweetened and perfectly balanced, this beautiful cake is perfect for birthdays, holidays, or any special occasion.
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Rich chocolate cake will always be my favorite dessert, but during the summer when it’s ridiculously hot and you want something a little lighter and fresher, this cake is perfection.
The fresh berries and fluffy cream make it so refreshing, especially after a long day of swimming. It’s light, flavorful, and honestly one of my favorite cakes ever.
What is a Chantilly Cake?
Soft and moist vanilla cake layers with loads of fresh berries and creamy mascarpone cheese frosting. It was first showcased at Whole Foods in 2005 and has now become a quite popular cake.
It’s known for its delicate texture and fresh, fruity flavor, making it a favorite for celebrations. “Chantilly” itself comes from France. The name refers to crème Chantilly, which is sweetened vanilla whipped cream.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Berries – Although I used a combination of fresh blueberries, strawberries, raspberries, and black berries, feel free to use any fruit you prefer! Just make sure it’s fresh fruit and not frozen!
- Flour – You’ll need all-purpose flour for this recipe.
- Cream Cheese and Mascarpone Cheese – You’ll want to use softened cream cheese but make sure the mascarpone cheese is cold.
- Almond Extract – A must! Do not omit it, it adds great flavor!
- Vanilla Bean Paste – You can substitute it with vanilla extract, but I love using vanilla bean paste because it leaves those little black vanilla specks throughout the cake.
We Are Doing a Reverse Creaming Method!
The reverse creaming method starts by mixing the flour, sugar, and butter together first until the mixture resembles wet sand. This coats the flour in fat before the liquid ingredients are added, which helps prevent too much gluten development and creates a softer, tighter crumb.
The wet ingredients are then slowly mixed in until a smooth batter forms. The result is a super tender, velvety cake with an even texture that stays moist for days.
Tips For The Perfect Cake!
- Use room temperature ingredients for the cake for the best texture.
- A simple syrup brushed over each cake layer keeps the cake moist and adds flavor. A light coat is all that is needed.
- Avoid over mixing the frosting to prevent the mascarpone from turning grainy.
- I recommend using the paddle attachment for mixing the cream cheese and mascarpone together for gently blending and to help avoid graininess.
- I recommend using the whisk attachment or electric beaters for whipping the heavy cream to stiff peaks for maximum volume and fluff.
- Gently fold in the whipped cream into the mascarpone mixture by hand to keep the frosting light and fluffy.
- Fresh, firm berries are perfect for layering and topping the cake. Be sure to rinse and pat dry the berries before using to prevent excess moisture.
- The frosting is much softer than buttercream, so it can melt in warmer weather. It’s best to keep the cake cool and out of direct heat.
We’re Also Using a Simple Syrup!
Simple syrup is brushed onto cake layers to add extra moisture and keep the cake soft for longer. It’s especially useful for layer cakes that are refrigerated, since cold cakes can sometimes taste dry or firm straight from the fridge.
A light layer of syrup also helps enhance the flavor and gives the cake a more bakery-style texture without making it soggy.
Most Important Tip!!!
Although this cake should absolutely be refrigerated because of the whipped cream frosting, it’s very important to let it sit at room temperature for about 45 minutes before serving. If served straight from the fridge, the cake can taste a bit dry. Letting it warm up slightly makes the cake extra soft, creamy, and much more flavorful.
FAQs:
Can I make this ahead of time?
Yes, the cake layers can be prepared and baked 1-2 days in advance or frozen for up to 3 months. Simply wrap each layer tightly with plastic wrap (and foil if freezing). The frosting can be made up to 2 days ahead and refrigerated. The cake can be assembled up to 1 day in advance and refrigerated. I recommend topping with berries shortly before serving so the berries don’t break down.
Can I use box cake mix?
Sure can! It won’t be as good as homemade but will still taste great.
How sweet is this cake?
The mascarpone cream cheese frosting is light, silky and creamy without being overly sweet while the fresh berries add bursts of juiciness and freshness in every bite. This dessert feels rich yet light and balanced rather than dense or heavy.
Tried this berry Chantilly cake recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Chantilly Cake
Ingredients
For The Cake:
- 3 cups all-purpose flour, spooned and leveled
- 2 cups granulated sugar
- 2 ½ teaspoons baking powder
- ¾ tsp Kosher salt
- ½ tsp baking soda
- ¾ cup unsalted butter, sliced into 12 pieces and softened
- 1½ cups buttermilk, room temperature
- ¼ cup vegetable oil
- 4 large eggs
- 1 tbsp vanilla bean paste, or vanilla extract
- ½ tsp almond extract
Simply Syrup:
- ¼ cup water
- ¼ cup granulated sugar
For the frosting and filling:
- 8 ounces full-fat cream cheese, softened
- 8 ounces mascarpone cheese, cool, but not cold
- 2 cups powdered sugar, sifted
- 2 teaspoons vanilla bean paste
- ¼ teaspoon almond extract, optional but recommended for Chantilly flavor
- Pinch of salt
- 3 cups heavy cream, cold
- 4 cups fresh berries- strawberries, raspberries, blueberries and blackberries, divided
Instructions
For the Cake:
- Preheat the oven to 350°F. Coat three 9-inch round cake pans with cooking spray and line the bottoms of the pans with a round piece of parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, granulated sugar, baking powder, salt and baking soda.
- Add the softened butter one tablespoon at a time to the dry ingredients, mixing well after each addition until the mixture becomes slightly sandy.
- In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla bean paste, and almond extract until smooth.
- With the mixer on low speed, slowly pour in the wet ingredients into the dry ingredients.
- Mix until combined, scraping down the sides of the bowl as needed, until the batter is smooth and fluffy. Do not overmix.
- Divide the batter evenly between the prepared cake pans. Tap pans a few times on a countertop to release large air pockets.
- Bake for 22-25 minutes or until the tops are light golden brown, the cake springs back.
- when lightly touched in the center, and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10-15 minutes, then turn out onto wire racks to cool completely (about 1-2 hours).
For the Simple Syrup:
- In a small saucepan over medium heat, combine the water and granulated sugar. Stir until the sugar has completely dissolved and the mixture is clear. Remove from heat and allow to cool completely before using.
For the frosting:
- In a large bowl or stand mixer fitted with the paddle attachment, beat the cream cheese and mascarpone cheese until no lumps remain.
- Add the powdered sugar, vanilla bean paste, almond extract, and salt. Mix on low speed until incorporated, then increase to medium-low speed and beat until light and fluffy for 1 minute. Scrape down the sides of the bowl.
- In a separate bowl, pour in the cream and 1 tablespoon instant vanilla pudding mix (if using.) Whisk the heavy cream to stiff peaks.
- Gently fold the whipped cream into the mascarpone mixture by hand in batches until smooth, light, and fluffy. Refrigerate until ready to use.
How to Assemble:
- Use a serrated knife to trim any domes on the cooled cakes to create flat, even tops.
- Lightly brush the simple syrup evenly over each cake top.
- Add a dollop of frosting to a cake plate or stand. Place one cake layer on top. Spread a ¼- inch thick layer of frosting over the cake, then evenly distribute 1 cup mixed berries (use hulled and sliced strawberries here). Lightly press the berries into the frosting so they don’t roll out.
- Spread another ¼-inch thick layer of frosting over the berries to cover them. Invert the second cake layer and stack. Cover with a ¼-inch thick layer of frosting, 1 cup of berries and another ¼-inch thick layer of frosting. Invert the final layer of the cake and place on top.
- Apply a thin layer of frosting over the entire cake for a crumb coat. Chill in the fridge for 20-30 minutes until the frosting is firm.
- Frost the outside of the cake with the remaining frosting. Smooth with a bench scraper or offset spatula. Use the tip of the offset spatula or a spoon to make a swirl in the frosting for an elegant design, if desired.
- Decorate with 2 cups of fresh berries and refrigerate until ready to serve. Remove from the fridge 45 minutes before serving and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
