Chantilly Cake

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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!

Prep Time1

Cook Time22

Cool2

Total Time3 22

Course: Dessert

Cuisine: American, French

Servings:

Author: Julie Maestre

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

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.

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