Berry Chantilly Cake Recipe – Step by Step Guide: I’m thrilled to share my take on the classic Chantilly Cake today! Begin with an incredibly tender, homemade vanilla cake, fill it with a simple and quick homemade jam, then top it all off with a delicious whipped cream cheese/mascarpone frosting! A how-to video is included in the recipe!
Berry Chantilly Cake Recipe – Step by Step Guide
Chantilly cake is a moist, tender cake covered with whipped mascarpone frosting and filled with fresh berry jam. The cake stays soft even after being refrigerated.
I’ve made some changes to this beloved cake, and I hope you’ll enjoy this entirely homemade, delectable version that is delicately sweetened and balanced with the vibrant taste of fresh summer berries.
Ingredients
Cake Layers
- 2 ⅔ cups (333 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar firmly packed
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 Tablespoons (170 g) unsalted butter softened and cut into 12 pieces
- 1 ½ cups (355 ml) buttermilk room temperature preferred
- 2 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
Berry Filling
- ⅓ cup (65 g) granulated sugar
- 3 Tablespoons (23 g) cornstarch
- 3 (340 g) cups/12 oz fresh or frozen mixed berries. I used a blend of strawberries raspberries, and blackberries.
- 3 Tablespoons water
- 1 ½ Tablespoons lemon juice
Chantilly Cream Frosting
- 2 ½ cups(590 ml) heavy cream or heavy whipping cream
- 2 cup(250 g) powdered sugar divided
- 2 teaspoonsvanilla extract
- 8 oz(226 g) cream cheese softened
- 8 oz(226 g) mascarpone softened at room temperature for 15-20 minutes
- Additional fresh fruit for decorating the cake (if desired). I used fresh berries.
Instructions
Set oven temperature to 350°F (175°C). Lightly grease and flour three 8-inch cake pans, or coat with baking spray. I suggest covering the bottom of your cake pans with rounds of parchment paper to make sure cakes don’t cling.
Mix flour, sugars, baking soda, baking powder, and salt in a large basin or the bowl of a stand mixer with a paddle attachment. Stir.
Add butter to dry ingredients one spoonful at a time, using an electric mixer set on low speed or your stand mixer. Don’t add butter until the previous tablespoon has been completely mixed in. When all of the butter has been added, the mixture should have a texture that is slightly granular.
Beat the eggs, vanilla extract, and buttermilk together in a large measuring cup or another basin until well blended.
ALSO SEE
Reduce the speed of the mixer and gradually add the buttermilk mixture to the batter, mixing until well incorporated. Make sure to stop occasionally to scrape the bowl’s bottom and sides. When the batter is done, it should be silky and smooth.
If all of your cake pans do not fit at once, it is acceptable to leave one pan on the counter while the other two bake. Evenly divide batter into prepared cake pans and transport to 350F/175C preheated oven. Make sure to flip cake pans halfway through baking if your oven bakes unevenly. Cakes may still be very pale after baking; bake for 30-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
After letting the cakes set in the pan for ten to fifteen minutes, carefully invert them onto a cooling rack to finish cooling, or run a knife down the edge of the cake to remove it from the pan. The cakes have to cool completely before they are assembled!
Nutrition
- Serving: 1slice
- Calories: 955kcal
- Carbohydrates: 104g
- Protein: 10g
- Fat: 56g
- Saturated Fat: 34g
- Polyunsaturated Fat: 2
- Monounsaturated Fat: 12g
- Trans Fat: 1g
- Cholesterol: 202mg
- Sodium: 484mg
- Potassium: 198mg
- Fiber: 1g
- Sugar: 74g
- Vitamin A: 2024IU
- Vitamin C: 1mg
- Calcium: 188mg
- Iron: 2mg
