Berry Chantilly Cake
Berry Chantilly Cake is a delightful treat that combines layers of fluffy cake with fresh berries and a light, creamy frosting, perfect for any celebration.
Ingredients
Cake
- 2 2/3 cups cake flour Make your own with 310g all-purpose flour and 35g cornstarch.
- 1 1/2 cups granulated sugar 330g
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 14 tbsp unsalted butter, softened 200g
- 1 cup buttermilk, room temp Make your own with 1 cup whole milk and 1 tbsp vinegar/lemon juice.
- 1/3 cup vegetable oil 65g
- 3 large eggs, room temp
- 2 tsp vanilla bean paste or extract
- 1 tsp almond extract Optional; can replace with vanilla.
Berry Simple Syrup
- 1/4 cup water 60g
- 1/4 cup granulated sugar 55g
- 2 tbsp berry jam of choice Strawberry works well.
Chantilly Cream Frosting
- 3 cups heavy whipping cream, chilled 720g
- 1/3 to 1/2 cup granulated sugar According to taste (75 to 110g)
- 1 tsp vanilla
- 8 oz good quality mascarpone cheese Slightly cooler than room temperature.
Fruits
- 3/4 cup roughly chopped strawberries
- 3/4 cup roughly chopped raspberries
- 3/4 cup roughly chopped blackberries
- 3/4 cup blueberries
Instructions
Cake
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, combine flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
- Gradually add flour mixture, alternating with buttermilk and vegetable oil. Mix until just combined.
- Pour the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Berry Simple Syrup
- In a small saucepan, combine water, sugar, and berry jam. Heat over medium until dissolved. Let cool.
Chantilly Cream Frosting
- In a large bowl, whip the heavy cream until soft peaks form.
- Gradually add sugar and vanilla, then mix until stiff peaks form.
- Fold in mascarpone gently.
Assembly & Decoration
- Once the cakes are cool, slice each cake in half horizontally.
- Brush the layers with berry simple syrup.
- Spread a layer of whipped cream between each cake layer, adding fresh berries as you go.
- Frost the top and sides with remaining Chantilly cream, then decorate with the remaining berries.
Notes
Make sure all your ingredients are at room temperature for the best mixing results. You can adjust the sweetness of the frosting according to your taste preference. Chilling the mixing bowl and beaters helps in whipping the cream more effectively.