Description
Berry Chantilly Cake is a luxurious and light dessert, perfect for celebrating special occasions or simply indulging your sweet tooth. This cake features layers of moist sponge cake, fresh mixed berries, and a delicate Chantilly cream frosting made with mascarpone and whipped cream. The combination of fresh fruit and creamy frosting makes it a crowd-pleaser for any event.
Ingredients
Scale
For the Cake Layers:
- 2 ½ cups (315g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (240ml) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) whole milk, room temperature
For the Chantilly Cream Frosting:
- 8 oz (226g) mascarpone cheese, softened
- 8 oz (226g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 2 cups (480ml) heavy whipping cream, cold
- 1 teaspoon vanilla extract
For the Filling and Decoration:
- 3 cups fresh mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1 tablespoon granulated sugar (optional, for sweetening berries)
- Mint leaves (optional, for garnish)
Ingredient Highlights
- Mascarpone Cheese: Adds a rich and creamy texture to the frosting without being too heavy.
- Fresh Berries: Use a mix of your favorite fresh, ripe berries for the best flavor and presentation.
- Heavy Whipping Cream: Whipped to soft peaks, it creates a fluffy and airy frosting.
- Vanilla Extract: Enhances the flavor of both the cake and frosting.
Instructions
Prepare the Cake Layers:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Chantilly Cream Frosting:
- Mix Mascarpone and Cream Cheese: In a large bowl, beat the mascarpone and cream cheese together until smooth.
- Add Powdered Sugar and Vanilla: Gradually mix in the powdered sugar and vanilla extract until well incorporated.
- Whip the Cream: In a separate bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined. Chill the frosting until ready to use.
Assemble the Cake:
- Prepare the Berries: Wash and dry the berries. If desired, toss them with 1 tablespoon of sugar to enhance their sweetness.
- Layer the Cake: Place the first cake layer on a serving plate. Spread a thin layer of Chantilly cream over the top, then add a layer of fresh berries. Repeat with the second cake layer.
- Frost the Cake: Place the final cake layer on top and frost the entire cake with the remaining Chantilly cream. Decorate with fresh berries and mint leaves if desired.
Serve:
- Chill Before Serving: Refrigerate the cake for at least 30 minutes before slicing to allow the flavors to meld and the frosting to set.
- Prep Time: 30 minutes
- Chilling Time: 25-30 minutes
Nutrition
- Calories: 300-350 kcal