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BERRY CHANTILLY CAKE RECIPE

A luscious layered cake featuring fresh berries, whipped cream, and a tender sponge, perfect for special occasions or a delightful treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Cake Flour Mixture
  • 345 g cake flour make your own with all purpose flour and cornstarch
  • 330 g granulated sugar
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 14 tbsp unsalted butter softened
  • 240 g buttermilk room temp; make your own with milk and vinegar/lemon juice
  • 65 g vegetable oil
  • 3 large eggs room temp
  • 2 tsp vanilla bean paste or extract
  • 1 tsp almond extract optional; can replace with vanilla
  • 60 g water
  • 55 g granulated sugar
  • 2 tbsp berry jam strawberry preferred
Heavy Whipping Cream
  • 720 g heavy whipping cream chilled
  • 75 g granulated sugar adjust to taste
  • 1 tsp vanilla
  • 226 g mascarpone cheese slightly cooler than room temp
  • 110 g strawberries roughly chopped
  • 110 g raspberries roughly chopped
  • 110 g blackberries roughly chopped
  • 110 g blueberries fresh

Method
 

  1. Preheat oven to 350°F (175°C). Mix dry ingredients and wet ingredients separately, then combine and bake for 25 minutes. Cool completely.
  2. Whip heavy cream with sugar and vanilla until stiff peaks form. Fold in mascarpone cheese.
  3. Slice cooled cake into layers, spread berry jam, and layer with whipped mascarpone cream and fresh berries.
  4. Assemble the cake, top with remaining whipped cream and berries. Chill before serving.

Notes

You can customize the berries and adjust sweetness to your preference.