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A tall, round Berry Chantilly Cake with white frosting decorated with piped scallops, topped with strawberries, blueberries, blackberries, cherries, small flowers, and fresh mint leaves. Some berries and leaves are scattered on the table.
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Berry Chantilly Cake

Learn how to make the ultimate Berry Chantilly Cake at home following my easy recipe. Featuring soft vanilla cake layers, fresh berries, and a stabilized mascarpone whipped cream that won't melt. Click for the full step-by-step recipe and pro baking tips!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Cake
Keyword: Berry Chantilly Cake, Chantilly Cake Recipe
Servings: 12
Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the Cake Layers

  • 2 cups (240g) all-purpose flour (= plain flour)
  • 3 tbsp cornstarch (= cornflour)
  • 2 tsp baking powder
  • 1 tsp baking soda (= bicarbonate of soda)
  • ¼ tsp fine salt
  • ¾ cup (170g) unsalted butter , softened
  • 1 ½ cups (300g) superfine sugar (= caster sugar) or granulated
  • 3 tbsp vegetable oil
  • 3 large eggs , room temperature
  • 2 tsp vanilla bean paste
  • 2 drops almond extract
  • ¾ cup (180ml) buttermilk

For the Chantilly Frosting

  • 2 cups (450g) mascarpone cheese
  • 3 cups (360g) powdered sugar (= icing sugar), sifted
  • 2 tsp vanilla bean paste (or vanilla powder)
  • 2 cups (480ml) heavy cream (= double cream), cold
  • 2 tbsp powdered milk (helps stabilize the cream)

Assembly & Decoration

  • 4 cups fresh berries (eg. strawberries, raspberries, blueberries, blackberries)
  • ½ cup (160g) berry jam
  • 4 tbsp (60ml) Crème de Mûre or simple syrup (optional)

Instructions

Bake the Cake Layers

  • Preheat oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
  • Sift the flour, cornstarch, baking powder, baking soda, and salt into a medium bowl. Set aside.
    2 cups (240g) all-purpose flour, 3 tbsp cornstarch, 2 tsp baking powder, 1 tsp baking soda, ¼ tsp fine salt
  • In a stand mixer fitted with the paddle attachment (or a large mixing bowl and a hand mixer), beat the butter until smooth.
    ¾ cup (170g) unsalted butter
  • Add the sugar and beat on medium-high speed until pale and fluffy (about 3-4 minutes), scraping down the bowl as needed. Beat in the vegetable oil until fully combined.
    1 ½ cups (300g) superfine sugar, 3 tbsp vegetable oil
  • Add the eggs, vanilla bean paste and almond extract.
    3 large eggs, 2 tsp vanilla bean paste, 2 drops almond extract
  • Reduce the mixer speed to low. Add one-third of the dry flour mixture, followed by half of the buttermilk. Repeat, ending with the final third of the dry ingredients. Mix just until combined—do not overmix. Fold the last few turns by hand with a spatula.
    ¾ cup (180ml) buttermilk
  • Divide the batter evenly between the prepared pans. Bake for 22-25 minutes, or until a skewer inserted in the center comes out clean.
  • Cool in the pans for 5 minutes, then invert the cakes onto a wire cooling rack. While the sponges are still warm, generously brush them with the blackberry liqueur or simple syrup (this is optional). Allow to cool completely.
    4 tbsp (60ml) Crème de Mûre

Make the Chantilly Frosting

  • In a medium bowl, beat the cold mascarpone, powdered sugar, and vanilla bean paste until completely smooth and creamy. Set aside.
    2 cups (450g) mascarpone cheese, 3 cups (360g) powdered sugar , 2 tsp vanilla bean paste
  • In a separate chilled mixing bowl, combine the cold heavy cream and powdered milk. Beat on medium-high speed until stiff peaks form (watch closely so it doesn't overbeat and turn into butter).
    2 cups (480ml) heavy cream, 2 tbsp powdered milk
  • Gently fold the whipped cream into the mascarpone mixture in two additions until you have a thick, silky, fluffy frosting.

Assemble and Decorate

  • Place the first cake layer on a serving plate. Spread a very thin layer of frosting over the top, then pipe a thick border ring (a "dam") of frosting around the outer edge.
  • Fill the center of the ring with half of the jam and an even layer of sliced fresh berries. Spread a small dollop of frosting over the berries to seal them in.
    ½ cup (160g) berry jam, 4 cups fresh berries
  • Add the second cake layer, press lightly, and repeat the dam, jam, berry, and cream filling step. Top with the final third cake layer.
  • Apply a thin layer of frosting over the entire cake to lock in the crumbs. Transfer the cake to the refrigerator to chill and set for 20 minutes.
  • Fill a piping bag fitted with a large round tip with the remaining frosting. Pipe a vertical column of 4-5 large dots along the side of the cake. Use a small offset spatula to swipe/drag each dot horizontally to the right.
  • Pipe the next column of dots over the dragged tails, repeating all the way around the cake.
  • Decorate the top of the cake with a generous mound of the remaining fresh berries. Serve immediately!

Notes

  • Make Ahead: The cake layers can be baked up to 2 days in advance. Cool completely, wrap tightly in plastic wrap, and store at room temperature.
  • Storage: Because of the fresh fruit and dairy, store the finished cake in an airtight container in the refrigerator for up to 4 days. Decorate the top of the cake just before serving.
  • Pro-Tip: Make sure to only use fresh berries! Frozen berries will thaw, release water, and ruin the stabilized whipped cream frosting.
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