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–+ servings
Berry Chantilly Cake

Berry Chantilly Cake

Berry Chantilly Cake is a delightful summer dessert featuring fluffy layers and creamy mascarpone frosting, perfect for warm celebrations.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 15 minutes
Total Time 1 hour 17 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups cake flour or a mix of all-purpose flour and cornstarch
  • 1 tablespoon baking powder ensure it’s fresh
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • 1 cup unsalted butter room temperature
  • 5 large egg whites room temperature
  • ½ cup vegetable oil or melted coconut oil
  • 1 tablespoon vanilla extract pure is preferred
  • 1 cup buttermilk or milk mixed with vinegar
For the Frosting and Filling
  • 1 cup berry jam of your favorite type
  • 2 cups fresh berries such as strawberries, blueberries, or raspberries
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 8 ounces mascarpone cheese room temperature
  • 8 ounces cream cheese brick-style recommended
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream cold
  • 1 teaspoon almond extract omit if nut allergies are a concern
For Garnishing
  • 2 cups fresh berries for topping

Equipment

  • Stand mixer
  • Mixing bowls
  • 9-inch round cake pans
  • Parchment paper
  • Whisk
  • Spatula
  • Wire racks

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. Cream together unsalted butter and granulated sugar on medium speed until light and fluffy.
  4. Gradually mix in egg whites, vegetable oil, and vanilla extract.
  5. Alternately add dry ingredients and buttermilk to the batter, mixing just until combined.
  6. Divide the batter between the prepared pans and bake for 28-32 minutes.
  7. Cool the cakes in the pans for 5 minutes, then transfer to wire racks.
  8. Mix berry jam and water in a bowl until smooth. Toss fresh berries with lemon juice and zest.
  9. Beat mascarpone cheese and cream cheese until creamy, then add powdered sugar and fold in heavy cream.
  10. Level the cooled cake layers, spread berry jam and frosting between layers, and apply a crumb coat.
  11. Frost the top and sides of the cake with the remaining frosting and top with fresh berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for smoother mixing. Assemble and decorate the cake no more than a day in advance to maintain freshness.

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