Berry Chantilly Cake

An ultra tender & light white cake filled with fresh, seasonal berries and frosted with a rich & creamy Chantilly Cream frosting - this Berry Chantilly Cake is the perfect summer cake recipe!

Course Dessert

Cuisine American, Birthday, Cake, Dessert, Occasion

Keyword Berry Chantilly Cake, chantilly cake

Prep Time 25

Cook Time 30

Chilling Time 1

Total Time 55

Servings servings

Calories 779kcal

Author Chrissie (thebusybaker.ca)

Equipment

Stand Mixer or Hand Mixer

Ingredients

For the cake:

1-2 tablespoons each, butter and flour for preparing the cake pans
1 cup unsalted butter softened to room temperature
2 cups granulated sugar
3 eggs at room temperature
3 egg yolks at room temperature
1 1/4 cup buttermilk at room temperature
3 tablespoons vegetable oil
3 1/4 cups all purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt

For the frosting:

1/2 cup cream cheese plain, full fat, at room temperature
1/2 cup butter
1 cup mascarpone Cheese
1 cup heavy whipping cream or 2 cups whipped
2 cups powdered sugar sifted to remove lumps
a pinch of salt

To assemble:

1/2 cup fresh strawberries
1/2 cup raspberries
1/2 cup blueberries
more berries for topping and decorating the cake

US Customary - Metric

Instructions

For the cake:

Grease and flour two 9-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
In the bowl of your stand mixer (or in a large bowl using a hand mixer), whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
Mix in the oil on low speed.
Measure the buttermilk into a liquid measuring cup and and set aside.
Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the milk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes or until a toothpick inserted into the middle of one of the cakes comes out clean.
Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.

For the frosting:

Beat the butter, mascarpone and cream cheese together on high speed until light, fluffy and smooth.
Sift the powdered sugar and slowly add it, one cup at a time, mixing after each addition. Add the salt and mix until incorporated.
Add the whipped heavy cream and fold it in with a spatula until incorporated. The mixture should have a spreadable consistency but it should feel lighter and fluffier than traditional buttercream frosting.

Assembly:

Wash and dry the berries. Cut the strawberries to be roughly the size of the other berries.
Trim the cakes (if necessary) to level them, using a serrated knife. Place one cake, right side up, on a plate or cake board.
Add a large dollop of frosting on top and spread it out to reach the edges of the cake. With a piping bag, create a small border on the edge. Add the mixed berries in the space created by the border and press them slightly in the cream. Smooth out the border towards the middle over the berries. Place the other cake on top of the frosting, upside down so the flat side faces up.
Add your remaining frosting to the top of the cake and spread it over the top and down the sides of the cake, making sure to smooth it out to fill in any holes or cracks in the cake. You want to create a very smooth edge but still be able to see the layers.
Decorate the top of the cake with extra berries.
Place the cake in the fridge to chill for about 30-45 minutes so that the frosting can firm up before slicing.

Notes

Storage Instructions

Store the cake in the fridge until ready to serve (let sit out at room temperature for 15 minutes before slicing to let the frosting relax).

Make Ahead Instructions

To make this cake ahead of time, simply prepare as directed in the recipe and store it in the fridge for up to 2 days before serving. We recommend decorating the top of the cake right before serving, or on the day you plan to serve it.

Freezer Instructions

To freeze this cake, we recommend freezing the cake layers before frosting. Simply wrap them in plastic wrap or store them in an airtight container or freezer bag. Defrost before frosting, assembling the cake, and serving.

Nutrition