Chantilly Berry Cake

4.91 from 11 votes

This Chantilly Cake is inspired by the one at Whole Foods and brings together the wonderful flavors of vanilla cake, mascarpone frosting, and fresh berries. It is the perfect summertime dessert with just the right amount of sweetness and lightness to satisfy your sweet tooth.

Prep Time25

Cook Time25

Total Time50

Course: Cake

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Cake

3 cups cake flour (360g)
1 Tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar (300g)
3/4 cup salted butter softened
1/4 cup canola oil
4 egg whites room temperature
1 whole large egg room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup whole milk room temperature

Simple Syrup

1 1/2 cups water
1 cup granulated sugar

Mascarpone Chantilly Frosting

2 cups heavy cream
8 ounces mascarpone cheese
8 ounces cream cheese softened
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Assembly

1 1/2 cups strawberries sliced
1 1/2 cups raspberries
1 1/2 cups blueberries
1 1/2 cups blackberries (sliced in half if large)

Instructions

Make the cakes

Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment paper on the bottoms and spray the sides with baking spray. Whisk the flour, baking powder, and salt together in a bowl and set aside.
3 cups cake flour, 1 Tablespoon baking powder, 1/2 teaspoon salt
In the bowl of a stand mixer, beat the sugar, butter, and oil together until light and fluffy, about 3-4 minutes. Add the egg whites and egg, one at a time, along with the vanilla and almond extracts, beating well after each addition for a total of another 3-4 minutes. Be sure to scrape the bottom and sides of the bowl a couple of times for even mixing.
1 1/2 cups granulated sugar, 3/4 cup salted butter, 1/4 cup canola oil, 4 egg whites, 1 whole large egg, 2 teaspoons vanilla extract, 1 teaspoon almond extract
Add the flour mixture alternately with the milk, scraping the bottom and sides of the bowl.
1 cup whole milk
Divide the batter evenly between both cake pans, then bake for 20-25 minutes until a toothpick inserted into the center of the cakes comes out clean.
Transfer the cakes to a wire cooling rack to cool for 10 minutes before flipping them out to cool completely.

Simple syrup

Combine the water and sugar in a medium saucepan and bring to a simmer over medium-high heat. Stir frequently until the sugar has completely dissolved, then remove from the heat and cool completely.
1 1/2 cups water, 1 cup granulated sugar

Frosting

Beat the whipped cream with an electric mixer until stiff peaks form.
2 cups heavy cream
In a separate, large bowl, beat the mascarpone cheese, cream cheese, powdered sugar, vanilla extract, and almond extract until creamy and smooth.
8 ounces mascarpone cheese, 8 ounces cream cheese, 2 1/2 cups powdered sugar, 2 teaspoons vanilla extract, 1/2 teaspoon almond extract
Fold the whipped cream into the mascarpone cheese mixture with a spatula. Set aside or keep refrigerated until ready to use.

Assembly

Use a long serrated knife or cake leveler to slice the cakes in half horizontally so you have four thin layers.
Place one layer on a cake stand or cake plate. Brush a generous amount of the simple syrup over the cake to soak it well (but you don't want it to be soggy).
Spread about 3/4 cup of the frosting onto the cake, then an assortment of berries on top.
1 1/2 cups strawberries, 1 1/2 cups raspberries, 1 1/2 cups blueberries, 1 1/2 cups blackberries
Repeat with the remaining cake layers, syrup, frosting, and berries.
Frost the top and sides of the cake with the remaining frosting, then arrange any remaining berries on top for decoration.
Keep refrigerated until ready to serve.

Notes

8-inch cake pans: You can use 8-inch pans and bake the cakes a little longer. The layers will also be slightly thicker.

Nutrition

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