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–+ servings

Best Berry Chantilly Cake

This Berry Chantilly cake has moist and light vanilla cake layers, fresh fruit and a mascarpone whipped cream. It is the perfect cake for any special occasion. 
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Course Dessert
Cuisine American
Servings 8 generous slices
Calories 1.406 kcal

Ingredients
  

Vanilla Almond Cake

  • 3 cups Cake Flour
  • 2 ¼ cup Sugar reserve ½ cup for egg whites
  • 1 tablespoon Baking Powder
  • 1 ½ teaspoon Baking Soda
  • 1 ½ teaspoon Salt
  • 4 eggs Eggs Separated
  • ½ cup Unsalted butter
  • ½ cup Oil
  • 1 ¼ cup Whole Milk
  • ½ cup Sour Cream
  • 1 teaspoon Vanilla Extract
  • 2 teaspoon Almond Extract

Three Berry Compote

  • 1 cup Berries fresh or frozen, assorted
  • ⅓ cup Sugar
  • 1 teaspoon Cornstarch
  • 1 tablespoon Water

Vanilla Bean Chantilly Mascarpone

  • 4 oz Mascarpone
  • 4 oz Cream Cheese room temp
  • 4 cups Heavy Cream
  • 1 teaspoon Vanilla Bean Paste
  • 1 teaspoon Vanilla Extract

Garnish

  • 2 to 3 cups Fresh Berries for filling and decor

Instructions
 

Vanilla Almond Cake Layers

  • In a large mixing bowl or a stand mixer with the paddle attachment add the butter, and oil.  Cream butter, oil and then add in the egg yolks, sour cream, almond extract, vanilla extract, and mix until all the ingredients are combined.
  • Add the dry ingredients (flour, baking soda, baking powder, salt, and sugar) to the wet ingredients, mix until just combined, and then scrape the sides of bottom of the bowl with a rubber spatula. Heat the milk mixture until hot and then pour it into the cake batter.
  • In a separate clean bowl add in the egg whites and whip until it starts foaming. Once bubbles appear add in the sugar and whip on high until the egg whites are stiff. Fold in half the whipped egg whites into the cake mixture and then the rest until the batter is thoroughly mixed. The cake batter should be thin. 
  • Preheat oven to 350F and line 3 8-inch cake rounds with parchment paper.
  • Divide and pour batter into three pans and bake the cakes for 18 to 24 minutes. Insert a toothpick into the center of the cakes to check if it’s clean, once the cakes are done baking allow them too fully cool.
  • Take a butter knife and line it to the sides of the cake pan to release the cake easier. Wrap the cakes with plastic wrap and set them to the side until ready to assemble.

Three Berry Compote

  • If using fresh berries wash thoroughly in a large bowl under cold water and remove any stems or leaves, if using strawberries cut and hull the stems.
  • In a medium saucepan, combine the berries and sugar over medium heat.
  • Let them cook for about 5-7 minutes until the berries begin to release their juices and soften.
  • Mix the cornstarch with water to create a slurry. Stir this into the simmering berries and mix it in.
  • Continue to cook for just a couple more seconds, stirring frequently, until the compote thickens. Remove from heat.
  • Let the compote cool completely before transferring it to an airtight container. It can be refrigerated and prepped ahead up to a week.

Vanilla bean Mascarpone Chantilly Cream:

  • In a stand mixer with the paddle attachment cream the mascarpone, cream cheese, sugar and vanilla bean paste. Mix on medium speed to make the mixture creamy.
  • Add ⅓ of the heavy cream and mix on low speed until the mixture comes together without lumps. Once the mixture seems consistent and not lumpy add the rest of the heavy cream.
  • Remove the paddle attachment and replace it with the whisk attachment and whip on medium-high speed until you get stiff peaks. Make sure not to overmix the Chantilly cream.

Berry Chantilly Cake Assembly

  • Take a serrated knife and cut the tops of the cakes off to have a leveled cake.
  • Place a cake layer on a cake stand or serving plate. Pipe an edge of the whipped cream on the outer edges of the cake and fill the inside with half of the berry compote. Place cut fresh berries on top of the compote and then using an offset spatula spread a thin layer of the whipped cream. Top with the second layer and repeat until the third layer.
  • Spread a thin layer of frosting on top of the cake and sides and then refrigerate for 20 minutes to let the cake set. Spread the rest of the frosting on the Berry Chantilly Cake and then garnish the top with additional fresh berries.
  • Refrigerate the cake for 1 hour if time allows before serving and for best results consume the next day to allow the cake layers to soak up all the flavors.
  • Cover the cake tightly and store it in the refrigerator for up to 4 days.

Notes

Layer cake in this pattern( Repeat 2x)
  • Cake layer (Bottom)
  • ​Border of Chantilly cream on edges of cake
  • Thin layer of berry compote
  • Fresh fruits
  • Mascarpone Whipped Cream 

Nutrition

Calories: 1.406kcalCarbohydrates: 110gProtein: 28gFat: 96gSaturated Fat: 49gPolyunsaturated Fat: 9gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 659mgSodium: 1.08mgPotassium: 440mgFiber: 2gSugar: 74gVitamin A: 3.31IUVitamin C: 1mgCalcium: 343mgIron: 3mg
Keyword Berry Chantilly Cake, Chantilly cake
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