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Berry Chantilly Cake

  • Author: Chef Emy

Description

Berry chantilly cake made with three tender vanilla cake layers, cooked berry filling, fresh berries, and fluffy whipped mascarpone frosting. Perfect for Mother’s Day, bridal showers, weddings, and summer celebrations.

Ingredients

Scale
  • 13 ounces bleached cake flour
  • 13 ounces granulated sugar
  • 3 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces unsalted butter (softened)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 10 ounces whole milk (room temperature)
  • 3 ounces vegetable oil
  • 3 large eggs (room temperature)
  • 16 ounces cream cheese (softened)
  • 8 ounces unsalted butter (softened)
  • 8 ounces mascarpone cheese (softened)
  • 22 ounces powdered sugar (sifted)
  • 1 teaspoon almond extract
  • 1 Tablespoon vanilla extract
  • 16 ounces heavy whipping cream
  • 2 cups fresh or frozen berries
  • 2.5 ounces sugar
  • 1 ounces water
  • 1 ounces cornstarch
  • 2 teaspoons lemon juice
  • 2 cups fresh berries (for decoration)

Instructions

  1. Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips. Heat oven to 350º F/177º C.
  2. Prepare three 8-inch cake pans with cake goop or your preferred pan release.
  3. In a measuring cup, combine 4 ounces of the milk with the vegetable oil. Set aside.
  4. In a separate bowl, whisk together the remaining 6 ounces of milk, vanilla extract, almond extract, and room-temperature eggs until combined. Set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, baking soda, and salt. Mix on low for a few seconds to combine.
  6. With the mixer on the slowest speed, add the softened butter in small pieces and mix until the mixture resembles coarse sand.
  7. Add the milk and oil mixture all at once. Increase the mixer speed to medium (speed 4 on a KitchenAid) and mix for 2 full minutes to develop the cake's structure. Do not skip this step.
  8. Reduce speed to low and add the egg and milk mixture in three batches, scraping the bowl between additions. Mix just until combined.
  9. Divide the batter evenly between the three prepared 8-inch pans. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  10. Immediately tap each pan once on the counter to release steam and prevent uneven shrinking.
  11. Let the cakes cool in the pans for 20 minutes, then turn them out onto a cooling rack. Wrap in plastic wrap and freeze for at least 1 hour before assembly.
  12. In a stand mixer with the paddle attachment, cream the softened butter, cream cheese, and mascarpone together until smooth and free of lumps.
  13. Add the sifted powdered sugar and continue mixing until creamy and fully incorporated.
  14. In a separate clean bowl with the whisk attachment, whip the heavy cream to soft peaks. Add the vanilla extract and almond extract. Peaks should be firm but not curdled. Watch closely, this happens quickly.
  15. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  16. Place the berries and sugar in a medium saucepan over medium heat. Bring to a simmer.
  17. In a small bowl, whisk the cornstarch with the cold water to make a slurry.
  18. Pour the slurry into the bubbling berries and add the lemon juice.
  19. Cook for 1 to 2 minutes, stirring, until the mixture is thick and glossy.
  20. Remove from heat and cool the filling completely before using. Spreading it on a sheet pan speeds up cooling.
  21. Trim the tops of the chilled cake layers flat.
  22. Place the first cake layer on a cake board or serving plate.
  23. Spread cooled berry filling on top of the cake layer.
  24. Spread a layer of chantilly cream over the berry filling.
  25. Scatter fresh berries on top of the cream.
  26. Add the second cake layer and repeat the berry filling, cream, and fresh berry steps.
  27. Top with the third cake layer.
  28. Frost the outside of the cake with the remaining chantilly cream. Smooth the sides with a bench scraper.
  29. Top the cake with a generous pile of fresh berries.
  30. Chill the assembled cake for at least 30 minutes before slicing. Serve cold or let sit at room temperature for 15 to 20 minutes for the best flavor.

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Find it online: https://www.cookingwithemy.com/berry-chantilly-cake/