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–+ servings
Berry Chantilly Cake

Divine Berry Chantilly Cake for Ultimate Summer Indulgence

Experience the delightful Berry Chantilly Cake, a perfect blend of fresh seasonal berries and creamy mascarpone frosting, ideal for summer celebrations.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 30 minutes
Total Time 1 hour 32 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour or substitute with a mix of all-purpose flour and cornstarch
  • 1 teaspoon baking powder ensure it's fresh
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar can use less for a less sweet cake
  • ½ cup unsalted butter at room temperature
  • 4 egg whites room temperature preferred
  • ¼ cup vegetable oil can substitute with melted coconut oil
  • 1 teaspoon vanilla extract opt for pure extract
  • 1 cup buttermilk or substitute with milk and vinegar
For the Filling
  • ½ cup berry jam choose your favorite
  • 1 cup fresh mixed berries like strawberries, blueberries, and raspberries
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
For the Frosting
  • 8 ounces mascarpone cheese at room temperature
  • 8 ounces cream cheese at room temperature
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream must be cold
  • 1 teaspoon almond extract optional

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • hand mixer or stand mixer
  • Whisk
  • measuring cups
  • measuring spoons
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together 2 cups of cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
  3. Cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.
  4. Gradually add 4 egg whites, followed by ¼ cup of vegetable oil and 1 teaspoon of vanilla extract, mixing until smooth.
  5. Alternately add the dry flour mixture and 1 cup of buttermilk on low speed until just combined.
  6. Divide the batter evenly between the prepared pans and bake for 28–32 minutes, or until golden.
  7. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  8. In a medium bowl, combine ½ cup of berry jam with 2 tablespoons of water and fold in 1 cup of fresh mixed berries and lemon juice and zest.
  9. Beat 8 ounces of mascarpone cheese and 8 ounces of cream cheese until smooth, then add 1 cup of powdered sugar and 1 cup of heavy whipping cream until fluffy.
  10. Level the cake layers, spread a layer of filling on one cake layer, add frosting, and top with the second layer. Refrigerate for 30 minutes.
  11. Use remaining frosting to cover the top and sides of the cake.
  12. Garnish the top with fresh berries before serving chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best texture. Chill frosting if too soft to spread. Serve chilled for optimal flavor.

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