The Ultimate Berry Chantilly Cake: A Stunning & Simple Recipe
Estimated reading time: 7–9 minutes | Prep time: 45 minutes | Total time: 4 hours (includes cooling)
Key Takeaways
- Incredibly Moist & Flavorful: This cake features tender vanilla buttermilk layers, a light and airy mascarpone Chantilly cream, and a burst of fresh berries in every bite.
- Beginner-Friendly Technique: Despite its elegant appearance, this homemade Berry Chantilly Cake uses simple methods that are easy for bakers of all skill levels to follow.
- Make-Ahead Friendly: The cake layers can be baked and frozen ahead of time, making assembly quick and stress-free for your special occasion.
- Perfect for Any Occasion: It’s a show-stopping dessert ideal for birthdays, holidays, or any celebration that calls for a truly special treat. Serve it chilled for the best texture and flavor.
Table of Contents
Why You’ll Love This Berry Chantilly Cake Recipe
If you are searching for the perfect dessert that balances rich flavor with a light, fresh finish, look no further. This stunning Berry Chantilly Cake is the ultimate celebration cake, combining incredibly moist vanilla buttermilk layers with a luxuriously smooth mascarpone Chantilly cream and a generous filling of mixed fresh berries. It’s a family-friendly dessert that looks like it came from a high-end bakery but is surprisingly simple to make from scratch in your own kitchen.
What makes this recipe truly special is the perfect texture combination. The cake crumb is tender and soft, thanks to the buttermilk and oil, while the Chantilly cream is stabilized with mascarpone and cream cheese, making it light but sturdy enough to hold its shape beautifully. The fresh berries, lightly macerated with sugar and lemon juice, cut through the richness with a bright, tangy sweetness. This homemade cake is perfect for birthdays, anniversaries, summer parties, or any time you need a reliable and impressive dessert.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is crucial for the perfect Berry Chantilly Cake. Here’s what you’ll need to gather before you start.
For the Vanilla Buttermilk Cake Layers:
- 2 1/2 cups (300g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 tablespoon (12g) baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 3 large eggs, at room temperature
- 1 cup (240ml) full-fat buttermilk, at room temperature
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons pure vanilla extract
For the Mascarpone Chantilly Cream:
- 2 cups (480ml) heavy whipping cream, very cold
- 8 oz (226g) mascarpone cheese, cold
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, but highly recommended)
For the Berry Filling & Assembly:
- 4 cups (approx. 600g) mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon fresh lemon juice
Equipment Needed:
- Two 8-inch (20cm) round cake pans
- Parchment paper
- Stand mixer with paddle and whisk attachments (or a hand mixer)
- Mixing bowls, wire cooling rack, spatulas
Step-by-Step Instructions
Follow these simple steps to create a flawless cake from scratch. We’ll start with the cake layers, move to the cream and berries, and finish with assembly.
Making the Vanilla Cake Layers
- Step 1: Prepare Oven and Pans. First, preheat your oven to 350°F (175°C). Next, grease and flour two 8-inch round cake pans. For best results, also line the bottom of each pan with a circle of parchment paper to prevent sticking.
- Step 2: Combine Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step ensures the leavening agents are evenly distributed, which helps the cake rise properly.
- Step 3: Mix Wet Ingredients. In a separate medium bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until well combined. The mixture should be smooth and uniform. Having these ingredients at room temperature helps them emulsify better for a tender crumb.
- Step 4: Combine Batter. Add the softened butter pieces to the dry ingredients. Using a stand mixer with a paddle attachment (or a hand mixer), beat on low speed until the mixture resembles coarse, sandy crumbs. Then, gradually pour in the wet ingredients in two additions, mixing on low-to-medium speed until just combined. Be careful not to overmix; stop as soon as no dry flour streaks remain.
- Step 5: Bake the Cakes. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 28–35 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- Step 6: Cool the Cakes. Allow the cakes to cool in their pans on a wire rack for about 15 minutes. Afterward, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely to room temperature. This is a crucial step before frosting.
Preparing the Cream and Berries
- Step 7: Prepare the Berries. While the cakes cool, prepare the berry filling. Gently wash and dry your mixed berries. Next, slice the larger strawberries into quarters or halves. Then, in a medium bowl, toss the berries with 2 tablespoons of sugar and the lemon juice. Let them sit for about 20-30 minutes to macerate. This process draws out their natural juices and enhances their flavor.
- Step 8: Make the Chantilly Cream Base. First, ensure your heavy cream, mascarpone, and mixing bowl are very cold. In the bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese and sifted powdered sugar on medium speed until smooth and creamy. Next, add the cold mascarpone cheese, vanilla extract, and almond extract, beating until just combined.
- Step 9: Whip the Cream. With the mixer running on low, slowly stream in the cold heavy cream. Once all the cream is added, increase the speed to medium-high. Finally, whip until stiff peaks form. The cream should be thick, spreadable, and hold its shape. Do not overwhip, or it may turn grainy.
Assembling Your Berry Chantilly Cake
- Step 10: Level and Layer. Once the cake layers are completely cool, use a large serrated knife to level the tops if they are domed. Place one cake layer on your serving plate. Next, spread a generous layer (about 1.5 cups) of the Mascarpone Chantilly Cream evenly over the top.
- Step 11: Add the Berry Filling. Drain any excess liquid from the macerated berries. Then, arrange about half of the mixed berries over the cream layer, leaving a small border around the edge to prevent them from squishing out.
- Step 12: Frost and Decorate. Gently place the second cake layer on top. Apply a thin “crumb coat” of Chantilly cream over the entire cake and chill for 20 minutes to lock in any crumbs. Afterwards, frost the top and sides of the cake with the remaining cream using an offset spatula. Finally, arrange the rest of the fresh berries on top in a decorative mound. For an extra touch, you can pipe rosettes around the edge. Chill the finished cake for at least 1 hour before serving to allow it to set.
Baking Tips, Variations & Substitutions
Pro Tips for Perfect Results
- Room Temperature is Key: For the cake batter, using room temperature butter, eggs, and buttermilk is essential. This allows the ingredients to emulsify properly, creating a smooth, uniform batter and a tender, even crumb.
- Don’t Overmix the Batter: Mix the cake batter only until the wet and dry ingredients are just combined. Overmixing develops gluten, which can result in a tough, dense cake instead of a light and fluffy one.
- Keep Everything Cold for the Cream: The success of the Chantilly cream depends on temperature. Use very cold heavy cream, cold mascarpone, and even chill your mixing bowl and whisk attachment for 15-20 minutes in the freezer before starting. This helps the cream whip up faster and achieve a stable, stiff texture.
- Gentle Berry Handling: Be gentle when mixing and arranging the berries, especially raspberries. You want to keep them mostly whole for the best texture and appearance.
Easy Variations You Can Try
- Citrus Zest: Add 1 tablespoon of fresh lemon or orange zest to the cake batter for an extra bright, citrusy note that complements the berries.
- Different Berries: Feel free to use any combination of your favorite berries. Sliced peaches or cherries would also work wonderfully in the summer.
- Almond Twist: For a more pronounced almond flavor, add 1/2 teaspoon of almond extract to the cake batter along with the vanilla.
Watch: How to Make It
How to Serve & Store Your Berry Chantilly Cake
This Berry Chantilly Cake is best served chilled, directly from the refrigerator. The cold temperature keeps the cream firm and the flavors fresh and vibrant. For a clean slice, use a sharp, thin knife, wiping it clean between each cut. This dessert is perfect on its own but can be served with a drizzle of berry coulis for extra flair.
To store, cover the cake and refrigerate it immediately. Due to the fresh dairy and fruit, it should not be left at room temperature for more than an hour. It will keep well in the refrigerator for up to 3 days, although the berries may soften and release more juice over time, making the cake best on the day it is made. If you love this recipe, try our reader-favorite Moist Banana Bread next!
Frequently Asked Questions
Can I freeze this Berry Chantilly Cake?
Yes, you can. For best results, freeze the individual, unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw them in the refrigerator before assembling. While you can freeze the assembled cake, the texture of the fresh berries and cream may change upon thawing, becoming slightly watery.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar in the cake batter by about 1/4 cup (50g) without majorly affecting the texture. However, we do not recommend reducing the powdered sugar in the Chantilly cream, as it provides essential stability as well as sweetness.
Can I use frozen berries instead of fresh?
Fresh berries are highly recommended for their firm texture and bright flavor. If you must use frozen berries, thaw them completely and drain them thoroughly on paper towels to remove as much excess moisture as possible. Excess liquid will make the cream filling runny and the cake soggy.
My Chantilly cream turned out runny. What did I do wrong?
This is usually due to temperature. Your heavy cream, mascarpone, or even your mixing bowl might not have been cold enough. It could also be that you stopped whipping before stiff peaks formed, or you accidentally over-whipped it, causing the cream to break down. Ensure everything is very cold and watch the texture closely as you whip for perfect results.
