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A sliced Berry Chantilly Cake with layers of vanilla sponge, fresh berries, and whipped cream frosting topped with mixed berries.
Maryam

Berry Chantilly Cake

A cloud-like white cake layered with ethereal mascarpone whipped cream and fresh summer berries for a stunning dessert that tastes as incredible as it looks.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2.5 cups cake flour sifted
  • 2 tsp baking powder
  • 0.5 tsp fine sea salt
  • 12 tbsp unsalted butter room temperature, cut into pieces
  • 1.75 cups granulated sugar
  • 6 large egg whites room temperature
  • 1 cup whole milk room temperature
  • 2 tsp vanilla extract
  • 0.5 tsp almond extract optional but recommended
For the Chantilly Cream
  • 2 cups heavy cream cold
  • 8 oz mascarpone cheese cold
  • 0.75 cup powdered sugar sifted
  • 1 tbsp vanilla bean paste or seeds from 1 vanilla bean
For Assembly
  • 1 lb fresh strawberries hulled and sliced
  • 6 oz fresh raspberries
  • 6 oz fresh blueberries

Equipment

  • Two 9-inch round cake pans
  • Stand mixer or hand mixer
  • Parchment Paper
  • Wire cooling racks
  • Offset Spatula

Method
 

Bake the Cake
  1. Heat oven to 350F. Butter two 9-inch round pans, line bottoms with parchment, and butter the parchment. Whisk together cake flour, baking powder, and salt in a bowl.
  2. Beat butter and sugar on medium-high speed until pale and fluffy, about 4 minutes. The mixture should look almost white and feel light when you scrape the bowl.
  3. Add egg whites one at a time, beating well after each addition. Scrape down bowl and beat in vanilla and almond extracts. The batter will look slightly curdled - this is normal.
  4. Reduce speed to low. Add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix just until smooth with no streaks of flour.
  5. Divide batter between pans and smooth tops. Bake until cakes spring back when lightly touched and a tester comes out clean, 25 to 30 minutes. Cool in pans 10 minutes, then turn out onto racks to cool completely.
Make the Chantilly Cream and Assemble
  1. Beat heavy cream on medium speed until soft peaks form, about 3 minutes. Add mascarpone, powdered sugar, and vanilla. Beat on medium-low until stiff peaks form, about 2 minutes more. Do not overbeat or cream will become grainy.
  2. Place one cake layer on a platter. Spread with 1 cup chantilly cream and top with half the berries. Add second cake layer, spread remaining cream over top and sides, and decorate with remaining berries. Chill at least 1 hour before slicing.

Notes

Cake flour is essential here - all-purpose will make the cake too dense. If you must substitute, use 2 1/4 cups all-purpose plus 1/4 cup cornstarch. The chantilly cream is best made the day you serve, but the cake layers can be baked a day ahead and wrapped tightly. For clean slices, dip your knife in hot water and wipe dry between cuts.