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A slice of Berry Chantilly Cake with three layers of vanilla sponge, whipped cream, and fresh berries on a white plate.
Maryam

Berry Chantilly Cake

A cloud-like vanilla sponge layered with fluffy mascarpone cream and fresh summer berries - the kind of cake that disappears before dinner.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 2 hours
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 kosher salt
  • 12 tbsp unsalted butter softened
  • 1.75 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup whole milk room temperature
For the Chantilly Cream
  • 2 cups heavy cream cold
  • 8 oz mascarpone cheese cold
  • 0.75 cup powdered sugar sifted
  • 1 tsp vanilla bean paste or extract
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
  • Piping bag with star tip (optional)

Method
 

Bake the Cake
  1. Heat oven to 350F. Butter two 9-inch pans, line bottoms with parchment, and dust with flour. Whisk cake flour, baking powder, and salt in a bowl.
  2. Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes. Add eggs one at a time, beating well after each, then mix in vanilla.
  3. On low speed, add flour mixture in three additions alternating with milk in two additions, beginning and ending with flour. Mix just until smooth.
  4. Divide between pans and bake until golden and a toothpick comes out clean, 22-25 minutes. Cool in pans 10 minutes, then turn out onto racks to cool completely.
Make the Chantilly Cream
  1. Beat heavy cream on medium-high until soft peaks form, about 3 minutes. Add mascarpone, powdered sugar, and vanilla. Beat until stiff peaks form, 1-2 minutes more. Do not overbeat.
Assemble the Cake
  1. Place one cake layer on a platter. Spread with 1 cup cream and top with half the strawberries and half the raspberries. Add second layer, spread with 1 cup cream, and top with remaining berries. Spread remaining cream on sides.
  2. Press blueberries gently into the cream on the sides. Chill at least 30 minutes before slicing. The cake holds well refrigerated up to 24 hours.

Notes

Cake flour is essential for the tender crumb - do not substitute all-purpose. For clean slices, dip your knife in hot water and wipe dry between cuts. The mascarpone stabilizes the cream beautifully, but you can use cream cheese in a pinch for a tangier flavor.