A Berry Chantilly Cake is the epitome of elegance and flavor, perfectly layered with light vanilla sponge, a vibrant medley of berry filling, and a luxurious Chantilly cream. This berry chantilly cake isn’t just a treat it’s an experience. Ideal for celebrations, holidays, or simply when you want to impress, its airy texture and fruity notes make it a standout centerpiece. Whether you’re hosting an intimate brunch or a grand wedding, this dessert adds a touch of refinement to any table.

Ingredients You Will Need

Every layer of this berry chantilly cake relies on fresh, simple ingredients to create its stunning flavor and texture.

For the Vanilla Cake:
The cake itself is light, fluffy, and tender thanks to a balance of fats and leavening agents. Softened butter and a splash of vegetable oil provide both richness and moisture, while vanilla lends a warm, aromatic sweetness.

For the Berry Filling:
A combination of strawberries, blueberries, and raspberries simmered with sugar, cornstarch, and a hint of lemon juice creates a tart-sweet filling that bursts with flavor. The addition of fresh berries ensures a natural, vibrant taste.

For the Chantilly Cream:
This whipped topping combines mascarpone and cream cheese for a velvety texture. Blended with cold heavy cream, powdered sugar, and vanilla extract, it forms a stable and luscious frosting that complements the berries perfectly.

The beauty of this berry chantilly cake recipe lies in the freshness of its ingredients. High-quality dairy and ripe, seasonal berries will elevate the flavors and textures of the final cake.

Step-By-Step Instructions

Preparing the Vanilla Cake

To achieve the perfect sponge, start with softened butter and room-temperature eggs. Creaming the butter, sugar, and oil properly is crucial; this step ensures the cake has a tender crumb and rises evenly. Gradually add eggs, allowing each one to fully incorporate before continuing.

When mixing the dry ingredients, be gentle. Overmixing the batter at this stage can lead to a dense cake instead of the desired light texture. Divide the batter evenly into three prepared cake pans and bake until a toothpick inserted comes out clean. Allow the cakes to cool completely before assembling to prevent the cream from melting.

Making the Berry Filling

The berry filling is where the magic begins. Fresh berries are gently cooked down with sugar, cornstarch, and lemon juice until the juices thicken into a glossy syrup. Mashing the berries slightly enhances the texture, creating a filling that’s both chunky and spreadable. Cooling this mixture is essential it needs to be chilled before layering to keep the cake stable.

Whipping the Chantilly Cream

The Chantilly cream is the crowning jewel of this berry chantilly cake. To avoid a runny or grainy texture, start by blending mascarpone and cream cheese on low speed until smooth. Gradually drizzle in the cold heavy whipping cream, ensuring it’s fully incorporated before increasing the speed. This slow process creates a light, cloud-like cream that holds its shape beautifully. Add powdered sugar and vanilla at the end, whipping until stiff peaks form.

Assembling the Cake

Assembling this berry chantilly cake is as rewarding as it is simple. Start by leveling each cake layer with a serrated knife to create a flat surface. Pipe a border of Chantilly cream around the edges to act as a barrier for the berry filling. Spread half of the cooled filling onto the first layer, then top it with a layer of Chantilly cream.

Repeat this process for the second layer, ensuring even coverage. Place the final cake layer on top, then frost the entire cake with the remaining Chantilly cream. Use a spatula to smooth the surface, and pipe decorative swirls if desired. Garnish the cake generously with fresh berries for a stunning finish.

Recipe Tips & Frequently Asked Questions

Recipe Tips

Keep cake layers flat by leveling them before assembly. This ensures a polished, professional finish.
Chill cake layers and berry filling before assembling to prevent the cream from slipping.
When whipping Chantilly cream, add the heavy cream slowly to avoid curdling or lumps.
Use fresh, seasonal berries for the best flavor, but frozen berries can be substituted if needed.

Frequently Asked Questions

How do I prevent the Chantilly cream from becoming runny?
Gradually add the heavy cream to the mascarpone mixture and stop whipping once stiff peaks form. Avoid overmixing.
Can I use frozen berries instead of fresh ones?
Yes, frozen berries work well for the filling. Allow them to thaw slightly and adjust the cooking time to ensure proper thickening.
What’s the best way to ensure my cake layers bake evenly?
Use a kitchen scale to divide the batter evenly between pans, and rotate them halfway through baking.
Can I make this recipe as cupcakes instead of a layer cake?
Absolutely! Divide the batter into cupcake liners, reduce the baking time to about 18-20 minutes, and pipe the cream on top.
How do I know my Chantilly cream has reached stiff peaks?
The cream will hold its shape firmly when lifted with a whisk and should not droop or slide.

What to Serve With This Recipe

Berry Chantilly Cake pairs beautifully with a variety of beverages and sides. A freshly brewed cup of tea or coffee complements its richness, while a glass of sparkling wine adds a celebratory touch. For a light, summery pairing, serve alongside a fresh fruit salad or a drizzle of berry compote.

This berry chantilly cake shines brightest on dessert tables during brunches, weddings, and garden parties. Its delicate flavors make it a crowd-pleaser for any occasion.

Storage and Make-Ahead Instructions

For optimal freshness, store the cake in an airtight container in the refrigerator for up to 3 days. To save time, you can prepare the cake layers and berry filling a day ahead. Simply wrap the layers tightly in plastic wrap and refrigerate.

If freezing, assemble the cake without fresh berries on top. Wrap the entire cake securely in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before decorating with berries and serving.

Final Thoughts

With its fluffy vanilla layers, luscious Chantilly cream, and vibrant berry filling, this berry chantilly cake is guaranteed to impress at any gathering. Whether you’re baking for a special occasion or treating yourself to a slice of decadence, this cake delivers an unforgettable experience. Enjoy the process, savor the flavors, and customize it to make it uniquely yours!

Berry Chantilly Cake

Berry Chantilly Cake features fluffy vanilla layers, vibrant berry filling, and velvety Chantilly cream, creating a stunning, flavorful dessert perfect for celebrations and special occasions.

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1

Cook Time: 35

Servings:

Author: Jessica Harmon

Ingredients

For the Vanilla Cake

3/4 cup 168g unsalted butter, softened to room temperature
3 tbsp vegetable oil
1 1/2 cups 310g sugar
4 large eggs
1 tbsp vanilla extract
1 1/4 cups 300ml milk
2 1/2 cups 325g all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt

For the Berry Filling

1 1/4 cups 167g chopped strawberries
1 cup 148g blueberries
3/4 cup 84g raspberries
6 tbsp 78g sugar
1 1/2 tbsp cornstarch
1 tbsp fresh lemon juice
1 tbsp water

For the Chantilly Cream

10 oz 283g mascarpone cheese, slightly chilled
10 oz 283g cream cheese, at room temperature
3 1/4 cups 780ml heavy whipping cream, cold
1 3/4 cups 201g powdered sugar
2 1/4 tsp vanilla extract
Fresh mixed berries for decoration

Instructions

Prepare the Cake Layers

Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by lining the bottoms with parchment paper and lightly greasing the sides.
In a medium bowl, whisk together the flour, baking powder, and salt; set this dry mixture aside.
In a large mixing bowl, beat the softened butter, vegetable oil, sugar, and vanilla extract together for about 2 minutes on medium-high speed until the mixture becomes pale and fluffy. This step is crucial, as proper creaming enhances both texture and rise.
Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl occasionally to ensure an even mixture.
Gradually add half of the dry ingredients to the creamed butter mixture and mix until just combined.
Slowly pour in the milk while mixing on low speed until well blended. Follow by adding the remaining dry ingredients, mixing just until the batter is smooth. Avoid overmixing, as it can result in a dense cake.
Evenly divide the batter between the three prepared cake pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cakes to cool in the pans for 2-3 minutes, then carefully transfer them to wire racks to cool completely.

Make the Berry Filling

In a medium saucepan, combine the sugar, cornstarch, water, and lemon juice. Heat the mixture over medium heat, stirring frequently, until the sugar dissolves and the mixture becomes glossy.
Add the chopped strawberries, blueberries, and raspberries to the saucepan, stirring to coat the berries evenly in the syrup.
Continue cooking the berries for about 3-4 minutes, gently mashing them with a spatula as they soften. The juices will thicken slightly as the mixture simmers.
Once the filling has thickened, remove it from the heat and transfer it to a bowl. Refrigerate until completely cooled.

Prepare the Chantilly Cream

In a large mixing bowl, combine the mascarpone and cream cheese. Using a whisk attachment, beat on low speed until smooth and well-blended. Avoid overmixing, as mascarpone can quickly become runny.
Gradually pour in the heavy whipping cream a few tablespoons at a time, whisking gently to incorporate it with the cheese mixture. This step ensures a smooth and lump-free cream.
Once all the cream has been added, increase the speed to high and whip the mixture until it thickens to stiff peaks.
Finally, add the powdered sugar and vanilla extract, whipping just until the cream is fully combined and holds its shape.

Assemble the Cake

Level the tops of your cooled cakes with a serrated knife to ensure a flat surface. Place the first cake layer on a serving plate or cake board.
Pipe a thin “dam” of Chantilly cream around the outer edge of the cake. Fill the center with half of the cooled berry filling, spreading it evenly.
Pipe a layer of Chantilly cream over the berry filling and smooth it with a spatula.
Place the second cake layer on top and repeat the process with the remaining berry filling and another layer of Chantilly cream.
Add the final cake layer and frost the entire cake with the remaining Chantilly cream. Use a spatula to create a smooth finish and pipe decorative swirls on top if desired.
Garnish the cake generously with fresh strawberries, blueberries, and raspberries for a vibrant, elegant finish.

Serve and Store

Refrigerate the cake until ready to serve. For the best texture and freshness, store the cake in an airtight container in the refrigerator and consume within 2-3 days.

Rich Berry Chantilly Cake