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Berry Chantilly Cake

Berry Chantilly Cake: A Cloud-like Summer Delight

This Berry Chantilly Cake is a cloud-like dessert featuring layers of fluffy cake, rich mascarpone frosting, and vibrant berries, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Can substitute with all-purpose flour mixed with cornstarch.
  • 1 cup Granulated Sugar Best to stick with this for optimal results.
  • 1 tbsp Baking Powder Ensure freshness for best outcomes.
  • 1 tsp Baking Soda Ensure freshness for best outcomes.
  • 1 tsp Salt Balances sweet flavors.
  • 1/2 cup Unsalted Butter Adds richness; substitutions may alter texture.
  • 1 cup Buttermilk Use milk with vinegar or lemon juice as a substitute.
  • 3 large Eggs Provides structure; consider substitutes.
For the Frosting
  • 1 cup Mascarpone Can use cream cheese for a tangier taste.
  • 1 cup Heavy Cream Whipped to create airy texture.
For the Berry Filling & Decoration
  • 2 cups Fresh Berries Substitute with any fresh fruit as desired.

Equipment

  • oven
  • mixing bowl
  • Stand Mixer
  • spatula
  • 8-inch round cake pans
  • Wire Rack
  • Saucepan

Method
 

Steps
  1. Preheat the oven to 335°F (168°C) and prepare three 8-inch round cake pans.
  2. In a large bowl, whisk together the cake flour, granulated sugar, baking powder, baking soda, and salt.
  3. Add the softened butter to the dry mixture and blend on medium speed until it resembles coarse crumbs.
  4. In a separate bowl, whisk together eggs, buttermilk, and vanilla extract.
  5. Gradually pour the wet ingredients into the dry mixture while mixing on low speed, then beat until smooth.
  6. Divide the batter among the cake pans and bake for about 30 minutes or until a toothpick comes out clean.
  7. Allow cakes to cool in pans for about 10 minutes before transferring to a wire rack to cool completely.
  8. Trim the tops of the cooled cakes to create flat surfaces.
  9. In a mixing bowl, combine mascarpone, powdered sugar, and vanilla; fold in whipped heavy cream until combined.
  10. Make a berry syrup by heating sugar, water, and jam in a small saucepan until dissolved.
  11. Assemble the cake by layering cake layers, syrup, frosting, and berries until completed.
  12. Decorate the top with remaining fresh berries and chill in the fridge for 15-20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2.5mgCalcium: 100mgIron: 1mg

Notes

For optimal flavor, allow the cake to sit at room temperature for 15-20 minutes before serving. Use fresh ingredients for the best results.

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