Here’s a complete Berry Chantilly Cake recipe you can make at home: tender vanilla cake layers, a thin berry jam filling, fresh berries with lemon, and a light Chantilly frosting made with mascarpone, cream cheese, powdered sugar, and whipped cream.
This version follows the most consistent structure across the attached Berry Chantilly cake recipes and is meant to be chilled before serving so the layers set cleanly.
Ingredients
- For the cake: 3 1/2 cups cake flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup unsalted butter softened, 2 cups granulated sugar, 4 large eggs, 1 tablespoon vanilla extract, 3 tablespoons vegetable oil, and 1 cup whole milk.
- For the berry filling: 1/2 cup seedless berry jam, 2 tablespoons water, 8 ounces fresh strawberries, 4 ounces fresh raspberries, 4 ounces fresh blueberries, and the zest and juice of 1 lemon.
- For the Chantilly cream: 16 ounces mascarpone cheese, 8 ounces cream cheese, 3 cups powdered sugar, 2 cups cold heavy whipping cream, and 1 1/2 teaspoons vanilla extract.
- For garnish: extra fresh berries as needed.
Instructions
- Preheat the oven to 350°F, grease two 9-inch round cake pans, and line the bottoms with parchment paper.
- Sift together the cake flour and baking powder, then whisk in the salt.
- In a large bowl, beat the softened butter until creamy, add the sugar, and continue beating until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
- On low speed, add part of the flour mixture, then the oil and part of the milk, repeating until everything is just combined.
- Divide the batter between the pans, smooth the tops, and bake for about 40 to 45 minutes, or until the cakes are golden and set in the center.
- Cool the cakes in the pans for about 20 minutes, then turn them out onto a rack and let them cool completely.
- For the filling, warm the jam with the water until smooth, then toss the sliced strawberries, raspberries, and blueberries with the lemon zest and juice.
- For the frosting, beat the mascarpone and cream cheese until smooth, add the powdered sugar gradually, then whip the cold heavy cream with vanilla in a separate bowl until stiff peaks form and fold it into the cheese mixture.
- Slice each cooled cake horizontally so you have 4 thin cake layers in total.
- Set down the first layer, spread on a thin layer of berry jam, add about 3/4 cup of Chantilly cream, and scatter over some berries.
- Repeat the layering with the remaining cake layers, jam, cream, and berries.
- Frost the top and sides with the remaining Chantilly cream, decorate with extra berries, and refrigerate the cake for at least 2 hours before serving.
Helpful notes
- Cake flour is repeatedly recommended because it gives the cake a lighter, more delicate crumb than all-purpose flour.
- The heavy cream should be very cold and whipped to stiff peaks so the frosting stays fluffy and stable.
- Fresh berries work best, while frozen berries can release extra liquid and make the cake too wet.
- The finished cake should be stored in the refrigerator and generally keeps well for up to 4 days.
Quick serving guide
This cake is best served slightly chilled or after a short rest out of the fridge so the texture softens a bit while the layers still hold neatly.
It is especially good for birthdays, spring and summer gatherings, and make-ahead entertaining because the assembled cake benefits from chilling time.
Berry Chantilly Cake
- Total Time: 3 hours 45 minutes
- Yield: 12 slices 1x
Description
A light vanilla layer cake filled with berry jam, fresh berries, and fluffy Chantilly frosting made with mascarpone, cream cheese, powdered sugar, heavy cream, and vanilla.
Ingredients
For the Vanilla Cake:
3 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
3 tablespoons vegetable oil
1 cup whole milk, room temperature
For the Berry Filling:
1/2 cup seedless berry jam
2 tablespoons water
8 ounces fresh strawberries, hulled and thinly sliced
4 ounces fresh raspberries
4 ounces fresh blueberries
Zest of 1 lemon
Juice of 1 lemon
For the Chantilly Cream:
16 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar, sifted
2 cups cold heavy whipping cream
1 1/2 teaspoons vanilla extract
For Garnish:
Extra fresh berries as needed
Instructions
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, sift together the cake flour and baking powder, then whisk in the salt.
3. In a stand mixer or large mixing bowl, beat the softened butter until creamy.
4. Add the sugar and beat until light and fluffy, about 4 minutes.
5. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6. With the mixer on low speed, add one-third of the flour mixture, then add the oil and half of the milk. Repeat with the remaining flour and milk, mixing just until combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 40 to 45 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 20 minutes, then remove and cool completely on a wire rack.
10. To make the berry filling, warm the jam and water together until smooth.
11. Place the strawberries, raspberries, and blueberries in a bowl and toss them with the lemon zest and lemon juice.
12. To make the Chantilly cream, beat the mascarpone and cream cheese together until smooth and creamy.
13. Add the powdered sugar gradually and beat until fully incorporated and fluffy.
14. In a separate bowl, whip the cold heavy cream with the vanilla extract until stiff peaks form.
15. Fold the whipped cream gently into the mascarpone mixture until fully combined.
16. Slice each cooled cake layer horizontally to create 4 thin cake layers.
17. Place the first cake layer on a cake plate, spread a thin layer of the jam mixture over it, top with about 3/4 cup of Chantilly cream, then scatter some fresh berries over the cream.
18. Repeat the layering with the remaining cake layers, jam, Chantilly cream, and berries.
19. Spread a thin layer of Chantilly cream over the top and sides of the cake, then decorate with the remaining cream and extra fresh berries.
20. Refrigerate the cake for at least 2 hours before serving.
Notes
Use fresh berries instead of frozen berries to avoid excess liquid.
Keep the heavy cream very cold so it whips properly.
Mascarpone and cream cheese help stabilize the frosting.
Chill the assembled cake well before serving for neat slices.
Store the cake covered in the refrigerator for up to 4 days.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
