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Slice of berry Chantilly cake with layers of vanilla sponge, whipped cream frosting, and fresh strawberries, blueberries, and raspberries on a white plate.

Berry Chantilly Cake Recipe Light Cream Fresh Berry Dessert - A Fresh, Elegant Treat

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Prep Time 30 minutes
Cook Time 25 minutes
Chill/Assembly Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American, Bakery-Style
Servings 12 Slices

Ingredients
  

  • For the Cake Layers: 2 1/2 cups (300 g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 3/4 cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup (115 g) unsalted butter, melted and cooled
  • 1/2 cup (120 ml) neutral oil (canola or vegetable)
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 tsp pure vanilla extract
  • 1 tsp almond extract (optional but lovely)
  • For the Simple Syrup (Optional but Recommended): 1/2 cup (100 g) granulated sugar
  • 1/2 cup (120 ml) water
  • 1/2 tsp vanilla extract or 1 Tbsp liqueur (e.g., Grand Marnier), optional
  • For the Chantilly Frosting: 8 oz (225 g) cream cheese, cold
  • 8 oz (225 g) mascarpone, cold
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 2 cups (480 ml) heavy cream, very cold
  • 2 tsp vanilla bean paste or vanilla extract
  • 1/4 tsp fine salt
  • For the Berries: 3–4 cups mixed fresh berries (strawberries sliced; blueberries, raspberries, blackberries whole)
  • 1–2 Tbsp lemon juice
  • 1–2 Tbsp granulated sugar or honey (optional, to lightly macerate)

Instructions
 

  • Prep the pans and oven: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment. Lightly flour the sides.
  • Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  • Combine wet ingredients: In a large bowl, whisk sugar and eggs until slightly thick and pale, about 1–2 minutes. Whisk in melted butter, oil, vanilla, and almond extract.
  • Add buttermilk and dry mix: Whisk in half the dry ingredients, then buttermilk, then remaining dry ingredients. Mix until just combined. Do not overmix.
  • Bake: Divide batter evenly among pans. Bake 20–24 minutes, until a toothpick comes out clean and the tops spring back. Cool in pans 10 minutes, then turn out onto racks to cool completely.
  • Make the simple syrup: Simmer sugar and water until dissolved. Remove from heat, add vanilla or liqueur if using, and cool.
  • Prep the berries: Toss berries with lemon juice and a touch of sugar or honey if you like. Let sit 10 minutes, then drain excess juices so the cake doesn’t get soggy.
  • Make Chantilly frosting: In a stand mixer, beat cream cheese, mascarpone, powdered sugar, vanilla, and salt until smooth and fluffy, about 1–2 minutes. With the mixer running on medium, slowly stream in the cold heavy cream and whip to medium-stiff peaks. Do not overwhip.
  • Level the cakes: If needed, trim domed tops to make flat layers. Brush each layer lightly with simple syrup.
  • Assemble: Place first cake layer on a board. Spread a generous layer of Chantilly frosting. Scatter a single, even layer of berries. Add second cake, more frosting, and berries. Top with third layer.
  • Crumb coat and chill: Apply a thin layer of frosting over the whole cake to seal crumbs. Chill 20–30 minutes.
  • Final frost and decorate: Frost the cake smoothly or with swoops. Decorate the top with a mound of fresh berries. Optionally dust with powdered sugar.
  • Set and serve: Chill 30–60 minutes to set, then slice with a sharp, long knife. Wipe the blade between cuts for clean slices.