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Chantilly Berry Cake

Showcase fresh summer berries with a supremely moist sponge cake and fluffy Chantilly cream! This beautiful Chantilly Berry Cake is a light, airy treat that is bound to impress!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings: 10 People
Calories: 1235 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 2 1/3 cups all purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon salt
  • 1 ½ cups butter softened
  • 1 ¾ cups granulated sugar
  • 6 large egg whites room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon almond extract optional
  • 1 ½ cup milk whole
  • ½ cup sour cream
  • 2 Tablespoons white vinegar
Chantilly Filling
  • 16 ounces mascarpone cheese
  • 16 ounces cream cheese room temperature
  • 1 cup heavy cream
  • 5 cups powdered sugar
  • 1 ½ teaspoons vanilla
  • ½ teaspoon almond extract
  • 2 cups fresh raspberries strawberries and blueberries

Instructions

Cake
    Cup of Yum
  1. Preheat the oven to 350°. Spray three 8 inch round cake pans with cooking spray and dust with flour. Set aside.
  2. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of your mixer, beat the butter until creamy. Add the sugar and beat again for about 3-5 minutes on medium high speed until it turns white and fluffy. Add in the egg whites one at a time and mix on medium until each one is fully mixed in.
  4. Add the extracts, milk, sour cream and vinegar to the butter mixture and mix on medium speed until combined. Add the dry ingredients and mix until just combined.
  5. Separate the cake batter evenly into the three cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed.
Chantilly Cream
  1. In the bowl of a stand mixer, add the mascarpone cheese and cream cheese. Use the paddle attachment to beat the cheeses together until well creamed. Add in the heavy whipping cream slowly while mixing on low so the mixture stays creamy and does not get lumpy.
  2. Once all the whipping cream has been added, add in the powdered sugar and extracts. Beat on medium until smooth and combined. If the cream is still fairly runny, you can switch to the whisk attachment and whip on medium for a few minutes to allow it to thicken. You may also make the cream a day in advance and let it chill and set up more firm in the fridge before using.
Assembly
  1. On a cake stand or plate, add one of the cooled cake layers. Spread an even layer of Chantilly cream over the top of the layer and add a layer of berries on top. Add the next layer of cake and repeat until the third layer has been added on top.
  2. Frost the sides of the cake and the top evenly. If desired, pipe remaining cream around the top and bottom of the cake. Add berries as desired for garnish.
  3. Chill the cake in the fridge until ready to serve.

Nutrition Information

Calories 1235kcal (62%) Carbohydrates 126g (42%) Protein 13g (26%) Fat 76g (117%) Saturated Fat 46g (230%) Polyunsaturated Fat 2g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 211mg (70%) Sodium 1004mg (42%) Potassium 339mg (10%) Fiber 2g (8%) Sugar 99g (198%) Vitamin A 2584IU (52%) Vitamin C 7mg (8%) Calcium 234mg (23%) Iron 2mg (11%)

Nutrition Facts

Serving: 10People

Amount Per Serving

Calories 1235

% Daily Value*

Calories 1235kcal 62%
Carbohydrates 126g 42%
Protein 13g 26%
Fat 76g 117%
Saturated Fat 46g 230%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 211mg 70%
Sodium 1004mg 42%
Potassium 339mg 7%
Fiber 2g 8%
Sugar 99g 198%
Vitamin A 2584IU 52%
Vitamin C 7mg 8%
Calcium 234mg 23%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.