Fresh Berry Chantilly Cake
User Reviews
4.9
Fresh Berry Chantilly Cake
Description
This cake starts with a classic vanilla sponge made from creamed butter and sugar, enriched with eggs, milk, and oil, and leavened with baking powder. The sponge layers bake until golden and tender, providing a light base. The Chantilly cream frosting blends whipped heavy cream with softened cream cheese and mascarpone, sweetened with powdered sugar and flavored with vanilla, resulting in a smooth, dense cream that holds its shape well.
Between the layers, a mixture of seedless strawberry or raspberry jam diluted with water is spread, topped with a generous amount of fresh berries such as strawberries, blackberries, raspberries, and blueberries, which add natural sweetness and tartness. Lemon zest and juice brighten the filling, complementing the berries and cream.
This cake is best served chilled to allow the cream to set and the flavors to meld, making it suitable for celebrations or summer desserts. The use of mascarpone contributes a mild richness distinct from cream cheese alone.
Ingredients
Vanilla Sponge Cake
- 1 cup butter room temperature, unsalted
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 1/4 cups milk warmed to 100 degrees F, whole
- 3 large egg room temperature
- 1/4 cup vegetable oil
- 3 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
Chantilly Cream
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 8 ounces cream cheese softened
- 8 ounces mascarpone cheese softened
- 2 cups powdered sugar
Berry Filling
- 2/3 cup strawberry jam or seedless raspberry jam
- 1/4 cup water
- 4 cups fresh berries strawberry, blackberry, raspberry, or blueberries
- 2 teaspoons lemon zest
- 2 tablespoon lemon juice
Instructions
Vanilla Sponge Cake
- Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
- In a large mixing bowl, use a hand mixer to cream the butter and sugar together, 2 minutes, until creamy. Beat in vanilla extract.
- Use a fork to combine the milk, eggs, and vegetable oil together in a bowl or 2 cup liquid measuring cup. Set aside. In another mixing bowl stir together cake flour, baking powder, and salt.
- Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
- Divide the batter evenly between the two prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.
Chantilly Cream
- In a large mixing bowl, beat heavy cream with vanilla extract until stiff peaks form.
- In a separate mixing bowl, cream together cream cheese and mascarpone until light and fluffy, about 2 minutes. Beat in powdered sugar until combined and smooth.
- Fold whipped cream and cream cheese mixture together using a rubber spatula. Fold until just combined. Refrigerate until ready to assemble cake.
Berry Filling
- Place mixed berries into a medium sized mixing bowl. Add in lemon zest and juice and toss to combine.
- In a microwave safe bowl, stir together jam with water. Microwave until melted, about 30 seconds.
Assemble Cake
- Slice each vanilla cake layer in half to create four layers.
- Spread 1/3 of the jam filling onto the bottom cake layer. Top with an even layer of chantilly cream and then place 2/3 cup of fresh berries on top of the cream.
- Continue layering with cake, jam, chantilly cream, and berries. Top final layer with remaining chantilly cream and frost the outside. Optional garnish the top with additional berries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slice
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 665kcal | 33% |
| Carbohydrates | 72g | 24% |
| Protein | 8g | 16% |
| Fat | 39g | 60% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 138mg | 46% |
| Sodium | 167mg | 7% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 46g | 92% |
| Vitamin A | 1282IU | 26% |
| Vitamin C | 6mg | 7% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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