This berry Chantilly cake is what dreams are made of friend! A moist, fluffy white cake gets layered with raspberry jam, fresh berries, and lighter than air Chantilly frosting made with mascarpone cheese. Although very impressive, it’s easier than you think to make!
Full recipe and step by step instructions: www.bostongirlbakes.com/berry-chantilly-cake/
Ingredients
Cake:
3 cups (345 g) cake flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter, softened
2 cups (400 g) granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large (160 g, ⅔ cup) egg whites
¾ cup (180 g) sour cream
¾ cup (170 g) milk
Filling:
2 cups mixed berries raspberries, blueberries, strawberries, plus more for garnish
1 teaspoons lemon zest
1 tablespoons lemon juice
1/2 cup seedless raspberry jam
2 Tablespoons water
Chantilly Frosting:
2 cup (480 ml) heavy whipping cream
1 ½ teaspoons vanilla extract
8 ounces mascarpone cheese
8 ounces cream cheese softened
2 cups (226 g) confectioners sugar
Instructions
Make the cakes:
Prep oven and pans. Position rack in the center oven. Preheat the oven to 350°F/177°C). Prepare two 9-inch round pans with non-stick spray, then line with parchment circle, and spray again.
Combine dry ingredients. Sift together cake flour, baking powder, and baking soda. Add salt and whisk together. Set aside. 3 cups (345 g) cake flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt
Cream butter and sugar. In a stand mixer bowl with paddle attachment, (or you can use your hand mixer) cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl halfway through mixing. The mixture should be pale yellow. 1 cup (2 sticks, 226 g) unsalted butter, 2 cups (400 g) granulated sugar
Add extracts and eggs. With an electric mixer on low speed, add in the vanilla and almond extract. With the mixer running, slowly add in the egg whites mixing to combine. Scrape down the bowl as needed. 2 teaspoons vanilla extract 1 teaspoon almond extract 5 large (160 g, ⅔ cup) egg whites
Alternate the dry ingredients and sourcream/milk. In a small bowl, stir together the milk and sour cream. Alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients. Mix on medium speed between additions until incorporated. ¾ cup (180 g) sour cream ¾ cup (170 g) milk
Bake cakes. Divide batter equally into the prepared pans. Bake for 22-26 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. Cool cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost.
Make the filling:
Make berry filling. In a large mixing bowl, stir together the berries, lemon juice, and lemon zest. 2 cups mixed berries 1 teaspoons lemon zest 1 tablespoons lemon juice
Make raspberry spread. In a microwave safe bowl, combine jam and water. Microwave until melted together, about 20-30 seconds. 1/2 cup seedless raspberry jam 2 Tablespoons water
Make the frosting:
Whip heavy cream. In a large mixing bowl, with an electric mixer, beat whipping cream and vanilla extract on high speed until stiff peaks form, about 2-3 minutes Refrigerate until ready to use. 8 ounces mascarpone cheese 1 ½ teaspoons vanilla extract
Beat cream cheese and mascarpone cheese. In a bowl of a stand mixer, fitted with paddle attachment, cream together the mascarpone, and cream cheese together on medium speed, until light and fluff about 4 minutes. 8 ounces cream cheese 2 cups (226 g) confectioners sugar
Add confectioners sugar. With mixer on low speed, add in the confectioner sugar gradually, mixing to combine. 2 cups (226 g) confectioners sugar
Add whipped cream. Fold in whipped cream mixture, with a rubber spatula, until just incorporated and frosting is smooth.
Assemble the cake:
Divide cake layers. Using a serrated knife, cut the cake layers in half. Place one round onto cake plate/serving dish.
Add jam. Spread on ⅓ of the jam filling. Spread on a thin layer of the Chantilly cream and top with ⅔ cup of chopped fresh berries.
Add frosting. Spread on a thin layer of the Chantilly cream frosting.
Add berries. Top with 1/3 of the fresh berries.
Finish assembling. Repeat with remaining cake layers repeating adding jam, frosting, and berries with the other two layers.
Frost the cake. Frost top and sides with remaining Chantilly frosting, smoothing the frosting with an offset spatula.
Garnish. Garnish with more fresh berries if desired.
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