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Berry Chantilly Cake

Berry Chantilly Cake is rich, moist, and so decadent. It's a tender, layered vanilla cake filled with a berry compote and frosted with the most delicious thing imaginable - Chantilly cream!
Course Dessert
Cuisine American
Servings 12 Servings
Author Rob

Equipment

  • Stand or hand mixer

Ingredients

Vanilla Cake

  • 3 cups cake flour-level
  • 2 cups granulated sugar
  • 3 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup, 2 sticks, room temperature, unsalted butter
  • 1 tablespoon vanilla extract
  • 1 1/4 cup whole milk
  • 3 eggs brought to room temperature*see notes
  • 1/2 cup vegetable oil

Berry Filling

  • 2 cup fresh or frozen berries
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup cornstarch
  • 1 teaspoon lemon zest
  • 2 teaspoon lemon juice

Chantilly Cream

  • 32 oz. cream cheese softened
  • 1 stick (8 oz.) unsalted butter softened
  • 1/2 cup mascarpone cheese-softened
  • 22 oz. powdered sugar sifted
  • 2 teaspoon vanilla extract
  • 8 oz. heavy whipping cream
  • 2 teaspoon cream of tartar

Instructions

Cake:

  • Add all of the dry ingredients flour, sugar, baking powder, baking soda and salt to the bowl with the soften butter. Mix until a crumbly mixture forms.
  • Add in the wet ingredients one at a time starting with the eggs, followed by the oil, followed by the milk.
  • Mix for 2-3 minutes to incorporate enough air for the cake to rise.
  • Mix until the batter forms. Fold in the vanilla and make sure that there’s no residual dry ingredients on the bottom of the bowl.
  • Pour into prepared 8 inch baking pans, only fill about 1/2-3/4 full. Bake for 25 mins at 350.

Filling:

  • Add berries and granulated sugar to a heavy bottom sauce pan and cook on a low simmer.
  • Once the berries and the sugar begin to create a sauce after the sugar melts, combine water and corn starch to create what is called a slurry.
  • Add the slurry to the mixture in allowed to take and remove from heat and in the zest of one lemon and lemon juice.
  • Transfer to a bowl and let cool until ready to assemble the cake

Chantilly Cream:

  • Add heavy cream and cream of tartar or instant pudding to a bowl whip to soft peaks and set aside.
  • Add cream cheese butter and mascarpone cheese to the mixing bowl blend until smooth.
  • Add powdered sugar and vanilla blend until well incorporated.
  • Fold in the stabilized whipped cream with a rubber spatula until no streaks are left in the frosting

Put the cake together:

  • Build a dam of Chantilly cream around the inside of the cake. If you do not like wet cake add icing to the center as well.
  • Spoon the filling in the center of the cake the dam of icing will help hold it in.
  • Top with a layer of cake repeat this process for however many layers of cake you have.
  • Completely cover the cake in Chantilly cream tough with berries and enjoy!

Notes

Notes:
Bring eggs to room temperature quickly by placing them in a bowl of warm water before starting
the recipe.
After about 5-7 to minutes they are ready and it reduces the probability of changing the “grade”
of the eggs.
Stabilizer for the cream: 2 teaspoons cream of tartar or instant dry pudding will help stabilize the whipped cream.