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Berry Chantilly Cake

Delightful Berry Chantilly Cake for Your Summer Celebrations

This Berry Chantilly Cake is a light and luscious dessert, featuring fluffy layers, creamy mascarpone frosting, and fresh berries, perfect for summer celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour substitute with a mix of all-purpose flour and cornstarch
  • 1 tablespoon baking powder ensure it's fresh for best results
  • 1 teaspoon baking soda adds leavening for a light texture
  • 0.5 teaspoon salt enhances flavor
  • 1 cup granulated sugar sweetens the cake
  • 0.5 cup unsalted butter use at room temperature
  • 5 large egg whites ensure they are at room temperature
  • 0.5 cup vegetable oil can be substituted with melted coconut oil
  • 1 teaspoon vanilla extract pure extract preferred
  • 1 cup buttermilk substitute with milk and vinegar if needed
For the Filling
  • 0.75 cup berry jam use your favorite type
  • 2 cups fresh berries consider strawberries, blueberries, and raspberries
  • 1 tablespoon lemon juice for brightness
  • 1 tablespoon lemon zest for freshness
For the Frosting
  • 8 ounces mascarpone cheese must be at room temperature
  • 8 ounces cream cheese brick-style recommended
  • 2 cups powdered sugar sweetens and thickens frosting
  • 1 cup heavy whipping cream use cold for best results
  • 0.5 teaspoon almond extract optional

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • Stand Mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (177°C) and prepare two 9-inch round cake pans by greasing with butter and dusting with flour.
  2. Mix 2 cups of cake flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt in a large bowl.
  3. Beat ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy for 3-5 minutes.
  4. Gradually add 5 egg whites, mixing on low speed until combined.
  5. Mix in ½ cup of vegetable oil and 1 teaspoon of vanilla extract, then alternate adding dry ingredients and 1 cup of buttermilk.
  6. Divide batter between prepared pans, smooth the tops, and bake for 28-32 minutes until a toothpick comes out clean.
  7. Prepare filling by mixing ¾ cup of berry jam with 1 tablespoon of water, and toss 2 cups of fresh berries with juice and zest of 1 lemon.
  8. For frosting, combine 8 ounces of mascarpone cheese and 8 ounces of cream cheese, adding 2 cups of powdered sugar until smooth.
  9. Level cooled cake layers, spread berry jam mix on first layer, followed by frosting and half the lemon-tossed berries, then top with second layer.
  10. Crumb coat the cake and refrigerate for 30 minutes before frosted with remaining frosting and garnished with remaining berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 220mgPotassium: 160mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Ensure all key ingredients are at room temperature for proper mixing and aeration. Do not overmix the batter.

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