Berry Chantilly Cake
This dreamy berry chantilly cake is a homemade Whole Foods-style copycat with fluffy vanilla cake layers, jammy berry filling, fresh berries, and silky mascarpone chantilly cream frosting.
Ingredients
- 13 ounces bleached cake flour
- 13 ounces granulated sugar
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces unsalted butter softened
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 10 ounces whole milk room temperature, divided
- 3 ounces vegetable oil
- 3 large eggs room temperature
- 16 ounces cream cheese softened
- 8 ounces unsalted butter softened
- 8 ounces mascarpone cheese softened
- 22 ounces powdered sugar sifted
- 1 teaspoon almond extract
- 1 tablespoon vanilla extract
- 16 ounces heavy whipping cream cold
- 2 cups fresh or frozen berries mixed berries work well; do not thaw if frozen
- 2.5 ounces sugar
- 1 ounce water cold, for slurry
- 1 ounce cornstarch
- 2 teaspoons lemon juice
- 2 cups fresh berries for filling layers and topping
Instructions
- Preheat the oven to 350°F. Grease three 8-inch cake pans well.
- In a measuring cup, combine 4 ounces of the whole milk with the vegetable oil and set aside.
- In a separate bowl, whisk the remaining 6 ounces of milk with the vanilla extract, almond extract, and eggs.
- In the bowl of a stand mixer, combine the cake flour, sugar, baking powder, baking soda, and salt on low speed.
- Add the softened butter in small pieces and mix until the mixture resembles coarse sand.
- Pour in the milk and oil mixture all at once, then mix on medium speed for 2 full minutes to build structure.
- Reduce the mixer speed to low. Add the egg mixture in three additions, scraping the bowl between each addition, and mix just until combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Tap each pan once on the counter after baking to release steam. Let the cakes cool in the pans for 20 minutes, then turn them out onto a wire rack.
- Wrap the cooled cake layers in plastic wrap and freeze for at least 1 hour before assembling.
- Beat the softened butter, cream cheese, and mascarpone together until completely smooth and lump-free.
- Add the sifted powdered sugar and mix until silky and fully combined.
- In a separate clean bowl, whip the heavy cream with the vanilla extract and almond extract to soft peaks.
- Gently fold the whipped cream into the cheese mixture until just combined.
- Add the berries and sugar to a saucepan over medium heat and bring to a simmer.
- Whisk the cornstarch and cold water together to make a slurry.
- Pour the slurry into the bubbling berries, then add the lemon juice.
- Cook for 1 to 2 minutes, stirring, until thick and glossy.
- Remove from the heat and cool completely. Spread on a sheet pan to cool faster if desired.
- Trim the chilled cake layers with a serrated knife so the tops are flat.
- Place the first cake layer on a cake board and spread cooled berry filling over the top.
- Add a layer of chantilly cream over the berry filling, then scatter fresh berries across the cream.
- Repeat with the second cake layer, more berry filling, chantilly cream, and fresh berries.
- Top with the third cake layer.
- Apply a thin crumb coat of chantilly cream over the cake and freeze for 15 minutes.
- Frost the outside of the cake with the remaining chantilly cream and smooth the sides with a bench scraper.
- Pile fresh berries generously on top of the cake.
- Chill the assembled cake for at least 30 minutes before slicing.
- For the best flavor and texture, let slices sit at room temperature for 15 to 20 minutes before serving.
Notes
Room temperature ingredients are important for smooth batter and frosting. Do not overmix after adding the egg mixture or the cake can become dense. If the chantilly cream looks curdled, the heavy cream may have been overwhipped; whip only to soft peaks before folding. Store covered in the refrigerator up to 4 days. Freeze tightly wrapped for up to 2 months. Do not leave at room temperature longer than 2 hours.