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Chantilly Cake Recipe with Fresh Berries and Mascarpone Frosting

Chantilly Cake Recipe

A tender three-layer vanilla cake filled with fresh berries and finished with mascarpone, cream cheese, and whipped cream frosting. This elegant berry cake serves 10 to 12 people.
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Prep Time 45 minutes
Cook Time 22 minutes
Total Time 3 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Vanilla Cake
  • 2 1/2 cups (300 g) Cake flour
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1 cup (226 g) Unsalted butter, softened
  • 1 1/2 cups (300 g) Granulated sugar
  • 4 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup (240 ml) Whole milk, room temperature
Berry Filling and Decoration
  • 1 1/2 cups Strawberries, hulled and sliced
  • 1 1/2 cups Blueberries
  • 1 cup Raspberries
  • 1 cup Blackberries
  • 2-3 tablespoons Granulated sugar, optional
  • 1-2 tablespoons Berry jam or preserves, optional
Chantilly Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 8 ounces (226 g) Mascarpone cheese, softened
  • 1 1/2 cups (170-180 g) Confectioners’ sugar, sifted
  • 2 cups (480 ml) Cold heavy whipping cream
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon Fine salt
Optional Flavor
  • 1/2 teaspoon Almond extract

Method
 

Step-by-Step
  1. Grease three 8-inch round cake pans and line the bottoms with parchment. Preheat the oven to 350°F (175°C).
  2. Whisk the cake flour, baking powder, and salt together. Cream the softened butter and granulated sugar for 3 to 4 minutes, beat in the eggs one at a time, and mix in the vanilla and optional almond extract.
  3. Add the dry ingredients in three additions, alternating with the room-temperature milk. Mix only until the batter is combined, then divide it evenly among the prepared pans.
  4. Bake for 22 to 28 minutes, until the centers spring back lightly and a toothpick comes out clean or with a few moist crumbs. Cool in the pans for 10 minutes, turn the cakes onto racks, and cool completely.
  5. Slice the strawberries and gently combine them with the blueberries, raspberries, and blackberries. Add the optional sugar if desired, then drain excess liquid before filling the cake.
  6. Beat the cream cheese, mascarpone, confectioners’ sugar, vanilla, and salt until smooth. In another bowl, whip the cold heavy cream to soft or medium peaks, then fold it into the cheese mixture in two or three additions.
  7. Place one cake layer on a serving plate and spread it with frosting. Add berries, repeat with the second layer, top with the final cake layer, and frost the top and sides.
  8. Decorate with the remaining berries and refrigerate the finished cake for at least 1 hour. Keep it refrigerated and enjoy within 1 to 2 days for the best berry texture.

Notes

Chill the cake layers for 30 minutes or refrigerate them until cold before assembly. Use very cold cream, avoid overbeating the mascarpone mixture, and drain juicy berries carefully so the cake stays firm.