Berry Chantilly Cake Layers (Printable Version)
# What You'll Need:
→ Cake Layers
01 -
250 g all-purpose flour
02 -
30 g cornstarch
03 -
2 teaspoons baking powder
04 -
0.5 teaspoon baking soda
05 -
0.5 teaspoon fine sea salt
06 -
120 g unsalted butter, softened
07 -
60 ml neutral vegetable oil
08 -
250 g granulated sugar
09 -
3 large eggs
10 -
2 teaspoons pure vanilla extract
11 -
1 teaspoon white vinegar
12 -
250 ml buttermilk
→ Berry Filling
13 -
350 g mixed fresh or frozen berries (strawberries, blueberries, raspberries)
14 -
50 g granulated sugar
15 -
2 tablespoons cornstarch
16 -
2 tablespoons freshly squeezed lemon juice
→ Chantilly Cream
17 -
250 g mascarpone cheese, chilled
18 -
200 g cream cheese, softened
19 -
400 ml heavy whipping cream, chilled
20 -
100 g powdered sugar
21 -
2 teaspoons pure vanilla extract
→ Assembly and Garnish
22 -
150 g mixed fresh berries for decoration
# Step-by-Step Directions:
01 -
Combine mixed berries, granulated sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring regularly, until the mixture thickens and berries are glossy, about 5 minutes. Transfer to a bowl and let cool completely.
02 -
Preheat oven to 175°C. Grease and line two 20 cm round cake pans. In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. In a separate bowl, beat together butter, oil, and sugar until pale and fluffy. Add eggs one at a time, mixing well after each, then mix in vanilla extract and vinegar. Alternately add dry ingredients and buttermilk, mixing gently until just combined. Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool layers completely on racks.
03 -
In a mixing bowl, beat mascarpone and cream cheese until smooth and combined. In a separate chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until uniformly blended. Do not overmix.
04 -
Place one cake layer on a serving stand. Spread a thin layer of Chantilly cream, followed by a layer of berry filling. Top with the second cake layer. Cover entire cake with a smooth layer of Chantilly cream.
05 -
Garnish the cake with fresh mixed berries. Chill in the refrigerator for at least 1 hour to set before serving.
# Helpful Notes:
01 -
For optimal flavor, prepare the berry filling in advance and ensure both the mascarpone and heavy cream are well chilled before whipping.
02 -
Do not overmix the Chantilly cream after adding whipped cream to prevent deflation and maintain a light, airy texture.