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Berry Chantilly Cake

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 650
A stunning layered cake featuring fluffy vanilla sponge, luscious berry syrup, and rich chantilly cream topped with fresh berries.

Ingredients

Cake Batter

  • 0.5 cup unsalted butter (at room temperature)
  • 0.75 cup vegetable oil
  • 1.5 cups granulated sugar
  • 3 large eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2.67 cups cake flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 1.33 cups milk
  • 0.25 cup water
  • 0.25 cup granulated sugar
  • 3 tablespoons mixed berry or raspberry jam
  • 0.5 teaspoon lemon zest

Berry Syrup

  • 8 oz mascarpone (cold)
  • 4 oz cream cheese (at room temperature)
  • 3 cups heavy cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 0.25 teaspoon almond extract
  • Pinch salt
  • 0.5 cup fresh raspberries (rinsed)
  • 0.5 cup fresh blueberries (rinsed)
  • 0.5 cup fresh strawberries (rinsed and quartered)

Instructions 

  • Preheat oven to 350°F (175°C). Line three 8-inch pans with parchment and grease.
  • Mix butter and oil, then add sugar and beat until light. Incorporate eggs, vanilla, and almond extract. Alternately add dry ingredients and milk, then divide batter into pans and bake for 25-30 minutes.
  • Cool cakes, then prepare berry syrup by microwaving water and sugar, stirring in jam and lemon zest. Cool syrup.
  • Make chantilly cream by whipping mascarpone, cream cheese, powdered sugar, and heavy cream with vanilla, almond extract, and salt until soft peaks form. Transfer half to piping bag.
  • Assemble the cake by layering, dabbing with berry syrup, piping cream, and adding berries. Repeat layers, then frost the top and sides. Garnish with remaining berries and chill before serving.

Notes

Ensure not to overbeat the chantilly to prevent curdling.
Calories: 650kcal
Cost: $25
Course: Dessert
Cuisine: American
Keyword: Berry, cake, chantilly