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Berry Chantilly Cake Recipe

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4 from 62 reviews

  • Author: Ava
  • Total Time: 2 hours 10 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Berry Chantilly Cake is a delightful and elegant dessert featuring a light vanilla sponge layered with a luscious berry coulis, fresh mixed berries, and a fluffy Chantilly cream frosting. Perfect for special occasions, this 8-inch cake combines the freshness of strawberries, raspberries, and blueberries with a smooth mascarpone-infused cream, balanced by a hint of vanilla and lemon. It is refrigerated to set the layers, resulting in a beautifully textured, flavorful, and visually stunning treat.

Ingredients

Vanilla Sponge Cake

  • 5 Eggs (at room temperature)
  • 200 g Granulated sugar
  • 3 teaspoon Vanilla extract
  • 45 g Whole milk (at room temperature)
  • 70 g Vegetable oil
  • 160 g Cake flour (sifted, all-purpose flour works too)
  • ¼ teaspoon Salt

Berry Coulis

  • 60 g Pureed mix of fresh berries (measure after pureeing strawberries, raspberries, blueberries)
  • 40 g Granulated sugar
  • 1 tablespoon Lemon juice (fresh)
  • 260 g Mix of fresh berries (strawberries, raspberries, blueberries, chopped into identical pieces)

Chantilly Frosting

  • 690 g Heavy Cream (36% fat, use it cold)
  • 230 g Mascarpone (high fat, use it cold)
  • 120 g Powdered sugar (sifted)
  • 2 teaspoon Vanilla extract

Decoration

  • 130 g Mix of fresh berries (strawberries, raspberries, blueberries)

Instructions

  1. Prepare Vanilla Sponge Cake: Preheat your oven to 170°C (340°F) without fan. Line an 8-inch cake pan with parchment paper on the bottom and sides. Bring all ingredients to room temperature. Whisk eggs, granulated sugar, and vanilla extract on high speed for at least 5 minutes until pale, thick, and fluffy, reaching the ribbon stage. Whip another 1-2 minutes on low speed to refine bubbles. Sift the flour and gently fold it into the egg mixture to avoid deflation. Fold in milk and vegetable oil using a cut-and-fold motion until incorporated.
  2. Bake the Sponge: Pour batter into the prepared pan and bake for about 40 minutes or until a toothpick comes out clean; avoid opening the oven in the first 30 minutes. Once baked, invert the cake onto a wire rack and let cool completely.
  3. Make Berry Coulis: Blend strawberries, raspberries, and blueberries until smooth. Strain the purée through a fine mesh sieve to remove seeds and skins. Transfer to a saucepan, add sugar and lemon juice, then cook over medium heat, stirring constantly until gently simmering and thick enough to coat the back of a spoon, about 15 minutes. Remove and cool completely.
  4. Prepare Chantilly Frosting: Using an electric hand mixer, whip cold heavy cream, mascarpone, and sifted powdered sugar for about 1 minute. Add vanilla extract and continue whipping for 2–3 minutes until fluffy and pipeable, stopping at early hard peaks to prevent overwhipping. Transfer to a piping bag fitted with a large round nozzle.
  5. Assemble the Cake: Once sponge is fully cooled, carefully slice horizontally into two even layers. Place bottom layer on a cake board or plate, spread a thin layer of berry coulis leaving a small border. Pipe an even layer of Chantilly cream on top, then scatter a layer of fresh mixed berries, gently pressing them into the cream. Pipe another layer of Chantilly over the berries and smooth lightly. Carefully place the second sponge layer on top, centering and pressing gently to secure.
  6. Chill and Finish: Refrigerate the cake for 30 minutes to set the layers. Apply a thin crumb coat of Chantilly cream around the entire cake to seal crumbs and stabilize, then chill again for 30 minutes. Finish by applying a smooth final layer of Chantilly cream over the cake.
  7. Decorate: Pipe the remaining Chantilly cream decoratively around the top edge, using the back of a teaspoon to create texture. Arrange fresh berries in the center and lightly dust with powdered sugar for a beautiful finish.
  8. Storage: Store the cake in the refrigerator, lightly covered or airtight, and consume within 2–3 days for optimal freshness. The sponge layers can be frozen separately for up to 2 months if wrapped well; thaw before assembling fresh with coulis, Chantilly cream, and fruit.

Notes

  • Ensure all ingredients for the sponge are at room temperature to achieve the best batter consistency and volume.
  • Do not open the oven during the first 30 minutes of baking to prevent sponge collapse.
  • Do not overwhip Chantilly cream to maintain its silky texture and prevent it from becoming grainy or turning into butter.
  • Use a soaked cake strip to help the sponge bake evenly and prevent domed edges.
  • For thinner layers, divide the batter between two pans and reduce baking time accordingly.
  • The berry coulis can be made ahead and refrigerated until use.
  • Chantilly cream frosting is not suitable for freezing once assembled due to its delicate texture.
  • Freeze unassembled sponge layers well wrapped for up to two months.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://quickandsweetrecipes.com/berry-chantilly-cake-recipe/