If you've been searching for the ultimate showstopping dessert, this Berry Chantilly Cake is it. Featuring a light and fluffy vanilla sponge, fresh berries, and a rich, stabilized mascarpone frosting, it is truly the best cake I have ever made. It's elegant, perfectly sweet, and every bit as delicious as it looks!
I'll be honest, this cake is a labor of love, but it is worth every single minute. I usually reach for my Traditional Vanilla Cake, but for a Chantilly cake, I knew I needed the fluffiest sponge possible. After rounds of testing (and a lot of family approval), this vanilla sponge won by a landslide. It is so soft and flavorful that my family told me they could eat the cake layers all by themselves! It's the perfect centerpiece for baby showers, spring birthdays, or any time berries are at their peak.
Table of contents
Key Ingredients & Substitutions
- Caster Sugar - Also known as "superfine" sugar. It dissolves into the butter and yolks beautifully for a finer crumb. If you can't find caster sugar, you can pulse granulated sugar in a blender for a few seconds. If you don't have a blender, regular granulated sugar works just fine too!
- Cornstarch - To help create a super tender sponge cake that still has enough structure to hold all that fruit and frosting.
- Mascarpone & Cream Cheese - Use full-fat of both for the best results. It is vital that these are both at the same room temperature before mixing to prevent curdling.
- Heavy Cream - Unlike the cheese, your heavy cream needs to be cold to whip up into those stiff, sturdy peaks.
- Seedless Raspberry Jam - This is mixed with a little water to create a "raspberry syrup" of sorts that gets brushed onto the cake layers for extra moisture and flavor. If you only have raspberry jam with seeds, simply make the "syrup" and then strain it through a fine mesh sieve before using.
- Fresh Berries - A mix of strawberries, blueberries, and raspberries. Blackberries are also a fantastic addition if you have them! I like to chop the strawberries and blueberries a little to make them easier to eat.
- Almond Extract - This gives the mascarpone frosting a boost of flavor. If you aren't a fan of almond flavor, feel free to omit it or start with just a tiny drop.
See the recipe card below for the full list of ingredients and measurements.
How To Make Berry Chantilly Cake with Mascarpone Frosting
Making this bakery-style is a rewarding process. Here is how I pull it all together:
- Make the Vanilla Sponge: Start by creaming your butter and caster sugar until light and fluffy. Mix in the beaten egg yolks. In a separate bowl, whip your egg whites to stiff peaks.
- To finish the batter, stir 1 cup of flour into the butter mixture, then gently fold in half of the egg whites. Alternate the remaining flour and egg whites, then stir in the milk and cream mixture until silky. Divide into pans and bake.
- Prepare the Filling and Frosting: Microwave the raspberry jam and water to create a "syrup". Chop your strawberries and blueberries and place in a small bowl. For the frosting, cream the mascarpone and cream cheese until smooth. Stir in the powdered sugar until smooth. Pour in the heavy cream and beat until stiff peaks form. Gently stir in the extracts.
- Layer the Syrup and Frosting: Place your first cake layer down. Spread the raspberry syrup over the cake, leaving a ½-inch border around the edge. Pipe a generous ring of frosting around the edge to hold the syrup and berries in place.
- Add the Berries: Spread a layer of frosting over the syrup, then top with a generous amount of chopped fruit. Spread more frosting over the berries to lock them in. Repeat the layers for the second layer.
- For the third layer, brush the remaining syrup on the bottom of the cake and place jam-side down. Decorate and garnish with the remaining fruit. Refrigerate for 2 hours. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- When mixing the sponge cake batter, fold in the whipped egg whites just until incorporated.
- Your mascarpone and cream cheese must be the same room temperature to prevent curdling, but your heavy cream must be cold.
- Mix together just until combined. The mascarpone and cream cheese will split easily so do not mix more than necessary.
- Serve the cake cold. This cake needs to stay refrigerated. It tastes amazing and stays light and fluffy straight from the fridge!
Storage & Make Ahead
Storing: This cake must be stored in the refrigerator. It will stay fresh and delicious in an airtight container for up to 3 days.
Making ahead: If making in advance you can bake the vanilla sponge layers up to 2 days in advance. Cool them completely then wrap in plastic wrap and store at room temperature until needed.
Or fully assemble and refrigerate overnight if you are making it for an event.
I usually break this recipe up when I make it. I bake one day and decorate the second. It just makes it easier. But if you have plenty of time, it can certainly all be done in one day.
Frequently Asked Questions
Yes! You absolutely can make this Berry Chantilly Cake ahead of time. It needs to be refrigerated and tastes even better after the first day!
This happens when the cheeses are too cold or overmixed. It is important to let both of the cheeses set at room temperature until softened. It is equally important to not overmix the cheeses. Mix just until smooth.
I don't recommend it. This cake is meant to be made with fresh berries, as frozen berries release too much juice and will make your frosting too wet.
I really hope you get a chance to make this Berry Chantilly Cake for your next special occasion! It truly is a labor of love that rewards you with the most incredible flavor and texture.
-Sky🩷
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📖 Recipe
Berry Chantilly Cake with Mascarpone Frosting
Equipment
- 3 8- or 9-inch round baking pans
Ingredients
Vanilla Sponge Cake
- 1 cup unsalted butter softened
- 1 ½ cups super fine sugar (caster sugar)
- 5 large eggs, room temperature separated yolks from whites
- ½ cup milk room temperature
- ½ cup heavy cream room temperature
- 1 tablespoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
Berry Filling and Topping
- ½ cup raspberry jam seedless
- 2 tablespoons water
- 1 ¾ pounds fresh berries strawberries, blueberries, and raspberries
Mascarpone Frosting
- 8 ounces mascarpone cheese softened
- 8 ounces cream cheese softened
- 2 cups powdered sugar sifted
- 3 cups heavy cream cold
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
Instructions
- For the Sponge Cake: Preheat oven to 350°F. Line three 8-inch round cake pans with parchment paper.
- In a large bowl, cream softened butter and caster sugar until light and fluffy (about 4 minutes).
- Beat egg yolks until pale yellow in color, then mix into the butter mixture until combined.
- In a separate clean bowl, whip egg whites to stiff peaks (3-5 minutes).
- In a medium bowl sift together flour, cornstarch, baking powder, and salt. In a separate bowl mix milk, heavy cream, and vanilla.
- Stir 1 cup of the flour mixture into the butter base. Gently fold in half of the egg whites. Alternate adding the remaining flour and egg whites. Finally, stir in the milk mixture until the batter is silky.
- Divide batter equally among pans. Bake for 22-25 minutes until a toothpick comes out with moist crumbs. Cool completely.
- For the Syrup & Berry Filling: Microwave jam and water for 30-40 seconds. Stir until syrupy; strain if using seeded jam. In a medium bowl, combine your chopped strawberries, chopped blueberries, and whole raspberries. Toss gently to mix. Be sure to set aside a handful of whole, un-chopped berries for garnishing the top later.
- For the Frosting: Cream room-temperature mascarpone and cream cheese until smooth. Add the powdered sugar and mix just until combined. With the mixer on low speed, slowly pour in the cold heavy cream. Increase the speed and beat until stiff peaks form. Gently fold in the vanilla and almond extracts.
- Assembling the Cake: Layer 1: Place the first cake layer down. Spread about ⅓ of the syrup over the cake, leaving a ½-inch border around the edge. Pipe a frosting ring around that outer edge to hold the syrup and berries in place. Spread ½ to ¾ cup of frosting over the syrup, top with 1 heaping cup of the mixed berry filling, and cover with another ½ to ¾ cup of frosting.
- Layer 2: Repeat the same layering process (border, syrup, frosting, berries, frosting).
- Top Layer: Brush the remaining syrup on the bottom of the third cake layer and place it jam-side down on the cake.
- Apply a thin crumb coat and chill for about 45 minutes. Apply the final layer of frosting and garnish the top with your reserved whole berries. Refrigerate for at least 2 hours before serving. Enjoy!
Notes
- For a smooth frosting, ensure the mascarpone and cream cheese are at room temperature (not melted), but the heavy cream must be cold.
- Sugar Substitutions: If you don't have caster sugar, you can use regular granulated sugar or pulse granulated sugar in a blender for 5 seconds to create a finer texture.
- Make sure your berries are washed and completely dried before mixing them. Any excess water can cause the frosting to break or the cake to get soggy.
- Brushing the syrup on the bottom of the final layer (and placing it jam-side down) ensures the top is clean for frosting while keeping the cake moist.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This cake is best served chilled!
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