Berry Chantilly Cake with Mascarpone Frosting
A light and fluffy vanilla sponge layered with fresh berries, raspberry syrup, and a rich mascarpone frosting. This elegant, bakery-style cake is the perfect showstopper for any spring celebration!
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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!
Tried this recipe?Let us know how it was!