Treat the berry lovers in your life with this decadent berry Chantilly cake.
Cream cheese gives it a slight tang, and mascarpone cheese makes it buttery, smooth, and rich.
Just be careful to not overbeat the mascarponeIt can break easily, adding a gritty texture to the frosting.
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Learn how to make a berry Chantilly cake.
What Is A Chantilly Cake?
Chantilly cream is named after Chateau de Chantilly, a historic chateau in Chantilly, France.
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A Chantilly cake traditionally consists of a sponge or chiffon cake layered with Chantilly cream and fresh berries.
Chantilly cakes are known for their light, fluffy texture and fresh presentation.
They’re often served for birthdays, weddings, or other celebrations.
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Cut in half horizontally, and wrap each layer in plastic wrap.
The fully assembled cake can be prepared up to one day ahead.
Chill overnight, and garnish as desired just before serving for the freshest presentation.
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Past that point, the fruit and frosting may start to break down.
Thaw in the refrigerator before serving.
cream cheese, at room temperature (12 oz.
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total)
3cupspowdered sugar
1 1/2(8-oz.)
containers mascarpone cheese (12 oz.)
Coat 2 (9-inch) round cake pans with baking spray with flour.
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Add eggs, 1 at a time, beating on low speed just until blended after each addition.
Add dry ingredients:
Whisk together flour, baking powder, and salt in a medium bowl.
Beat until blended after each addition.
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Stir in vanilla until just combined.
Divide batter evenly among prepared pans.
Let cool in pans on a wire rack 10 minutes.
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Invert onto wire rack, and let cool completely, about 45 minutes.
Using a serrated knife, split each layer in half so that you have 4 thin layers.
Make jam mixture:
Stir together jam and warm water in a small bowl until smooth.
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Set raspberry jam mixture aside.
Add mascarpone, beating until just combined, about 30 seconds.
Transfer to a separate large bowl.
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Fold whipped cream into cream cheese mixture using a rubber spatula until combined.
Spread with about 1 cup frosting, and top with about 2/3 cup berries.
Top with remaining cake layer, cut side down.
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Reserve 1/2 cup frosting.
Spread remaining frosting over top and sides of cake.
Garnish with fresh mint and additional fresh berries.
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Refrigerate 1 hour before serving.
Recipe Update
The ingredient measurements have been updated so the frosting will work properly.
For the quickest whip, check that your bowl and heavy cream are both well-chilled before whipping.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
This will help the cream whip more quickly, and with greater volume.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit:Caitlin Bensel, Food Stylist: Torie Cox
