Berry Chantilly Cake
Berry Chantilly Cake is an explosion of berry flavor, tender, almond-vanilla cake, and fluffy, whipped mascarpone frosting.
Ingredients
- 3 cups cake flour
- 2⅓ cups sugar
- 1 teaspoon salt
- 1 tablespoon + 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup butter
- 1½ cups buttermilk (divided)
- ½ cup oil
- 4 eggs
- 1 tablespoon almond extract
- 1½ teaspoons vanilla extract
Apricot Glaze (Optional)
- ⅓ cup apricot jam
- ⅛ teaspoon almond extract
Whipped Mascarpone Frosting
- 8 ounces mascarpone cheese
- 8 ounces cream cheese
- 1 cup sugar
- 3 cups whipping cream
- 1¼ teaspoons almond extract
Berries
- a mixture of blueberries, sliced strawberries, and other berries as desired to tuck between layers and garnish the top of the cake
Instructions
- Cake ingredients must be at room temperature or slightly warm (butter may be slightly cool).
- In an electric mixer with a paddle attachment, combine dry ingredients.
- Then, slowly add the butter, a pat (or roughly a half-tablespoon) at a time. Continue mixing on low until the batter looks like course sand.
- In another bowl or a large measuring cup, combine 1 cup buttermilk, oil, and extracts.
- Gently pour the buttermilk mixture into the batter and beat at medium (speed 4 on a KitchenAid) for 5 minutes. Scrape down sides.
- In another bowl or measuring cup, whisk together the remaining ½ cup buttermilk and eggs. Slowly add this to the batter and mix until thoroughly combined. Scrape down the sides to thorough incorporate all ingredients.
- Pour the batter evenly into three 9-inch pans prepared with wax/parchment paper and shortening. If you have a food scale, weigh the filled pans to ensure even distribution of batter.
- Bake at 325°F for 30 minutes or until done. Cool in pans for 20 minutes.
- Remove layers from pans, remove wax paper/parchment from cakes, and stack the layers (with a sheet of parchment between the plate and the first layer and between the layers). Cover the stacked cakes with a cake lid until completely cool. Refrigerate until ready to assemble.
- To assemble: Glaze (if desired) and then frost the first layer. Top with berries of choice. Do the same with the second layer and then frost the top of the third layer and the sides of the cake. Garnish the top with additional fruit, piped frosting, mint leaves, lemon balm leaves, etc.
Apricot Glaze (Optional)
- Add jam and extract in a bowl. Mash with a fork until spreadable.
- Spread 1/2 of the glaze over the top of the first layer prior to frosting. After frosting the first layer, top it with the second layer and spread the other half of the glaze over the second layer prior to frosting.
Whipped Mascarpone Frosting
- With a whisk attachment on an electric mixer, beat mascarpone, cream cheese, and sugar. Scrape down sides and beat until the mixture is smooth. Do not overbeat.
- Slowly pour in whipping cream and continue to whip, stopping often to scrape down the sides thoroughly.
- Add almond extract and beat until stiff peaks form and mixture is of a light frosting consistency.
Notes
Make sure ingredients are at room temperature (except the slightly cool butter) to avoid curdling of the batter.
Set a timer for the five minutes when the batter beats on medium. This is an important step for the cake's structure and the timing needs to be close to exact.
Stacking the layers when they are hot can cause them to mash because of their delicate crumb. Allow 20 minutes for the layers to cool in the pans.
The apricot glaze is completely optional. Although some swear by an almond glaze on a Chantilly cake, this cake is already so moist and full of flavors, it isn't necessary.
Scrape down the sides of the bowl often when whipping the frosting. This prevents bits or blobs of cream cheese or mascarpone in the final frosting. Also, over-whipping can cause the frosting to deflate. Stop mixing once firm, stiff peaks present.