Sweet Symphony Chantilly Cake Recipe
Fresh berries, fluffy whipped mascarpone frosting, and delicate layers of vanilla cake combine to create a delicious Berry Chantilly cake.
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Calories: 544kcal
Servings: 8
Equipment
- Stand Mixer
- Round Piping Tip and Piping Bag
Ingredients
- 3 large eggs
- 3 oz vegetable oil
- 10 oz whole milk
- 1 tsp almond extract
- 2 tsp vanilla extract
- 8 oz butter unsalted
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 tsp baking powder
- 12 oz granulated sugar
- 13 oz bleached cake flour
Chantilly Cream Ingredients
- 16 oz cream cheese softened
- 8 oz unsalted butter softened
- 16 oz mascarpone cheese softened
- 22 oz powdered sugar sifted
- 1 tsp almond extract
- 1 tsp vanilla extract
- 8 oz heavy whipping cream
- 2 tsp instant pudding mix
Berry Cake Filling
- 2 cups fresh or frozen berries
- 2.5 oz sugar
- 1 oz water
- 1 oz cornstarch
- 1 tsp lemon zest
- 2 tsp lamon juice
Instructions
Vanilla Cake Instructions
- Heat your oven to a range between 335º F/168º C and 350º F/177º C. I usually stick to the lower setting to avoid over-browning the cake outside before it's fully baked inside.
- Set aside 4oz of milk and oil in a separate bowl or cup. In another measuring cup, mix the remaining milk, vanilla extract, almond extract, and room temperature eggs.
- Measure out the dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them in the stand mixer bowl.
- Attach the paddle, add softened butter in chunks, and mix until it looks like coarse sand.
- Add the milk/oil mixture into the dry ingredients and mix on medium speed for 2 full minutes (speed 4 on my KitchenAid).
- Then, add ⅓ of the milk/egg mixture three times until the batter is just combined. Don't forget to scrape the bowl!
Chantilly Cream Instructions
- Cream together the softened butter, cream cheese and mascarpone cheese together until smooth.
- Add in the powdered sugar and continue creaming until combined
- Whip the cream until soft peaks form. Add pudding mix to stabilize, whip until just combined.
- Mix in vanilla and almond extract. Peaks should be firm but not curdled.
- Keep an eye on the cream; it happens fast! Check out the stabilized whipped cream recipe for alternatives to pudding.
- Fold your cream cheese mixture and whipped cream together to make your frosting.
Berry Cake Filling
- Put berries and 2.5 oz sugar in a saucepan, bring to a simmer.
- Mix cornstarch with cold water, pour into berries.
- Cook until thickened (1-2 minutes).
- Remove from heat, stir in lemon zest and juice.
- Let the berry filling cool before using.
Notes
- Choose Your Pan: I used two 8"x2" round cake pans, but feel free to use the cake batter calculator for different sizes. Flexibility is key!
- Room Temperature Magic: Ensure all ingredients (eggs, cream cheese, milk, butter, etc.) are at room temperature for the perfect blend. Check my blog for room temperature hacks.
- Weigh It Right: Use a scale to weigh all ingredients, even liquids (unless stated otherwise). Metric measurements are in the recipe card for precision. Scales rule, cups drool – accuracy is your recipe's BFF.
- Mise en Place FTW: Prep like a chef – have everything measured and ready before mixing. No more "Oops, I forgot the sugar" moments.
- Cool and Chill: Chill cakes before frosting; it's fondant-friendly. Great for stacking and transporting – I refrigerate before delivery. Learn cake decorating basics for a stunning finish.
- Follow the Flour Rules: Don't swap cake flour for all-purpose without a green light from the recipe. Substituting might lead to recipe roadblocks. All-purpose flour lacks the protein punch of cake flour (10%-12% vs. 9% or less).
Nutrition
Calories: 544kcal | Carbohydrates: 60g | Protein: 3g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 197mg | Potassium: 103mg | Fiber: 1g | Sugar: 56g | Vitamin A: 865IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 0.2mg