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This recipe for berry chantilly cake is a light and yellow cake with plenty of fresh berries and a unique fluffy whipped cream frosting. The perfect cake for a celebration! #BRMEaster #CleverGirls

Berry Chantilly Cake

This recipe for berry chantilly cake is a light and yellow cake with plenty of fresh berries and a unique fluffy whipped cream frosting. The perfect cake for a celebration!
Course Dessert
Cuisine American
Keyword berry chantilly cake, chantilly cake
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 619kcal
Author Sara Welch


For the cake layers:

  • cooking spray
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon kosher salt
  • 3 teaspoons baking powder
  • 3 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
  • 2 cups buttermilk
  • 1 1/2 teaspoons vanilla extract

For the berry syrup:

  • 1/4 cup raspberry jam
  • 2 tablespoons water

For the frosting:

  • 1 cup heavy cream
  • 8 ounces mascarpone cheese at room temperature
  • 8 ounces cream cheese at room temperature
  • 2 1/2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup butter at room temperature
  • 2 cups mixed berries plus more for garnish
  • Optional garnish: Mint sprigs


  • Preheat oven to 350º F. Coat 2 9-inch cake pans with cooking spray and line the bottom of the pans with parchment paper cut into rounds.
  • Place the butter and sugar in the bowl of a mixer fitted with a paddle attachment and beat for about 2-3 minutes or until light and fluffy.
  • Add eggs, one at a time, beating after each addition.
  • Add egg yolks, one at a time. Stir in the vanilla.
  • Stir together salt, baking powder, and flour in a large bowl. Pour half of the flour mixture into the butter mixture and beat until just combined. Add half of buttermilk, then add the remainder of the flour mixture followed by the remainder of the buttermilk. Do not over mix.
  • Divide the cake batter evenly between the pans.
  • Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  • Remove from the oven, place the pans on a wire rack and allow the cakes to cool for 10 minutes. Then, turn the cakes out on the cooling rack to cool completely.
  • For the berry syrup:
  • Combine the raspberry jam and water; heat in the microwave for 20 second increments or until melted. Press through a sieve to remove seeds.
  • For the frosting:
  • With a mixer fitted with the whisk attachment, beat heavy cream and vanilla extract until stiff peaks form. Transfer the whipped cream to a bowl.
  • Put the mascarpone cheese, cream cheese, butter and confectioners’ sugar in the mixing bowl and beat until very smooth.
  • Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
  • To assemble the cake:
  • Split each layer in half so that you have 4 layers. Place the first layer on your serving plate.
  • Brush the berry syrup over the cake layer then add a layer of frosting (approximately 1/2 cup).
  • Arrange 2/3 cup of berries over the frosting layer; if you're using larger berries such as strawberries, cut them in half first.
  • Place the second cake layer on top. Brush the second layer with syrup and repeat the process from the first layer of adding the frosting and berries.
  • Add the third layer of cake, brush with syrup, spread with frosting and arrange the remaining berries on top.
  • Place the final layer of cake on top. Use the remaining frosting to cover the cake, smoothing the frosting with an offset spatula.
  • Arrange additional berries and mint sprigs on top. Cake can be refrigerated for one day. Bring to room temperature before serving.


Calories: 619kcal | Carbohydrates: 94g | Protein: 10g | Fat: 35g | Saturated Fat: 27g | Cholesterol: 209mg | Sodium: 377mg | Potassium: 276mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1600IU | Vitamin C: 1.4mg | Calcium: 173mg | Iron: 2mg