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Luscious Berry Chantilly Cake with Mascarpone Frosting

luscious berry Chantilly cake - featured image
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A light yet indulgent berry Chantilly cake featuring a silky mascarpone frosting paired with fresh mixed berries, perfect for gatherings and special occasions.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, warmed slightly
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (340g) mascarpone cheese, chilled
  • 1 cup (240ml) heavy cream, cold
  • ¾ cup (90g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 3 cups (450g) fresh mixed berries (strawberries, blueberries, raspberries, blackberries), washed and dried
  • 2 tablespoons granulated sugar (optional, for macerating berries)
  • 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat softened unsalted butter with granulated sugar until pale and fluffy, about 3–4 minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down sides as needed.
  5. Stir in vanilla extract gently.
  6. Add sifted dry ingredients in three parts, alternating with warm milk in two parts (start and end with flour). Mix on low speed just until combined.
  7. Divide batter evenly between prepared pans, smoothing tops with a spatula. Tap pans gently to release air bubbles.
  8. Bake for 25–30 minutes until golden and a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. In a chilled bowl, whip heavy cream until soft peaks form.
  11. In another bowl, beat mascarpone cheese with powdered sugar and vanilla extract until smooth.
  12. Gently fold whipped cream into mascarpone mixture until combined and fluffy, avoiding overmixing.
  13. Toss mixed berries with sugar and lemon zest in a small bowl. Let sit 10–15 minutes to macerate.
  14. Place one cake layer on serving plate. Spread a generous layer of mascarpone frosting over it, then scatter half of the macerated berries on top.
  15. Add second cake layer and frost top and sides with remaining mascarpone frosting.
  16. Decorate top with remaining fresh berries. Chill cake for at least 30 minutes before serving.

Notes

Chill the bowl and beaters before whipping the mascarpone frosting for best texture. If frosting is too soft, chill for 10 minutes before spreading. Use an offset spatula for smooth frosting application. Macerate berries to enhance flavor and avoid flatness. Use a sharp knife warmed in hot water for clean cake slices.

Nutrition

Keywords: berry cake, mascarpone frosting, Chantilly cake, easy cake recipe, homemade frosting, fresh berries, dessert, summer cake

Find it online: https://emmaoven.com/luscious-berry-chantilly-cake-recipe-easy-homemade-mascarpone-frosting-ideas/