Berry Chantilly Cake | The Kitchn

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is a dairy-free option, while whipped topping is cost-effective.

unsalted butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat and calories, while margarine is often less expensive.

Heat the oven to 350ºF. Coat 3 (8-inch) round cake pans with cooking spray; line the bottom of each with a parchment paper round.

Sift the cake flour into a medium bowl. Whisk in baking powder and kosher salt.

Beat the unsalted butter, granulated sugar, and vegetable oil together in a stand mixer until light and fluffy, about 5 minutes.

Beat in the eggs, vanilla extract, and almond extract until creamy and fluffy, about 2 minutes.

Beat in half of the flour mixture until just combined. Beat in the milk until just combined. Beat in the remaining flour mixture until just combined.

Divide the cake batter evenly among the cake pans and spread into an even layer. Bake until lightly golden brown, about 25 to 30 minutes.

Let the cakes cool in the pans for 15 minutes. Run a knife around the edge of each cake to loosen. Flip the cakes out and let cool completely on a wire rack, about 1 hour.

Gently toss the mixed fresh berries together in a large bowl.

Microwave the jam and water until the jam starts to melt. Whisk in lemon zest and lemon juice until smooth.

Beat the cream cheese and mascarpone cheese together until smooth. Sift in powdered sugar and beat until combined. Scrape down the sides of the bowl.

With the mixer on low speed, pour in the cold heavy cream and beat until combined. Increase the speed and beat until soft peaks form.

Add vanilla extract, almond extract, and a pinch of kosher salt, and beat until medium-stiff peaks form.

Remove the parchment paper from the cake layers. Brush the tops of the cakes with the jam mixture.

Spread a bit of the cream onto a serving plate, then top with one cake layer jam-side up. Spread cream and arrange berries on top. Repeat layering with the second cake layer and more cream and berries.

Top with the final cake layer jam-side down. Frost the top and sides of the cake with the remaining cream.

Pile the remaining berries on top of the cake. Refrigerate until chilled, at least 2 hours.

Cooking Techniques

Equipment Needed

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Dietary

Allergens