Berry Chantilly Cake Recipe | Whole Foods Style Cake with Fresh Berries & Cream

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.

Prepare mixed berries by slicing blueberries in half and quartering strawberries, then mix with caster sugar and let sit at room temperature to release juices.

Preheat the oven to 180°C (356°F).

Sift together cake flour, plain flour, ground almonds, baking powder, and salt in a bowl.

In a stand mixer, cream together salted butter and both sugars until light and fluffy, scraping down the sides as needed for about 10 minutes.

Add eggs, vanilla extract, and sour cream to the butter mixture, mixing until combined, scraping the sides multiple times.

Warm milk slightly and mix in vinegar to create instant buttermilk, then let it cool down before adding it to the batter.

Gradually add the sifted dry ingredients and the cooled buttermilk to the batter, alternating between the two, mixing on low speed until just combined.

Grease and line the bottoms of two 6-inch cake tins with parchment paper, then evenly distribute the batter between the two tins and level it out.

Bake in the preheated oven for about 25 minutes, or until the tops are golden brown and a knife inserted comes out clean.

Let the cakes cool in their tins for 15-20 minutes before inverting them onto wire racks to cool completely.

While the cakes are cooling, prepare the frosting by mixing room temperature mascarpone with vanilla bean paste and sifted icing sugar in a stand mixer.

Once combined, gradually add in heavy cream while mixing on medium speed until well combined, being careful not to overwhip.

Once the cakes are completely cool, soak the top of the first layer with the syrup from the marinated berries before frosting it with the mascarpone cream.

Add a generous amount of the marinated berries on top of the first layer, then place the second layer on top, soaking its flat side with the leftover syrup.

Frost the top and sides of the cake with the remaining mascarpone cream, smoothing it out for a rustic look.

Pipe additional mascarpone cream decoratively on top of the cake using a piping bag fitted with a Wilton 6B tip.

Garnish with fresh berries on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens