This berry chantilly cake layers soft chiffon sponge with fluffy mascarpone chantilly cream, fresh berries, and jam. Perfect for birthdays, spring gatherings, and special occasions.
If there’s one cake that perfectly captures spring, it is this berry chantilly cake.
The chiffon sponge layers are unbelievably soft and airy, the mascarpone chantilly cream is light and fluffy, and the fresh berries add freshness and color to every slice. The berry jam ties everything together with a little extra sweetness.
I especially love how simple it is to make. The rustic layers and fresh berry topping don’t need to look perfectly polished to still look beautiful and elegant. It looks impressive on the table while still being beginner-friendly.
What Is a Berry Chantilly Cake
Berry chantilly cake is a light sponge cake layered with chantilly cream, berry jam, and fresh berries. It features fluffy, airy cake layers and lightly sweetened whipped cream frosting.
This version uses a chiffon-style sponge cake, which gets most of its rise from whipped egg whites instead of relying heavily on baking powder or baking soda. The whipped egg white meringue creates the cake’s signature light texture.
Unlike some sponge cake recipes that fold the flour directly into the fully combined egg mixture, this recipe mixes the dry ingredients into the egg yolk mixture first. This makes the flour much easier to incorporate smoothly without overmixing or deflating the whipped egg whites too much later on.
Once the yolk batter is smooth, the meringue gets folded in gently to keep as much air in the batter as possible.
Ingredients for Berry Chantilly Cake
- Eggs: The foundation of the sponge cake. Unlike cakes that rely on baking powder or baking soda, this cake rises mainly from whipped egg whites, which create its light and airy texture. The yolks add richness and structure.
- Sugar: Sweetens the cake and stabilizes the whipped egg whites.
- Oil: Keeps the sponge soft and moist.
- Milk: Adds moisture and tenderness.
- All-purpose flour: Gives the cake structure.
- Cornstarch: Softens the sponge for a lighter crumb.
- Mascarpone cheese: Makes the chantilly cream richer and more stable.
- Heavy cream: Whips into a light and fluffy frosting.
- Powdered sugar: Sweetens the chantilly cream smoothly.
- Fresh berries: Use a mix of berries for the best flavor, texture, and color throughout the cake.
How to Make Berry Chantilly Cake
1. Prepare the cake pans and oven
Preheat the oven to 325°F. Line two 6-inch cake pans with parchment paper.
2. Make the egg yolk mixture
Beat the egg yolks until smooth. Add 10 grams of sugar, then whisk in the oil, milk, and vanilla until fully combined.
3. Add the dry ingredients
Sift in the flour and cornstarch, then whisk until smooth and lump-free. Mixing the dry ingredients into the egg yolk mixture first makes it easier to create a smooth batter while keeping the whipped egg whites light and airy later on.
4. Whip the egg whites
In a separate bowl, beat the egg whites until foamy. Gradually add the remaining sugar while continuing to beat until stiff peaks form. Adding the sugar slowly helps stabilize the meringue and creates a glossy foam that gives the cake its light texture.
5. Fold the batter together
Fold the whipped egg whites into the egg yolk mixture in thirds. Mix gently until no streaks remain so the batter keeps as much air as possible.
6. Bake the cakes
Divide the batter evenly between the prepared pans. Bake for about 25 minutes or until the cakes spring back lightly when touched. Flip the cakes onto a lightly buttered wire rack and let them cool fully before assembling.
7. Thin the jam
Add the jam to a bowl and stir in warm water a little at a time until thin but still spreadable.
8. Make the chantilly cream
Beat the mascarpone, heavy cream, and powdered sugar together until thick, fluffy, and spreadable.
9. Assemble the cake
Cut each cake in half horizontally so you end up with 4 thin cake layers total. Spread each layer with jam, chantilly cream, and sliced berries before stacking the next layer on top.
Cover the top and sides with the remaining chantilly cream, then decorate with fresh berries.
Chantilly Cream for Berry Chantilly Cake
Chantilly cream is a lightly sweetened whipped cream frosting with a soft, airy texture compared to heavier buttercream frostings.
One thing that sets this chantilly cream apart is the addition of mascarpone cheese. It gives the cream a smoother texture and helps it hold its shape much better than regular whipped cream alone. It also adds a subtle creamy flavor that pairs perfectly with fresh berries and soft sponge cake.
How to Assemble a Berry Chantilly Cake
- Let the cakes cool completely first. Warm cake layers melt the chantilly frosting and make the cake harder to stack neatly.
- Slice each cake layer evenly. Use a serrated knife to carefully divide each cake in half horizontally so you end up with 4 thin layers total.
- Start with a thin layer of jam. Spread a light layer of loosened jam over each cake layer to add moisture and berry flavor throughout the cake.
- Add the chantilly frosting next. Spread an even layer of frosting over the jam all the way to the edges.
- Scatter the berries evenly. Add sliced berries in a single even layer so every bite gets fruit without making the cake unstable.
- Repeat the layers carefully. Continue stacking the cake layers with jam, frosting, and berries until all 4 layers are assembled.
- Frost the outside of the cake. Cover the top and sides with the remaining chantilly frosting.
- Chill before serving. Refrigerate the cake for about 30 minutes so the layers set and the cake slices cleanly.
Tips for a Soft and Fluffy Chiffon Cake
- Use a kitchen scale for accuracy. Measure the flour, sugar, and liquids with a scale for a much more consistent sponge cake. Too much flour is one of the biggest reasons chiffon cakes turn dense or dry.
- Separate the eggs carefully. Keep even a tiny bit of yolk out of the egg whites so they whip properly.
- Bring the ingredients to room temperature. Use room temperature eggs, milk, and mascarpone so everything blends smoothly into the batter and frosting.
- Beat the egg whites to stiff peaks, but do not overwhip. Stop once the meringue holds its shape with tips that stand upright. Overbeaten egg whites make the batter harder to fold and can cause the cake to collapse.
- Butter the wire rack lightly before cooling the cakes. This prevents the soft sponge from sticking while the cakes cool upside down.
- Let the cakes cool completely before frosting. This prevents the chantilly frosting from melting and sliding around during assembly.
- Chill the cake before slicing. This helps the layers set properly and create cleaner slices.
- Customize the flavor. Swap the vanilla extract for almond extract, lemon extract, or even a little orange zest for a different flavor profile. You can also use different jams and berry combinations depending on what’s in season.
How to Store Berry Chantilly Cake
To Store: Cover the cake loosely with plastic wrap or store it in an airtight cake container. Refrigerate for up to 3 days.
To Serve: Let the cake sit at room temperature for about 15 to 20 minutes before serving.
Can You Freeze It?
You can freeze the unfrosted sponge cake layers tightly wrapped for up to 2 months.
I don’t recommend freezing the fully assembled cake since the fresh berries and chantilly frosting will become watery after thawing.
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Berry Chantilly Cake
Ingredients
- 3 eggs separated
- 80 grams sugar divided
- 40 grams oil
- 60 grams milk
- 1 teaspoon vanilla extract
- 74 grams all-purpose flour
- 4 grams cornstarch
- ½ cup jam of choice
- Warm water as needed
- 225 grams mascarpone cheese
- 225 grams heavy cream
- 35 grams powdered sugar
- Sliced fresh berries
Instructions
- Preheat the oven to 325°F. Line two 6-inch cake pans with parchment paper.
- In a bowl, beat the egg yolks until smooth. Add 10 grams of the sugar, then whisk in the oil, milk, and vanilla until fully combined.
- Sift in the flour and cornstarch. Whisk until smooth and lump-free.
- In a separate bowl, beat the egg whites until foamy. Gradually add the remaining sugar while beating. Continue beating until stiff peaks form.
- Fold the whipped egg whites into the egg yolk mixture in thirds until fully incorporated and smooth.
- Divide the batter evenly between the prepared pans. Bake for 25 minutes or until the cakes spring back lightly when touched. Remove from the oven, flip the cakes onto a lightly buttered wire rack and let them cool fully before assembling.
- Add the jam to a small bowl.
- Stir in warm water a little at a time until the jam becomes thin but still spreadable.
- In a mixing bowl, combine the mascarpone, heavy cream, and powdered sugar.
- Beat until thick, fluffy, and spreadable.
- Slice each cake in half horizontally to create 4 layers total.
- Place the first cake layer on a serving plate.
- Spread a thin layer of jam over the cake, followed by chantilly frosting, then sliced berries.Repeat with the remaining layers.
- Cover the outside of the cake with the remaining chantilly frosting. Decorate with more fresh berries.
- Refrigerate for at least 30 minutes before slicing and serving. Enjoy!
