Berry Chantilly Cake
This three-layer cake with billowy whipped cream frosting and studded with berries originated at the Arabella Station Whole Foods in New Orleans and eventually grew in popularity to be sold at the grocery store chain nationwide. It’s an impressive-looking celebration cake that is easier to make than you might suspect. A combination of butter and oil makes the cake layers exceptionally moist; the mascarpone-cream cheese whipped cream is light and tangy; and generous layers of berries add bright, juicy acidity for a cake that’s balanced and bright.
In testing this cake, we found that King Arthur Baking cake flour delivered a crumb with a bit more structure and is worth seeking out if that’s what you prefer. Philadelphia brand cream cheese delivers a chantilly frosting that has a bit more tang than other brands.
Make ahead: The cake needs to be assembled and chilled at least 6 hours before serving.
Storage: Refrigerate the cake for up to 3 days. You can loosely cover the cut-into part with plastic wrap or beeswax wrap. Refrigerate the simple syrup for up to 2 months.
Ingredients
For the cake layers
- Nonstick baking spray, such as Pam Perfect Release
- 3 3/4 cups (480 grams) cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 2 1/3 cups (466 grams) granulated sugar
- 1 1/2 sticks (170 grams/12 tablespoons) unsalted butter, softened
- 3/4 cup (180 milliliters) neutral oil, such as canola or grapeseed
- 6 large eggs, at room temperature
- 1 1/3 cups (320 milliliters) whole or reduced-fat milk
- 2 teaspoons vanilla extract
For the simple syrup
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 milliliters) water
For the frosting
- 12 ounces (340 grams) cold cream cheese, preferably the Philadelphia brand
- Generous 2 3/4 cups (340 grams) unsifted confectioners' sugar
- 12 ounces (340 grams) cold mascarpone cheese
- 2 2/3 cups (605 grams) cold heavy cream
- 1/8 teaspoon almond extract, or to taste
For assembly
- 1 to 1 1/2 cups each fresh strawberries (hulled and halved or quartered if large), raspberries, blueberries and blackberries, patted dry, plus more for decoration
Directions
Step 1
Make the cake layers: Position a rack in the middle of the oven and preheat to 350 degrees. Spray three 8-inch cake pans with baking spray and line their bottoms with parchment paper.
Step 2
In a large bowl, whisk together the flour, baking powder and salt.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, combine the sugar and butter. Starting the mixer on low speed and gradually increasing to medium-high, beat the mixture until light and fluffy, 3 to 4 minutes. Slowly pour in the oil and beat until fully incorporated, about 1 minute. Add the eggs one at a time, fully incorporating each before adding the next, stopping the mixer and scraping down the sides and bottom of the bowl as needed.
Step 4
Reduce the mixer speed to low, add a third of the flour mixture and mix until just combined. Add half of the milk and the vanilla, and mix until combined. Repeat with another third of the flour mixture, the remaining milk and the final batch of the flour mixture, mixing each addition until just combined. Stop the mixer and scrape down the sides and bottom of the bowl, and briefly mix on low to ensure no pockets of dry ingredients remain.
Step 5
Divide the batter evenly among the prepared cake pans – each pan should get about 600 grams of batter.
Step 6
Bake for 25 to 30 minutes, rotating the pans and moving them front to back midway through, or until the top of each cake is slightly domed and golden, the edges start to pull away from the sides of the pan and a cake tester inserted into the center of the cakes comes out clean. Transfer to a wire rack and let cool completely in the pan.
Step 7
Make the simple syrup: While the cake is baking, in a small saucepan over low heat, combine the sugar and water, and cook, stirring, until the sugar is dissolved. Let cool completely, then transfer to an airtight container and refrigerate until needed; you should have a generous 2/3 cup (180 milliliters).
Step 8
Make the frosting: While the cake is baking, place the bowl of a stand mixer in the refrigerator to thoroughly chill. (If using a hand mixer, place a large bowl, preferably metal, in the refrigerator.)
Step 9
When ready to frost the cake, if using a stand mixer, remove the bowl from the refrigerator and lock it in the stand. Fit it with a paddle attachment, and add the cream cheese and confectioners’ sugar. (If using a hand mixer, set the chilled bowl over a damp kitchen towel spread out on the counter – to prevent the bowl from moving around.) Mix on low speed just to combine, then increase the speed to medium and beat until thoroughly combined and there are no lumps, about 1 minute. Stop the mixer and scrape down the sides and bottom of the bowl. Add the mascarpone and beat on medium-high until thoroughly combined. Scrape down the sides and bottom of the bowl, and start the mixer on low speed. Slowly add the cream, stopping and scraping the bowl as needed until all of the cream has been incorporated. Add the almond extract and mix to incorporate. The mixture should be very loose.
Step 10
Replace the paddle attachment with the whisk attachment. Start the mixer again on low and gradually bring the speed to medium-high, then beat the mixture until ribbons start to form, 2 to 3 minutes. Increase the speed to high and beat until stiff peaks form, 1 to 2 minutes. Watch this step closely: The frosting should be thick, the consistency of whipped cream or mousse. It’s important to not underwhip or overwhip the frosting: The former will be loose and will slide/slip off the cake when you’re frosting with it, and the latter will start to break. If the cake layers are not completely cooled, refrigerate until ready to use; otherwise, assemble the cake.
Step 11
Assemble the cake: If the cake layers are visibly domed, gently trim them using a large serrated knife so they’re level. Place one cake layer, bottom side up, on a plate or cake decorating stand. Lightly drizzle — do not douse — with the simple syrup just to moisten (1 to 2 tablespoons). Place a generous heap (about 2 cups) of the frosting in the center and, using an offset spatula, spread it to the edges of the cake. You want the thickness of the frosting to be generous. Add enough berries to densely and evenly cover the surface of the frosting — you want to barely see the frosting for the berries — ensuring the fruit goes to the edges of the layer.
Step 12
Set a second cake layer on top, bottom side up, and repeat with the simple syrup, frosting and berries. Top with the final cake layer and drizzle lightly with the simple syrup.(You will have leftover simple syrup; refrigerate until needed.) Cover the entire cake with the remaining frosting as you like. Top with more fresh berries, decorating as you like.
Step 13
Refrigerate at least 6 hours or, preferably, overnight, before serving.
Notes
Baker Chaya Conrad advises keeping all the ingredients cold: “They will warm up by friction, and the most important thing about this icing is it staying cold through the whole process.” For good measure, thoroughly chill the bowl, too.
