Moist Berry  Chantilly Cake

This berry Chantilly cake is what dreams are made of friend! A moist, fluffy white cake gets layered with raspberry jam, fresh berries, and lighter than air Chantilly frosting made with mascarpone cheese."

- Boston Girl Bakes

key ingredient

Fresh Berries


Cake: – cake flour – baking powder – baking soda – salt – unsalted butter – granulated sugar – vanilla extract – almond extract – large egg whites – sour cream – milk


Filling: – mixed berries raspberries, blueberries, strawberries, plus more for garnish – lemon zest – lemon juice – seedless raspberry jam – water


Chantilly Frosting: – mascarpone cheese – cream cheese softened – confectioners sugar – heavy whipping cream – vanilla extract

Berry  Chantilly Cake


14 Servings



total time

1 Hour 43 Minutes

prep time

1 Hour 15 Minutes

1. Position rack in the center oven. Preheat the oven to 350°F/177°C). Prepare two 9-inch round pans with non-stick spray, then line with parchment circle, and spray again.

Prep oven and pans

2. Sift together cake flour, baking powder, and baking soda. Add salt and whisk together. Set aside.

Combine dry ingredients

3. In a stand mixer bowl with paddle attachment, (or you can use your hand mixer) cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl halfway through mixing. The mixture should be pale yellow.

Cream butter and sugar

4. With an electric mixer on low speed, add in the vanilla and almond extract. With the mixer running, slowly add in the egg whites mixing to combine. Scrape down the bowl as needed.

Add extracts and eggs

5. In a small bowl, stir together the milk and sour cream. Alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients. Mix on medium speed between additions until incorporated.

Alternate the dry ingredients and sourcream/milk

6. Divide batter equally into the prepared pans. Bake for 22-26 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. Cool cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost.

Bake Cakes

1. Make berry filling. In a large mixing bowl, stir together the berries, lemon juice, and lemon zest.

Make the filling

2. In a microwave safe bowl, combine jam and water. Microwave until melted together, about 20-30 seconds.

Make raspberry spread

1. Whip heavy cream. In a large mixing bowl, with an electric mixer, beat whipping cream and vanilla extract on high speed until stiff peaks form, about 2-3 minutes Refrigerate until ready to use.

Make the frosting

2. Beat cream cheese and mascarpone cheese. In a bowl of a stand mixer, fitted with paddle attachment, cream together the mascarpone, and cream cheese together on medium speed, until light and fluff about 4 minutes.

Make the frosting

3. Add confectioners sugar. With mixer on low speed, add in the confectioner sugar gradually, mixing to combine.

Make the frosting

4. Add whipped cream. Fold in whipped cream mixture, with a rubber spatula, until just incorporated and frosting is smooth.

Make the frosting

1. Divide cake layers. Using a serrated knife, cut the cake layers in half. Place one round onto cake plate/serving dish.

Assemble the cake

2. Add jam. Spread on ⅓ of the jam filling. Spread on a thin layer of the Chantilly cream and top with ⅔ cup of chopped fresh berries.

Assemble the cake

3. Add frosting. Spread on a thin layer of the Chantilly cream frosting.

Assemble the cake

4. Add berries. Top with 1/3 of the fresh berries.

Assemble the cake

5. Finish assembling. Repeat with remaining cake layers repeating adding jam, frosting, and berries with the other two layers.

Assemble the cake

6. Frost the cake. Frost top and sides with remaining Chantilly frosting, smoothing the frosting with an offset spatula.

Assemble the cake

7. Garnish. Garnish with more fresh berries if desired.

Assemble the cake

Visit Boston Girl Bakes for MORE Top Tips and Notes on Baking the BEST Berry Chantilly Cake!



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