There is something to be said about spring approaching summer that makes me want to celebrate with cake. Maybe it’s the fact that strawberry picking is in its prime in Louisiana or maybe it’s the fond summer memories back home in Wisconsin that has me longing for the months ahead. Either way, I have been craving a Chantilly Layer Cake.
Every May I get excited about cakes. And this classic summer dessert with layer upon layer of yellow cake filled with apricot glazed strawberries, blueberries, and raspberries with almond chantilly frosting brings me so much happiness.
I can’t get enough of fresh berry desserts that is soon to follow in next few months. Nothing tastes better than whipped cream and berries when it’s hot outside and it’s even better on a cake.
Serving cake during the summer months is the best. When it’s made with cold whipped cream it’s refreshing and a popular dessert among guests. We like to enjoy it with freshly brewed iced tea, grilled meats, and a handful of close friends and family. That’s all it takes to have me longing for the warm summer months ahead.
For the yellow cake, I’ve used whole eggs instead of egg whites for a white cake like the Churro Cake I recently made. I love the color contrast of the yellow cake against the white chantilly cream frosting when the cake is sliced. If you’d like a white cake, simply use 6 egg whites in place of 3 whole eggs.
Let’s talk about the almond garnish on this cake. Normally, I prefer to add garnish to my cakes and cupcakes with flavors that are used to make the dessert. Last week, I made Maple Bacon Cupcakes and I garnished the frosting with bacon and maple to showcase the flavors of the dessert.
To me, garnish adds an extra level of appeal that guests love. Of course, you can skip the almond garnish but I think it makes the cake more appealing. Like, I really want to dig a fork into the side and take a big bite!
Berry Chantilly Cake is the quintessential summer cake. If you’re looking to bring an elevated dessert to a summer or holiday party, try this cake. I promise everyone will love a decadent, moist and flavorful cake.
This cake even doubles as the perfect dessert for Memorial Day, 4th of July, and Labor Day. I just love the contrast of red, white and blue colors in this cake.
Looking for more cake ideas? Try this Strawberry Shortcake, Churro Cake, Pumpkin Layer Cake, or this chantilly flavored Pecan Praline Dip.
Berry Chantilly Layer Cake
Ingredients
- 2½ cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup shortening, packed
- ¼ cup unsalted butter, at room temperature
- 1 cup full-fat sour cream
- ½ cup milk (I used half & half)
- 3 large eggs
- 2½ teaspoons vanilla extract
- 1½ teaspoons almond extract
- 2 teaspoons butter extract
For the Frosting
- 2 sticks (1 cup) unsalted butter, at room temperature
- 32 ounces mascarpone cheese, at room temperature
- 16 ounces cream cheese, at room temperature
- 5-6 cups confectioner’s powdered sugar
- ¼ teaspoon salt
- 2 cups (1 pint) heavy whipping cream
- 3 teaspoons almond extract
Cake Fillings and Garnish
- 2 pounds (36 ounces) fresh strawberries, sliced
- 12 ounces fresh blueberries
- 6 ounces fresh raspberries
- 1 tablespoon apricot jam
- 2 teaspoons water
- sliced almonds, to garnish
Instructions
- For the Yellow Cake Preheat oven to 325 degrees F. Spray 3 6-inch round cake pans with cooking spray. Cut parchment paper circles to cover bottom of cake pans then spray again with cooking spray.2. In a bowl fit with paddle attachment, whisk together flour, sugar, baking soda, baking powder, and salt.3. With the mixer on low, slowly beat in chunks of shortening and butter. Turn mixer to medium and beat until mixture has small crumbs.4. In a medium bowl, whisk together sour cream, milk, eggs, vanilla extract, almond extract, and butter extract.5. With the mixer on low, slowly pour mixture into dry ingredients. Turn mixer to medium and beat until incorporated; about 1 minute. Whip down sides of bowl with a spatula and stir to mix. 6. Evenly pour cake batter into the 3 prepared cake pans. Bake in oven 40-50 minutes or until toothpick inserted in the center comes out clean.7. Allow cakes to cool then remove from cake pans and place on cooling rack. Level cake tops with a long serrated knife; removing dome tops. Knife should be as parallel as possible. For the Frosting 1. Cream butter, cream cheese, and mascarpone until light and fluffy. Then add the salt, almond extract, and confectioners sugar and mix to combine.2. In a separate bowl, whip together the heavy whipping cream until stiff peaks form. Make sure not to over mix because it will become grainy and change the texture and appearance of your frosting.3. Gently fold the whipped cream into the mascarpone cream cheese mixture until fully incorporated.4. If not using immediately, cover and refrigerate and take out 10 minutes to bring to room temperature before applying to the cake.Cake Assembly1. Place cake on cake board. This will make it easy to chill in the refrigerator instead of making room for an entire cake stand.2. Pipe or spread a thin layer of frosting on top of cake layer. Add sliced strawberries, blueberries, and raspberries. 3. Place second cake on top then frost and add berries. 4. Add third cake layer on top and frost. Roughly spread frosting all over cake to create crumb coating. Refrigerate cake; 30 minutes. 5. Frost cake with frosting, using a cake spatula to evenly spread frosting. 6. Pipe frosting around cake top with a large cake tip.7. Garnish entire cake with sliced almonds, leaving the top of cake untouched.8. In a small bowl, microwave apricot jam, and water. Stir mixture until smooth then glaze berries with a pastry brush. Place on top of cake.9. Refrigerate until serving.
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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30 Responses
I’m in Australia and I ‘m wondering what is the ‘shortening’ that you use in the cake. Could I just use extra butter instead. Everything else is okay here for your recipe. Your ‘all purpose flour ‘ is our plain flour so I can have a crack at making your cake. Looks marvellous.
“Shortening” in the U.S. is like a thick, solid cooking fat that helps make cakes and pastries soft and fluffy. It’s made from vegetable oils and doesn’t really taste like anything.
In Australia, it might be hard to find something exactly the same, but you have options:
Copha: This is a type of solid cooking fat you can find in Australia. It’s made from coconut oil. But, it does have a bit of a coconut taste, so it might change the flavor of your cake a little.
Butter: You can definitely use butter instead of shortening. Your cake might taste a bit richer and be a little heavier, but many people like it that way. If the recipe says 1 cup of shortening, use the same amount of butter or a tiny bit more.
Lard: This one’s a cooking fat from animal fat. It works like shortening, but it’ll make your cake taste different.
So, if you swap the shortening for butter, your cake won’t taste exactly the same as the original recipe, but it should still be yummy. And you’re right, the “all-purpose flour” in the recipe is just regular flour that you probably call “plain flour” in Australia. Happy baking! Your cake’s going to be great!