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.
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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28 Responses
This frosting is one of my favorites. However, can I reduce the amount of mascarpone cheese?
Yes. Adjust accordingly.
How long will leftover frosting last before going bad?
Freeze it and allow it to come to room temperature then whip again when ready to use. Otherwise, it should last 3-4 weeks in an air-tight container.
Hi, I am having serious issues with the consistency of your frosting. I am no beginner, so I am perplexed as to why the consistency is too thin…not stiff enough. IS that how you had it planned? I followed your instructions to a “T” — not sure where to from here. (in the middle of making the cake now, and I am stuck…)
Hi Tricia, I’m so sorry I’m just seeing this now. Okay, all my ingredients were very cold and whipped with a handheld beater. The only thing I can think of is that something may have been overwhipped and heated too much. It also could be the humidity in the area. I will have to troubleshoot this frosting recipe again soon. I am so sorry it didn’t work out for you. Of course, you can always add more powdered sugar. Also, if the frosting does get too warm, I’ll refrigerate the mixture overnight then gently re-whip the next day.
Can this be made in two 8” or 9” pans? Karen
Yes, that is fine. Just reduce the baking time until a toothpick inserted in the center comes out clean.
I don’t have butter extract can I just omit it or will that change the taste a lot?
Hi Chelsey, it’s fine to leave it out. It just adds more flavor much like a bakery, but it’s totally okay to omit it!
Is it ok to substitute cream cheese for the mascarpone cheese in the frosting and omit the butter extract in the cake?
Absolutely, that would be fine to substitute. Also, the butter extract just gives it more flavor, much like a bakery so it’s totally fine to omit it!
I’m a sucker for berry cakes and this version of yours looks both beautiful and delicious!
This cake is so gorgeous! I can never get a cake to come out this pretty.
Oh man this cake sounds divine, especially with that marscapone cheese frosting! And all those gorgeous berries piled on top – seriously, this is a stunning dessert and I can’t wait for an excuse to try it!
Oh gosh this cake looks absolutely stunning! Love that you have filled up with loads of fresh berries!
This cake as a summer dessert with some grilling and ice tea does sound absolutely perfect.
What a beautiful looking cake! It looks so fresh and the pairing of fruit with that chantilly frosting is divine!
Wow this cake is gorgeous and sounds sooo delicious! I need a bite of this asap!
That frosting sounds amazing – just right with all the fruit! It’s all so pretty, too…
This looks so gorgeous. I need slice right now. Yummy
Fresh berries make desserts so much better! Love that little reveal when you see the slice. Sounds like such a luscious treat – perfect for warm weather dinner parties!
For shortening, is butter okay or do you specifically mean oil or Crisco?
Hi Kate, butter is okay to replace in the cake in equal portions. If you do use butter instead of crisco shortening, the texture of the crumb might be different but it’s not a big deal. Let me know how it turns out!
This is so stinkin’ pretty I can’t even take it! I love love love that you’ve stuffed it full of fresh berries and the almonds on the side are perfect. I definitely need a slice of this in my life!
The amount of salt in the frosting is 1/4 cup is that right?
oh my! it’s 1/4 teaspoon. sorry for the confusion. Changing it now!
This cake just puts the title of your blog right. Fresh and fancy, so good.