With its delicate taste and melt-in-your-mouth texture, this cake is decadent and refined, plus quick and easy to prepare. A vanilla syrup adds extra flavor and moisture before layering with mascarpone chantilly—sweetened and flavored whipped cream—and fresh berries.
Berry and Mascarpone Chantilly Layer Cake
Makes 1 (8-inch) cake
Ingredients
- 3½ cups (438 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1¾ cups (350 grams) granulated sugar
- 1 cup (224 grams) neutral oil
- 3 large eggs (150 grams), room temperature
- 1 tablespoon (13 grams) vanilla extract
- 1½ cups (360 grams) sour cream, room temperature
- Vanilla Simple Syrup (recipe follows)
- Mascarpone Whipped Cream (recipe follows)
- 3 to 3½ cups (about 520 grams) assorted fresh berries, sliced and chopped as needed (see Note)
Instructions
- Preheat oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, whisk together sugar, oil, eggs, and vanilla until smooth; whisk in sour cream.
- Gradually add flour mixture to sugar mixture, whisking just until no dry streaks remain. Divide batter between prepared pans (about 2¾ cups or 765 grams each), spreading smooth.
- Bake until top is golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- Level cooled cake layers, if desired. Place 1 cake layer on a serving plate. Using a pastry brush, brush half of Vanilla Simple Syrup onto cake layer. Spread2 cups (300 grams) Mascarpone Whipped Cream onto cake layer. Top with about two-thirds (about 300 grams) berries, sliced and chopped as needed, pressing berries into filling. Top with remaining cake layer, and brush remaining vanilla syrup onto layer. Spread remaining Mascarpone Whipped Cream on top and sides of cake. Refrigerate cake for at least 30 minutes before serving. Top with remaining berries just before serving. Refrigerate in an airtight container for up to 3 days.
Notes
Note: We used strawberries, raspberries, blueberries, and blackberries, but you can use any combination of berries or any single berry you like. Halve, slice, or chop large berries as needed before assembling layers in step 5.
Tried this recipe?Let us know how it was!
Vanilla Simple Syrup
Makes about â…“ cup
Ingredients
- ¼ cup (50 grams) granulated sugar
- ¼ cup (60 grams) water
- 1 teaspoon (4 grams) vanilla extract
Instructions
- In a small saucepan, bring sugar and ¼ cup (60 grams) water to a boil over medium heat, stirring occasionally until sugar dissolves. Remove from heat, stir in vanilla, and let cool completely.
Tried this recipe?Let us know how it was!
Mascarpone Whipped Cream
Makes about 7 cups
Ingredients
- 2 cups (454 grams) mascarpone cheese, softened
- 1 cup (120 grams) confectioners’ sugar
- 1 tablespoon (18 grams) vanilla bean paste
- â…› teaspoon kosher salt
- 2 cups (480 grams) cold heavy whipping cream
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat mascarpone, confectioners’ sugar, vanilla bean paste, and salt at medium speed until smooth and combined, 1 to 2 minutes. With mixer on medium-low speed, gradually add cold cream; scrape sides of bowl. Gradually increase mixer speed to medium, and beat until very thick and fluffy, 3 to4 minutes. Use immediately.
Tried this recipe?Let us know how it was!
Hi! Do you think this cake could hold up to stacking into a two-tier cake if I use dowels? I’m thinking of doing two 8-inch layers topped with two 6-inch layers. Would that work with this kind of frosting?
Thanks for any help!
Hi Katherine,
Yes, we think you could make this into a two-tier cake. We would recommend cutting the fruit smaller. Make sure there is a buttercream dam on the perimeter of the cake while stacking the layers. You want the cake to be well chilled after crumb coating. We would recommend you consider using an American buttercream on the cake to be able to hold the weight of the top layer, and use dowels. Hope this helps and happy baking!