I’ve wanted to make a berry Chantilly cake for the longest time and this Spring I finally got around to it!!
Berry Chantilly cakes are usually made with fluffy white cake layers, frosted with a Chantilly cream and filled with loads of fresh berries. Sounds pretty incredible, right??
To top all of that off, my version of this cake also uses Domino® Golden Sugar! This adds a fantastic layer of flavor that really elevates this cake.
What is Golden Sugar?
Every component of this cake is made with Domino® Golden Sugar, which is less-processed than granulated sugar.
Domino® Golden Sugar is made from pure cane sugar. It works cup-for-cup just like white sugar. The main difference is that it has a beautiful golden color and a distinct hint of molasses flavor.
By using Domino® Golden Sugar in the cake layers, berry cake filling, and mascarpone cream cheese frosting, there’s a delicious hint of molasses in every bite.
The Trick to Making this Mixed Berry Cake Filling
My favorite part of this golden berry Chantilly cake is the mixed berry cake filling. It’s packed with flavor and adds so much flavor to this cake.
While you could just add fresh berries between the cake layers, I find that cooking down a mixture of berries with Domino® Golden Sugar and a touch of lemon really concentrates the flavor.
To help thicken the filling, I like to add a slurry of cornstarch and water. It makes it so much easier to add the filling to between the cake layers. This also prevents the juices from seeping out of the cake once it’s assembled.
I love berries so much that I actually pressed fresh berries on top of the filling before covering it with frosting! This adds another layer of texture to this cake, which I am a huge fan of.
The Importance of Leveling Your Cake Layers
Usually I say that leveling your cake layers is optional. Most of my cake recipes bake up pretty flat, so it is possible to assemble your cake without trimming the tops.
However, I highly recommend leveling your cake layers for two reasons.
The first reason is that by removing the caramelization from the top of the cake layer you allow your cake layers to soak up that delicious berry filling!!
The second reason is that this cake ends up being super tall! Leveling your cake layers makes it a lot easy to stack your cake layers. It also makes the cake more stable.
My Spin on This Mascarpone Cream Cheese Frosting
Chantilly cream is usually made with a stabilized whipped cream base. Whipped cream is great, but I’ve found it’s challenging to decorate with!
To me, the most distinguishing thing about this frosting is the mascarpone and cream cheese. That’s where it gets its flavor and silky-smooth texture.
I personally am not the biggest fan of whipped cream, so I decided to go a little rogue when I made my frosting for this cake.
Instead of starting with a whipped cream base, I chose to start with swiss meringue buttercream! It’s just as fluffy and light and whipped cream, but is a bit more stable.
Then by adding the equal parts mascarpone and cream cheese, the frosting on this cake is perfectly balanced and absolutely delicious.
Decorating This Golden Berry Chantilly Cake
The last thing to consider about this cake is how you want to decorate it!
I wanted to decorate this cake in an elegant yet simple way that let the ingredients in this cake be the star of the show.
I chose to decorate this cake in a semi-naked style. This lets those delicious vanilla cake layers peak through the frosting!
With that in mind, I decided to pile the same fresh berries that were used in my cake filling on top of this cake. I also added some small, seasonal edible flowers on top of the cake as a finishing touch.
You can decorate this cake however you like, but I swear sometimes all you need are some fresh berries!
Tips for Making the Best Golden Berry Chantilly Cake
- Be sure to use Domino® Golden Sugar to give this cake a delicious hint of molasses flavor
- Use a serrated knife to level your cake layers once they’re fully cooled, to allow the berry filling to seep into the cake layers
- Use fresh berries for the cake filling if they are in season, and frozen if they aren’t
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake, to make it easier to stack and frost.
- Mix your cake batter just until the ingredients are incorporated; this will ensure your cake layers are tender and fluffy
- Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients
Making These Cake Layers in Advance and Storage Tips:
- Make your cake layers in advance and freeze them! It breaks the process up and make it more approachable.
- Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.
- A frosted cake can last in the fridge for 2-3 days, or in the freezer for up to a week. The buttercream locks in all the moisture, keeping the cake fresh and delicious.
- If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Let Me Know What You Think!
If you try this golden berry Chantilly cake recipe, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment 🙂
Please tag us @chelsweets and @dominosugar! Use the #chelsweets and #BakeWithGolden on social media so that I can see your amazing creations!
Berry Cake Filling
- 2 cups fresh or frozen mixed berries (raspberries, blackberries, blueberries etc.) (288 grams)
- ½ cup Domino® Golden Sugar (100 grams)
- 1 Tbsp water (15 grams)
- 1 Tbsp cornstarch (8 grams)
- 1 Tbsp fresh lemon juice (12 grams)
- 2 tsp lemon zest (6 grams)
Golden Vanilla Cake Layers
- 3 cups cake flour (360 grams)
- 3 cups Domino® Golden Sugar (600 grams)
- 2 1/2 tsp baking powder (10 grams)
- 1 tsp salt (6 grams)
- 1 cup unsalted butter, room temperature (226 grams) - 2 sticks
- 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
- 1 1/2 cups full-fat sour cream, room temperature (382 grams)
- 1/8 cup vegetable oil (28 grams)
- 1 tsp vanilla extract (4 grams)
Mascarpone Cream Cheese Frosting
- 7 large egg whites, room temperature (235 grams)
- 2 cups Domino® Golden Sugar (400 grams)
- 1 1/2 cups unsalted butter, room temperature (339 grams)
- 1/2 cup mascarpone cheese, room temperature (112 grams)
- 1/2 cup cream cheese, room temperature (74 grams)
- 1/4 tsp salt (1 gram)
- 2 tsp vanilla extract (8 grams)
- 1-2 cups fresh berries
- mint springs
- edible flowers
Berry Cake Filling
- Make the filling first, so that it has time to cool and thicken.
- Pour mixed berries and Domino® Golden Sugar into a large saucepan over medium heat and bring to a simmer.
- In a separate small bowl, stir together the cornstarch and water to make a slurry.
- Pour the slurry into the saucepan and stir to combine.
- Allow the berry mixture to cook for a several minutes, stirring constantly.
- Once the mixture has thickened, turn off the stove and mix in the fresh lemon juice and zest.
- Pour into a separate bowl and set aside to cool. To accelerate the cooling process, cover the bowl with plastic wrap and place in the fridge.
Golden Vanilla Cake Layers:
- Preheat oven to 325°F. Line and grease three, 8” pans or four, 7” pans with parchment rounds.
- Sift the dry ingredients (cake flour, Domino® Golden Sugar, baking powder, and salt) into the bowl of a stand mixer.
- Mix chunks of room-temperature butter slowly with a whisk attachment on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in egg whites, and mix on low until just incorporated.
- Add the sour cream, oil and vanilla extract. Mix on a low speed until the batter is smooth.
- Scrape down the sides of the bowl with a spatula, then beat on low speed for a few more seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over mixed).
- Divide batter evenly between the prepared cake pans.
- Bake for 39-40 minutes or until a toothpick comes out with a few moist crumbs.
- Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
- Place cake layers on a wire rack to finish cooling.
- Once fully cooled, use a serrated knife to level the tops of the layers. Set cake layers aside.
Mascarpone Cream Cheese Frosting:
- While the cake layers bake and cool, make the mascarpone cream cheese frosting.
- In a medium sized pot, add about 1 inch of water bring to a simmer.
- Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue.
- Add the egg whites and Domino® Golden Sugar into your clean mixing bowl.
- Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.
- Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
- Lift your bowl away from the pot, and dry the bottom with a towel.
- Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.
- At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s still warm, it will melt your butter!!
- Mix in the unsalted butter at a medium speed, 1 Tbsp at a time.
- In a separate bowl, whisk together the room temperature mascarpone cheese and cream cheese until fluffy and fully combined.
- Mix the whipped cream cheese mixture into the meringue mixture at a medium high speed.
- When the ingredients are fully incorporated, scrape the sides and bottom of the bowl with a rubber spatula.
- Add in the vanilla extract and salt and mix on a low speed for a couple minutes then set aside. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.
- Place 2/3 of the frosting into a large piping bag, and cut a 2 cm opening at the tip of the bag.
Assembling This Golden Berry Chantilly Cake:
- Build your cake on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
- Pipe a thick frosting ring around the edge of your cake layer to act as a frosting dam for the berry filling.
- Spread 1/3 of the cooled berry filling into the ring of frosting. Top with additional fresh berries (optional) and cover with an even layer of cream cheese mascarpone frosting.
- Repeat with remaining cake layers, being sure to flip the top cake layer upside down to make it easier to frost.
- Add a thin coat of frosting around the cake, to fully cover the cake layers.
- Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
- Top the cake with fresh berries and edible flowers, then enjoy!
Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for 2-3 days, or in the freezer for up to a week. The buttercream locks in all the moisture, keeping the cake fresh and delicious.
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Amount Per Serving Calories 529Total Fat 29gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 10gCholesterol 77mgSodium 269mgCarbohydrates 64gFiber 1gSugar 48gProtein 5g