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.

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 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 Berry Chantilly Cake

• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Mix your cake batter just until the ingredients are incorporated. This helps the cake layers bake up tender and fluffy.
• 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.
• If you can’t find golden sugar where you live, you can use granulated sugar in its place.

Making These Cake Layers in Advance and Storage Tips

Make your cake layers in advance and freeze them! It breaks the process up and makes 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 comment below with your thoughts.

And don’t forget to tag us @chelsweets and @dominosugar! Use the #chelsweets and #BakeWithGolden on social media so that I can see your amazing creations.

You can learn more about Domino® Golden Sugar and find more great recipes that use Domino® Golden Sugar here.

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