Berry and Mascarpone Chantilly Layer Cake - Recipe from Scratch

      With its subtle flavor and melt-in-your-mouth consistency, this cake is both indulgent and elegant, while also being quick and simple to make. A vanilla syrup contributes additional flavor and moisture before layering with mascarpone chantilly—sweetened and flavored whipped cream—and fresh berries.

      Makes 1 (8-inch) cake

      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), at room temperature

      1 tablespoon (13 grams) vanilla extract

      1½ cups (360 grams) sour cream, at 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 necessary (see Note)

      Preheat the oven to 350°F (180°C). Spray two (8-inch) round cake pans with baking spray containing flour. Line the bottoms of the pans with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt. In another large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth; then mix in the sour cream.

      Gradually incorporate the flour mixture into the sugar mixture, whisking just until there are no dry streaks left. Distribute the batter evenly between the prepared pans (about 2¾ cups or 765 grams each), smoothing the tops. Bake until the tops are golden and a wooden pick inserted in the center comes out clean, approximately 35 to 40 minutes. Allow to cool in the pans for 10 minutes. Remove from the pans and let cool completely on wire racks. If desired, level the cooled cake layers.

      Place one layer of the cake on a serving plate. Using a pastry brush, apply half of the Vanilla Simple Syrup to the cake layer. Spread 2 cups (300 grams) of Mascarpone Whipped Cream over the layer. Top with about two-thirds (approximately 300 grams) of the berries, sliced and chopped as needed, pressing the berries into the filling. Place the remaining cake layer on top and brush the remaining vanilla syrup on that layer. Spread the remaining Mascarpone Whipped Cream over the top and sides of the cake. Chill the cake for at least 30 minutes before serving. Add the remaining berries just before serving. The cake can be stored in an airtight container in the refrigerator for up to 3 days.

      Note: We used strawberries, raspberries, blueberries, and blackberries, but you can choose any combination of berries or any single type you prefer. Halve, slice, or chop large berries as needed before assembling the layers in step 5.

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      Vanilla Simple Syrup

      Makes about ⅓ cup

      ¼ cup (50 grams) granulated sugar

      ¼ cup (60 grams) water

      1 teaspoon (4 grams) vanilla extract

      In a small saucepan, combine the sugar and ¼ cup (60 grams) of water and bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Remove from heat, stir in the vanilla, and let cool completely.

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      Mascarpone Whipped Cream

      Makes about 7 cups

      2 cups (454 grams) mascarpone cheese, softened

      1 cup (120 grams) confectioners’ sugar

      1 tablespoon (18 grams) vanilla bean paste

      ⅛ teaspoon kosher salt

      2 cups (480 grams) cold heavy whipping cream

      In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, confectioners’ sugar, vanilla bean paste, and salt, and beat at medium speed until smooth and well mixed, for 1 to 2 minutes. While the mixer is on medium-low speed, gradually add the cold cream; scrape the sides of the bowl. Slowly increase the speed to medium and continue beating until the mixture is very thick and fluffy, for 3 to 4 minutes. Use immediately.

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