Golden Berry Chantilly Cake is a delicate and refined dessert that beautifully blends the tangy brightness of fresh golden berries with the rich smoothness of mascarpone Chantilly cream. Layered with soft vanilla sponge and adorned with fresh fruit and mint, this elegant cake makes a stunning centerpiece for celebrations, brunches, or any special occasion.
Why You’ll Love This Recipe
This cake is a true showstopper with balanced textures and flavors: fluffy sponge, silky Chantilly cream, and tart golden berries that burst with citrus-like zing. Unlike heavier layer cakes, this one remains light yet indulgent, offering a perfect harmony of richness and freshness. The visually appealing layers and natural garnishes also make it ideal for entertaining or gifting.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup fresh golden berries, halved
For the Chantilly Cream
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish Options
- Extra golden berries
- Fresh blackberries or raspberries (optional)
- Fresh mint leaves
- Powdered sugar, for dusting
directions
- Prepare the Cake Batter
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry.
Gently fold in the halved golden berries. - Bake the Cake
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. - Prepare the Chantilly Cream
In a chilled mixing bowl, beat heavy cream until soft peaks form.
In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth.
Gently fold the whipped cream into the mascarpone mixture until well combined. - Assemble the Cake
Place the first cake layer on a serving plate or cake stand. Spread a generous layer of Chantilly cream over the top.
Repeat with the second and third layers.
Frost the top and sides with the remaining cream.
Decorate with additional golden berries, mint leaves, and a light dusting of powdered sugar as desired.
Chill for at least 30 minutes before serving for best results.
Servings and timing
- Servings: 10 slices
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: 375 kcal per slice
Variations
- Citrus Boost: Add lemon or orange zest to the cake batter or the Chantilly cream for an extra bright flavor.
- Berry Blend: Mix in raspberries or blueberries with the golden berries for a more colorful filling.
- Gluten-Free: Use a 1:1 gluten-free flour blend suitable for baking.
- Liqueur-Infused: Lightly brush cake layers with elderflower syrup or a splash of limoncello before frosting.
- Mini Cakes: Bake in smaller pans or use cake rings to create individual portions for plated desserts.
storage/reheating
Store the cake covered in the refrigerator for up to 3 days. Let it sit at room temperature for 15–20 minutes before serving to soften the cream slightly. This cake is not recommended for freezing once assembled, as the mascarpone cream may separate upon thawing. However, unfilled cake layers can be frozen for up to one month.
FAQs
Can I make the cake layers in advance?
Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store at room temperature or refrigerate.
What are golden berries?
Golden berries, also known as Physalis or Cape gooseberries, are tart, citrusy fruits often used in desserts for their bright flavor and beautiful appearance.
Can I use whipped cream cheese instead of mascarpone?
Yes, though mascarpone gives a smoother, richer finish. Cream cheese will add a slightly tangier flavor.
Can I make this cake without fresh golden berries?
You can substitute with halved strawberries, raspberries, or other fresh berries if golden berries are unavailable.
How do I keep the layers from sliding?
Chill the cake for at least 30 minutes after assembling to help the cream set and keep the layers stable.
Can I frost the cake completely or leave the sides semi-naked?
Either works well—frosting fully offers a smooth, elegant look, while a semi-naked finish gives it a rustic appeal.
What’s the best way to slice this cake cleanly?
Use a long, sharp serrated knife and wipe the blade between cuts for clean slices.
Can I use store-bought whipped topping?
Homemade Chantilly cream is recommended for flavor and texture, but stabilized whipped topping can be used in a pinch.
Is this cake overly sweet?
No, the mascarpone cream and tart berries balance the sweetness of the sponge for a well-rounded taste.
Can I add a filling layer?
Yes, try adding a thin layer of berry jam or curd between the cream for extra flavor and moisture.
Conclusion
Golden Berry Chantilly Cake is a stunning celebration dessert that’s as refreshing as it is decadent. With its tender vanilla sponge, rich mascarpone Chantilly cream, and the citrusy sparkle of golden berries, it’s a sophisticated centerpiece for brunches, birthdays, and elegant occasions. Light, vibrant, and unforgettable, this cake is sure to impress with every slice.
PrintGolden Berry Chantilly Cake
A light and elegant vanilla layer cake filled with tart golden berries and rich Chantilly cream. This showstopping dessert combines fluffy sponge, creamy mascarpone, and citrusy berry bursts—ideal for celebrations and special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup fresh golden berries, halved
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for cream)
- Extra golden berries (for garnish)
- Fresh blackberries or raspberries (optional, for garnish)
- Fresh mint leaves (for garnish)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
- Alternate adding the dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients. Fold in halved golden berries.
- Divide batter evenly among the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- To prepare Chantilly cream, beat cold heavy cream in a chilled bowl until soft peaks form. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into the mascarpone mixture until fully incorporated.
- Assemble the cake by placing one layer on a serving plate. Spread with Chantilly cream. Repeat with remaining layers.
- Frost the top and sides with remaining cream. Garnish with golden berries, mint, and powdered sugar. Add blackberries or raspberries if desired.
- Chill slightly before serving for easier slicing.
Notes
- Golden berries add a tart, citrusy contrast—can substitute with raspberries or gooseberries if needed.
- Ensure cakes are fully cooled before frosting to prevent cream from melting.
- Mascarpone should be softened slightly to blend smoothly with whipped cream.
- Cake is best served chilled or at room temperature on the day of assembly.
Nutrition
- Serving Size: 1 slice
- Calories: 375 kcal
- Sugar: 24 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg