Berry Chantilly Cake

Bake the cake layers

1. Prep the pans. Heat oven to 350°F. Grease two 8-inch cake pans, line bottoms with parchment, then grease the parchment. Lightly flour the sides.

   

2. Mix dry ingredients. In a bowl, whisk cake flour, baking powder, baking soda, and salt.

3. Cream butter and sugar. In a stand mixer, beat butter and sugar on medium-high until pale and fluffy, about 3 to 4 minutes. Scrape the bowl.

   

4. Add eggs and vanilla. Add eggs one at a time, mixing well after each. Mix in vanilla.

5. Add oil, then alternate buttermilk with dry. With the mixer on low, slowly stream in the oil and mix just until it disappears into the batter (about 10 to 15 seconds). Then add 1/3 of the dry ingredients, then half the buttermilk, then 1/3 dry, then remaining buttermilk, then remaining dry. Stop as soon as it is combined. Overmixing makes cake tough.

6. Bake. Divide batter evenly between pans. Bake 22 to 28 minutes, until a toothpick comes out clean and the tops spring back lightly.

   

7. Cool. Cool in pans 10 minutes, then turn out onto a rack to cool completely. If the tops are domed, level them with a serrated knife once fully cool.

Make the berry mix

1. In a bowl, gently toss berries with optional sugar and lemon zest. Let sit while you make the cream so the flavor wakes up, then drain off any very juicy pooling before assembling.

   

Make Chantilly cream

1. Start with mascarpone. In a large bowl, beat mascarpone with powdered sugar, vanilla, and salt on low just until smooth, about 20 to 30 seconds.

2. Stream in cold cream. With mixer on low, slowly pour in heavy cream. Once incorporated, increase speed to medium-high and whip to medium-stiff peaks. It should hold its shape but still look glossy and soft.

   

Assemble

1. First layer. Place one cake layer on a cake stand or plate. Spread a thick layer of Chantilly cream on top, then add a generous layer of berries. Keep berries slightly away from the edge for cleaner sides.

2. Second layer. Add the second cake layer. Frost the top and sides with remaining cream. I like a slightly rustic swoop. It fits the vibe and forgives your spatula choices.

   

3. Finish with berries. Pile berries on top. Chill the cake for 30 to 60 minutes before slicing for the neatest cuts.

   

Matt’s small but important tips

• Room temp cake, cold cream: Cool cake layers completely. Whip cream cold. This is the whole game.
• Do not flood the filling: If your berries are very juicy, drain them for a minute. Extra juice is cute until it turns your bottom layer into berry soup.
• Clean slices: Use a long knife dipped in hot water and wiped dry between cuts.