Berry Chantilly Layer Cake

Decadent yellow cake layers stacked between creamy almond flavored chantilly cream with fresh strawberries, blueberries, and raspberries.  If you love strawberry shortcake, try this Berry Chantilly Layer Cake.

Berry Chantilly Layer Cake

  1. 2 1/2 cups all-purpose flour
  2. 2 cups granulated sugar
  3. 1/2 teaspoon baking soda
  4. 1 1/2 teaspoons baking powder
  5. 1 teaspoon salt
  6. 2/3 cup shortening, packed
  7. 1/4 cup unsalted butter, at room temperature
  8. 1 cup full-fat sour cream
  9. 1/2 cup milk (I used half & half)
  10. 3 large eggs
  11. 2 1/2 teaspoons vanilla extract
  12. 1 1/2 teaspoons almond extract
  13. 2 teaspoons butter extract

For the Frosting
  1. 2 sticks (1 cup) unsalted butter, at room temperature
  2. 32 ounces mascarpone cheese, at room temperature
  3. 16 ounces cream cheese, at room temperature
  4. 5-6 cups confectioner's powdered sugar
  5. 1/4 teaspoon salt
  6. 2 cups (1 pint) heavy whipping cream
  7. 3 teaspoons almond extract

Cake Fillings and Garnish
  1. 2 pounds (36 ounces) fresh strawberries, sliced
  2. 12 ounces fresh blueberries
  3. 6 ounces fresh raspberries
  4. 1 tablespoon apricot jam
  5. 2 teaspoons water
  6. sliced almonds, to garnish

For the Yellow Cake 
  • Preheat oven to 325 degrees F. Spray 3 6-inch round cake pans with cooking spray.  Cut parchment paper circles to cover bottom of cake pans then spray again with cooking spray.
  • In a bowl fit with paddle attachment, whisk together flour, sugar, baking soda, baking powder, and salt.
  • With the mixer on low, slowly beat in chunks of shortening and butter. Turn mixer to medium and beat until mixture has small crumbs.
  • In a medium bowl, whisk together sour cream, milk, eggs, vanilla extract, almond extract, and butter extract.
  • With the mixer on low, slowly pour mixture into dry ingredients. Turn mixer to medium and beat until incorporated; about 1 minute. Whip down sides of bowl with a spatula and stir to mix.  
  • Evenly pour cake batter into the 3 prepared cake pans.  Bake in oven 40-50 minutes or until toothpick inserted in the center comes out clean.
  • Allow cakes to cool then remove from cake pans and place on cooling rack.  Level cake tops with a long serrated knife; removing dome tops. Knife should be as parallel as possible. 
For the Frosting 
  • Cream butter, cream cheese, and mascarpone until light and fluffy. Then add the salt, almond extract, and confectioners sugar and mix to combine.
  • In a separate bowl, whip together the heavy whipping cream until stiff peaks form. Make sure not to over mix because it will become grainy and change the texture and appearance of your frosting.
  • Gently fold the whipped cream into the mascarpone cream cheese mixture until fully incorporated.
  • If not using immediately, cover and refrigerate and take out 10 minutes to bring to room temperature before applying to the cake.