Raspberry Honey Chantilly Cake

This Berry Chantilly Cake is soft, swoopy, raspberry-studded, and dressed for a party. Honestly, she’s doing the most, but in the most charming and tender possible way.

I’ve decided birthdays should come with a mulligan – at least in terms of the cake. A few months after turning 45 and, seeing as I was also about six weeks postpartum, I’d like to respectfully redo my birthday cake for the year from this simple batch of Rice Krispie Treats (all I could muster at the time), to this Honey Raspberry Chantilly Cake.  Not that we need an official excuse for more soft vanilla cake brushed with honeyed milk, raspberry jam, fresh berries, and clouds of mascarpone cream cheese frosting. But YES… this feels right! Three layers of the springiest cake and an unreasonable amount of fresh raspberries.

Here are the ingredients you’ll need to make this Raspberry Chantilly Cake:

•  Unsalted butter to give the cake layers their rich flavor

•  Neutral oil – I typically use avocado oil.  The oil keeps the cake layers moist and plush, even after the finished cake has been chilled.

•  Granulated sugar, of course.

•  Large eggs for structure, richness, and enough lift to support all that frosting and fruit.

•  Vanilla bean paste or vanilla extract for that baking warmth and flavor.

•  All-purpose flour, structure for study layers.

•  Baking powder gives the cake its rise and keeps the layers light rather than dense.

•  Salt balances the sweetness and makes the vanilla and butter flavors shine.

•  Whole milk  adds moisture and richness and makes for a silky smooth cake batter.•

•  Honey adds floral sweetness to the milk syrup that’s brushed on top of the baked cake layers and keeps every bite of cake wonderfully moist.

•  Raspberry jam to spread in a thin layer over the baked cake layers for that concentrated raspberry flavor.

•  Cream cheese brings the chantilly to the chantilly cake and balances the sweetness of the cake and berries.

•  Mascarpone cheese: Mascarpone makes the frosting especially silky, creamy, and luxurious.

•  Powdered sugar sweetens and thickens the frosting without leaving it grainy.

•  Almond extract – The tiniest splash adds a subtle wedding cake flavor that pairs beautifully with raspberries.

•  Heavy cream makes the frosting light, airy, and soft enough to make for a swoopy cake.

Let’s make these cake layers! The batter for this Honey Raspberry Chantilly Cake is silky – almost mousse-like. The plush texture comes from the combination of butter, oil, eggs, and whole milk. Divide it evenly between the prepared pans and smooth the tops gently with an offset spatula. No aggressive poking, or micromanaging here; a light hand and just enough mixing are what give us such a tender, delicate crumb.

The cakes bake up golden, tender, and pleasingly flat across the top which is a little reward for mixing the batter thoroughly. Once the layers are completely cool, brush each one generously with the honeyed milk soak, then spread with a glossy layer of raspberry jam. The soak works its way into the crumb while the preserves add a concentrated pop of berry flavor, keeping the finished cake ultra-moist and ensuring there is absolutely no such thing as a boring bite. (With all the raspberries we’re about to put on this cake, boring is just not possible.)

The frosting is where this cake puts on its Chantilly. Cream cheese and mascarpone give it a little tang and plenty of richness, while whipped heavy cream keeps the whole thing light, fluffy, and cloud-like. A tiny splash of almond extract makes the raspberries taste even more raspberry-ish (technical baking term) and the finished frosting is sturdy enough to stack between three cake layers while still feeling soft and airy once scooped on the fork.

Now for the very best part: frosting the cake in soft, swoopy layers and tucking fresh raspberries between every bit of cream. Strawberries, blueberries, or blackberries would all be lovely here, but I have a real soft spot for raspberries all on their own.  Their tart little pop is perfect against the sweet honeyed cake and rich Chantilly frosting. Press them gently into each layer, pile more on top, and let the whole cake look a little wild and generous. W

A slice of this Honey Raspberry Chantilly Cake is soft, dreamy, sweet, and just tart enough to keep you coming back for another forkful. The tender cake, honeyed milk soak, raspberry jam, fresh berries, and cloud-like frosting all settle into one very lovely little situation on the plate. It’s delicate without being fussy, a really lovely celebration cake and sure to be an excellent birthday cake do-over for me!

Leave any recipe questions in the comments below and be sure to rate and review the cake recipe if you make it! Happy Baking, friends! xo

Raspberry Honey Chantilly Cake

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• Author: Joy the Baker
• Prep Time: 3 hours
• Cook Time: 22-26 minutes
• Total Time: about 3 hours 30 minutes
• Yield: A 3-layer 8-inch round cake 1x
• Category: cake, fruit, birthday, dessert
• Method: baking

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Description

This Honey Raspberry Chantilly Cake is a soft, dreamy celebration cake made with three tender vanilla cake layers, a honeyed milk soak, raspberry preserves, fresh raspberries, and clouds of mascarpone cream cheese frosting. It’s sweet without being cloying and just tart enough from the berries to keep every bite interesting.

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Ingredients

Scale 1x2x3x

For the Cake Layers: 

½ cup (113 grams) unsalted butter, softened to room temperature

½ cup (100 grams) neutral oil 

1 ½ cups (300 grams) granulated sugar

4 large eggs, at room temperature

2 teaspoons vanilla bean paste (or vanilla extract)

2 cups (250 grams) all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2/3 cup whole milk, at room temperature

For the Soak: 

¼ cup whole milk

2 tablespoons honey

For the Frosting: 

2 tablespoons unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

8 ounces mascarpone cheese, at room temperature

2 cups (240 grams) powdered sugar (any lumps sifted out) 

¼ teaspoon salt

1 teaspoon vanilla bean paste (or vanilla extract)

The smallest splash of almond extract (¼ teaspoon or less) 

2 cups heavy cream

To Assemble: 

½ cup seedless raspberry (or strawberry) preserves

2 pints fresh raspberries

Any edible flower or herbs you think are pretty for decorating

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Instructions

Make the Cake:

1. Place a rack in the center of the oven and preheat the oven to 350°F. Grease three 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment too. This seems like a fussy step, but it’s worth it every time. 
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Add the oil and sugar and beat on medium speed until light, fluffy, and noticeably paler in color, about 3 minutes.
3. While that’s happening, whisk together the flour, baking powder, and salt in a medium bowl.
4. Add the eggs to the butter mixture one at a time, beating at medium-low speed after each addition (about 1 minute per egg). Scrape down the bowl as needed. Add the vanilla bean paste and mix until incorporated.
5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the flour mixture. Mix just until combined. Resist the urge to overmix.  We’re after a tender crumb.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 22 to 26 minutes, rotating the pans halfway through baking, until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Completely means completely. Warm cake and cream cheese frosting are not friends.

Make the Honey Milk Soak:

1. In a small bowl or measuring cup, whisk together the milk and honey until smooth. Pop the mixture in the microwave for 10 seconds if you’re having trouble dissolving the honey in the milk. Set aside while the cakes cool.

Make the Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the cream cheese and again beat on medium speed until entirely smooth.  Add the mascarpone and beat until silky and lump-free, about 1 minute.
2. Add the powdered sugar, salt, vanilla, and almond extract. Mix on low speed until the sugar is incorporated, then increase to medium speed and beat until smooth and fluffy. Scrape the bowl well.  Add the heavy cream, mixing on low speed and increasing to medium-high speed until still peaks form, 3 minutes or so.

Assemble the Cake:

1. Place one cake layer on a serving platter or cake stand. Brush or drizzle generously with a third of the honey milk soak.
2. Spread about ¼ cup raspberry preserves over the cake layer, leaving a small border around the edges. Top with about ½ cup of frosting and spread into an even layer. Scatter a generous handful of fresh raspberries over the frosting, gently pressing them in place.
3. Add the second cake layer and repeat: soak, preserves, frosting, and raspberries.  Place the final cake layer on top. Give it the last of the honey milk soak.  Use the remaining frosting to cover the top and sides of the cake. Don’t worry about perfection.
4. Pile fresh raspberries generously over the top of the cake, letting a few tumble naturally toward the edges. Tuck in edible flowers, mint leaves, lemon balm, or whatever pretty bits from the garden are calling your name.
5. Refrigerate the cake for at least 30 minutes before slicing. This gives the frosting a chance to settle and makes for cleaner slices.  Serve cold or lightly chilled.

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