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Gluten Free Berry Chantilly Cake Recipe

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4.3 from 15 reviews

This Gluten Free Berry Chantilly Cake is a moist, flavorful layered cake made with gluten free flour, filled with a fresh mixed berry jam and light, creamy Chantilly frosting. Perfect for celebrations or any special occasion, it combines the softness of a delicate vanilla cake with the tangy sweetness of berries and rich mascarpone-cream cheese frosting.

Ingredients

Cake

  • ½ cup unsalted butter, melted then cooled slightly
  • 1 ¾ cups white sugar
  • ½ cup oil
  • 1 cup milk
  • 3 eggs
  • 1 tablespoon vanilla bean paste
  • 1 teaspoon almond extract
  • 3 cups gluten free all purpose baking flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Berry Jam

  • 1 ½ cups mixed berries (blueberries, raspberries, blackberries)
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch

Chantilly Frosting

  • 4 ounces mascarpone cheese
  • 4 ounces cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 ½ cups heavy whipping cream

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Line three 8-inch cake pans with parchment paper and set aside.
  2. Mix Wet Ingredients: In a large mixing bowl, beat together the melted butter and white sugar until combined. Add the oil, milk, eggs, vanilla bean paste, and almond extract. Beat together until smooth and well incorporated.
  3. Add Dry Ingredients: Add the gluten free all purpose baking flour, baking powder, baking soda, and salt to the wet ingredients. Beat until the batter is smooth and fully combined.
  4. Divide Batter and Bake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 26 to 32 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  5. Cool Cakes: After baking, let the cakes cool in the pans for about 15 minutes. Then, carefully invert them onto a wire rack to cool completely.
  6. Prepare Berry Jam: While the cakes cool, combine mixed berries, sugar, lemon juice, and cornstarch in a pot over medium-low heat. Simmer gently, mashing berries occasionally with a fork until the mixture thickens. Remove from heat and let cool, then refrigerate for further thickening.
  7. Make Chantilly Frosting: In a mixing bowl, beat mascarpone cheese, cream cheese, and powdered sugar for about 1 minute until smooth. Add vanilla extract and a pinch of salt, mixing to combine. Slowly add heavy whipping cream, beginning on low speed to incorporate, then increase to high speed and whip until light and fluffy, about 3 minutes. Adjust sweetness with additional powdered sugar if desired.
  8. Assemble Cake: Once cakes have cooled completely, place one cake layer on your serving plate. Spread a layer of Chantilly frosting, then add a layer of the prepared berry jam topped with fresh berries. Add the second cake layer and repeat the frosting and filling process. Top with the final cake layer.
  9. Frost and Decorate: Frost the outside of the cake evenly with the remaining Chantilly frosting. Garnish the top with fresh berries for decoration.
  10. Serve: Chill the assembled cake briefly if desired before serving. Enjoy the delicate flavors and textures of this gluten free berry Chantilly cake!

Notes

  • You can use two 9-inch cake pans instead of three 8-inch pans; if doing so, bake an additional 10 minutes or until a toothpick tests clean.
  • Recommended gluten free flour blend is Bob’s Red Mill 1:1 Baking Flour which contains xanthan gum. If using a blend without xanthan gum, add ½ teaspoon per cup of flour (1 ½ teaspoons total for this recipe).
  • For best results, use fresh mixed berries in the jam, but frozen berries can work as long as they are thawed and drained.
  • If desired, adjust the sweetness of jam and frosting according to your taste preferences.
  • Use good quality mascarpone and cream cheese for smoothest frosting texture.

Find it online: https://flavorspath.com/gluten-free-berry-chantilly-cake-recipe/