This Golden Berry Chantilly Cake by Chelsweets is made with Domino® Golden Sugar, which pairs perfectly with its fluffy mascarpone cream cheese frosting and mixed berry filling.
NEW Domino Golden Sugar 3.125 LB Easy Baking Tub
Our new Domino Golden Sugar Easy Baking Tub will make your baking more convenient. Domino Golden Sugar is scoopable directly from the tub which clicks closed for confident resealing and it even has windows to see when the sugar is running low.
Meet the Chef: Chelsey White
Meet Chelsey - a self-taught baker who left corporate America to pursue her love of cake decorating and content creation! She loves testing out new recipes and techniques, and share everything she learns along the way. Explore her recipes and tutorials that are aspirational yet achievable!
Berry Cake Filling
- 2 cups fresh or frozen mixed berries (raspberries, blackberries, blueberries etc.) 2 cups fresh or frozen mixed berries (raspberries, blackberries, blueberries etc.)
- Domino® Golden Sugar ½ cup ½ cup Domino® Golden Sugar
- 1 Tbsp cornstarch 1 Tbsp cornstarch
- 1 Tbsp water 1 Tbsp water
- 1 Tbsp fresh lemon juice 1 Tbsp fresh lemon juice
- 2 tsp lemon zest 2 tsp lemon zest
Golden Vanilla Cake Layers
- 3 cups cake flour 3 cups cake flour
- Domino® Golden Sugar 3 cups 3 cups Domino® Golden Sugar
- 2 1/2 tsp baking powder 2 1/2 tsp baking powder
- 1 tsp salt 1 tsp salt
- 1 cup unsalted butter, room temperature 1 cup unsalted butter, room temperature
- 1 cup pasteurized egg whites from a carton (or about 7 egg whites) 1 cup pasteurized egg whites from a carton (or about 7 egg whites)
- 1 1/2 cups full-fat sour cream, room temperature 1 1/2 cups full-fat sour cream, room temperature
- 1/8 cup vegetable oil 1/8 cup vegetable oil
- 1 tsp vanilla extract 1 tsp vanilla extract
Mascarpone Cream Cheese Frosting
- 7 large egg whites, room temperature 7 large egg whites, room temperature
- Domino® Golden Sugar 2 cups 2 cups Domino® Golden Sugar
- 1 1/2 cups unsalted butter, room temperature 1 1/2 cups unsalted butter, room temperature
- 1/2 cup mascarpone cheese, room temperature 1/2 cup mascarpone cheese, room temperature
- 1/2 cup cream cheese, room temperature 1/2 cup cream cheese, room temperature
- 2 tsp vanilla extract 2 tsp vanilla extract
- 1/4 tsp salt 1/4 tsp salt
- 1-2 cups fresh berries 1-2 cups fresh berries
- mint springs mint springs
- edible flowers edible flowers
Berry Cake Filling
Make the filling first, so that it has time to cool and thicken.
Pour mixed berries and Domino® Golden Sugar into a large saucepan over medium heat and bring to a simmer.
In a separate small bowl, stir together the cornstarch and water to make a slurry.
Pour the slurry into the saucepan and stir to combine.
Allow the berry mixture to cook for a several minutes, stirring constantly.
Once the mixture has thickened, turn off the stove and mix in the fresh lemon juice and zest.
Pour into a separate bowl and set aside to cool. To accelerate the cooling process, cover the bowl with plastic wrap and place in the fridge.
Golden Vanilla Cake Layers
Preheat oven to 325°F. Line and grease three, 8” pans or four, 7” pans with parchment rounds.
Sift the dry ingredients (cake flour, Domino® Golden Sugar, baking powder, and salt) into the bowl of a stand mixer.
Add chunks of room-temperature butter slowly with a whisk attachment on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in egg whites, and mix on low until just incorporated.
Add the sour cream, oil and vanilla extract. Mix on a low speed until the batter is smooth.
Scrape down the sides of the bowl with a spatula, then beat on low speed for a few more seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over mixed).
Divide batter evenly between the prepared cake pans.
Bake for 39-40 minutes or until a toothpick comes out with a few moist crumbs.
Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
Place cake layers on a wire rack to finish cooling.
Once fully cooled, use a serrated knife to level the tops of the layers. Set cake layers aside.
Mascarpone Cream Cheese Frosting
While the cake layers bake and cool, make the mascarpone cream cheese frosting.
In a medium sized pot, add about 1 inch of water bring to a simmer.
Before making the frosting, be sure to thoroughly clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue.
Add the egg whites and Domino® Golden Sugar into your clean mixing bowl.
Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.
Whisk the mixture constantly for about 3 minutes, until it reaches 160F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
Lift your bowl away from the pot, and dry the bottom with a towel.
Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.
At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s still warm, it will melt your butter!!
Mix in the unsalted butter at a medium speed, 1 Tbsp at a time.
In a separate bowl, whisk together the room temperature mascarpone cheese and cream cheese until fluffy and fully combined.
Mix the whipped cream cheese mixture into the meringue mixture at a medium high speed.
When the ingredients are fully incorporated, scrape the sides and bottom of the bowl with a rubber spatula.
Add in the vanilla extract and salt and mix on a low speed for a couple minutes then set aside. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.
Place 2/3 of the frosting into a large piping bag, and cut a 2 cm opening at the tip of the bag.
Assembling this Golden Berry Chantilly Cake
Build your cake on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
Pipe a thick frosting ring around the edge of your cake layer to act as a frosting dam for the berry filling.
Spread 1/3 of the cooled berry filling into the ring of frosting. Top with additional fresh berries (optional) and cover with an even layer of cream cheese mascarpone frosting.
Repeat with remaining cake layers, being sure to flip the top cake layer upside down to make it easier to frost.
Add a thin coat of frosting around the cake, to fully cover the cake layers.
Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Top the cake with fresh berries and edible flowers, then enjoy!
Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for 2-3 days, or in the freezer for up to a week. The buttercream locks in all the moisture, keeping the cake fresh and delicious.
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.