Tempted by Layers of Delight?
Imagine a cake that’s as light and fluffy as a cloud, yet packed with the juicy essence of fresh berries and an irresistible creamy frosting. This Berry Chantilly Cake Recipe is not just a dessert; it’s a delightful experience! Whether you’re celebrating a special occasion or just indulging in sweet cravings, this cake delivers a bite of bliss. It’s quick to whip up and offers an impressive presentation, making you the star of any gathering!
Why Make This Recipe
Here’s why you’ll want to keep this recipe in your back pocket:
- Easy Cleanup: One bowl for the cake, and another for the frosting? That’s what I call a Win-Win! 🌟
- Family-Friendly: Kids and adults both swoon over the combination of fluffy cake and fresh berries. Plus, you can get them to help—baking is great bonding time!
- Impressive Yet Simple: You’ll look like a pro baker without needing a culinary degree. Trust me, your friends will be asking for the secret!
Ingredients
You don’t need fancy stuff — just these basics!
Cake:
- 2 2/3 cups cake flour (345g); or 310g all-purpose flour + 35g cornstarch
- 1 1/2 cup granulated sugar (330g)
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 14 tbsp unsalted butter (200g), softened
- 1 cup buttermilk (240g), room temp; or 1 cup whole milk + 1 tbsp vinegar/lemon juice
- 1/3 cup vegetable oil (65g)
- 3 large eggs, room temp
- 2 tsp vanilla bean paste or extract
- 1 tsp almond extract (optional; replace with vanilla if desired)
- 1/4 cup water (60g)
- 1/4 cup granulated sugar (55g)
- 2 tbsp berry jam of choice (I used strawberry)
Chantilly Cream:
- 3 cups heavy whipping cream, chilled (720g)
- 1/3 to 1/2 cup granulated sugar (75 to 110g), to taste
- 1 tsp vanilla
- 8 oz good quality mascarpone cheese (like Vermont Creamery), slightly cooler than room temperature
Berries:
- 3/4 cup roughly chopped strawberries
- 3/4 cup roughly chopped raspberries
- 3/4 cup roughly chopped blackberries
- 3/4 cup blueberries
- Note: Feel free to adjust types and quantities of berries based on your preference — go wild!
Directions
Let’s get down to business and start creating some magic:
Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, buttermilk, vegetable oil, eggs, and extracts. Beat on medium speed until smooth.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes until golden and a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Berry Simple Syrup:
- In a small saucepan, combine water, sugar, and berry jam over medium heat.
- Stir until sugar dissolves. Remove from heat and let it cool.
Chantilly Cream Frosting:
- In a large bowl, beat the chilled heavy whipping cream with sugar and vanilla until soft peaks form.
- In a separate bowl, mix mascarpone cheese until smooth, then fold it into the whipped cream.
Assembly & Decoration:
- Place one cake layer on a serving platter. Brush it generously with the berry syrup.
- Spread a layer of Chantilly cream over the syrup-soaked cake.
- Sprinkle with 3/4 of the chopped berries.
- Top with the second cake layer, repeat brushing and cream spreading, and decorate with remaining berries.
- Chill for at least an hour before serving for the best flavor explosion!
How to Make Berry Chantilly Cake Recipe (Overview)
Creating this masterpiece is simpler than it sounds! First, you’ll mix up a soft cake batter while dreaming about how fancy you’re going to look. Then, whip that cream into fluffy goodness—it’s like a magic show, but for cake! Just don’t skip brushing on that berry syrup; it adds such a delightful burst of flavor. Once you layer everything up, let it chill and voila! You have a gorgeous cake ready to wow.
How to Serve Berry Chantilly Cake Recipe
You can’t go wrong with this cake on its own, but consider these serving ideas:
- Pair it with a sprinkling of fresh mint leaves for a pop of color.
- Serve with a drizzle of raspberry sauce for that extra “wow” factor.
- Add a scoop of vanilla ice cream on the side for an indulgent experience! 🍦
With layers of fluffy cake, creamy frosting, and bursts of vibrant berries, the appearance alone is enough to make anyone drool!
How to Store Berry Chantilly Cake Recipe
Keep this cake in the fridge for up to 3-4 days—if it lasts that long! 😉 For longer storage, you can freeze individual slices for up to a month. Just wrap them well in plastic wrap and aluminum foil. When you’re ready to enjoy, simply let them thaw in the fridge overnight.
Tips to Make Berry Chantilly Cake Recipe
- Timing is Key: Bake the cake layers in advance and let them cool completely to prevent sogginess when assembling.
- Mascarpone Magic: Make sure your mascarpone cheese is slightly cooler than room temp for the best consistency; it should blend beautifully with the cream!
- Berry Bliss: When choosing berries, freshness is key—they make all the difference.
Variation
Feeling adventurous? Here are a few twists you could try:
- Vegan Version: Substitute eggs with flaxseed meal (1 tbsp flaxseed + 3 tbsp water = 1 egg) and use coconut cream instead of heavy cream for the frosting.
- Flavor Twists: Swap out the berries for slices of fresh peaches or mango—summer flavors in every bite!
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and assemble just before serving.
What if I don’t have cake flour?
No problem! Simply use a mix of all-purpose flour and cornstarch as mentioned in the ingredients list.
How do I prevent my cake from drying out?
Brush the layers with berry simple syrup right after baking to keep them moist and flavorful.
Your new favorite dessert awaits with this Berry Chantilly Cake Recipe. Enjoy the beauty, the taste, and the joy it brings to the table!
📌 Pin this recipe for your next cozy dinner night!
Berry Chantilly Cake
Ingredients
Cake Ingredients
- 2 2/3 cups cake flour (345g) or 310g all-purpose flour + 35g cornstarch
- 1 1/2 cups granulated sugar (330g)
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 14 tbsp unsalted butter (200g), softened
- 1 cup buttermilk (240g), room temp or 1 cup whole milk + 1 tbsp vinegar/lemon juice
- 1/3 cup vegetable oil (65g)
- 3 large eggs, room temp
- 2 tsp vanilla bean paste or extract
- 1 tsp almond extract (optional; replace with vanilla if desired)
- 1/4 cup water (60g)
- 1/4 cup granulated sugar (55g)
- 2 tbsp berry jam of choice (I used strawberry)
Chantilly Cream Ingredients
- 3 cups heavy whipping cream, chilled (720g)
- 1/3 to 1/2 cup granulated sugar (75 to 110g), to taste
- 1 tsp vanilla
- 8 oz good quality mascarpone cheese, slightly cooler than room temperature
Berry Ingredients
- 3/4 cup roughly chopped strawberries
- 3/4 cup roughly chopped raspberries
- 3/4 cup roughly chopped blackberries
- 3/4 cup blueberries
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together cake flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, buttermilk, vegetable oil, eggs, and extracts. Beat on medium speed until smooth.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes until golden and a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Berry Simple Syrup
- In a small saucepan, combine water, sugar, and berry jam over medium heat.
- Stir until sugar dissolves. Remove from heat and let it cool.
Chantilly Cream Frosting
- In a large bowl, beat the chilled heavy whipping cream with sugar and vanilla until soft peaks form.
- In a separate bowl, mix mascarpone cheese until smooth, then fold it into the whipped cream.
Assembly & Decoration
- Place one cake layer on a serving platter. Brush it generously with the berry syrup.
- Spread a layer of Chantilly cream over the syrup-soaked cake.
- Sprinkle with 3/4 of the chopped berries.
- Top with the second cake layer, repeat brushing and cream spreading, and decorate with remaining berries.
- Chill for at least an hour before serving for the best flavor explosion!
Notes
Printable Recipe Card
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