Indulge in the light, airy perfection of this Berry Chantilly Cake, a delightful dessert perfect for any occasion. This recipe offers a straightforward guide to creating a show-stopping cake that’s both visually stunning and incredibly delicious, making it an ideal choice for bakers of all skill levels.
Key Ingredients for Berry Chantilly Cake
For the Cake Layers:
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups milk
For the Chantilly Cream:
- 2 cups heavy whipping cream, very cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries), hulled and sliced if large
For the Berry Syrup (Optional but Recommended):
- 1 cup mixed berries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
How to Make Berry Chantilly Cake
This Berry Chantilly Cake recipe is incredibly easy to follow, promising a moist, tender crumb that’s a joy to bake and even more delightful to eat. The ethereal Chantilly cream filling and frosting add a touch of luxury without being overly sweet. With a preparation time of approximately 45 minutes and a baking time of 30-35 minutes, you can whip up this stunning dessert in no time, making it perfect for spontaneous celebrations or a delightful weekend treat.
Step-by-Step Instructions
- Preheat & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Cream Butter & Sugar: Add the softened unsalted butter to the dry ingredients. Using an electric mixer on medium speed, mix until the mixture resembles coarse crumbs.
- Incorporate Wet Ingredients: In a separate small bowl, whisk together the eggs and vanilla extract. Gradually add the egg mixture to the flour mixture, alternating with the milk, beginning and ending with the milk. Mix on low speed until just combined, being careful not to overmix.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the Berry Syrup (Optional): While the cakes cool, combine the mixed berries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the syrup thickens slightly, about 5-7 minutes. Let it cool.
- Prepare the Chantilly Cream: In a chilled bowl, beat the cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overmix.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of Chantilly cream over the first layer. If using the berry syrup, drizzle a layer of syrup over the cream, followed by a scattering of fresh berries.
- Add the Second Layer: Carefully place the second cake layer on top. Frost the entire cake with the remaining Chantilly cream, smoothing the sides and top.
- Decorate: Decorate the top of the cake with the remaining fresh mixed berries. For an extra touch, you can drizzle a little more berry syrup over the berries.
- Chill: Chill the Berry Chantilly Cake for at least 30 minutes before slicing and serving to allow the flavors to meld and the cream to set.
Why You’ll Love This Berry Chantilly Cake
This Berry Chantilly Cake is a dream come true for anyone seeking a dessert that’s both sophisticated and wonderfully approachable. Its signature feature is the incredibly light and fluffy Chantilly cream, made with just a few ingredients but delivering an unparalleled delicate sweetness that perfectly complements the moist cake layers. The burst of vibrant, fresh berries adds a delightful tang and beautiful color, transforming a simple cake into a masterpiece that tastes as good as it looks.
Moreover, making this Berry Chantilly Cake at home is a fantastic way to save money compared to purchasing a similar specialty cake from a bakery. Imagine the compliments you’ll receive, all while knowing you created this delectable dessert yourself! The combination of tender cake, luscious cream, and juicy berries is simply divine, reminiscent of a classic strawberry shortcake but elevated to a celebratory tier. Get ready to impress your friends and family – this Berry Chantilly Cake is waiting for you to create a little magic in your own kitchen!
Storing and Reheating Tips
This beautiful Berry Chantilly Cake is best enjoyed fresh, but it can be stored properly to maintain its deliciousness for a few days.
- Refrigeration: Cover the assembled cake loosely with plastic wrap or place it in an airtight cake container. Store it in the refrigerator for up to 3 days. The Chantilly cream is dairy-based and needs to be kept cold.
- Freezing: While not ideal, it is possible to freeze components if absolutely necessary.
- Cake Layers: Once completely cooled and wrapped tightly in plastic wrap, followed by a layer of aluminum foil, cake layers can be frozen for up to 1 month. Thaw them overnight in the refrigerator before frosting.
- Chantilly Cream: It’s generally not recommended to freeze Chantilly cream as it can alter its texture and become watery upon thawing. It’s best to make it fresh for assembly.
- Serving from Refrigeration: If the cake has been refrigerated, allow it to sit at room temperature for about 15-20 minutes before serving for the best texture and flavor. The Chantilly cream will be firmer if very cold.
Final Thoughts
This Berry Chantilly Cake is an exquisite blend of simplicity and elegance, offering a taste of pure joy. We encourage you to try this recipe at home; it’s sure to become a cherished treat for any occasion.
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
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- Boozy Eggnog Bundt Cake
- Our Pinterest
Berry Chantilly Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line them with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.3 cups all-purpose flour, 1 ½ cups granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- Add the softened unsalted butter to the dry ingredients. Using an electric mixer on medium speed, mix until the mixture resembles coarse crumbs.¾ cup unsalted butter, softened
- In a separate small bowl, whisk together the eggs and vanilla extract. Gradually add the egg mixture to the flour mixture, alternating with the milk, beginning and ending with the milk. Mix on low speed until just combined, being careful not to overmix.4 large eggs, 1 ½ teaspoons vanilla extract, 1 ½ cups milk
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, combine the mixed berries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the syrup thickens slightly, about 5-7 minutes. Let it cool.1 cup mixed berries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice
- In a chilled bowl, beat the cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overmix.2 cups heavy whipping cream, very cold, ½ cup powdered sugar, 1 teaspoon vanilla extract
- Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of Chantilly cream over the first layer. If using the berry syrup, drizzle a layer of syrup over the cream, followed by a scattering of fresh berries.1 cup mixed fresh berries
- Carefully place the second cake layer on top. Frost the entire cake with the remaining Chantilly cream, smoothing the sides and top.
- Decorate the top of the cake with the remaining fresh mixed berries. For an extra touch, you can drizzle a little more berry syrup over the berries.1 cup mixed fresh berries
- Chill the Berry Chantilly Cake for at least 30 minutes before slicing and serving to allow the flavors to meld and the cream to set.