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Berry Chantilly Cake Recipe

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3.9 from 13 reviews

This Berry Chantilly Cake is a luscious, multi-layered vanilla cake filled and frosted with fluffy chantilly cream and fresh berries. Combining a moist, tender vanilla sponge with rich, lightly sweetened whipped cream cheese chantilly and a mix of fresh berries, this cake is perfect for celebrations and gatherings. The recipe offers two methods: a quick vanilla cake mix option or a classic homemade vanilla cake recipe, both resulting in a delicate cake that pairs wonderfully with the creamy chantilly and fresh fruit.

Ingredients

Vanilla Cake Ingredients

  • 1 vanilla cake mix (if using boxed option)
  • 1 tsp almond extract (for cake mix option)
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/4 cup whole milk

Chantilly Cream and Berries

  • 3 1/2 cups heavy cream
  • 1/2 cup whipped cream cheese
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/4 tsp cream of tartar
  • Fresh berries (strawberries sliced, smaller berries whole) for layering and decoration

Instructions

  1. Prepare Cake Layers: If using the cake mix, preheat the oven as directed on the box. Add 1 tsp almond extract to the cake batter. Grease two 8-inch cake pans and line bottoms with parchment paper circles. Divide batter evenly and bake as directed on the box. Cool completely on wire racks. Using a long serrated knife, slice each cooled cake layer horizontally in half to create four layers.
  2. Homemade Vanilla Cake Option: Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper circles. In a large bowl, sift together flour, baking powder, and salt. In another large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes, scraping down sides. Add eggs one at a time, beating well after each. Mix in vanilla and almond extracts. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Let cool, then slice layers horizontally.
  3. Make Chantilly Cream: Using a stand mixer with a balloon whisk or hand mixer, start whipping the cream cheese until smooth. Gradually add heavy cream, powdered sugar, vanilla extract, almond extract, and cream of tartar. Whip until the mixture holds soft peaks but do not overbeat to avoid turning it into butter.
  4. Assemble the Cake: Place one cake layer cut side up on a serving plate. Spread roughly one cup of chantilly cream evenly over the layer. Arrange a layer of fresh berries on top of the cream—slice larger berries like strawberries, and leave smaller berries whole. Repeat layering with two more cake layers, chantilly cream, and berries. Place the final cake layer on top.
  5. Finish and Chill: Spread the remaining chantilly cream over the top and sides of the assembled cake. Decorate the cake with whole fresh berries. Refrigerate the cake for at least 2 hours before serving to allow layers to set and flavors to meld.

Notes

  • For best results, use fresh, ripe berries to ensure the best flavor and texture.
  • Be careful not to overmix the cake batter once dry ingredients are added to keep the cake tender.
  • When whipping chantilly cream, monitor closely to avoid overbeating, which can cause the cream to separate.
  • The cake can be made a day ahead; keep it chilled and covered with plastic wrap to preserve freshness.
  • You can customize the berry selection based on seasonality and preference.
  • Using room temperature eggs and butter will help the cake batter mix more uniformly.

Find it online: https://marthatasty.com/berry-chantilly-cake-recipe/