Berry Chantilly Cake
Make this delicious Berry Chantilly Cake with fresh mixed berries and whipped cream. Perfect dessert recipe with moist vanilla cake layers and macerated berries.
Equipment
- mixing bowl
- whisk
- stand mixer
- spatula
- oven
- 9-inch round cake pans
- parchment paper
- wire rack
- measuring cups
- measuring spoons
- knife
- cutting board
Ingredients
Cake Layers
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup whole milk at room temperature
Chantilly Cream & Berries
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups mixed fresh berries strawberries, blueberries, raspberries
- 1/4 cup granulated sugar for macerating berries
Instructions
- Preheat your oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
- Whisk together 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt in a medium bowl until well combined.
- Cream 1 cup softened butter and 1 1/2 cups granulated sugar in a stand mixer with paddle attachment on medium-high speed for 3-4 minutes until light and fluffy. Add 4 eggs one at a time, mixing well after each addition, then mix in 1 teaspoon vanilla extract.
- Alternate adding the flour mixture and 3/4 cup milk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined. Divide batter evenly between prepared pans and smooth tops.
- Bake for 25-30 minutes until golden brown and a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- While cakes cool, macerate 2 cups mixed berries with 1/4 cup granulated sugar in a bowl for 20 minutes until juicy. Whip 2 cups heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla on high speed until stiff peaks form.
- Place one cooled cake layer on a serving plate. Spread with half the whipped cream and top with half the macerated berries. Repeat with second layer and remaining cream and berries.
- Refrigerate the assembled cake for at least 1 hour before serving to allow flavors to meld and structure to set.
Notes
Ensure all ingredients are at room temperature for best results. Chill the assembled cake to allow flavors to meld.