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
- oven
- 9-inch round cake pans
- whisk
- stand mixer
- spatula
- wire rack
- serving plate
- measuring cups
- measuring spoons
Ingredients
Cake Layers
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 0.75 cup whole milk at room temperature
Filling and Topping
- 2 cups heavy whipping cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups mixed fresh berries strawberries, blueberries, raspberries
- 0.25 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
Refrigerate the assembled cake for at least 1 hour before serving to allow flavors to meld and structure to set.