Berry Chantilly Cake

There’s something absolutely magical about a Berry Chantilly Cake that makes it the perfect dessert for any occasion. Whether it’s a birthday, an anniversary, or just a sunny afternoon, this cake brings a splash of joy to the table. With its layers of moist cake, luscious cream, and fresh berries, it’s not just a treat for the taste buds but also a feast for the eyes!

This recipe is not only easy to follow but also allows for some creativity with toppings and flavors. You can customize it with your favorite fruits or even add a splash of lemon zest for an extra zing. So, roll up your sleeves, and let’s dive into making this delightful dessert!

Ingredients

• 1 (8oz)(226g) package cream cheese, softened
• 1 1/2 sticks (3/4c)(168g) unsalted butter, softened
• 2 cups (400g) sugar
• 4 large eggs
• 3 cups (342g) cake flour – see Notes for substitution
• 2 teaspoons (8g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (3g) salt
• 1 cup (242g) buttermilk – See Notes for substitution
• 1/4 cup (54g) vegetable oil (we used canola oil)
• 1 Tablespoon (12g) vanilla extract
• Two 8 ounce (423g total weight) packages cream cheese, softened (must be full fat)
• 2 cups (230g) powdered sugar, measured and sifted
• 2 teaspoons (8g) vanilla extract
• 3 cups (696g) heavy whipping cream
• Approximately 4 oz./1 cup fresh blueberries
• Approximately 1 1/4 cup (165g) sliced fresh strawberries
• *Additional whole strawberries and blueberries for decoration on top of the cake.

Instructions

1. Preheat the oven to 325 degrees F (160 degrees C). Grease and flour three 8-inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for about 30 seconds and set aside.
3. In another bowl, mix the buttermilk, vegetable oil, and vanilla extract. Set this mixture aside as well.
4. In the bowl of your mixer, add the softened butter and cream cheese. Mix on medium speed until smooth.
5. Gradually add the sugar and continue mixing at medium speed for about 2-3 minutes until well combined.
6. Add the eggs, one at a time, mixing until the yolk disappears after each addition.
7. Alternately add the flour mixture and the milk mixture, starting and ending with the flour mixture. Be careful not to overmix!
8. Divide the batter evenly between the three prepared pans.
9. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs attached.
10. Let the cakes cool in the pans for 5-10 minutes on a wire rack before turning them out onto the rack to cool completely.
11. While the cakes are cooling, prepare the Chantilly cream. First, freeze your mixing bowl and whisk attachment for about 15 minutes before whipping the cream.
12. Using a stand mixer with a whisk attachment or a hand mixer, beat the heavy whipping cream until stiff peaks form. This can happen quickly, so stay close to the mixer.
13. In another bowl, combine the softened cream cheese, sifted powdered sugar, and vanilla extract. Mix until very smooth.
14. Gently fold the cream cheese mixture into the whipped cream. Cover and refrigerate until ready to use.
15. Once the cakes are completely cool, place the first layer on your serving plate. Spread a generous layer of Chantilly cream on top and add fresh blueberries and sliced strawberries.
16. Repeat this process with the second layer, adding more cream and berries.
17. Top with the third cake layer and gently press down to fill any gaps with the Chantilly cream.
18. Frost the entire cake with the remaining Chantilly cream. For a smoother finish, refrigerate the cake for 10-15 minutes before applying the final coat. You can also dip your spatula in hot water to help smooth the frosting.

Tips & Variations

• Flour Substitutes: If you don’t have cake flour, you can use all-purpose flour mixed with a bit of cornstarch to mimic cake flour.
• Fruit Variations: Feel free to experiment with different fruits like raspberries or diced peaches for a unique twist.
• Flavor Additions: Add lemon or almond extract to the cake batter for an extra layer of flavor.
• Make it Ahead: The cake layers can be baked a day ahead and stored in an airtight container until you’re ready to assemble.

Serving Suggestions

This Berry Chantilly Cake is perfect for:

• Birthday celebrations
• Summer picnics
• Wedding receptions
• Family gatherings

Pair it with a refreshing glass of iced tea or a cup of coffee to balance the sweetness of the cake. It also goes wonderfully with a scoop of vanilla ice cream!

Conclusion

Making a Berry Chantilly Cake is a delightful experience that’s sure to bring smiles and joy to your loved ones. With its vibrant colors and rich flavors, this cake is a true showstopper! Don’t be surprised if it becomes a staple at your celebrations. Enjoy every bite!

FAQ

Can I make this cake gluten-free?

Yes, you can substitute the cake flour with a gluten-free flour blend. Just make sure it’s a 1:1 baking blend for best results.

How do I store leftover cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best taste!

Can I freeze this cake?

Absolutely! You can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months.

What’s the best way to decorate the cake?

For decoration, you can add whole berries on top, sprinkle with mint leaves, or even drizzle with a berry sauce for an extra touch!

Delicious Berry Chantilly Cake Recipe for Your Next Celebration

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

28

minutes

Calories

450

kcal

Delight in a Berry Chantilly Cake bursting with fresh flavors! Perfect for celebrations and easy to make.

Ingredients

• 1 (8oz)(226g) package cream cheese, softened1 (8oz)(226g) package cream cheese, softened

• 1 1/2 sticks (3/4c)(168g) unsalted butter, softened1 1/2 sticks (3/4c)(168g) unsalted butter, softened

• 2 cups (400g) sugar2 cups (400g) sugar

• 4 large eggs4 large eggs

• 3 cups (342g) cake flour3 cups (342g) cake flour

• 2 teaspoons (8g) baking powder2 teaspoons (8g) baking powder

• 1/2 teaspoon (3g) baking soda1/2 teaspoon (3g) baking soda

• 1/2 teaspoon (3g) salt1/2 teaspoon (3g) salt

• 1 cup (242g) buttermilk1 cup (242g) buttermilk

• 1/4 cup (54g) vegetable oil1/4 cup (54g) vegetable oil

• 1 Tablespoon (12g) vanilla extract1 Tablespoon (12g) vanilla extract

• Two 8 ounce (423g total weight) packages cream cheese, softenedTwo 8 ounce (423g total weight) packages cream cheese, softened

• 2 cups (230g) powdered sugar2 cups (230g) powdered sugar

• 2 teaspoons (8g) vanilla extract2 teaspoons (8g) vanilla extract

• 3 cups (696g) heavy whipping cream3 cups (696g) heavy whipping cream

• Approximately 4 oz./1 cup fresh blueberriesApproximately 4 oz./1 cup fresh blueberries

• Approximately 1 1/4 cup (165g) sliced fresh strawberriesApproximately 1 1/4 cup (165g) sliced fresh strawberries

Directions

• Preheat the oven to 325 degrees F.
• Grease and flour three 8-inch pans.
• Whisk the flour, baking powder, baking soda, and salt together.
• Mix the buttermilk, vegetable oil, and vanilla extract in a separate bowl.
• Mix butter and cream cheese until smooth, then add sugar.
• Add eggs one at a time, mixing until combined.
• Add flour and milk mixtures alternately to the batter.
• Divide batter among the three pans.
• Bake for 25-28 minutes, then cool in pans.
• Prepare Chantilly cream while cakes are cooling.
• Beat heavy cream until stiff peaks form.
• Mix cream cheese, powdered sugar, and vanilla until smooth.
• Fold the cream cheese mixture into the whipped cream.
• Assemble the cake with layers of cream and berries.
• Frost the cake with remaining Chantilly cream.