Description
Indulge in the delightful flavors of summer with this exquisite Berry Chantilly Cake. Layers of moist vanilla cake are filled with a luscious mixed berry compote and frosted with a light and airy Chantilly cream. Perfect for celebrations or any special occasion!
Ingredients
Scale
FOR THE VANILLA CAKE LAYERS:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
FOR THE BERRY FILLING:
- 1 ½ cups mixed berries (raspberries, blueberries, blackberries)
- â…“ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
FOR THE CHANTILLY CREAM FROSTING:
- 1 ½ cups heavy whipping cream, cold
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
FOR DECORATION:
- Fresh berries
- Mint leaves (optional)
Instructions
- PREPARE THE CAKE PANS: Preheat oven to 350°F (175°C) and grease and line three 8-inch round cake pans with parchment paper to prevent sticking and ensure even release after baking.
- MIX THE DRY INGREDIENTS: Whisk together flour, baking powder, and salt in a medium bowl until evenly combined to create a uniform base for the batter.
- CREAM BUTTER AND SUGAR: Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- COMBINE BATTER: Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients, and mix just until combined.
- BAKE THE CAKE LAYERS: Divide batter evenly between prepared pans and bake for 25–30 minutes. Allow cakes to cool completely in pans before removing.
- COOK THE BERRY FILLING: Combine mixed berries, sugar, and lemon juice in a saucepan over medium heat and cook until berries break down and release juices.
- THICKEN THE FILLING: Stir in the cornstarch slurry and cook until the mixture thickens. Allow to cool completely before assembling.
- PREPARE THE CHANTILLY CREAM: Beat cream cheese until smooth, then add powdered sugar and vanilla extract and mix until fully combined.
- WHIP AND FOLD THE CREAM: Whip heavy cream until soft peaks form, then gently fold into the cream cheese mixture.
- ASSEMBLE THE CAKE: Layer cake, Chantilly cream, and berry filling. Repeat with remaining layers.
- APPLY CRUMB COAT: Chill cake after applying a thin frosting layer.
- FINISH AND DECORATE: Frost the cake and decorate with berries and mint leaves.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a quicker version, you can use store-bought cake layers.
- Experiment with different berry combinations for varied flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg