An elegant Berry Chantilly Cake featuring tender vanilla cake layers, a rich cream cheese-mascarpone Chantilly cream, and an abundance of fresh mixed berries. This beloved Southern-inspired dessert is ideal for birthdays, holidays, or any celebratory gathering. Ready in about 90 minutes (plus chilling time) with a delightful balance of sweet and tart flavors.
Ingredients
Directions
Prepare the cake layers: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in eggs one at a time, then stir in vanilla extract. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry. Mix until just combined. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overmix the batter to ensure a tender cake. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Make the berry filling: In a small bowl, gently toss fresh mixed berries with granulated sugar and lemon juice. Set aside to macerate while you prepare the cream.
Prepare the Chantilly Cream: In a large bowl, beat softened cream cheese and mascarpone cheese together until smooth. In a separate, very cold bowl, whip very cold heavy cream, powdered sugar, vanilla extract, and almond extract (if using) on high speed until stiff peaks form. Use a chilled bowl and beaters for best results when whipping cream. Gently fold the whipped cream into the cream cheese mixture until just combined and smooth.
Assemble the cake: Once cake layers are completely cool, level them if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous layer of Chantilly cream over the top. Arrange half of the macerated berries over the cream. Place the second cake layer on top. Repeat with another layer of Chantilly cream and the remaining berries.
Decorate and chill: Frost the sides of the cake with the remaining Chantilly cream. Garnish with additional fresh berries and a dusting of powdered sugar, if desired. Chill the cake for at least 2 hours before serving to allow the flavors to meld and the cream to set. Chilling helps the cake hold its shape when sliced. Enjoy!
Perfect Berry Chantilly Cake Recipe
Serves: 12 People
Prepare Time: 20
Cooking Time: 90
Calories: 480
Difficulty:
Medium
An elegant Berry Chantilly Cake featuring tender vanilla cake layers, a rich cream cheese-mascarpone Chantilly cream, and an abundance of fresh mixed berries. This beloved Southern-inspired dessert is ideal for birthdays, holidays, or any celebratory gathering. Ready in about 90 minutes (plus chilling time) with a delightful balance of sweet and tart flavors.
Ingredients
Directions
Prepare the cake layers: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in eggs one at a time, then stir in vanilla extract. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry. Mix until just combined. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overmix the batter to ensure a tender cake. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Make the berry filling: In a small bowl, gently toss fresh mixed berries with granulated sugar and lemon juice. Set aside to macerate while you prepare the cream.
Prepare the Chantilly Cream: In a large bowl, beat softened cream cheese and mascarpone cheese together until smooth. In a separate, very cold bowl, whip very cold heavy cream, powdered sugar, vanilla extract, and almond extract (if using) on high speed until stiff peaks form. Use a chilled bowl and beaters for best results when whipping cream. Gently fold the whipped cream into the cream cheese mixture until just combined and smooth.
Assemble the cake: Once cake layers are completely cool, level them if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous layer of Chantilly cream over the top. Arrange half of the macerated berries over the cream. Place the second cake layer on top. Repeat with another layer of Chantilly cream and the remaining berries.
Decorate and chill: Frost the sides of the cake with the remaining Chantilly cream. Garnish with additional fresh berries and a dusting of powdered sugar, if desired. Chill the cake for at least 2 hours before serving to allow the flavors to meld and the cream to set. Chilling helps the cake hold its shape when sliced. Enjoy!
