Description
Discover how to make a delicious Berry Chantilly Cake with fresh berries and rich Chantilly cream. Perfect for any celebration or special treat!
Ingredients
Scale
Ingredients List
For the Sponge Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, room temperature
For the Chantilly Cream:
- 2 cups heavy cream, chilled
- 8 oz mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Berry Filling and Topping:
- 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 1/4 cup berry jam or preserves (optional, for extra berry flavor)
- Extra berries for garnish
Instructions
- Prepare the Ingredients: Gather all your ingredients and tools. Preheat your oven to 350°F (175°C) and grease and line two 8-inch or 9-inch round cake pans with parchment paper.
- Make the Sponge Cake: In a medium mixing bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then add the vanilla extract. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour. Mix just until combined.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
- Make the Chantilly Cream: In a large mixing bowl, beat the chilled heavy cream, mascarpone, powdered sugar, vanilla extract, and almond extract (if using) together until stiff peaks form. Be careful not to overbeat the cream.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on a cake stand or serving platter. Spread a thin layer of berry jam or preserves (if using) over the cake, then spread a generous layer of Chantilly cream on top. Arrange a layer of mixed berries over the cream. Place the second cake layer on top and repeat the process. Finish with a layer of Chantilly cream on top and garnish with more fresh berries.
- Chill and Serve: Refrigerate the assembled cake for at least 30 minutes before serving to allow the flavors to meld and the cream to set. Slice and serve chilled.
Notes
- Customization Ideas: For an extra layer of flavor, you can brush the cake layers with a simple syrup infused with lemon zest or a splash of liqueur (like Grand Marnier) before adding the Chantilly cream. This adds moisture and a subtle hint of flavor to the cake. You can also experiment with other fruits, such as peaches or mangoes, or add a layer of fruit preserves between the cake layers for added sweetness and color.
- Decoration Options: To give your Berry Chantilly Cake a professional finish, consider decorating the top with piped Chantilly cream rosettes and a variety of fresh berries. You can also add a dusting of powdered sugar or edible flowers for an elegant touch. For a more rustic look, simply pile the berries high in the center of the cake and allow some to cascade down the sides.
- Serving Suggestions: Serve your Berry Chantilly Cake with a side of extra fresh berries and a drizzle of berry coulis. This not only enhances the berry flavor but also adds a vibrant pop of color to each plate. For a special occasion, pair the cake with a glass of chilled sparkling wine or Champagne to complement the light and refreshing flavors.