Recipe For Berry Chantilly Cake

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With a supremely delicious sponge cake and frothy Chantilly cream, highlight beautiful summer berries! This lovely Chantilly Berry Cake is a light and airy treat that will wow your guests!

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The classic combo of berries and cream is extremely delightful! Try lemon berry trifle, galette, and fruit pizza for more deliciously sweet and creamy fruit desserts!

 

 a supremely delicious sponge cake and frothy Chantilly cream
a supremely delicious sponge cake and frothy Chantilly cream, highlight beautiful summer berries!

Recipe For The Best Chantilly Cake

As much as I enjoy a wonderful chocolate cake, the tastes of this berry Chantilly cake were so light and refreshing, with the perfect mix of creamy and sweet! This cake is a show-stopper, with layers of incredibly soft white sponge, Chantilly cream, and fresh berries. It not only has the perfect summer flavor, but it also has a gorgeous, summery aesthetic thanks to the brilliant, white cake and bright berry hues!

This Chantilly cake really does taste like a wonderful, berry-filled cloud. And the greatest part is that, as fancy as this cake appears to be, it is simple to put together!

I’m confident you’ll enjoy this Chantilly cake as much as I do. It’s ideal for any occasion and has a delectable flavor and texture that’ll please everyone at your event!

 

Ingredients for Berry Chantilly Cake

For structure and a light, fluffy texture, use all-purpose flour. Cake flour might also be used. Avoid using high-protein flours because they will make your cake dense.
Baking Powder and Baking Soda: These ingredients aid in the rise and texture of your cake.
To increase flavor, add salt.
Butter: Softened.
Granulated Sugar: For sweetness and to aid in the blending of the cake components.
Keep egg whites at room temperature for optimal results when using as a binding agent. To keep a crisp, white tint, use egg whites rather than yolks.
Vanilla Extract is used to add flavor. This cake should be made with clear vanilla essence to prevent it from becoming yellow.

Optional almond extract for increased flavor.
Whole milk is recommended for its hydration and fat content.
The secret ingredient for a deliciously moist cake is sour cream! Increases the fat content of your cake.
White Vinegar: Helps your cake rise by causing a chemical reaction with baking soda.

Chantilly Cream

Mascarpone Cheese: Mascarpone is a soft, sweet cheese that serves as the base for Chantilly cream.
For flavor and texture, use cream cheese. Allow it to come to room temperature before using it in your recipe.
Whipping cream is made with heavy cream. This gives your filling the appropriate light texture.
Powdered sugar is used to add sweetness and a smooth texture to the dish.
Vanilla Extract is used to add flavor. To keep the cream dazzling white, use clear vanilla extract.
Almond Extract is used to increase flavor.
Fresh Berries: In this dish, I use raspberries, strawberries, and blueberries.

Recipe For Chantilly Berry Cake (How to Make Chantilly Berry Cake)

To make the process easier, I divided the recipe into three sections. This is a cake that anyone can prepare and that always turns out wonderful and fluffy!

Preheat the oven to 350°F and prepare the pans. Dust three 8-inch round cake pans with flour and coat with cooking spray. Remove from the equation.
Combine the dry ingredients: Sift together the flour, baking powder, baking soda, and salt in a medium mixing basin. Remove from the equation.

To make the egg white mixture, cream the butter in the bowl of your mixer. Add the sugar and continue to beat on medium-high speed for another 3-5 minutes, or until the mixture is white and fluffy. One at a time, add the egg whites and mix on medium until each one is well incorporated.
Combine wet and dry ingredients. Mix the extracts, milk, sour cream, and vinegar into the butter mixture on medium speed until thoroughly blended. Mix in the dry ingredients until completely mixed.
Pour the cake batter evenly into the three cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.

Chantilly Cream (Cream De Chantilly)

  1. Mascarpone cheese and cream cheese should be combined in the bowl of a stand mixer. Beat the cheeses together with the paddle attachment until well creamed. Slowly drizzle in the heavy whipping cream while mixing on low to keep the mixture smooth and lump-free.
    Add the powdered sugar and extracts after all of the whipping cream has been added. On medium speed, beat until smooth and blended. If the cream is still a little runny, use the whisk attachment to whip it on medium for a few minutes to thicken it up. You may also make the cream a day ahead of time and chill it in the refrigerator to harden it up.

How to Make a Chantilly Cake with Berries Using Layers

On a cake stand or plate, layer one of the cooled cake layers with the cream and berries. Add a layer of berries on top of the Chantilly cream layer. Repeat with the third layer of cake.
To frost the cake, uniformly frost the sides and top. The remaining cream can be piped around the top and bottom of the cake if desired. If desired, decorate with berries.
Chill the cake until ready to serve in the refrigerator.

Chantilly Cake with Berries

What is Chantilly Cream, & How Does it Differ From Other Creams?

Chantilly Cream is simply whipped cream that has been sweetened with vanilla. It may sound difficult to create, but it isn’t. For more sturdy cake layers, I thicken my cream using mascarpone and cream cheese in this recipe. Add a splash of Brandy or Irish Cream to your Chantilly Cream mixture for a boozy, traditional version. Other flavors can be added; I used almond extract in this recipe because I prefer a mild nuttiness. Other flavors that I think would go well with this melt-in-your-mouth cream include lemon, chocolate, coffee, caramel, and strawberry.

 

Tips for making a Chantilly Berry Cake

You’ll be able to make bakery-worthy cakes every time if you master a few simple tips and tricks. Chantilly cake is a perennial favorite, and it’s really simple to create.
Don’t Overmix: Make sure your whipped cream isn’t overmixed. Whipped cream will turn into butter after reaching firm peaks.
Use Heavy Cream with a High Fat Percentage: For the greatest Chantilly Cream texture, make sure your heavy cream is at least 36 percent full fat.
Liqueurs: For a more boozy version of this dish, add a splash of Brandy or Irish Cream.
Various Flavors: For a pop of flavor between layers, you can add other extracts to your Chantilly Cream. Delectable variants include strawberries, chocolate, and coffee.

For a zesty variation on this berry dish, add lemon flavor to your cream and even a dollop of lemon curd between layers.
Keep Heavy Cream Cold: Before preparing whipped cream, keep your heavy cream, mixing bowl, and any mixer attachments cold. When heavy cream is chilled, the fat in it fuses better, resulting in the proper texture and thickness when whipped.
Layers of Level Cake: After your cake layers have cooled fully, take a few extra minutes to level them with a serrated knife. This will not only help your cake stand absolutely straight, but it will also allow the moisture and taste from the fruit and cream layers to sink into the cake.
Chill Before Putting It Together:

Chantilly Cake with Berries 2

Keeping Chantilly Cake That Has Been Left Over

In the Refrigerator: Because the Chantilly cake’s frosting and layers are made of whipped cream, it’s recommended to store it in the refrigerator. It will keep for up to two days in the refrigerator.
Unfrosted cake layers can be stored in the freezer for 3-6 months if tightly covered in plastic wrap. Chantilly Cream can be kept in an airtight container for up to a week on its own. Before using, simply defrost and whip.

Chantilly Cake with Berries 2


Cake

Preheat the oven to 350 degrees Fahrenheit. Spray three 8-inch round cake pans with flour and coat with cooking spray. Remove from the equation.
Sift together the flour, baking powder, baking soda, and salt in a medium mixing basin. Remove from the equation.
In the bowl of your mixer, cream the butter until it is light and fluffy. Add the sugar and continue to beat on medium-high speed for another 3-5 minutes, or until the mixture is white and fluffy. One at a time, add the egg whites and mix on medium until each one is well incorporated.

Mix the extracts, milk, sour cream, and vinegar into the butter mixture on medium speed until everything is well blended. Mix in the dry ingredients until they’re just mixed.

 

Cream de Chantilly

Combine the mascarpone cheese and cream cheese in the bowl of a stand mixer. Beat the cheeses together with the paddle attachment until well creamed. Slowly drizzle in the heavy whipping cream while mixing on low to keep the mixture smooth and lump-free.

Add the powdered sugar and extracts after all of the whipping cream has been added. On medium speed, beat until smooth and blended. If the cream is still a little runny, use the whisk attachment to whip it on medium for a few minutes to thicken it up. You may also make the cream a day ahead of time and chill it in the refrigerator to harden it up.

Assembly

Place one of the cooled cake layers on a cake stand or dish. Over the top of the layer, spread an even layer of Chantilly cream and a layer of berries. Repeat with the next layer of cake until the third layer is affixed to the top.

Evenly frost the edges and top of the cake. Pipe the leftover cream around the top and bottom of the cake if desired. As desired, decorate with berries.

Keep the cake refrigerated until ready to serve.


Calories1235kcal (62%)Carbohydrates126g (42%)Protein13g (26%)Fat76g (117%)Saturated Fat46g (230%)Polyunsaturated Fat2gMonounsaturated Fat15gTrans Fat1gCholesterol211mg (70%)Sodium1004mg (42%)Potassium339mg (10%)Fiber2g (8%)Sugar99g (110%)Vitamin A2584IU (52%)Vitamin C7mg (8%)Calcium234mg (23%)Iron2mg (11%)

All nutritional information is an approximation based on third-party calculations. The nutritional value of each recipe will vary depending on the brands you choose, the measuring methods you employ, and the portion sizes per family.

 

 

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