Berry Chantilly Cake has become a favorite for celebrations, offering a moist and fluffy texture that complements the rich flavors of fresh berries and cream. Our recipe takes this classic to the next level, providing an easy-to-follow, detailed guide on creating a cake that’s both visually stunning and absolutely delicious. Packed with fresh berries, Chantilly cream, and a soft vanilla sponge, this cake will leave your guests asking for more.
Ingredients for Berry Chantilly Cake
To craft the perfect Berry Chantilly Cake, we’ll need a few essential ingredients. Ensuring high-quality components is key to achieving a flavorful and light cake.
For the Cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 tablespoon vanilla extract
For the Chantilly Cream:
2 cups heavy whipping cream
8 oz mascarpone cheese
8 oz cream cheese
1 cup powdered sugar
1 tablespoon vanilla extract
For the Berry Filling:
2 cups mixed fresh berries (strawberries, blueberries, raspberries)
2 tablespoons granulated sugar
1 tablespoon lemon juice
Optional:
Fresh berries for garnish
Edible flowers for decoration
Step-by-Step Instructions for Creating the Cake
1. Preheat and Prepare the Cake Pans
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottom with parchment paper for easy release.
2. Mixing the Cake Batter
In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually incorporate the dry ingredients into the wet mixture, alternating with milk. Stir in the vanilla extract until just combined.
3. Bake the Cake
Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Making the Chantilly Cream
1. Whip the Cream
In a chilled mixing bowl, whip the heavy cream to stiff peaks. Set aside.
2. Mix the Mascarpone and Cream Cheese
In another bowl, beat together the mascarpone, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Combine
Gently fold the whipped cream into the mascarpone mixture until well combined. Be careful not to over-mix to keep the cream light and fluffy.
Preparing the Berry Filling
1. Macerate the Berries
In a medium bowl, combine the fresh berries with sugar and lemon juice. Toss gently and let sit for 15-20 minutes. This process, known as maceration, will bring out the natural juices of the berries, adding an extra layer of flavor to the cake.
Assembling the Berry Chantilly Cake
1. Layer the Cake
Once the cakes are completely cool, carefully cut each cake in half horizontally to create four even layers. Place one layer of cake on a serving plate or cake stand.
2. Add Berry Filling and Chantilly Cream
Spread a generous layer of Chantilly cream over the first layer of cake, followed by a portion of the macerated berries. Place another cake layer on top and repeat the process until all layers are stacked.
3. Frost the Cake
Using the remaining Chantilly cream, frost the top and sides of the cake. You can create a smooth finish or a more rustic, textured look depending on your preference.
4. Decorate the Cake
Garnish the top of the cake with fresh berries and edible flowers for a beautiful presentation. Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld.
Serving and Storing
Berry Chantilly Cake is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. The Chantilly cream stays light and airy, while the fresh berries offer a delightful burst of flavor with every bite.
Tips for Success
Room Temperature Ingredients: Ensure that your butter, eggs, and dairy are at room temperature for a smooth and consistent batter.
Stiff Peaks in Cream: Be careful not to overwhip the heavy cream. Stiff peaks should form, but the cream should still be light.
Even Cake Layers: For even cake layers, use a serrated knife to trim the tops of the cakes before cutting them in half.
Troubleshooting Common Issues
Dry Cake:
Ensure that you’re measuring your ingredients correctly. Over-baking can also result in a dry cake, so keep a close eye on the baking time.
Runny Cream:
If your Chantilly cream becomes runny, it may be due to over-whipping. Make sure you stop whipping the heavy cream as soon as stiff peaks form.
Berry Bleeding:
To avoid berry juices seeping into the cream and causing discoloration, pat the berries dry before layering them into the cake.
Conclusion
This Berry Chantilly Cake recipe offers a perfect balance of sweet, tangy, and creamy flavors. With its light vanilla sponge, rich Chantilly cream, and vibrant berries, it’s an ideal cake for any celebration. Follow our detailed steps for an impressive dessert that will leave everyone craving more.
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