Description
A simple yet stunning chantilly berry cake featuring tender cake layers, sweet macerated fresh berries, and velvety chantilly cream. Perfect for celebrations, this recipe delivers elegance without stress and uses everyday ingredients.
Ingredients
2 cups All-purpose flour
1 ½ cups Granulated sugar
1 ½ tsp Baking powder
½ tsp Salt
½ cup Unsalted butter (softened)
2 large Eggs
1 cup Milk
1 tsp Vanilla extract
2 cups Heavy cream
¼ cup Powdered sugar
1 tsp Vanilla extract (for cream)
3 cups Mixed fresh berries (strawberries, blueberries, raspberries)
2 tbsp Granulated sugar (for berries)
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round pans
- In a bowl, whisk together 2 cups all-purpose flour, 1½ cups granulated sugar, 1½ teaspoons baking powder, and ½ teaspoon salt
- In a large bowl, beat ½ cup softened unsalted butter until creamy. Add 2 large eggs one at a time, beating well after each additio
- Mix in 1 teaspoon vanilla extract. Alternately add the dry ingredients with 1 cup milk, starting and ending with dry ingredients; mix until just combined
- Divide the batter evenly between the prepared pans. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in pans on wire racks
- While the cake cools, toss 3 cups mixed fresh berries with 2 tablespoons granulated sugar. Let sit for 15 minutes to macerate
- In a chilled bowl, whip 2 cups heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form
- Place one cake layer on a serving plate. Spread half of the chantilly cream over it. Top with half of the macerated berries
- Place the second cake layer on top. Spread the remaining chantilly cream over the top. Garnish with the remaining berries
- Refrigerate until ready to serve. Slice with a serrated knife for clean pieces
Notes
Chill your cream and bowl before whipping for best results.
Let the cake cool completely before assembling to prevent cream from melting.
Macerating the berries releases their natural sweetness and enhances flavor.
Use room-temperature eggs for better texture.
Store covered in the refrigerator for up to 3 days. Do not freeze assembled cake.
For a dairy-free version, substitute coconut cream for heavy cream.
For a gluten-free version, use a gluten-free all-purpose flour blend.
Frozen berries can be used if thawed and drained first.
Add 1 tablespoon mascarpone to the cream for a richer flavor.
Per serving (1/8 of cake): 410 calories, 22g fat (13g saturated), 52g carbohydrates, 32g sugar, 5g protein, 2g fiber.
- Prep Time: 20 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 245 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: chantilly berry cake, berry cake, chantilly cream cake, birthday cake, summer dessert