Berry Chantilly Cake
Berry Chantilly Cake
Ingredients
For the Vanilla Cake
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk
For the Chantilly Cream
- 1 cup heavy cream, very cold
- 1/4 cup powdered sugar
- 4 ounces mascarpone cheese, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract, optional
For the Berry Filling and Garnish
- 1/2 cup fresh strawberries, hulled and sliced
- 1/4 cup fresh blueberries
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon juice
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour one 6-inch round cake pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
Add the vegetable oil to the dry ingredients and mix with an electric mixer on low speed until crumbly.
⏱️ 3 min
- 4
In a separate small bowl, whisk together the large egg, vanilla extract, and whole milk.
⏱️ 2 min
- 5
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined and smooth. Do not overmix.
⏱️ 3 min
- 6
Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 7
Let the cake layer cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This is crucial for easy handling and to prevent crumbling.
⏱️ 60 min
- 8
While the cake cools, prepare the berry filling. In a medium bowl, gently combine the sliced fresh strawberries, fresh blueberries, granulated sugar, and lemon juice. Let it sit for at least 15 minutes to allow the juices to release.
⏱️ 15 min
- 9
To make the Chantilly cream, in a large bowl, combine the very cold heavy cream, powdered sugar, softened mascarpone cheese, vanilla extract, and optional almond extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.
⏱️ 7 min
- 10
Once the cake layer is completely cool, level it with a serrated knife if necessary, then carefully slice it horizontally into two even layers.
⏱️ 3 min
- 11
Place one cake layer on your serving plate. Spread a generous layer of Chantilly cream over the top. Spoon about half of the berry mixture (reserving some for garnish) over the cream, spreading it evenly.
⏱️ 5 min
- 12
Carefully place the second cake layer on top. Cover the entire cake with the remaining Chantilly cream, smoothing the sides and top with an offset spatula.
⏱️ 10 min
- 13
Garnish the top of the cake with the reserved fresh berries. For best results, chill the cake for at least 2 hours before serving to allow the flavors to meld and the cream to set.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Berry Chantilly Cake
For the Vanilla Cake
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk
For the Chantilly Cream
- 1 cup heavy cream, very cold
- 1/4 cup powdered sugar
- 4 ounces mascarpone cheese, softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract, optional
For the Berry Filling and Garnish
- 1/2 cup fresh strawberries, hulled and sliced
- 1/4 cup fresh blueberries
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon juice
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour one 6-inch round cake pan, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
Add the vegetable oil to the dry ingredients and mix with an electric mixer on low speed until crumbly.
⏱️ 3 min - 4
In a separate small bowl, whisk together the large egg, vanilla extract, and whole milk.
⏱️ 2 min - 5
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined and smooth. Do not overmix.
⏱️ 3 min - 6
Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 7
Let the cake layer cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This is crucial for easy handling and to prevent crumbling.
⏱️ 60 min - 8
While the cake cools, prepare the berry filling. In a medium bowl, gently combine the sliced fresh strawberries, fresh blueberries, granulated sugar, and lemon juice. Let it sit for at least 15 minutes to allow the juices to release.
⏱️ 15 min - 9
To make the Chantilly cream, in a large bowl, combine the very cold heavy cream, powdered sugar, softened mascarpone cheese, vanilla extract, and optional almond extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.
⏱️ 7 min - 10
Once the cake layer is completely cool, level it with a serrated knife if necessary, then carefully slice it horizontally into two even layers.
⏱️ 3 min - 11
Place one cake layer on your serving plate. Spread a generous layer of Chantilly cream over the top. Spoon about half of the berry mixture (reserving some for garnish) over the cream, spreading it evenly.
⏱️ 5 min - 12
Carefully place the second cake layer on top. Cover the entire cake with the remaining Chantilly cream, smoothing the sides and top with an offset spatula.
⏱️ 10 min - 13
Garnish the top of the cake with the reserved fresh berries. For best results, chill the cake for at least 2 hours before serving to allow the flavors to meld and the cream to set.
⏱️ 120 min