Berry Chantilly Cake
Berry Chantilly cake recipe with creamy frosting, and a vibrant mix of fresh berries. Make it easy with a boxed cake mix or bake from scratch!
Servings: 16
Equipment
- 2 8-inch cake pans, preferably non-stick
- parchment paper
- electric beaters or stand mixer with balloon whisk
Ingredients
- 1 vanilla cake mix
- 1 tsp almond extract
or for homemade vanilla cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/4 cup whole milk
Chantilly cream and berries
- 3 1/2 cups heavy cream
- 1/2 cup whipped cream cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 tsp cream of tartar
Instructions
vanilla cake mix directions
- If using the cake mix, preheat oven to required temperature and prepare the cake according to the box directions, adding the almond extract to the batter. Bake in two 8-inch cake pans greased and lined with a circle of parchment paper at the bottom.
- Let the cake layers cool before carefully slicing each layer in two, horizontally through the middle. Use a long serrated knife.
homemade vanilla cake directions
- Preheat oven to 350F. Grease and line two 8-inch cake pans with a circle of parchment paper.
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
- In another large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Beat, scraping down the sides as necessary, for 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Blend in the vanilla and almond extracts.
- Add the dry ingredients to the creamed mixture alternately with milk, starting and ending with the flour mixture. Mix until just combined. Do not overmix to keep the cake light and fluffy.
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake layers cool before carefully slicing each layer in two, horizontally through the middle. Use a long serrated knife.
Chantilly cream and berries
- Using a stand mixer with balloon whisk or a bowl with electric beaters begin whipping the cream cheese, then add the cream, powdered sugar, extracts and cream of tartar. Whip until the cream holds peaks, but be careful not to over beat the cream.
- Place one cake layer, cut side up. Spread about a cup of whipped cream over the surface. Add a layer of berries over the cream. Smaller berries can be left whole, but strawberries should be sliced.
- Continue layering 2 more layers in the same manner. Place the final cake layer on top.
- Spread more whipped cream on the sides and top of the cake. Decorate with whole berries. Refrigerate the cake for at least 2 hours before serving.
Nutrition
Calories: 451 kcal · Carbohydrates: 37 g · Protein: 6 g · Fat: 32 g · Saturated Fat: 20 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 8 g · Trans Fat: 0.4 g · Cholesterol: 126 mg · Sodium: 272 mg · Potassium: 196 mg · Fiber: 1 g · Sugar: 22 g · Vitamin A: 1208 IU · Vitamin C: 0.3 mg · Calcium: 103 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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