Indulge in a slice of heaven with this luscious Berry Chantilly Cake. Bursting with vibrant berries and adorned with a fluffy, creamy frosting, this cake is a celebration of flavors and colors. Each bite is a harmonious symphony of moist cake layers, tangy berries, and silky chantilly cream. Whether you’re celebrating a special occasion or simply treating yourself, this delightful cake is sure to impress and leave you craving for more.
Difficulty: Intermediate
Prep Time: 45 minutes
Cooking Time: 30 minutes
Serving: 12
Yield: 1 cake
Calories: Approximately 400 calories per serving
Ingredients:
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) whole milk
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 cups (480ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- Additional fresh berries for decoration
Equipment:
- 2 (9-inch) round cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Wire racks
- Piping bag with a star tip
Step-by-Step Guide:
Step 1: Preheat your oven to 350°F (175°C). Grease and flour the cake pans, ensuring they are fully coated to prevent sticking.
- Tip: Make sure the butter is softened but not melted. It should be pliable to achieve a light and fluffy texture in the cake batter.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer the cakes to wire racks to cool completely.
- Tip: Use a kitchen timer to keep track of the baking time. Check the cakes a few minutes before the recommended time to avoid overbaking, as ovens may vary.
Step 6: Meanwhile, prepare the chantilly cream. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 7: Once the cakes have cooled, spread a layer of chantilly cream on top of one cake layer. Arrange the mixed fresh berries on top of the cream. Place the second cake layer on top and frost the entire cake with the remaining chantilly cream. For an extra touch, pipe decorative rosettes on the edges of the cake using a star tip.
Step 8: Garnish the cake with additional fresh berries on top for an eye-catching finish. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Tip: To add an extra touch of elegance, dust the top of the cake with powdered sugar just before serving. Use a fine-mesh sieve to create a delicate dusting.
Tips and Tricks:
- For a burst of flavor, macerate the fresh berries with a sprinkle of sugar for about 30 minutes before assembling the cake. This will enhance their natural sweetness and create a juicy filling.
- Ensure the heavy cream is well chilled before whipping to achieve the best results. Placing the bowl and beaters in the refrigerator for a few minutes prior to whipping can also help with achieving fluffier cream.
- To make the cake extra moist, brush each cake layer with a simple syrup made of equal parts sugar and water before adding the chantilly cream and berries.
Nutritional Information (per serving):
- Calories: 400
- Fat: 25g
- Carbohydrates: 40g
- Protein: 4g
- Fiber: 2g
Final Thoughts:
The Berry Chantilly Cake is a masterpiece that combines the freshness of mixed berries with the decadence of fluffy chantilly cream. It’s a dessert that celebrates the beauty of nature’s bounty while satisfying your sweet tooth. Whether you’re sharing it with loved ones or enjoying it as a personal treat, this cake will leave a lasting impression and create cherished memories.
FAQ:
Q1: Can I use frozen berries for this recipe?
A1: While fresh berries are recommended for their vibrant flavor and texture, you can use frozen berries if fresh ones are not available. Thaw and drain them well before using.
Q2: Can I use a different type of frosting instead of chantilly cream?
A2: Absolutely! If you prefer a differenttype of frosting, you can experiment with your favorite frosting recipes such as cream cheese frosting or buttercream. The choice is yours to customize and create a cake that suits your taste preferences.
Q3: Can I make the cake layers in advance?
A3: Yes, you can bake the cake layers ahead of time. Once cooled, wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days. When ready to assemble the cake, bring the layers to room temperature before proceeding with the filling and frosting.
Q4: Can I use a different size of cake pans?
A4: The recipe is designed for 9-inch round cake pans. If you use smaller or larger pans, you may need to adjust the baking time accordingly. Keep an eye on the cakes while they bake and perform the toothpick test to determine if they are fully baked.
Q5: Can I substitute the all-purpose flour with gluten-free flour?
A5: Yes, you can try using a gluten-free flour blend as a substitute for all-purpose flour. However, keep in mind that the texture and structure of the cake may vary slightly from the original recipe.
Q6: Can I decorate the cake with additional toppings besides berries?
A6: Absolutely! Feel free to get creative and decorate the cake with other toppings such as chocolate shavings, edible flowers, or toasted nuts. Let your imagination run wild!
Q7: How long can I store the assembled cake?
A7: Once assembled, the Berry Chantilly Cake can be stored in the refrigerator for up to 3 days. Keep it covered to prevent drying out and bring it to room temperature before serving for the best flavor.
Q8: Can I freeze the cake for later use?
A8: Yes, you can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw the layers in the refrigerator overnight before frosting and assembling the cake.
Enjoy the delightful journey of creating and savoring this Berry Chantilly Cake! If you have any more questions or need further assistance, feel free to ask. Happy baking!
