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Delicious Berry Chantilly Cake with fresh berries and Chantilly cream frosting

Berry Chantilly Cake

A stunning layered cake featuring moist and fluffy cake layers topped with creamy Chantilly frosting and fresh berries, perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 8 oz 8oz cream cheese, softened The star of the frosting
  • 3/4 cup 1 1/2 sticks (3/4 cup) unsalted butter, softened Provides a luscious texture
  • 2 cups 2 cups sugar Balancing the tartness of the berries
  • 4 large 4 large eggs Gives structure to the cake
  • 3 cups 3 cups cake flour Ensures a light, fluffy texture
  • 2 teaspoons 2 tsp baking powder Essential for leavening
  • 1/2 teaspoon 1/2 tsp baking soda Essential for leavening
  • 1/2 teaspoon 1/2 tsp salt Enhances flavors
  • 1 cup 1 cup buttermilk Contributes to the moistness
  • 1/4 cup 1/4 cup vegetable oil Keeps the cake layers light and moist
  • 1 tablespoon 1 tbsp vanilla extract Adds warm aromatic notes
  • 3 cups 3 cups heavy whipping cream For the frosting
  • 4 oz Approximately 4 oz./1 cup fresh blueberries To give the cake a burst of freshness
  • 1 1/4 cups 1 1/4 cup sliced fresh strawberries To give the cake a burst of freshness
For Decoration
  • 1 cup Extra whole strawberries and blueberries For decorative purposes

Method
 

Preparation
  1. Preheat your oven to 325°F (162°C) and grease and flour three 8-inch cake pans, placing a circle of parchment paper on the bottom of each pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for about 30 seconds.
  3. In another bowl, combine the buttermilk, vegetable oil, and vanilla extract. Set aside.
Making the Cake Batter
  1. In the bowl of your stand mixer, combine the softened butter and cream cheese. Mix on medium speed until smooth and creamy.
  2. Gradually add the sugar, mixing for 2-3 minutes until fluffy.
  3. Add the eggs one at a time, mixing until each is incorporated.
  4. Alternately add the flour mixture and buttermilk mixture to the creamed mixture, starting and ending with the flour mixture. Avoid over mixing.
  5. Divide the batter among the three prepared pans and bake for 25-28 minutes, or until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for 5-10 minutes before turning them out to cool completely.
Making the Frosting
  1. Chill your mixing bowl and beaters in the freezer for about 15 minutes. Beat the heavy cream until stiff peaks form.
  2. In another bowl, combine the cream cheese, powdered sugar, and vanilla extract. Mix until smooth, then gently fold into the whipped cream.
Assembling the Cake
  1. Layer the first cake on a serving plate, spread a layer of Chantilly cream, and add blueberries and sliced strawberries.
  2. Repeat with the second layer, then top with the final layer. Gently press to secure.
  3. Frost the entire cake with the remaining Chantilly cream. Freeze for 10-15 minutes for a sleek finish.

Notes

Keep cream cheese at room temperature. Whip the cream quickly to avoid over-whipping. Consider alternating layers of strawberries and blueberries for a decorative effect.