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Berry Chantilly Cake

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A delightful summer cake with layers of fluffy sponge, whipped cream, and fresh mixed berries.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. Cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Mix in the dry ingredients, alternating with the buttermilk, until just combined.
  6. Divide the batter between the prepared pans and bake for 25-30 minutes.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Whip the cream with powdered sugar and vanilla until stiff peaks form.
  9. Spread whipped cream on top of one cake layer, add mixed berries, then place the second layer on top.
  10. Frost the top and sides of the cake with remaining whipped cream, garnishing with more berries.
  11. Slice, serve, and enjoy your masterpiece chilled!

Notes

This cake can be stored in the refrigerator for up to 3 days. Use room temperature ingredients for a fluffier cake.

Nutrition

Find it online: https://pinrecipezbylinaa.com/berry-chantilly-cake/

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