Chantilly Cake Bliss with Fresh Berries for Summer Celebrations
Discover the joy of Chantilly Cake, a perfect summer dessert bursting with fresh berries and creamy frosting.
Equipment
- 9-inch cake pans
- Mixing bowls
- Whisk
- - Mixer
- Measuring cups
- Spatula
- Wire rack
Ingredients
For the Cake
- 1 cup Unsalted Butter Use vegan butter for dairy-free option
- 2 cups Cake Flour Can swap with all-purpose flour
- 2 teaspoons Baking Powder Always check for freshness
- 1 teaspoon Kosher Salt Regular table salt works too
- 1.5 cups Granulated Sugar Brown sugar adds a unique flavor
- 4 large Large Eggs Room temperature is best
- 1 teaspoon Pure Vanilla Extract Consider using almond extract
- 1 teaspoon Almond Extract Omit if nut allergies are a concern
- 0.5 cup Vegetable Oil Light olive oil or canola can substitute
- 1 cup Whole Milk Almond milk is a great dairy-free alternative
For the Frosting
- 2 cups Heavy Cream Coconut cream can be a dairy-free alternative
- 8 ounces Cream Cheese Whipped tofu can work as a vegan substitute
- 8 ounces Mascarpone Cheese You can use cream cheese exclusively if needed
- 1 cup Confectioners' Sugar Adjust to your taste preference
For the Assembly
- 1 cup Raspberry Jam Any berry jam can be used
- 1 cup Fresh Blueberries Feel free to swap with your favorite berries
- 1 cup Fresh Raspberries Strawberries or blackberries make great alternatives
Instructions
Cake Preparation
- Prep Cake Pans: Begin by greasing and flouring two 9-inch cake pans.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy.
- Incorporate Eggs and Extracts: Gradually add the eggs, mixing well after each addition, then pour in vanilla and almond extracts.
- Mix Dry Ingredients: Whisk together the cake flour, baking powder, and kosher salt in a separate bowl.
- Combine Wet and Dry: Gradually add dry ingredients to the buttery mixture, alternating with whole milk.
- Bake: Divide the batter between the prepared pans and bake in a preheated oven at 350°F for 25-30 minutes.
- Cool: Remove cakes from oven and cool in pans for 10 minutes before transferring to a wire rack.
Frosting and Assembly
- Make Frosting: In a chilled bowl, whip heavy cream, cream cheese, and mascarpone with confectioners' sugar until soft peaks form.
- Assemble Cake: Spread raspberry jam between layers, followed by a generous layer of whipped frosting and fresh berries.
- Chill: Refrigerate the assembled cake for at least four hours before serving.
Notes
Optional: Dust the top with additional confectioners' sugar for a decorative touch. For best flavor, consider baking the cake a day in advance.