Berry Chantilly Cream Cake
User Reviews
4.8
48 reviews
Excellent
Berry Chantilly Cream Cake
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This Berry Chantilly Cake is the perfect homemade yellow cake, layered with sweetened chantilly cream frosting, jam, and fresh berries. A dupe of the famous Whole Foods Berry Chantilly cake. A lovely Spring and Summer dessert!
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Ingredients
Yellow Cake:
- 4 egg large
- 2/3 cup whole milk or buttermilk
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup butter softened, cut into cubes
- 2 Tablespoons neutral cooking oil generic cooking oil
- 1/3 cup vanilla pudding mix instant
Filling:
- 1/4 cup raspberry jam or strawberry jam
Chantilly Cream Frosting:
- 2 cups heavy cream
- (2) ounce cream cheese softened, or mascarpone cheese
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract Vanilla Beans, or Vanilla Bean Paste, pure
Fresh Berries:
- (1) ounce strawberries sliced, package
- (1) ounce raspberries package
- (1) ounce blackberries package
- (1) ounce blueberries package
- **may add more berries if desired.
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, whisk together eggs, milk, and vanilla.
- In a standing mixer, stir together flour, sugar, baking powder, and salt.
- Beat the butter into the flour mixture, one cube at at time. Continue to beat until it resembles coarse crumbs.
- Add the 1/2 of the egg milk mixture and oil and beat the batter is light and fluffy. Add remaining egg milk mixture and vanilla pudding and mix just until combined.
- Take a spatula and scrape the sides of the bowl.
- Spread into greased pans and smooth tops with spatula. May use two or three cake pans (I use three 8 inch cake pans).
- Bake for 16-22 minutes, depending on depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
- Let cakes cool. Run knife around edge of cake pan and flip over.
- In a large mixing bowl, whip heavy cream until firm peaks form. Set aside.
- In another large mixing bowl, whip cream cheese, powdered sugar, and vanilla for at least 5 minutes or until creamy and silky smooth. Gently fold in whipped cream until incorporated. Cover and put in refrigerator for 15 minutes.
- Spread a thin layer of jam over each layer.
- Spread chantilly cream over each layer.
- Top each layers with a sprinkling of fresh fruit.
- Using offset spatula, frost entire cake with chantilly cream.
- Top with remaining fresh fruit.
- Place the cake in the refrigerator until ready to serve.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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