Print

Creamy Rustic Berry Chantilly Cake

Berry Chantilly Cake - featured image
Print Recipe

A tender, rustic layer cake flecked with juicy berries and topped with clouds of creamy Chantilly frosting. This easy homemade cake is perfect for celebrations, offering nostalgic comfort and crowd-pleasing flavor.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour, sifted
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup whole milk, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp almond extract (optional)
  • 2 cups mixed fresh berries (blueberries, raspberries, strawberries, quartered)
  • 1 tbsp all-purpose flour (for tossing berries)
  • 2 cups heavy whipping cream, chilled
  • 8 oz mascarpone cheese, softened (or cream cheese)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste or pure vanilla extract
  • Pinch of salt
  • 1 cup mixed fresh berries (for layering and topping)
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Bring eggs, milk, and sour cream to room temperature.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down sides halfway.
  4. Beat in eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
  5. In a small bowl, stir together sour cream and milk.
  6. Add half of the flour mixture to the butter mixture, mixing on low until just combined. Pour in the sour cream/milk mixture, blend briefly, then add remaining flour. Mix until just smooth.
  7. Toss berries with 1 tbsp flour. Gently fold berries into the batter with a rubber spatula.
  8. Divide batter evenly between prepared pans. Smooth tops. Bake for 28-32 minutes, or until a toothpick comes out clean and tops spring back lightly.
  9. Let cakes cool in pans for 10 minutes. Turn out onto a wire rack and cool completely.
  10. In a chilled bowl, beat heavy cream until soft peaks form (about 2 minutes). Add mascarpone, powdered sugar, vanilla bean paste, and salt. Beat until stiff peaks form.
  11. Place one cake layer on serving plate. Spread a generous layer of Chantilly cream, sprinkle with half the fresh berries. Top with second layer, repeat with cream, and garnish with remaining berries and mint.
  12. Refrigerate for 30 minutes before slicing. Serve chilled or at room temperature.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut cream for heavy cream and vegan cream cheese for mascarpone. If using frozen berries, thaw and pat dry before adding. Chill cakes before slicing for cleaner cuts. Weigh batter for even layers. Overmixing can make cake tough. Chill bowl and beaters for best whipped cream texture.

Nutrition

Keywords: berry cake, chantilly cake, rustic cake, layer cake, celebration cake, homemade cake, easy cake, birthday cake, summer dessert, cream cake

Find it online: https://blixfood.com/creamy-rustic-berry-chantilly-cake-easy-homemade-layer-recipe-for-celebrations/