Berry Chantilly Cake Recipe

If you’re looking for a show-stopping dessert that’s as elegant as it is irresistibly delicious, this Berry Chantilly Cake is the perfect choice. Imagine layers of tender vanilla chiffon cake, fluffy Chantilly cream cheese frosting that melts in your mouth, and a vibrant medley of roasted berries adding juiciness and a pop of color in every bite. This cake isn’t just a treat; it’s a celebration of fresh flavors and dreamy textures that will make any occasion feel extra special.

Ingredients You’ll Need

The beauty of this Berry Chantilly Cake lies in its simple, wholesome ingredients that work together harmoniously. Each component plays a pivotal role—from the fluffiness of the egg whites to the fruity burst of roasted berries, and the rich yet light Chantilly cream cheese frosting that ties everything together.

• 4 large eggs (separated): The foundation for the light, airy chiffon cake texture.
• 80 g granulated sugar (divided): Adds just the right amount of sweetness, split for cake and meringue balance.
• 40 ml vegetable oil: Keeps the chiffon cake moist and tender without heaviness.
• 40 ml whole milk: Adds creaminess and richness to the cake batter.
• 2 tsp vanilla extract: Enhances the delicate vanilla flavor throughout the cake and frosting.
• 80 g cake flour: Provides a light crumb perfect for soaking up the berry juices.
• 5 g baking powder: Gives the cake a gentle lift and fluffiness.
• 375 g fresh mixed berries: A gorgeous combination of seasonal berries for natural sweetness and tartness.
• 30 g granulated sugar: Sweetens the roasted berries and brings out their natural syrupy goodness.
• 4 g cornstarch: Thickens the berry filling for a luscious texture.
• 15 ml cold water: Helps dissolve the cornstarch, ensuring a smooth berry sauce.
• 12 oz cream cheese (softened): Adds a creamy, slightly tangy richness to the Chantilly frosting.
• 250 ml whipping cream (cold, at least 36% milkfat): Whips into airy peaks forming the light frosting texture.
• 1 tsp vanilla extract: Infuses the frosting with subtle vanilla warmth.
• 60 g powdered sugar: Sweetens and stabilizes the frosting for that perfect finish.

How to Make Berry Chantilly Cake

Step 1: Prepare the Vanilla Chiffon Cake

Begin by preheating your oven to 325°F (163°C) and lining two 6-inch round cake pans with parchment paper. Separating your eggs while cold helps achieve the best volume in your meringue. Whisk the egg yolks with half the sugar, vegetable oil, milk, and vanilla extract until smooth. Sift in the cake flour and baking powder to keep the batter light and easy to incorporate.

Step 2: Create the Meringue

Whisk the egg whites with cream of tartar until bubbly, then gradually add the remaining sugar while whipping until soft peaks form. This airy meringue is what gives your chiffon cake its signature lightness and spring.

Step 3: Combine Batter and Meringue

Fold about a third of the meringue into the yolk batter gently to lighten it. Then carefully fold the rest of the meringue in, making sure not to deflate all those precious air bubbles that will create a fluffy cake. Divide evenly between your pans and tap gently to release any trapped air.

Step 4: Bake and Cool

Bake for 28-30 minutes until the tops spring back and a toothpick comes out clean. Once out of the oven, give your cake a lively drop from about a foot high to prevent shrinkage—a little trick to keep your cake tall and fluffy. Cool upside down on ramekins to maintain height and texture.

Step 5: Roast the Berries

Preheat to 400°F (204°C) and roast your mixed berries with sugar until they are juicy and syrupy. Transfer them to a saucepan and thicken with a cornstarch slurry over medium heat, then let it cool completely. This roasted berry mix will become the vibrant, flavorful heart of your Berry Chantilly Cake filling.

Step 6: Make the Chantilly Cream Cheese Frosting

Whip the cold heavy cream with vanilla and powdered sugar to medium peaks—perfectly light and stable. Separately, whip softened cream cheese with powdered sugar until fluffy. Fold the whipped cream into the cream cheese in batches to lighten the frosting. This luscious Chantilly cream cheese frosting is the perfect balance of creamy and airy, sweet but with a subtle tang that complements the berries beautifully.

Step 7: Assemble the Berry Chantilly Cake

Carefully slice each cooled cake in half horizontally so you have four layers. Secure your first layer to the cake board with a dollop of frosting, spread frosting evenly, then pipe a border to hold the berry filling. Add a third of the cooled berries and a scattering of fresh berries, then repeat with each layer. Finish by covering the entire cake in a thin crumb coat, chill to set, and add a final thick frosting layer decorated with fresh berries. Chill until ready to serve for a stunning presentation.

How to Serve Berry Chantilly Cake

Garnishes

Fresh berries sprinkled atop the cake add vibrancy and a fresh burst with each bite, perfectly complementing the roasted berry filling inside. A light dusting of powdered sugar or sprigs of mint can give a beautiful, fresh look that invites guests to dive right in.

Side Dishes

Keep it simple with a crisp glass of sparkling wine or chilled berry-infused iced tea. For a cozy gathering, vanilla bean ice cream or a dollop of extra Chantilly cream can elevate the experience and echo the cake’s creamy, dreamy flavors.

Creative Ways to Present

Try serving individual slices with a spoonful of fresh berry compote on the side or plate the cake alongside edible flowers for a whimsical touch. For a party, transform the cake into mini parfaits by layering cake cubes, Chantilly frosting, and berry filling in clear glasses—showcasing the luscious layers beautifully.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Berry Chantilly Cake tightly with plastic wrap and store it in the refrigerator. The flavors actually deepen overnight, so leftover slices can taste even better the next day. Keep the cake chilled to maintain the integrity of the Chantilly frosting.

Freezing

You can freeze the unassembled cake layers by wrapping them in plastic and aluminum foil for up to three months. Once thawed, assemble and frost your Berry Chantilly Cake fresh. If the cake is fully assembled, it freezes best after a firm crumb coat and should be wrapped carefully to avoid freezer burn.

Reheating

This cake is best enjoyed chilled due to the cream cheese frosting and berries, so reheating isn’t recommended. If you want to soften the cake slightly, let slices sit at room temperature for 15-20 minutes before serving to bring out the flavors nicely.

FAQs

Can I use frozen berries for the Berry Chantilly Cake?

Yes, frozen berries can be used, but it’s best to thaw and drain them first to avoid excess moisture, which could affect the cake’s texture and frosting.

What if I don’t have cake flour?

You can substitute all-purpose flour by mixing 1 cup of all-purpose flour with 2 teaspoons of cornstarch to mimic cake flour’s lighter texture.

Can I make the Chantilly cream cheese frosting vegan?

While challenging, you can experiment with plant-based cream cheese and coconut cream, but the texture and taste will differ from the traditional version.

How long does the assembled Berry Chantilly Cake last in the fridge?

For optimal freshness and texture, consume the cake within 2-3 days when stored in an airtight container in the refrigerator.

Can I double this recipe for a larger cake?

Absolutely! Just double all ingredients and use larger cake pans or more layers, adjusting baking time accordingly and checking for doneness with a toothpick.

Final Thoughts

This Berry Chantilly Cake is truly a centerpiece-worthy dessert that brings together the best of fresh berries, fluffy chiffon cake, and rich Chantilly cream cheese frosting. Making it might feel like a project, but trust me, every step is worth the joyful reactions and compliments you’ll earn. Whether it’s a celebration or a treat-yourself moment, I encourage you to dive into this delightful recipe — your taste buds will thank you!

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