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Berry Chantilly Cake Recipe

Berry Chantilly Cake Recipe
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★★★★★

5.1 from 27 reviews

This Berry Chantilly Cake is a light, airy vanilla chiffon cake layered with a luscious Chantilly cream cheese frosting and topped with a mixture of roasted and fresh berries. The delicate cake combined with the sweet and tangy berry filling alongside the smooth, fluffy frosting creates a refreshing and elegant dessert perfect for celebrations or a special treat.

Ingredients

Scale

Vanilla Chiffon Cake

  • 4 large eggs (separated)
  • 80 g granulated sugar (divided into 40g and 40g)
  • 40 ml vegetable oil
  • 40 ml whole milk
  • 2 tsp vanilla extract
  • 80 g cake flour
  • 5 g baking powder

Roasted Berry Filling

  • 375 g fresh mixed berries (any combination of berries such as strawberries, blueberries, raspberries, blackberries)
  • 30 g granulated sugar
  • 4 g cornstarch
  • 15 ml cold water

Chantilly Cream Cheese Frosting

  • 12 oz (about 340 g) cream cheese (softened)
  • 250 ml whipping cream (at least 36% milkfat, cold)
  • 1 tsp vanilla extract
  • 60 g powdered sugar (plus additional 60 g for cream cheese mixture)

Instructions

  1. Make the vanilla chiffon cake batter: Preheat oven to 325°F (163°C). Line two 6-inch round cake pans with parchment paper and set aside. Separate egg whites and yolks while still cold from the fridge. In a large bowl, whisk egg yolks with 40 g sugar, vegetable oil, milk, and vanilla extract until combined. Sift cake flour and baking powder into the yolk mixture and gently fold to incorporate.
  2. Whip egg whites into meringue: In a clean mixing bowl fitted with a whisk attachment, whisk egg whites until bubbles appear. Add cream of tartar and beat until foamy. Gradually add the remaining 40 g sugar while whipping and continue until soft peaks form.
  3. Combine meringue and cake batter: Gently fold one-third of the meringue into the yolk batter to lighten it. Then fold in the remaining meringue carefully until no white streaks remain. Divide the batter evenly between the prepared pans and tap the pans to release air bubbles.
  4. Bake the cakes: Bake at 325°F (163°C) for 28-30 minutes, or until the cake springs back when pressed and a toothpick comes out clean. Remove from oven and immediately drop pans about 1 foot onto the counter to prevent shrinkage. Invert cakes and cool upside down on ramekins until completely cool. Once cooled, loosen edges, wrap in plastic, and keep at room temperature if using next day or freeze for up to 3 months.
  5. Roast the berries: Preheat oven to 400°F (204°C). Spread berries on a parchment-lined baking tray and sprinkle with 30 g sugar. Roast for 15 minutes until berries soften and release syrup. Transfer berries and syrup to a saucepan over medium heat. Mix cornstarch and cold water into a slurry and stir into simmering berries. Cook 1-2 minutes until thickened. Remove and cool completely.
  6. Make the Chantilly cream cheese frosting: In a chilled mixing bowl with whisk attachment, beat cold whipping cream, 1 tsp vanilla extract, and powdered sugar until medium peaks form. Transfer whipped cream to a separate bowl. In the same mixer bowl fitted with paddle attachment, whip softened cream cheese until smooth. Beat in powdered sugar and vanilla extract until fluffy. Gently fold the whipped cream into the cream cheese mixture in batches until fully incorporated. Refrigerate if not using immediately.
  7. Assemble the cake: With a serrated knife, split each cake horizontally into two layers. Place a small dollop of frosting on the cake board to secure the first layer. Spread about 1/4 cup frosting on the layer and pipe a border around the edge. Spread one-third of the cooled berry filling inside the border and scatter fresh berries sparsely. Add the next cake layer and repeat for all layers, finishing with the top layer. Apply a crumb coat with frosting over the entire cake and chill 10-15 minutes. Add a final thick layer of frosting and decorate with fresh berries. Chill until serving.

Notes

  • Ensure eggs are cold when separating for better separation and volume.
  • Be gentle when folding the meringue to preserve airiness in the cake.
  • Do not overwhip the cream when making Chantilly cream; medium peaks are ideal.
  • Freezing the baked cake layers tightly wrapped allows for easy make-ahead preparation.
  • Fresh and roasted berries together provide a balanced texture and flavor contrast.
  • Use an offset spatula for smooth frosting application.

Nutrition

Keywords: Berry Chantilly Cake, vanilla chiffon cake, whipped cream cheese frosting, roasted berries, light cake dessert

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