Print

Fluffy Berry Chantilly Cake

fluffy berry chantilly cake - featured image
Print Recipe

A light and fluffy cake layered with lightly sweetened Chantilly cream and fresh mixed berries, perfect for celebrations or a simple indulgent dessert.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons (6 g) baking powder
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs, at room temperature
  • ½ cup (120 ml) whole milk
  • 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • A pinch of salt
  • 1 ½ cups (360 ml) heavy cream, cold
  • 3 tablespoons (24 g) powdered sugar, sifted
  • 1 teaspoon vanilla bean paste or extract
  • About 2 cups (300 g) fresh mixed berries (strawberries, blueberries, raspberries, blackberries)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer until light, fluffy, and pale yellow, about 5 minutes.
  4. Slowly mix in whole milk, melted butter, and vanilla extract to the egg mixture.
  5. Gently fold the dry ingredients into the wet mixture in batches using a spatula until smooth and light.
  6. Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely.
  8. Chill mixing bowl and beaters for 15 minutes. Whip heavy cream with powdered sugar and vanilla bean paste until soft peaks form.
  9. Slice cooled cake horizontally into two layers. Spread whipped cream on bottom layer and sprinkle half of the berries over it.
  10. Place second cake layer on top, spread remaining whipped cream, and decorate with remaining berries.
  11. Chill assembled cake for at least 30 minutes before serving.

Notes

Use room temperature eggs for better volume. Fold dry ingredients gently to keep cake light. Chill bowl and beaters for whipping cream. Pat berries dry if very juicy to avoid soggy cake. Store cake refrigerated and consume within 2 days for best texture.

Nutrition

Keywords: berry chantilly cake, fluffy cake, whipped cream dessert, light cake, homemade cake, fresh berries, easy dessert

Find it online: https://emacrave.com/fluffy-berry-chantilly-cake-recipe-easy-homemade-light-whipped-cream-dessert/