Berry Chantilly Cake
Berry Chantilly Cake is rich, moist, and so decadent. It’s a tender, layered vanilla cake filled with a berry compote and frosted with the most delicious thing imaginable – Chantilly cream!
As we’ve mentioned before, cake is our jam. We make cake a lot. Honestly, we probably make it more than we should. But that’s okay. That’s what the complete freedom and power of adulting is all about! We may have to pay bills and taxes and do all kinds of other boring adulting tasks, but darn it, we can also make a cake any time we please. And with this cake, we please a lot!
Trekking the Sugar-Filled Road to Berry Chantilly Cake
Berry Chantilly cake is one of the most delicious, rich cakes you’ll ever eat. It’s true comfort food in every sense of the word. It’s basically cake 2.0 in our opinion, but we wouldn’t have it if it weren’t for two key ingredients. The first, of course, is cake. The second is that deliciously decadent sweetened whipped cream – Chantilly. Let’s take a quick look at the history of both.
The History of Cake
Traditionally, a cake is a sweet baked food made from flour, sugar, and various other ingredients. In their oldest and simplest form, cakes were actually modified bread. These days cakes are made in more ways than you can count, being as simple or as complex as the baker wishes.
Traditionally, a cake is a sweet baked food made from flour, sugar, and various other ingredients. In their oldest and simplest form, cakes were actually modified bread. These days cakes are made in more ways than you can count, being as simple or as complex as the baker wishes. We even call certain desserts cakes that aren’t actually cakes, strictly speaking.
The cake has been around for centuries. The word cake itself is actually Viking in origin, coming from the ancient Norse word kaka. Ancient Greek called this baked good plakous. Believe it or not, Romans called cakes placenta.
Cakes remained nothing more than sweetened bread even until their earliest appearance in England. The first “modern” cake, the sponge cake was invented during the Renaissance period. Most food historians agree that this probably happened in Spain.
History of Chantilly Cream
While Chantilly cream and whipped cream are often used interchangeably by many, they aren’t the same thing. They are both versions of whipped cream, however, Chantilly cream is sweetened, while regular whipped cream is not.
Whipped cream was served as far back as the mid-1600s, but it contained no sugar. It wasn’t until 1750 when the first mention of Chantilly was made in cookbooks.
No one knows exactly who decided to put sugar into their whipping cream, but we do know when the hamlet of Chantilly was finally connected to the sweetened version of whipped cream.
In 1775, Louis-Henry de Bourbon, Prince de Conde, built the hamlet of Chantilly. Seven cottages were built, forming a small town consisting of a stable, dairy, mill, cabaret, barn, and two small rustic houses. It was here that his frequent guests began to rave about the delicious cream that was served at his parties. This, of course, led to the name Chantilly cream. The rest, as they say, is history.
Berry Chantilly Cake
Whether you’ve made one cake or hundreds of them, you’ll be thoroughly impressed with the flavor of this delicious berry Chantilly cake. It’s on heavy rotation in our house. Tender vanilla cake, a deliciously sweet, mixed berry compote, and oodles of sweet Chantilly cream all come together to make one of the most decadent cakes you’ll ever make or eat.
It’s the perfect dessert to serve at potlucks or holiday get-togethers. You could also make it for a weekend treat, as well. This is a from-scratch cake, so it takes a bit of effort, but it is so worth it. It’s just amazing.
Ingredients and Baking the Cake
Oftentimes, we’ll put a list of ingredients and generalized directions for our recipes in the post, but not today. This is a from-scratch cake that requires quite a few ingredients and several steps. You’ll find all the ingredients and directions in the recipe card below.
Please, don’t be scared off, though. This cake is absolutely amazing and well worth the effort. When we say effort, we don’t mean the baking equivalent of backflips, either. This isn’t an inordinately difficult recipe, it just takes some time and several steps. But once it’s finished. Oh, boy, is it amazing.
There are a few things to note about this recipe. They’re important to ensure that you make the absolute best berry Chantilly cake possible. Don’t worry, they’re very easy.
Room Temperature Eggs
Just like bringing butter to room temperature, bringing your eggs to room temperature will help them incoporate into your bastter. Simply place them in a bowl of warm water for 5 to7 minutes, and you’re good to go.
Don’t Forget the Cream of Tartar
It’s very important that you put the cream of tartar into your Chantilly cream to stabilize it. Otherwise, it’s just too darn difficult to work with. Don’t forget this important ingredient.
All Berries Work
We used mixed berries for our compote, but any berries will be excellent for this recipe. Pick whatever you like! They’re all absolutely delicious with this cake.
Serving the Cake
This cake requires no extra topping or garnish. It’s all right there in the cake! All you need is a plate and a fork. It’s filled with sweet berries and covered in delicious Chantilly cream. Everything you need is built right in.
Storing the Cake
This cake is made with Chantilly cream, so it should be refrigerated. It will keep well in the refrigerator in an air-tight container for about four days. That being said, it’s best to eat it sooner rather than later. As the cake ages, the inside will become soggier from the compote, so eating it sooner is the way to go.
You can’t freeze this cake, so be sure to enjoy it within that time frame. We know it’s a tough job, but you and yours will have no problem doing it after you take that first bite!
What is Chantilly cream?
It’s basically just whipped cream with sugar in it.
Do I have to use mixed berries?
Not at all! Any berry or berry mix will work well in this recipe. You could even do something as simple as slicing up strawberries and making a layer of them instead of making a compote.
This seems like more work than some of your other desserts.
That’s true. It’s a bit more work, but it’s still a basic cake recipe at the heart of it. It just has a few more ingredients and steps to make the compote and the Chantilly frosting.
How long will this cake last?
This cake is good for up to four days in the refrigerator, but we recommend eating it sooner rather than later.
Enjoy This Berry Chantilly Cake
I highly encourage you to give this berry Chantilly cake a try. It has several ingredients and a few steps, but when it’s all said and done, every bite is confirmation that it was all worth it.
We’d consider this a mid-level cake. It’s not the easiest cake we’ve ever brought to you, but it’s also not the hardest. Think of it like this: Advanced bakers will have no trouble at all with this recipe, and beginners won’t be overwhelmed once they get started.
All of that aside, the flavor of this berry Chantilly cake is really what it’s all about, and you won’t find a better cake recipe than this one! It’s so good and so perfect for almost any occasion. Give it a try. We think you’re going to love it.
BERRY CHANTILLY CAKE
OTHER RECIPES YOU WILL LOVE:
Pineapple Coconut Poke Cake
Orange Fudge Brownies
Easy Lemon Cobbler
Arkansas Possum Pie
Berry Chantilly Cake
- Stand or hand mixer
- 3 cups cake flour-level
- 2 cups granulated sugar
- 3 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup, 2 sticks, room temperature, unsalted butter
- 1 tablespoon vanilla extract
- 1 1/4 cup whole milk
- 3 eggs brought to room temperature*see notes
- 1/2 cup vegetable oil
- 2 cup fresh or frozen berries
- 1/3 cup granulated sugar
- 1/4 cup water
- 1/4 cup cornstarch
- 1 teaspoon lemon zest
- 2 teaspoon lemon juice
- 32 oz. cream cheese softened
- 1 stick (8 oz.) unsalted butter softened
- 1/2 cup mascarpone cheese-softened
- 22 oz. powdered sugar sifted
- 2 teaspoon vanilla extract
- 8 oz. heavy whipping cream
- 2 teaspoon cream of tartar
- Add all of the dry ingredients flour, sugar, baking powder, baking soda and salt to the bowl with the soften butter. Mix until a crumbly mixture forms.
- Add in the wet ingredients one at a time starting with the eggs, followed by the oil, followed by the milk.
- Mix for 2-3 minutes to incorporate enough air for the cake to rise.
- Mix until the batter forms. Fold in the vanilla and make sure that there’s no residual dry ingredients on the bottom of the bowl.
- Pour into prepared 8 inch baking pans, only fill about 1/2-3/4 full. Bake for 25 mins at 350.
- Add berries and granulated sugar to a heavy bottom sauce pan and cook on a low simmer.
- Once the berries and the sugar begin to create a sauce after the sugar melts, combine water and corn starch to create what is called a slurry.
- Add the slurry to the mixture in allowed to take and remove from heat and in the zest of one lemon and lemon juice.
- Transfer to a bowl and let cool until ready to assemble the cake
- Add heavy cream and cream of tartar or instant pudding to a bowl whip to soft peaks and set aside.
- Add cream cheese butter and mascarpone cheese to the mixing bowl blend until smooth.
- Add powdered sugar and vanilla blend until well incorporated.
- Fold in the stabilized whipped cream with a rubber spatula until no streaks are left in the frosting
Put the cake together:
- Build a dam of Chantilly cream around the inside of the cake. If you do not like wet cake add icing to the center as well.
- Spoon the filling in the center of the cake the dam of icing will help hold it in.
- Top with a layer of cake repeat this process for however many layers of cake you have.
- Completely cover the cake in Chantilly cream tough with berries and enjoy!
After about 5-7 to minutes they are ready and it reduces the probability of changing the “grade”
of the eggs.
Stabilizer for the cream: 2 teaspoons cream of tartar or instant dry pudding will help stabilize the whipped cream.
All of these recipes are amazing. Thank you, Maria. I hope to make them soon.
Thank you Sharon we sure appreciate it. We hope you love all the ones you make!