Berry Chantilly Cake Vanilla Cream (Printer-Friendly Layout)
Fluffy vanilla layers and fresh berries meet dreamy Chantilly cream for a truly memorable, elegant dessert.
# Ingredients You'll Need:
→ Berry Filling
01 -
300 g mixed berries (fresh or frozen; strawberries, blueberries, raspberries)
02 -
2 tablespoons fresh lemon juice
03 -
60 g granulated sugar
04 -
1 tablespoon cornstarch
→ Vanilla Sponge Layers
05 -
270 g all-purpose flour
06 -
2 tablespoons cornstarch
07 -
2 teaspoons baking powder
08 -
0.5 teaspoon baking soda
09 -
0.5 teaspoon salt
10 -
110 g unsalted butter, softened
11 -
60 ml vegetable oil
12 -
220 g granulated sugar
13 -
3 large eggs
14 -
2 teaspoons vanilla extract
15 -
1 teaspoon white vinegar
16 -
240 ml buttermilk
→ Chantilly Cream
17 -
225 g mascarpone cheese, chilled
18 -
180 g cream cheese, softened
19 -
375 ml heavy cream, cold
20 -
90 g powdered sugar
21 -
2 teaspoons vanilla extract
→ Assembly and Decoration
22 -
200 g fresh mixed berries, for garnish
# Step-by-Step Instructions:
01 -
Combine mixed berries, lemon juice, granulated sugar, and cornstarch in a medium saucepan set over medium heat. Stir continuously until the mixture thickens, about 5 minutes. Transfer to a bowl and let cool completely.
02 -
Preheat oven to 175°C. Grease and line two round cake pans. In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. In another bowl, beat softened butter, vegetable oil, and granulated sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and vinegar. Alternately add the dry mixture and buttermilk to the wet ingredients, mixing just until combined. Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a skewer inserted into the centres comes out clean. Allow the cakes to cool completely.
03 -
In a large bowl, beat mascarpone and cream cheese until smooth. In a separate chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract to soft peaks. Gently fold the whipped cream into the mascarpone mixture, taking care not to deflate the cream.
04 -
Place one cooled cake layer on a serving stand. Spread with a thin layer of Chantilly cream, followed by a layer of berry filling. Place the second cake layer on top. Frost the entire cake with Chantilly cream, smoothing the sides and top. Garnish generously with fresh mixed berries. Chill in the refrigerator for at least 1 hour before slicing and serving.
# Extra Tips and Tricks:
01 -
For dramatic presentation, reserve some whole berries for the top. Allow the finished cake to chill thoroughly before slicing for clean layers.