Chantilly Cake
If there’s one cake that screams elegance and indulgence, it’s the Berry Chantilly Cake. With its fluffy vanilla layers, vibrant berry filling, and dreamy Chantilly cream, it’s like sunshine in dessert form.
Servings 4
Calories 420kcal
Ingredients
Cake:
- 2⅓ cups all-purpose flour
- ½ tsp baking soda
- ¼ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter
- ½ cup vegetable oil
- 1⅔ cups sugar
- 3 eggs
- 1¼ tbsp vanilla essence
- 1 tsp vinegar
- 1½ cups buttermilk
Berry Filling:
- 1 cup mixed berries
- 1 tbsp lemon juice
- ¾ tbsp cornstarch
- 3 tbsp sugar
Chantilly Cream:
- ½ cup mascarpone
- ½ cup cream cheese
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Garnish:
- 2 cups mixed fresh berries
Instructions
- In a saucepan, mix berries, lemon juice, sugar, and cornstarch over medium heat. Stir until thickened (about 5 minutes), then cool completely. Tip: Use fresh lemon juice for the best zing.
- Preheat oven to 350°F (175°C). Grease and line 2 round cake pans. Whisk flour, cornstarch, baking powder, baking soda, and salt. In another bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time. Stir in vanilla and vinegar. Alternate adding dry ingredients and buttermilk. Divide batter and bake for 25–30 minutes. Cool completely.
- Beat mascarpone and cream cheese until smooth. In another bowl, whip heavy cream with powdered sugar and vanilla. Fold into the cheese mix gently. Don’t overmix or it’ll deflate.
- Place one cake layer on a stand. Spread a thin layer of cream, then berry filling. Top with the second layer. Cover the whole cake with Chantilly cream and garnish with fresh berries. Chill for at least 1 hour before serving.
Nutrition
Calories: 420kcal