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Berry Chantilly Cake

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A light and fluffy cake layered with whipped cream and fresh berries, capturing the essence of summer.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh berries (strawberries, blueberries, raspberries) for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine the flour, granulated sugar, baking powder, and salt in a large bowl.
  3. Mix in softened butter, whole milk, and vanilla extract, beating on medium speed for 2 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then remove to cool completely on wire racks.
  8. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  9. Create layered perfection by placing one cake layer on a serving plate, spreading whipped cream, and topping with fresh berries.
  10. Frost the second cake layer and garnish with more fresh berries.

Notes

For a variation, use different seasonal fruits or try adding cocoa powder for a chocolate twist.

Nutrition

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

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