Name: Berry Chantilly Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings
Ingredients: 1 c butter; 2 c granulated sugar; 4 large eggs; 1 tsp salt; 3 tsp baking powder; 3 c cake flour; 1 c milk; 0.25 c vegetable oil; 1.5 tsp vanilla extract; 0.6666667 c jam; 2 Tbsp water; 1.5 c heavy cream; 8 oz cream cheese; 8 oz mascarpone cheese; 2 c powdered sugar; 1 tsp vanilla extract; 4 cups berries

recipes.zone

Add recipe Sign in

Setting the table…

Berry Chantilly Cake Recipe — Recipes Zone

Method

15 steps · 1h

01
Preheat Oven
Preheat your oven to 350°F.
02
Cream Butter and Sugar
Using a stand mixer fitted with the flat beater attachment, cream the butter and granulated sugar together for 5 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition, until the mixture is smooth.
03
Combine Dry Ingredients
In a separate bowl, whisk together the cake flour, salt, and baking powder.
04
Combine Wet Ingredients
In another container, whisk together the milk, vegetable oil, and vanilla extract.
05
Mix Batter
With the mixer running on slow-to-medium speed, gradually add the dry and wet ingredients to the butter, sugar, and egg mixture. Start by adding half of the dry ingredients, then all of the wet ingredients, and finally the remaining dry ingredients.
Mix each addition just until combined; be careful not to overmix, which can lead to a tough cake.
06
Prepare Pans and Fill
Butter the bottom and sides of two 8-inch round baking pans, then line the bottoms with a cut-out sheet of parchment paper. Divide the batter evenly between the prepared pans.
07
Bake Cakes
Bake for 30 to 35 minutes, or until a toothpick inserted into the center of a cake comes out clean.
08
Cool Cakes
Let the cakes cool completely on a wire baking rack before frosting.
09
Make Jam Syrup
While the cakes are baking, prepare the jam syrup. In a small saucepan, combine the jam and water and heat over low heat. Stir frequently for about 2 minutes, until the jam is smooth and liquid.
10
Cool Syrup
Let the jam syrup cool slightly before using.
11
Whip Cream
While the cakes are cooling, start the chantilly cream. Using a stand mixer fitted with the whisk attachment, whisk the heavy cream and vanilla extract until stiff peaks form. The cream should hold its shape firmly.
12
Transfer Whipped Cream
Carefully transfer the whipped cream to a separate bowl. You'll need the mixing bowl again in a moment, so give it a quick wash.
13
Beat Cheeses and Sugar
Using the now-clean mixing bowl and the flat paddle attachment, beat together the cream cheese, mascarpone cheese, and powdered sugar.
14
Beat until Smooth
Mix for 2 to 3 minutes, until the mixture is completely smooth and free of lumps.
15
Fold in Whipped Cream
Gently fold the whipped cream into the cream cheese and mascarpone mixture until just smooth and combined. Be careful not to deflate the whipped cream.

Start cook mode

Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	854kcal	43%
Fat	49g	70%
Carbohydrate	96g	37%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens3 present · 2 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Eggs	Contains
Milk

Reviews

None yet

0.0/ 5

0 reviews

Leave a review

Cooked it? Tell the kitchen.

No reviews yet

Be the first to cook this and tell the rest of us how it went.

Berry Chantilly Cake Recipe

Beef Asado

Slow-roasted ham with lemon, garlic & sage

Baked salmon with fennel & tomatoes

About this recipe

Similar recipes

Method

Preheat Oven

Cream Butter and Sugar

Combine Dry Ingredients

Combine Wet Ingredients

Mix Batter

Prepare Pans and Fill

Bake Cakes

Cool Cakes

Make Jam Syrup

Cool Syrup

Whip Cream

Transfer Whipped Cream

Beat Cheeses and Sugar

Beat until Smooth

Fold in Whipped Cream

Nutrition

Allergens

Reviews

Baked Bbq Chicken Legs