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Perfect Elegant Berry Chantilly Cake Recipe with Cream Cheese Frosting

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A light and elegant berry chantilly cake with cream cheese frosting, featuring fresh berries and a delicate balance of flavors. Perfect for special occasions or everyday celebrations.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 2 ½ teaspoons (10g) baking powder
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tsp lemon juice)
  • 2 teaspoons (10ml) pure vanilla extract
  • 1 ½ cups (360ml) heavy cream, chilled (36% fat or higher)
  • 3 tablespoons (24g) powdered sugar, sifted
  • 1 teaspoon (5ml) pure vanilla extract (for chantilly cream)
  • 8 ounces (227g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon (5ml) pure vanilla extract (for frosting)
  • 1 teaspoon lemon zest (optional)
  • 1 cup strawberries, hulled and halved
  • ½ cup blueberries
  • ½ cup raspberries

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20cm) cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition and scraping down the sides.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed until just combined. Stir in vanilla extract.
  6. Divide batter evenly into prepared pans and smooth tops. Tap pans lightly to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges pull away from the pan.
  8. Cool cakes in pans for 10 minutes, then run a knife around edges and transfer to a cooling rack to cool completely, about 1 hour.
  9. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep chilled until use.
  10. Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract. Add lemon zest if using. Beat until light and fluffy, about 3-5 minutes.
  11. Place one cake layer on serving plate. Spread a thin layer of cream cheese frosting, then a layer of chantilly cream. Add a handful of mixed berries on top.
  12. Place second cake layer on top and frost entire cake with remaining cream cheese frosting. Smooth edges with an offset spatula.
  13. Decorate top with fresh strawberries, blueberries, and raspberries. Chill cake for at least 1 hour before serving.

Notes

Chill bowl and beaters before whipping chantilly cream to achieve best volume. Avoid overwhipping cream to prevent graininess. If frosting is too loose, refrigerate for 15 minutes and re-whip. Use parchment paper for easier cleanup. Trim domed cake layers with serrated knife for even stacking.

Nutrition

Keywords: berry chantilly cake, cream cheese frosting, berry cake, elegant cake, easy cake recipe, fresh berries, dessert, celebration cake

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