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Berry Chantilly Cream

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Berry Chantilly Cream Cake is a show-stopping dessert made with layers of soft yellow cake, jam, fluffy chantilly cream, and fresh berries. Light, luscious, and perfect for warm-weather celebrations, this cake is a fresh take on a bakery favorite.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 16 minutes
  • Total Time: 46 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Yellow Cake:

4 large eggs

2/3 cup whole milk or buttermilk

1 teaspoon vanilla

2 1/4 cups flour

1 1/2 cups sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 cup butter, softened and cubed

2 tablespoons oil

1/3 cup instant vanilla pudding mix

Filling:

1/4 cup raspberry or strawberry jam

Chantilly Cream Frosting:

2 cups heavy cream

(2) 8-ounce packages cream cheese or mascarpone cheese, softened

2 1/2 cups powdered sugar

1 teaspoon pure vanilla extract, vanilla beans, or vanilla bean paste

Fresh Berries:

16-ounce package strawberries, sliced

6-ounce package raspberries

6-ounce package blackberries

6-ounce package blueberries

Instructions

  1. Preheat oven to 350°F. Grease 8-inch or 9-inch cake pans and set aside.
  2. Whisk eggs, milk, and vanilla in a small bowl.
  3. In a stand mixer, mix flour, sugar, baking powder, and salt.
  4. Add butter one cube at a time to flour mixture until it resembles coarse crumbs.
  5. Add half the egg mixture and oil. Beat until fluffy. Add remaining egg mixture and pudding mix. Mix just until combined.
  6. Scrape bowl and divide batter into pans. Bake for 16–22 minutes or until a toothpick comes out clean.
  7. Cool in pans, then remove and let cool completely.
  8. Whip heavy cream until stiff peaks form. Set aside.
  9. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth (about 5 minutes). Fold in whipped cream and chill for 15 minutes.
  10. Spread a thin layer of jam on each cake layer. Top with chantilly cream and fresh berries.
  11. Stack cake layers, frost with chantilly cream, and decorate with remaining berries.
  12. Refrigerate until ready to serve.

Notes

  • Use mascarpone for a creamier frosting or cream cheese for a tangier one.
  • Chill the assembled cake for at least 1 hour before serving for best texture.
  • Only frost cooled cake layers to prevent melting.
  • Unfrosted layers can be frozen up to 2 months in advance.
  • Fresh berries are recommended for best results.

Nutrition

Find it online: https://cheftinaskitchen.com/berry-chantilly-cream/