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Berry Chantilly Cake

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A delightful cake bursting with fresh berries and light, fluffy cream, perfect for celebrations or afternoon treats.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Whisk together the flour, baking powder, and salt. Gradually add this mixture to the creamed butter-sugar mixture, alternating with the buttermilk.
  5. Divide the batter evenly between the prepared pans and smooth out the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
  7. Whip the heavy cream with powdered sugar until soft peaks form.
  8. Place one layer on a serving plate. Spread a layer of whipped cream on top and scatter with mixed berries.
  9. Carefully place the second cake layer on top. Frost with more whipped cream.
  10. Decorate with remaining mixed berries and mint leaves.

Notes

Store leftovers in the refrigerator for up to 3-4 days. For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend.

Nutrition

Find it online: https://doughgirlbylea.com/berry-chantilly-cake-3/

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