Chantilly Cake with Fresh Fruit

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Prep Time 45

Cook Time 35

Total Time 1 15

Ingredients

For the Cake Layers:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter softened
1 1/2 cups granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract
1 cup whole milk room temperature
For the Chantilly Cream Frosting:
2 cups heavy whipping cream very cold
1/2 cup powdered sugar sifted
1 teaspoon pure vanilla extract
Optional: 4 oz cream cheese, softened, for extra stability
For the Fruit Topping:
Assorted fresh berries strawberries, raspberries, blueberries, blackberries, washed and dried

Instructions

To Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 3-5 minutes).
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
To Make the Chantilly Cream Frosting:
Ensure the heavy whipping cream is very cold. Chill your mixing bowl and whisk attachment if possible.
(Optional stability step: If using cream cheese, beat the softened cream cheese in a separate bowl until smooth. Set aside.)
In a large, chilled bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks begin to form.
Gradually add the sifted powdered sugar and vanilla extract. Continue to beat until stiff peaks form. Be careful not to overbeat, or it may turn into butter.
(Optional stability step: Gently fold the beaten cream cheese into the whipped cream until just combined.)
To Assemble the Cake:
Once the cake layers are completely cool, level them if necessary.
Place one cake layer on your serving plate or cake stand. Spread a generous layer of Chantilly cream frosting over the top. Arrange a layer of fresh berries over the cream.
Top with the second cake layer. Frost the top and sides of the entire cake with the remaining Chantilly cream.
Decorate the top of the cake lavishly with the remaining fresh berries, arranging them in an appealing pattern.
Chill the cake for at least 1-2 hours before serving to allow the frosting to set.

Notes

For the best Chantilly cream, ensure all ingredients and equipment are cold.

Wash and thoroughly dry berries to prevent sogginess.

Store the cake in an airtight container in the refrigerator for up to 2-3 days. It's best enjoyed within 24 hours for optimal freshness of the fruit.

This Chantilly cake recipe is a showstopper for any occasion!