Description
This Chantilly Cream Cake is light, fluffy, and packed with fresh berry flavor. With layers of delicate sponge, sweetened whipped cream, and vibrant fruits, it’s the perfect treat for any celebration or afternoon indulgence.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
- ½ cup unsalted butter, melted
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 2 cups fresh berries (strawberries, blueberries, raspberries)
Instructions
- Preheat your oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, beat eggs and granulated sugar until light and fluffy, about 5 minutes.
- Sift in flour, baking powder, and salt. In a separate bowl, mix milk, melted butter, and vanilla, then gently fold into the batter.
- Divide the batter evenly into pans and tap lightly. Bake for 20–25 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Place one cake layer on a stand. Spread whipped cream and top with berries. Repeat with second layer and finish with more cream and fruit.
- Chill for at least 1 hour before slicing and serving.
Notes
- Use cold heavy cream for best whipping results.
- Chill the cake for clean, stable slices.
- Swap berries for any seasonal fruit you like.
- Let cake layers cool fully before assembly to avoid melting the cream.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg