Berry Chantilly Cake

This Berry Chantilly Cake features light and tender chiffon cake layered with a luscious Chantilly cream cheese frosting and roasted mixed berries, loosely inspired by the cake from Whole Foods grocery store.

What is Chantilly cream?

Chantilly cream is sweetened whipped cream flavored with vanilla extract.

Why you'll love this recipe

This recipe for Berry Chantilly cake is:

Worth the effort: the cake can be made ahead of time and assembled the following day, to make lighter work.

Balanced in flavor: roasting the berries adds a depth of concentrated sweet berry flavor (and beautiful deep color) that pairs well with the Chantilly cream cheese frosting, which is slightly tangy.

Tender: this chiffon cake remains light, spongy and soft even when chilled; and does not require a simple syrup cake soak.

Perfect for a celebration: whether it's a birthday, anniversary, special event or milestone, this is a showstopper of a cake!

Ingredients you'll need

Vanilla chiffon cake

• large eggs: separated egg whites from egg yolks while cold, and then leave the egg whites at room temperature to warm up
• whole milk: adds moisture to the cake; you can use any milk or non-dairy alternative
• vegetable oil: also adds moisture and flexibility to the cake
• granulated sugar: for sweetness; used in both the egg yolk batter as well as the egg white meringue
• cake flour: also known as cake and pastry flour; is a low-protein flour that yields soft and tender cake; you can use all-purpose flour, remove 1 tablespoon of flour and sub in 1 tablespoon of cornstarch in its place
• baking powder: acts as a leavener and ensures a good rise in the cake
• cream of tartar: is an acid that helps stabilize the whipped egg white meringue; you can also sub with 1 teaspoon of lemon juice or white vinegar
• vanilla extract: adds flavor to the cake

Berries

• mixed berries: strawberries, blueberries, raspberries, blackberries; for the roasted berries, you can use frozen berries -- you may need a little more cornstarch to thicken, but use fresh berries to decorate
• granulated sugar: adds sweetness to counteract the berries tangy flavor
• cornstarch: for thickening the berries so that they're not too runny

Frosting

• cream cheese: preferably full fat; softened at room temperature; you can also substitute with mascarpone cheese
• heavy whipping cream: chilled; at least 36% milkfat
• powdered sugar: also known as confectioner's sugar/icing sugar; adds sweetness and helps stiffen the cream cheese frosting
• vanilla extract: adds that signature flavor to make it a Chantilly cream

You can find all these ingredients at your local grocery store or supermarket.

How to make a berry Chantilly cake

Make the cake

Preheat oven to 325F.

Line two 6" round cake pans with parchment paper. Set aside.

Separate egg whites from egg yolks while cold from the fridge.

Add the egg yolks to a large mixing bowl, and whisk in 40g sugar, oil, milk, and vanilla extract.

Sift cake flour and baking powder into the egg yolk mixture and mix until just incorporated. Set aside.

To a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and being whisking until bubbles form.

Add in cream of tartar and continue whipping until foamy.

Gradually pour in remaining 40g sugar and increase the speed, whipping until the meringue reaches soft peaks.

Transfer about ⅓rd of the egg white mixture into the egg yolk mixture and fold it in with a spatula.

Continue to fold in the egg white meringue mixture into the egg yolk mixture until all of it is incorporated, with no trace of white streaks.

Use a kitchen scale to divide the cake batter evenly between the two prepared cake pans.

Give the pans a few taps to release any trapped air bubbles.

Bake at 325F for 28-30 minutes, or until the tops of the cakes spring back when lightly pressed (or a toothpick inserted comes out clean).

Remove the cakes from the oven and immediately drop them onto the counter from a height of about 1' to prevent the cake from shrinkage.

 

Once cooled, use a knife to release the edges of the cake.

Wrap the cake up in plastic wrap and leave at room temperature if using the the next day. Otherwise, wrap the cake in a second layer of aluminum foil and freeze for up to 3 months.

 

Roast the berries

Preheat oven to 400F.

Add berries to a baking tray lined with parchment paper.

Sprinkle granulated sugar over the tops of the berries.

Bake at 400F for 15 minutes, or until the berries are slightly softened and syrupy.

Transfer the berries and syrup to a saucepan and heat over medium heat.

In a small bowl, make a slurry with cold water and cornstarch and stir until the cornstarch dissolves.

Once the berries are at a simmer, pour in the cornstarch slurry and cook for 1-2 minutes, stirring until the berries and syrup thicken.

Remove from heat and let cool completely before using.

Make the Chantilly cream cheese frosting

In a bowl of a stand mixer fitted with the whisk attachment, add in cold heavy cream, vanilla extract and powdered sugar.

Whip until the cream reaches medium peaks - the cream will just start to fall when the whisk is removed. (Note: It's better to underwhip than to overwhip, as it will quickly turn to butter if overwhipped).

Transfer the whipped cream into a large mixing bowl and set aside.

In the same stand mixer bowl, fitted with a paddle attachment, add in softened cream cheese.

Whip until the cream cheese is creamy.

Add in powdered sugar and continue to whip until lightened and fluffy.

Pour in vanilla extract and whip until incorporated.

Working in portions, use a spatula to fold in the whipped cream into the whipped cream cheese to lighten.

Continue to fold in the whipped cream, until all of it is incorporated into the cream cheese mixture.

If not using right away, transfer the cream cheese frosting into an airtight container and store in the fridge.

Assemble the cake

Split each cake in half equatorially with a sharp, serrated knife.

Dollop a little Chantilly cream cheese frosting onto the cake board.

Place the first cake layer on the cake board.

Spread about ¼ C of frosting onto the cake.

Pipe a border of frosting around the cake edge (using a plain tip).

Add ⅓rd of the cooled mixed berry filling onto the frosting, just until the border.

Place fresh berries sparsely in the layer.

Add another cake layer and repeat, ending with the final cake layer.

Spread the frosting over the entire surface and sides of the cake using an offset spatula (also known as a crumb coat).

Chill the cake in the fridge for 10-15 minutes to let the frosting set.

Add another layer of frosting to cover the cake and decorate with fresh berries.

Chill the cake in the fridge until ready to serve.

How to store

Fridge:

Store the cake covered in a box in the fridge for up to 3 days.

Freeze:

Cut the cake into slices and store in an airtight container with layers of parchment separating the cake for up to 3 months.

Or individually wrap the cake slices with plastic wrap and freeze for up to 3 months.

Variations

For a plain Chantilly cream frosting, omit the cream cheese and make it in a similar manner to my Mango Yuzu Chantilly cake recipe.

If you don't want to make roasted berry filling, you can use a strawberry jam or berry jam instead.

Expert tips, FAQs & troubleshooting

Tips:

Pay attention to the temperature: keep cold things cold and vice-versa.

Ensure the cream cheese is at room temperature/softened to ensure it will whip up with volume.

Use a sieve or sifter to sift the cake flour and powdered sugar to avoid any lumps.

Why separate the eggs while cold and leave at room temperature?

The egg whites and egg yolks are easier to separate while cold.

However, egg whites whip up with better volume when at room temperature or slightly warmed.

To speed up warming the egg whites from the fridge, add some really warm water to a large bowl and place the mixing bowl over top of it to take the chill off. Let it sit for about 5-10 minutes.

Meringue not whipping up:

Ensure that your mixing bowl is clean and free from any trace of oil or grease.

Use a little lemon juice or white vinegar to wipe down the mixing bowl and whisk attachment.

Berry mixture too runny:

The berry mixture will be less runny when cooled.

However, if the berries release too much juice, pop the mixture back onto the stove and add a little more cornstarch (dissolved in a little cold water) and heat it again.

Be sure to completely cool before using.

The Chantilly cream cheese frosting is runny:

Make sure you're using a full-fat cream cheese.

Your kitchen may be a little too warm. Pop the frosting into the fridge for 10-15 minutes and then work with it again.

The cake domed in the oven and deflated:

This is normal, the cake will expand in the oven and then deflate a little. You should not need to trim off any cake.

Other delicious cake recipes you may like

Be sure to check out these recipes:

Mini Mango Yuzu Chantilly Cake

Strawberry Whipped Cream Cake

Taro Coconut Cake

Perfect Swiss Roll Cake

Blackberry Earl Grey Cream Roll Cake

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!