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Berry Chantilly Cake

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 12 servings
Calories: 468kcal
Author: Shinee
Truly easy and perfect make-ahead cake for all occasions! Light and delicate sponge cake layers loaded with fluffy Chantilly cream frosting and fresh berries.
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Ingredients

For sponge cake:

  • 6 large eggs at room temperature
  • 1 cup (200g) granulated sugar divided, Note 1
  • 1 ½ cups (180g) cake flour Note 2
  • ½ teaspoon salt optional

*For simple syrup:

  • 1 cup water
  • 1 cup (200g) granulated sugar

For frosting:

  • 1 ½ cups (360ml) heavy whipping cream
  • 8 oz (225g) cream cheese softened
  • 1 ½ cups (190g) powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon orange liquor Note 4

For filling:

  • 2 cups (265g) fresh strawberries chopped
  • 6 oz (170g) fresh raspberries
  • 6 oz (170g) fresh blackberries (or blueberries)

Instructions

To make sponge cake:

  • Preheat the oven to 350°F (177°C). Line bottom of two 8 or 7-inch cake pans with parchment paper. No need to grease the pan.
  • Separate egg whites and yolks, making sure not even a little bit of egg yolk gets into the whites. (TIP: It's easier to separate the egg when they're cold right out of the fridge.)
  • In a mixing bowl with whisk attachment, whisk together egg yolks and ½ cup of sugar until pale and tripled in volume, about 5 minutes.
  • Meanwhile, sift flour and salt.
  • In another mixing bowl with whisk attachment, beat egg whites at medium low speed until foamy.
  • Add remaining ½ cup of sugar 1 tablespoon at a time and continue to whisk until stiff peaks, gradually increasing the speed to medium high, 7-10 minutes.
  • Using a spatula, add 1/3 of the whipped egg whites into the egg yolk mixture and gently fold until mostly smooth. Add the remaining egg whites and gently fold until smooth.
  • Add sifted flour into the batter in 3 stages, whisking the batter well after each addition.
  • Pour the batter into prepared pan and smooth the top.
  • Bake the cake until inserted toothpick comes out clean, 25-30 minutes. Don’t open the oven for at least the first 30 minutes!
  • Let the cake cool for 5 minutes in the pan. Then run a knife around the edges and invert onto a cooling rack. Cool completely. Once cooled, wrap with plastic wrap and refrigerate for 1-2 hours, or preferably overnight. It’ll be easier to cut it when the cake is thoroughly chilled.

*To make simple syrup:

  • In a small saucepan, bring water to a boil. Then add sugar and stir until it's completely dissolved. Then cool to room temperature and chill in the fridge.

To make Chantilly cream:

  • In a mixing bowl with whisk attachment, whip heavy whipping cream until hard peaks form. Transfer it into another bowl.
  • Now, place cream cheese in the mixing bowl with whisk attachment and beat it until fluffy, about a minute.
  • Add powdered sugar, vanilla extract and orange liquor and beat it until nice and smooth, 2-3 minutes.
  • Now, fold in half of the whipped cream into the cream cheese mixture. Once it's well combined, add the remaining whipped cream and gently fold until well combined. Be gentle, so you don't deflate the frosting too much.

To assemble the cake:

  • Slice each cake into 2 slices horizontally. Place the first cake layer on a serving platter.
  • Generously drizzle 5-6 tablespoons of simple syrup (or canned pineapple juice) all over the cake layer.
  • Then spread whipped cream evenly over the cake.
  • Arrange berries in one layer on top of the frosting and then cover with more whipped cream.
  • Repeat with the remaining layers, and then cover the entire cake with the remaining frosting. Decorate the top of the cake with fresh berries. And enjoy!

Notes

Note 1: Fine granulated sugar or caster sugar is ideal for this recipe, as they dissolve quicker.
Note 2: If you don't have cake flour, make it yourself.
DIY Cake Flour: Measure 1 ½ cups of all-purpose flour, remove 3 tablespoons of flour, and replace 3 tablespoons of cornstarch. That’s it! Now you just need to sift it well and you’ve got yourself a cake flour.
Note 3a: Simple syrup can be made up to 3 weeks in advance. Store it in the fridge in an airtight container.
Note 3b: You can substitute a can of pineapple juice for simple syrup. Make sure it's 100% juice and not syrup.
Note 4: I like to use Grand Marnier, but you can also substitute fresh lemon or orange zest. I feel like it's missing something without a burst of citrus.
Storing Tips:
1. This can be made and assembled 1 day in advance.
2. Refrigerate the cake until ready to serve. Leftovers should be refrigerated, covered, for up to 5 days.
3. It's not recommended to freeze an assembled berry Chantilly cake, but you can bake the sponge cake in advance and freeze it for up to 3 months.

Nutrition

Serving: 1slice | Calories: 468kcal | Carbohydrates: 67g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 203mg | Potassium: 165mg | Fiber: 2g | Sugar: 52g | Vitamin A: 825IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 1mg