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Want to bake the Best Berry Chantilly Cake ever? Then try this super tasty and delicious recipe.
Best Berry Chantilly Cake ever
Are you hungry for a delicious snack or want to surprise the kids? Then this cake will make you the mom of the week.
It is easy to make and it tastes just YUM YUM 🙂
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Ingredients for the Best Berry Chantilly Cake ever:
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- 12 Tablespoon Unsalted Butter at Room Temperature
- 2 Cups Sugar Divided
- 1 1/2 Teaspoons Vanilla Extract
- 8 Large Egg Yolks at Room Temperature
- 3 Cups All-Purpose Flour
- 1 Teaspoon Salt
- 3/4 Teaspoon Baking Powder
- 3/4 Teaspoon Baking Soda
- 1 Cup Sour Cream at Room Temperature
- 8 Large Egg Whites at Room Temperature
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Ingredients for Simple Syrup:
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- 6 Tablespoons Vanilla Simple Syrup
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Ingredients for Jelly Layer:
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- 1/3 Cup Seedless Raspberry Jam
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Ingredients for Fruit for Filling:
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- 1 cup Strawberries Hulled, Cut into Chunks The Size of The Raspberries
- 1 cup Raspberries
- 1/2 cup Blueberries
- 1/4 cup Grand Marnier
- 1/4 cup Orange Juice
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Ingredients for Apricot Glaze:
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- 1/2 cup Apricot Jam
- 1 Tablespoon Water
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Ingredients for Chantilly Frosting:
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- 2 Cups Heavy Cream
- 1 Teaspoon Almond Extract
- 8 Ounces Cream Cheese at Room Temperature
- 8 Ounces Mascarpone at Room Temperature
- 2 Cups Powdered Sugar
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Instruction How to make the Best Berry Chantilly Cake ever:
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- Steps:
- 1. preheat oven to 350 degrees. Line the bottom of 3 8-inch cake pans then sprays it with baking non-stick spray.
- 2. In the bowl of a stand-up mixer, combine the butter, 1 3/4 cup of sugar, and the vanilla, using medium speed for 5 minutes, scraping down the bowl, until the mixture is light and fluffy. Mix in the egg yolks, one at a time, mixing just until the yellow disappears, before adding the next.
- 3. In another mixing bowl, whisk together flour, salt, baking powder, and baking soda. Turn the stand-up mixer on low, and alternate adding the flour mixture then the sour cream, to the butter mixture, one-third of each at a time, allowing them to just incorporate before adding the next. When finished with adding both, turn the mixer on medium speed and mix for 2 minutes.
- 4. Pour the batter into a clean mixing bowl. Wash and dry the bowl of the stand-up mixer and fit with the whisk attachment. Add the egg whites and beat on medium speed for 5 minutes until opaque white and foamy. Add the remaining 1/4 sugar and continue to beat on medium until soft peaks form. Gently fold into the batter in 3 additions.
- 5. Scrape the batter evenly into the prepared cake pans. Bake in preheat ovens, rotating pans halfway through, until they are lightly golden and a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
- 6. Allow cakes to cool, in pans, set on a wire baking rack for 10 minutes. Remove cakes from pans and cool completely on a wire rack, about 3 hours.
- 7. When Cooled, brush tops and sides of each cake layer with about 2 tablespoons of simple syrup per layer.
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