Triple Berry Chantilly Cake

Introduction

The Triple Berry Chantilly Cake is a delightful dessert that brings together the vibrant flavors of three different berries with the light, airy texture of Chantilly cream. This cake is perfect for special occasions, from birthdays to holidays, and even summer gatherings where fresh berries are in season. It’s not only visually stunning but also a treat for the taste buds with its balance of tartness and sweetness. Whether you’re an experienced baker or just starting out, this recipe will guide you through creating a bakery-quality masterpiece right in your own kitchen.

The History

Chantilly cake has its roots in French patisserie, named after the town of Chantilly in northern France, known for its delicate whipped cream served with desserts. The term “Chantilly cream” refers to sweetened whipped cream often flavored with vanilla or other extracts. Over time, bakers began layering cakes with Chantilly-style cream and fresh fruits, transforming it into a modern layered dessert. The triple berry variation became popular in American baking as a way to highlight seasonal berries—strawberries, raspberries, and blueberries—offering a burst of color and flavor.

Ingredients Breakdown

This cake features layers of soft vanilla sponge cake, a luscious Chantilly cream filling, and a medley of fresh berries. Each component plays a role in delivering both structure and flavor:

Vanilla Sponge Cake: Light and airy base that holds up well to moisture from the cream and berries.
Chantilly Cream: Whipped heavy cream sweetened with powdered sugar and enhanced with vanilla extract for richness.
Berries: A mix of strawberries, raspberries, and blueberries for color, tartness, and freshness.
Gelatin (optional): Sometimes added to stabilize the cream layers so they hold shape when sliced.

Step-by-Step Recipe

Bake the Sponge Cakes: Prepare and bake two or three 8- or 9-inch round vanilla sponge cakes. Let them cool completely.
Prepare the Berries: Wash and dry the berries. Hull strawberries and slice them thinly; keep raspberries and blueberries whole.
Make the Chantilly Cream: Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the Layers: Place one cake layer on a serving plate, spread a portion of the Chantilly cream over the top, then scatter berries evenly across. Repeat with remaining layers.
Frost the Exterior: Frost the entire cake with the remaining Chantilly cream using a spatula or piping bag for decoration.
Chill: Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and the cream to set slightly.

Tips

Use cold cream for best results when whipping—it whips faster and holds its shape better.
To prevent weeping, add a small amount of gelatin to the cream if making ahead.
Chill the mixing bowl and whisk beforehand for optimal volume in the whipped cream.
Don’t assemble the cake too far in advance; berries can release juices that soften the cake layers.
If stacking multiple layers, use dowels or straws to support upper tiers if necessary.

Variations and Customizations

Flavor Variations: Add lemon zest to the Chantilly cream or brush cake layers with simple syrup infused with fruit liqueur like framboise or strawberry liqueur.
Glaze Option: Create a berry glaze by blending some berries and straining them into a sauce, then lightly brushing between layers or drizzling over the top.
Different Berries: Swap any of the triple berries with blackberries or cranberries depending on the season.
Layer Options: Use chocolate sponge cake instead of vanilla for a rich contrast with the berries.
Decoration Ideas: Garnish with mint leaves, edible flowers, or extra berries arranged artistically on top.

Health Considerations and Nutritional Value

The Triple Berry Chantilly Cake is a rich dessert, so moderation is key. Here’s a quick breakdown of the nutritional profile per serving (assuming 10 slices):

Calories: ~350–450 kcal
Fat: ~20–25g (mostly from cream)
Carbohydrates: ~35–45g (from cake and sugar in the cream)
Protein: ~4–6g (from eggs and dairy)
Fiber: ~2–3g (from berries)
Sugar: ~25–30g

Note: To reduce calories and fat, consider using a lighter version of whipped cream (e.g., half heavy cream and half whole milk) or a plant-based alternative. Fresh berries contribute antioxidants and vitamins, particularly vitamin C and fiber, which help offset some of the indulgence.

Ingredients

For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Chantilly Cream:
- 3 cups heavy whipping cream, chilled
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- Optional: 1 packet unflavored gelatin dissolved in warm water for stability
For the Filling:
- 1 pint strawberries, hulled and sliced
- 1 cup raspberries
- 1 cup blueberries

Directions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Add flour mixture alternately with milk, beginning and ending with flour. Mix until just combined.
Pour batter into prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then remove and place on wire racks to cool completely.
Whip the cream: In a large bowl, whip chilled heavy cream with powdered sugar and vanilla until stiff peaks form. If using gelatin, fold in after cream begins to thicken.
Trim cake layers if domed on top. Place one layer on a serving plate, spread a third of the Chantilly cream evenly over the surface, then scatter berries over the cream.
Add second layer and repeat the process, finishing with a final layer of cream on top and sides of the cake.
Decorate with additional berries, mint leaves, or edible flowers as desired.
Chill the cake in the refrigerator for at least 1 hour before slicing and serving.

FAQ

Can I make this cake ahead of time?

Yes, you can prepare the components a day in advance. However, assemble the cake no more than 6 hours before serving to prevent the berries from making the cake soggy.

Can I freeze this cake?

Freezing is not recommended because the high water content in the berries and the whipped cream texture won’t hold up well during freezing and thawing.