Easy Berry Chantilly Cake (Printable Version)

Moist vanilla cake, berry jam, whipped cream, and fresh berries create a light, elegant treat.

# What You'll Need:

→ For the Cake

01 - 1 box (432 g) yellow cake mix
02 - 240 ml whole milk (or 2% milk as substitute)
03 - 1 tablespoon pure vanilla extract
04 - 3 large eggs
05 - 1 large egg white
06 - 227 g melted unsalted butter

→ For the Stabilized Whipped Cream Frosting

07 - 3 teaspoons unflavored gelatin powder
08 - 60 ml cold water
09 - 720 ml heavy whipping cream (40% fat recommended)
10 - 160 g powdered sugar
11 - 0.75 teaspoon almond extract (or vanilla extract as substitute)
12 - 0.25 teaspoon fine salt

→ For Assembly and Decoration

13 - 170 g fresh blueberries
14 - 340 g fresh raspberries
15 - 450 g fresh strawberries
16 - 170 g fresh blackberries
17 - 180 ml berry or strawberry jam
18 - Fresh mint leaves (optional, for garnish)
19 - White spray roses (optional, for garnish)

# Steps to Follow:

01 - Position an oven rack in the center and preheat oven to 175°C. Line the bases of two 23 cm round cake pans with parchment paper and butter or spray the sides.
02 - In a large bowl, combine the cake mix, milk, vanilla extract, eggs, and egg white. Mix with an electric mixer on low for 30 seconds. Add melted butter, then beat on medium for 2 minutes until smooth.
03 - Divide batter evenly between prepared pans. Bake for 23–28 minutes or until edges pull away and a tester comes out with moist crumbs. Remove from oven and place pans on a rack to cool completely.
04 - While cakes cool, gently wash and drain all berries. Dice strawberries if used inside the cake. Combine half the blueberries and raspberries, plus diced strawberries, to yield 720 ml of mixed berries. Reserve the remaining berries for decoration.
05 - In a small microwave-safe bowl, sprinkle gelatin over cold water. Let bloom for 2 minutes. In a stand mixer, whip heavy cream with powdered sugar, almond extract, and salt on high for 1 minute. Microwave gelatin mixture 20 seconds until fully dissolved. While mixing on high, slowly pour dissolved gelatin into cream in a thin stream. Whip until stiff peaks form.
06 - Once fully cooled, carefully cut each cake round horizontally to create four thin layers. Use a thin cookie sheet or plate to assist with lifting.
07 - Place first cake layer on a serving platter. Spread 60 ml jam evenly over surface. Top with 1 cm layer of whipped cream frosting. Scatter 240 ml mixed berries over frosting and gently press in.
08 - Repeat layering of cake, jam, whipped cream, and berries for two additional layers, using the same quantities per layer.
09 - Place final cake layer on top. Apply a thin layer of whipped cream frosting around sides and top to seal in crumbs.
10 - Frost top of cake with a 1.5 cm even layer of whipped cream, using additional frosting as needed to even the surface. Cover sides with more frosting for a rustic look. Arrange reserved berries, fresh mint leaves, and white spray roses decoratively over top and base.
11 - Refrigerate cake uncovered for several hours before serving. Serve chilled. Cover leftovers with plastic wrap and refrigerate. Consume within two days for best quality.

# Additional Notes:

01 - For a consistent rise, ensure your cake mix is thoroughly beaten as under-mixed batter can yield denser layers.
02 - Berry selection is flexible—use any fresh combination, dicing larger berries such as strawberries for even distribution in layers.
03 - For best results, use quality jam with a rich berry flavor as a layer enhancer.
04 - Cake is best enjoyed fresh; avoid slicing and assembling more than 24 hours before serving due to the high moisture content of fresh fruit.

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