mixed berry cake

This decadent berry chantilly cake it a must for berry season!&nbsp;

Berry Chantilly Cake

eggs

sugar

vanilla

flour

tsp baking powder

tsp corn starch

pkgs. cream cheese, softened

oz pkg. mascarpone cheese

tsp almond extract

heavy cream

water

Berries:

strawberries (chopped)

blueberries

raspberries

blackberries

Line 2 round (10 inch) cake pans with parchment paper and spray with nonstick spray. Set aside.

In the bowl of a stand mixer, beat the eggs with the whisk attachment until foamy. Then slowly add the sugar as you continue to beat it on high speed.

Once the egg and sugar mixture becomes fluffy and airy, beat in the vanilla extract.

Sift the flour, baking powder, and corn starch. Then gently fold it into the batter using a large whisk. Don't mix it around too vigorously... You want to retain as much air in the batter as possible.

Split the cake batter between the two prepared cake pans and bake at 350 degrees Fahrenheit for 20 minutes.

Let the cake cool completely. It's actually best to leave it overnight. Once it's cooled, slice each cake in half using a serrated knife.

In the bowl of a stand mixer combine the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract.

In a separate bowl beat the heavy cream using an electric mixer. Beat until stiff peaks form.

Using a spatula, fold the heavy cream into the cream cheese mixture. Cover with plastic wrap and refrigerate for at least 1 hour.

Meanwhile, in a saucepan whisk together 2 cups of water with 3/4 cup sugar. Bring the sugar to a boil and drop the heat to low. Let it sit over the stove top for 15-20 minutes, or until the mixture begins to thicken. Remove from heat and let it cool completely. This will be the syrup.

Spray 1 side of each cake layer with the syrup.

Begin assembling the cake by spreading the cooled cream cheese filling on top of the first cake layer. Then add a little of each berry. (Put as much as you like).

Stack another cake layer on top and repeat step 12. Continue this until you stack the 4th cake layer. Then cover the top and sides of the cake with the remaining cream. Top with extra berries for a beautiful pop of color.

https://www.youtube.com/watch?v=ZXF4B3q5biA

This Berry Chantilly Cake is loaded with 4 different berries, sweet mascarpone cream cheese frosting, and 4 fluffy vanilla cake layers.
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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰
Ingredients for the cake: 
8 eggs 
1 1/2 cups sugar 
1 tsp vanilla 
1 1/2 cups flour 
2 tsp baking powder 
2 tsp corn starch 

Ingredients for the cream:
2 (8oz) pkg. cream cheese, softened 
1 (8 oz) pkg. mascarpone cheese 
3 cups powdered sugar 
3/4 tsp almond extract 
1 1/4 tsp vanilla 
2 cups heavy cream 

Ingredients for the syrup:
2 cups water 
3/4 cup sugar 

Berries:
1 1/2 cups strawberries, chopped 
1 cup blueberries
1 cup raspberries
1 cup blackberries 


📃📄📃📄📃INSTRUCTIONS 📃📄📃📄📃📄
1. Line 2 round (10 inch) cake pans with parchment paper and spray with nonstick spray. Set aside. 

2. In the bowl of a stand mixer, beat the eggs with the whisk attachment until foamy. Then slowly add the sugar as you continue to beat it on high speed.

3. Once the egg and sugar mixture becomes fluffy and airy, beat in the vanilla extract. 

4. Sift the flour, baking powder, and corn starch. Then gently fold it into the batter using a large whisk. Don't mix it around too vigorously... You want to retain as much air in the batter as possible. 

5. Split the cake batter between the two prepared cake pans and bake at 350 degrees Fahrenheit for 20 minutes. 

6. Let the cake cool completely. It's actually best to leave it overnight. Once it's cooled, slice each cake in half using a serrated knife.

7. In the bowl of a stand mixer combine the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract. 

8. In a separate bowl beat the heavy cream using an electric mixer. Beat until stiff peaks form.

9. Using a spatula, fold the heavy cream into the cream cheese mixture. Cover with plastic wrap and refrigerate for at least 1 hour. 

10. Meanwhile, in a saucepan whisk together 2 cups of water with 3/4 cup sugar. Bring the sugar to a boil and drop the heat to low. Let it sit over the stove top for 15-20 minutes, or until the mixture begins to thicken. This will be the syrup. 

11. Spray 1 side of each cake layer with the syrup. 

12. Begin assembling the cake by spreading the cooled cream cheese filling on top of the first cake layer. Then add a little of each berry. (Put as much as you like). 

13. Stack another cake layer on top and repeat step 12. Continue this until you stack the 4th cake layer. Then cover the top and sides of the cake with the remaining cream. Top with extra berries for a beautiful pop of color.

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#simplyhomecooked #chantilly #cake

This moist and flavorful berry cake is soft and tender and is loaded with bursting fresh berries and lemon zest aroma.

Easy Moist Mixed Berry Cake (One Bowl)

Flour (AP)

tsp Kosher salt

tsp Baking powder

Lemon

Vegetable oil

Eggs

tsp Vanilla extract

Sour cream

Blueberries

Strawberries

Preheat the oven to 180c (350f) and prep a parchment paper-lined 9-inch cake pan.

Into a large mixing bowl, add the sugar, flour, baking powder, lemon zest, and kosher salt and mix with a whisk until well combined.

Add the berries to the dry ingredients and mix until the berries are coated. This will prevent from the berries from sinking to the bottom of the pan.

Add the vegetable oil, sour cream, eggs, and vanilla extract, and mix with a whisk until just combined and there are no lumps of flour visible.

Pour the cake batter into a 9-inch cake pan. Smooth it out with a spatula and top with more berries!

Bake in a 180c (350f) preheated oven for 45-55 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs.

Let the cake cool in the pan for 15 minutes, then remove it from the pan. Let the cake cool to room temperature. Top with powdered sugar and serve next to a cup of coffee or tea!

This recipe is Amazing! My husband is VERY particular, given he grew up with a mother who baked well and a lot. He liked it so much that I had to make it again. I didn’t change a thing and it was so moist and flavorful that his slices became bigger and bigger with each helping. This cake is definitely a staple in our household now.
Thank you for sharing an easy but stellar no-fail recipe, soon to be classic around here.

Made this recipe last night, I replaced the flour with cake flour and the sugar with coconut sugar( used only half cup)..it came out moist and unbelievably fluffy, was well enjoyed be my husband and daughter for movie night. Thank you!

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