Gluten Free Berry Chantilly Cake
Berry Chantilly Cake is a Southern-inspired vanilla cake with a fluffy whipped cream frosting, and fresh berries. This is a beautiful cake, perfect for a spring or summer gathering. I used our Gluten-Free All-Purpose Flour to make the fluffy vanilla cake layers. This cake is a real showstopper, and will have all of your guests begging you for the delicious recipe!
PREP TIME
30 minutes
COOK TIME
30 minutes
INGREDIENTS
19
Serves: 10
Ingredients
- 300 grams300 grams300 grams Gluten-Free All-Purpose Flour - Primal Palate, 2 1/2 cups flour, spoon filled and leveled
- 2 tsp2 tsp2 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt, fine salt
- 8 oz8 oz8 oz Butter, Unsalted, softened to room temperature
- 275 grams275 grams275 grams Granulated White Sugar, 1 3/4 cup fine sugar
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 4 whole4 whole4 whole Eggs, 4 large eggs, at room temp
- 8 oz8 oz8 oz Whole Milk, at room temperature
- 8 oz8 oz8 oz Sour Cream, full fat sour cream
- 1 cup1 cup1 cup Strawberries, fresh, chopped
- 1 cup1 cup1 cup Blueberries, fresh
- 1 cup1 cup1 cup Raspberries, Organic, fresh raspberries
- 8 oz8 oz8 oz Mascarpone Cheese, at room temperature
- 4 oz4 oz4 oz Cream Cheese, Full Fat, at room temperature
- 1 tsp1 tsp1 tsp Vanilla Extract
- 16 oz16 oz16 oz Heavy Whipping Cream, cold heavy cream
- 250 grams250 grams250 grams Powdered Sugar, 2 cups of powdered sugar, sifted
Chantilly Cream Frosting
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 degrees F. Place an 8 inch parchment round on the bottom of three 8 inch cake pans, and lightly grease the cake pans.
- In a medium size mixing bowl, weigh the flour, and add the baking powder, baking soda, and salt. Whisk to evenly combine, and set aside.
- In the bowl of your stand mixer, add the softened butter, and the granulated sugar. Cream the butter and sugar together on medium-high speed for approximately 2-3 minutes until the butter is fluffy, scraping down the bowl as needed.
- Add in the vanilla extract, and beat again to combine the vanilla into the butter and sugar.
- Beat in the eggs one at a time.
- Once the eggs are fully beaten into the sugar, add in the milk, and beat again to combine.
- Alternate adding in the sour cream and flour mixture, scraping down the bowl as needed.
- Once the batter is fully combined and smooth, pour the batter into the cake pans, dividing the batter evenly between the cake pans.
- Place two of the cakes on the center oven rack, positioned in the middle of the oven, and the third cake on a rack directly below the center rack.
- Bake the cakes for approximately 30 minutes, or until they have separated from the sides of the pan, and the top is golden.
- Remove the cakes from the oven, and allow them to fully cool before frosting.
- While the cakes are cooling you can prepare the frosting.
- In the bowl of your stand mixer, beat together the mascarpone, cream cheese, and vanilla on medium-high speed for 2 minutes.
- Scrape down the sides of the bowl, and pour in the cold heavy cream.
- Beat the cream into the mascarpone and cream cheese on high speed until thick and fluffy, about 5 minutes.
- Add in the sifted powdered sugar, and beat again, scraping down the bowl as needed, for 2-5 minutes. The texture of the frosting should be similar to buttercream frosting.
- To assemble the cake, turn one of the cakes out onto a cake stand, and remove the parchment round from the bottom.
- Smooth a layer of frosting over the top of the cake, and then sprinkle some strawberries, blueberries, and raspberries over the frosting. Gently press the berries into the layer of frosting, and then smooth a thin layer of frosting on top of the berries.
- Place the second cake on top of the layer of berries and frosting, remove the parchment round, and repeat the layer of frosting and berries.
- Place the final cake on top of the layer of berries and frosting, remove the parchment round from the cake, and then use the remaining frosting to frost the outside of the cake.
- Since there is about half an inch of frosting between the layers, I like to do a thin coat of frosting around the sides of the cake, so you can see the layers, and then do a more decorative, thicker layer of frosting on the top. I like to do little swirls with my offset spatula for an old fashioned style frosting.
- Top the cake with a few fresh, whole berries if you would like, and mint leaves for decoration.
- Keep the cake in the fridge, but allow the cake to come to room temperature before serving.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cakes Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 703 |
| Fat: | 50 g |
| Carbohydrates: | 56 g |
| Protein: | 15 g |
| Cholesterol: | 129 g |
| Sodium: | 224 mg |
| Fiber: | 1 g |
| Sugars: | 41 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Gluten Free Berry Chantilly Cake”
Leave a Reply
You must be logged in to post a comment.
STUNNING. WOW.