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Beginner's Guide to Making a Mixed Berry Chantilly Cake
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items I made this delicious Berry Chantilly Cake for my neice's first birthday party and it was a hit! The tangy frosting paired with the sweet vanilla cake and tart made-from-scratch berry compote was an absolute dance party in my mouth. Here's everything...
Sections
3
Ingredients
Equipment
Recipe
Ingredients
Before you start, make sure you have all of these ingredients.
If you want quality, King Arthur is the way to go. You can just as easily make cake flour with regular all purpose flour and cornstarch. Read more under all purpose flour!
Unbleached Cake Flour
To make cake flour using all purpose flour, mix 7/8 cup of all purpose flour with 1/8 cup of cornstarch to make 1 cup of cake flour. I use Gold Medal flour for all of my bakes. Pretty affordable while still being a step higher than store bought brand...
Gold Medal All Purpose Baking Flour 5 lb
My go-to cornstarch for a lot of recipes!
Argo Gluten-Free Corn Starch Thickening Powder,16 oz
This salt is everything - I have the massive box, mostly for cooking but I use it for baking as well and it works just as well.
Morton Kosher Salt, Coarse, 48 oz
Any unsalted butter works, as long as you let it get to room temperature. Some wear by Kerry Gold, but I've used store bought brands before and they taste just as good in bakes. Splurge if you want.
Unsalted Butter
Same with this. I go store-bought and the results are still good! I also linked a brand name as well.
Granulated Sugar
If go with a brand name, I generally always go Domino.
Domino Sugar, Granulated, 10 lb
Fiercely loyal to Eggland's Best - both for baking and for consuming (eating).
Eggland's Best, Large Eggs, 18 ct
Vanilla extract is generally NOT an area where I'd pull back money on. The quality of vanilla does make a difference in the final product, so make sure you buy a name brand for this!
McCormick Pure Vanilla Extract, 1.0 fl oz Box
Absolutely get a store brand of vegetable oil. It's really hard to mess up.
Vegetable oils in Oils & Shortening(96)
The recipe says whole milk but I have used 2% reduced fat milk in my cake and it turned out just fine. I personally stay away from whole milk if I can (stomach issues).
Whole Milk in Dairy Milk
Buy the blocks as they're easier to take out of the packaging once they've come to room temperature. I've left these out overnight before and they are completely fine to use the next morning.
Philadelphia Cream Cheese, 2 Blocks
The only marscapone cheese I will buy! Used for several bakes and I love how this one comes out every time.
BelGioioso, Mascarpone, 8 oz
Domino is worth it here and if you buy the biggest size bag, it's quite economical especially if you'll use it for other recipes as well.
Domino Confectioners Sugar, Pure Cane 10-x Powdered, 2lb
When you're only adding a little to the recipe, I like going store brand instead. For creme brulees and such, where heavy cream tends to be the majority of the recipe, I tend to go for a brand name.
Heavy Whipping Cream, 32 oz Carton
Enough said, a lemon is always necessary to add tartness to a berry compote.
Fresh Lemon
Store brand and buy it in a big bag. Compotes are delicious for biscuits as well if you want to make extra and store it!
Great Value Triple Berry Blend, 48 oz (Frozen)
Equipment
Ready to mix, bake and decorate? Make sure you have these necessary tools to put the finishing touches on!.
If you don't want to splurge on a KitchenAid, I highly recommend purchasing this brand. I've used it before and it works very well.
VIVOHOME 660W 10-Speed 6Qt Tilt-Head Mixer
I'm a KitchenAid stand mixer girl through and through. It's gotten me through so many bakes!!
KitchenAid Classic 4.5 Qt Tilt-Head Mixer
My favorite hand mixer to date. I do use it for less complicated whips. I generally will use a stand mixer for dough then will use hand mixer for filling/frosting.
Hamilton Beach 6-Speed Electric Hand Mixer
For $20, you can't beat this price! Everything you need to get started in cake decorating without baking the bank. This is the exact set I have and have used to make 3 cakes on so far.
Kootek 71PC Cake Decorating & Baking Kit
Can't decorate a cake without food coloring gel for different colors. Highly recommend GELS not liquids so it doesn't change the conistency of your frosting.
Ann Clark Gel Food Coloring 12 Colors .7oz
Mixing bowls are great for mixing dry or wet ingredients together first.
Priority Chef Premium Mixing Bowls Set with Airtight Lids
Go store brand for this, always!
Amazon Basics Non-Stick Parchment Paper, 90 Sq Ft
My favorite set as it comes with parchment paper that allows you to pull the cake out. Even with parchment, make sure to butter all the sides and bottom of the pan!
HIWARE 9-Inch Round Cake Pans Set of 2 with 60 Parchment Rounds
Recipe
This is the full recipe I used with slight adaptations. What I changed is in the notes!
Adjustments I made to the recipe:
Frosting:
-Flipped ratio of cream cheese to marscapone to 2:1 from 1:2 (creamier texture)
Cake:
- Made my own cake flour vs buying from the store
Mixed Berry Filling:
- Made my own using frozen mixed berries, lemon juice, lemon zest and granulated sugar.
- Pour in about 16 oz of frozen mixed Berry filling and let it thaw out a bit.
- Throw in a cup of granulated sugar and let the filling cook until it reaches a simmer.
- Cut the lemon in half and squeeze the juice in there. Zest the same half into the filling mixture.
- Continue until the mixture reaches a boil. Taste and adjust sugar and lemon juice as needed.
- If the mixture is too watery, mix equal parts water and cornstarch in a separate bowl to create a slurry. Toss the slurry into the filling and mix well until it reaches a boil again. It should feel thicker now.
Frosting:
-Flipped ratio of cream cheese to marscapone to 2:1 from 1:2 (creamier texture)
Cake:
- Made my own cake flour vs buying from the store
Mixed Berry Filling:
- Made my own using frozen mixed berries, lemon juice, lemon zest and granulated sugar.
- Pour in about 16 oz of frozen mixed Berry filling and let it thaw out a bit.
- Throw in a cup of granulated sugar and let the filling cook until it reaches a simmer.
- Cut the lemon in half and squeeze the juice in there. Zest the same half into the filling mixture.
- Continue until the mixture reaches a boil. Taste and adjust sugar and lemon juice as needed.
- If the mixture is too watery, mix equal parts water and cornstarch in a separate bowl to create a slurry. Toss the slurry into the filling and mix well until it reaches a boil again. It should feel thicker now.
Berry Chantilly Cake Recipe - Preppy Kitchen