Welcome to the world of delectable delights, where we embark on a culinary journey to discover the tantalizing "Berry Chantilly Sheet Cake." Get ready to indulge in a symphony of flavors as we unveil the secrets behind creating this heavenly masterpiece. With layers of moist cake, luscious berry filling, and ethereal chantilly cream, this cake is sure to captivate your taste buds and leave you craving more. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of crafting this exceptional dessert. So, don your apron and let's embark on a sweet adventure as we explore the best recipe for "Berry Chantilly Sheet Cake."
Check out the recipes below so you can choose the best recipe for yourself!
BERRY CHANTILLY CAKE
Berry Chantilly cake made with tender layers of vanilla cake, fresh berries, and fluffy whipped mascarpone frosting.
Provided by Elizabeth Marek
Categories Dessert
Time 45m
Number Of Ingredients 25
Steps:
- Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips. Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
- Place 4oz of the milk and oil in a separate bowl or cup and set aside
- Combine remaining milk, vanilla extract, almond extract and room temp eggs in a separate measuring cup and set aside
- Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
- Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
- Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise.
- Add in 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl.
- I always start by baking for 25 minutes for 8" and smaller cakes and 30 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
- Remove the cake pan from the oven and "tap" it lightly on the counter once to remove air from the cake and keep it from shrinking un-evenly.
- Place cakes on a cooling rack and press down the dome immediately with an oven mitt covered hand. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
- Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.
- Cream together the softened butter, cream cheese and mascarpone cheese together until smooth.
- Add in the powdered sugar and continue creaming until combined
- Whip the whipped cream to soft peaks. Add in the pudding mix to stabilize the whipped cream and whip until just combined. Add in the vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch your cream closely! Check out the stabilized whipped cream recipe to see other options to use besides instant pudding mix.
- Fold your cream cheese mixture and whipped cream together to make your frosting.
- Place the berries in a medium saucepan with 2.5 oz of sugar and bring to a simmer.
- Combine the cornstarch with the cold water to make a slurry. Pour the slurry into the bubbling berries.
- Cook a few minutes until the mixture is thick (1-2 minutes). Remove the berries from the heat and stir in the zest of one lemon and your lemon juice.
- Cool berry filling before using.
Nutrition Facts : Calories 544 kcal, Carbohydrate 60 g, Protein 3 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 94 mg, Sodium 197 mg, Fiber 1 g, Sugar 56 g, ServingSize 1 serving
BERRY CHANTILLY SHEET CAKE
The secret to this light sheet cake is in the chiffon mixing method: Whipped egg whites are folded into the cake batter, creating an airy and tender crumb. Delicate mascarpone whipped cream and fresh berries finish the cake for a refreshing dessert perfect for summer.
Provided by Dan Langan
Categories dessert
Time 5h30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Place a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom only of a 9-by-13-by-2-inch pan with butter or shortening. Line the bottom only with a piece of parchment.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-high speed until frothy, about 1 minute. Slowly stream in 3/4 cup of the granulated sugar and continue to whip until medium-stiff peaks form, about 3 minutes. The meringue will hold its shape and have the consistency of shaving cream.
- Transfer the meringue to a large clean bowl and set aside. Wipe out the mixer bowl with a paper towel. Sift the cake flour, remaining 3/4 cup white sugar, baking powder and salt into the same mixer bowl. Add the lemon zest and whisk to combine. Add the vegetable oil, buttermilk,
- vanilla and egg yolks and blend on low until combined. Scrape the bowl and then mix on
- medium speed for 1 minute.
- Remove the bowl from the mixer. Use a large whisk or spatula to fold one-third of the meringue into the flour mixture until lightened and a few streaks of egg white remain. Repeat with half the remaining meringue, folding into the batter until nearly combined. Fold the last third of the meringue into the batter, folding just until the meringue is completely incorporated.
- Pour the batter into the prepared pan. Tap the pan gently on the counter 3 to 4 times to release any large air bubbles. Bake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs clinging to it and the cake is golden brown, 33 to 36 minutes.
- Place the pan on a cooling rack and cool 20 minutes. While still warm, cover the pan with plastic and allow to cool completely, about 4 hours, before frosting.
- Remove the plastic wrap and turn the cake out onto a large serving platter or sheet pan. Peel off the parchment if it is still stuck to the bottom of the cake.
- For the whipped cream: Combine the mascarpone, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the whisk attachment. Mix on low until combined, then raise to the speed to medium and beat for 30 seconds or until smooth. Scrape the bowl and beat for another 30 seconds.
- Lower the mixer to low speed and slowly pour in the cream. Once the cream is combined, stop and scrape the bowl and then raise the speed to medium-high and beat until medium-stiff peaks form, 2 to 3 minutes. The cream will hold its shape but will still be spreadable.
- Spread the jam evenly over the top of the cake with an offset spatula, stopping just short of the edge, creating a thin, see-through coating. Spoon the whipped cream onto the cake and spread it evenly to the edges. Use a large knife to mark 3 rows of 4 slices for a total of 12 slices. Arrange a small handful of mixed berries in the center of each marked piece. Cut and serve, storing any leftovers covered in the refrigerator for up to 2 days.
BERRY CHANTILLY CAKE
Treat the berry lovers in your life with this decadent layer cake filled with fresh fruit.
Provided by Anna Theoktisto
Categories Cakes
Time 2h38m
Number Of Ingredients 18
Steps:
- Prepare the Cake: Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with baking spray with flour.
- Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating on low speed just until blended after each addition.
- Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture, alternately with milk, in 3 parts, beginning and ending with flour mixture. Beat until blended after each addition. Stir in vanilla until just combined. Divide batter evenly among prepared pans.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Let cool in pans on a wire rack 10 minutes. Invert onto wire rack, and let cool completely, about 45 minutes. Using a serrated knife, split each layer in half so that you have 4 thin layers.
- Prepare the Frosting: Stir together jam and warm water in a small bowl until smooth. Set raspberry jam mixture aside.
- Beat cream cheese and powdered sugar with a stand mixer fitted with a whisk attachment on medium speed until creamy, about 2 minutes, stopping to scrape down sides as needed. Add mascarpone, beating until just combined, about 30 seconds. With mixer running on low speed, gradually add heavy cream and almond extract. Gradually increase speed to medium-high, and beat until fluffy and stiff peaks form, about 1 minute.
- Assemble Cake: Place 1 cake layer, cut side up, on a plate; brush with raspberry jam mixture. Spread with about 1 cup frosting, and top with about 2/3 cup berries. Repeat procedure twice. Top with remaining cake layer, cut side down. Reserve 1/2 cup frosting. Spread remaining frosting over top and sides of cake. Spoon reserved 1/2 cup frosting into a piping bag fitted with an open star tip, and decorate top of cake. Garnish with fresh mint and additional fresh berries. Refrigerate 1 hour before serving.
BERRY CHANTILLY CAKE
This light, flavorful dessert consists of moist vanilla cake layers, Chantilly cream, and fresh strawberries and blueberries!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.
- In another bowl, add the buttermilk, oil, and vanilla extract. Set aside.
- In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.
- Gradually add the sugar and mix at medium speed for 2-3 minutes.
- Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.
- Alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)
- Do not mix above medium speed or over mix the cake batter. Divide the batter between the three pans.
- Bake at 325 degrees F for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.
- This recipe makes 7 1/2 cups of batter. Works for cupcakes also (although there will be little to no dome).
- Freeze your mixing bowl and beaters/whisk attachment 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator).
- Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly and so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.
- In another bowl combine the cream cheese, powdered sugar and vanilla. Mix until very smooth.
- Fold the cream cheese mixture into the whipped cream. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.
- Place the first cake layer on the cake plate or pedestal. Spread the top of the layer with Chantilly cream, and top with blueberries and sliced strawberries. It's a good idea to keep the berries within about a 1/2 inch from the edge of the cake layer since they will spread a bit closer to the edge when the layers are stacked.
- As an optional step, I spread over the top of the berries with an additional thin layer of whipped cream. Top with the next cake layer and repeat.
- Top with the third cake layer. Give a gentle push down on top of the cake before filling in any remaining gaps between the cake layers with the Chantilly cream.
- Frost the cake with Chantilly cream. I like to freeze the cake for about 10-15 minutes to firm things up before going in with the final coat of frosting. This frosting is whipped and so it doesn't smooth as easily as other frostings. You can get a smoother finish by heating your spatula or bench scraper under very hot water and lightly glide over the frosted cake.
Tips:
- Use fresh berries for the best flavor. If using frozen berries, thaw them completely before using.
- To make the chantilly cream, be sure to use heavy cream that is at least 36% fat. This will help the cream whip up light and fluffy.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the chantilly cream.
- To make the cake, be sure to use a 9x13 inch baking pan. This will give the cake the perfect thickness.
- If you don't have a mixer, you can cream the butter and sugar together by hand using a wooden spoon.
- Be sure to let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
This berry chantilly sheet cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and fluffy, the berries are sweet and tart, and the chantilly cream is light and airy. This cake is sure to be a hit with everyone who tries it!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love