Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 2 cups
- Unsalted butter, softened: 1 cup
- Large eggs: 4
- Milk: 1 cup
- Vanilla extract: 2 teaspoons
- Baking powder: 2 1/2 teaspoons
- Fresh mixed berries (strawberries, blueberries, raspberries, blackberries): 4 cups
- Heavy cream: 3 cups
- Powdered sugar: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 2: In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Divide batter evenly between prepared pans.
- Step 3: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Step 4: While the cakes are cooling, prepare the Chantilly cream. In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form.
- Step 5: Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of Chantilly cream over the cake, then top with half of the mixed berries. Place the second cake layer on top, spread with the remaining Chantilly cream, and garnish with the remaining berries.
Notes
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American