Berry Chantilly Cake Delightful Treat Recipe

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- 2 cups cake flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened to room temperature - 1 cup whole milk, at room temperature - 3 large eggs, at room temperature The main ingredients set the base for your Berry Chantilly Cake. Cake flour gives it a light touch. Granulated sugar sweetens the cake perfectly. The unsalted butter ensures richness, while whole milk keeps it moist. The eggs bind all the elements together, adding flavor and structure. - 2 cups heavy whipping cream - ½ cup powdered sugar - 1 teaspoon vanilla extract (for the cream) Chantilly cream is the star of this cake. Heavy whipping cream is key for that fluffy texture. Adding powdered sugar sweetens the cream just right. The vanilla extract enhances the flavor, making every bite delightful. - 2 cups mixed berries (strawberries, blueberries, raspberries) - Fresh mint leaves for garnish Fresh berries add color and taste. Strawberries bring sweetness, blueberries add a burst of flavor, and raspberries give a slight tartness. Mint leaves not only look good but also add a refreshing touch. When you layer these on your cake, it becomes a feast for the eyes and the taste buds. You can find the full recipe for this delicious treat in the Berry Chantilly Cake Delightful Treat Recipe section. 1. Preheat the oven and prepare the cake pans: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with flour. This helps prevent sticking. 2. Mix dry ingredients: In a large bowl, whisk together 2 cups of cake flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. This mix is key for a fluffy cake. 3. Cream butter and sugar: In another bowl, beat ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar. Use an electric mixer on medium speed. Mix until the color lightens and the mix is fluffy. This should take about 4-5 minutes. 4. Incorporate eggs and vanilla: Add 3 large eggs to the butter and sugar mix, one at a time. Beat well after each addition. Next, add 1 teaspoon of vanilla extract. Mix until everything blends well. 5. Combine wet and dry ingredients: Slowly add the dry mix to the wet mix in three parts, alternating with 1 cup of whole milk. Start and end with the flour mix. Mix gently until just combined. Avoid overmixing to keep the cake light. 6. Bake and cool the cakes: Pour the batter into the prepared pans, dividing it evenly. Bake for 25-30 minutes. To check if they are done, insert a toothpick. If it comes out clean, they are ready. Allow the cakes to cool for about 10 minutes in the pans. Then, transfer them to wire racks to cool completely. 7. Whip heavy cream: In a large mixing bowl, whip 2 cups of heavy whipping cream using an electric mixer. Add ½ cup of powdered sugar as you whip. Keep whipping until medium peaks form. 8. Fold in powdered sugar and vanilla: Gently fold in another 1 teaspoon of vanilla extract into the whipped cream. This adds a sweet flavor that pairs perfectly with the cake. Now you have all the steps to create your Berry Chantilly Cake! For the complete recipe, check the Full Recipe. Using room temperature ingredients is key. When eggs, butter, and milk are at room temperature, they mix better. This creates a smooth batter that helps the cake rise evenly. Avoiding overmixing is also crucial. Mix just until the ingredients combine; this keeps the cake light and fluffy. To achieve the right texture for your Chantilly cream, whip the heavy cream until it forms medium peaks. Be careful not to over-whip, as this can turn it grainy. You can enhance the cream with flavors like almond extract or a splash of orange juice. These flavors add depth and complement the berries perfectly. For creative decorating ideas, use a spatula to create swirls with the Chantilly cream. This adds an artistic touch. You can also arrange fresh berries on top in a colorful pattern. Serving suggestions include placing individual slices on dessert plates with extra berries and mint. This makes each serving feel special and inviting. {{image_4}} You can change the flavor of your Berry Chantilly Cake easily. Adding citrus zest brings a bright taste. Try lemon or orange zest in the cake batter. This adds a fresh twist that pairs well with the berries. You can also explore chocolate variations. Use cocoa powder in the cake batter for a rich flavor. Or, fold in chocolate chips into the Chantilly cream. Both options create a delightful mix that chocolate lovers will enjoy. If you need gluten-free options, substitute regular flour with a gluten-free blend. Many blends work well in cakes. Just ensure the blend you choose has good rising agents. For dairy-free alternatives, use coconut cream instead of heavy cream. It whips well and gives a rich texture. Use almond milk or oat milk in place of regular milk. These swaps help make the cake enjoyable for everyone. Choosing the right berries can enhance your cake. In spring, use fresh strawberries and blueberries. Summer brings ripe raspberries and blackberries. Fall is great for cranberries and figs, while winter may call for frozen berries. Adapting to local fruit availability is key. If you can’t find certain berries, use what’s fresh. This keeps your cake tasty and supports local farmers. Each season offers unique flavors to explore in your Berry Chantilly Cake. To keep your Berry Chantilly Cake fresh, store it in the fridge. Place it in an airtight container. If you don't have one, cover the cake with plastic wrap. This helps keep the cake moist and flavors intact. For leftovers, cut the cake into slices. Place them in a single layer in the container. This way, the cream won't get squished. Enjoy the cake within three days for the best taste. You can freeze the cake layers if you need to save some for later. First, let the layers cool completely. Wrap each layer tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. The cake layers can last up to three months. For the Chantilly cream, you should not freeze it. The cream can separate when thawed. Instead, make fresh cream when you are ready to serve. In the fridge, the Berry Chantilly Cake lasts about three days. After that, it may start to lose its taste and texture. You can check for spoilage by looking for any changes in smell or color. If the cake has an off smell or the cream looks curdled, it’s time to toss it. To make Berry Chantilly Cake, you start by baking two layers of cake. You mix cake flour, baking powder, and salt in one bowl. In another bowl, cream butter and sugar until fluffy. Then, add eggs and vanilla. Next, mix the wet and dry ingredients with whole milk. Bake the cakes for 25-30 minutes at 350°F. Once cooled, whip heavy cream with powdered sugar and vanilla for the Chantilly cream. Layer the cakes with cream and fresh berries. Finish by frosting the sides with Chantilly cream. You can find the full recipe for more details. Yes, you can use frozen berries, but fresh berries will taste better. Fresh berries have a bright flavor and a nice texture. They also add a lovely color to your cake. If you use frozen berries, make sure to thaw and drain them first. This helps avoid extra moisture in your cake. Berry Chantilly Cake comes from Louisiana. It became popular in the 1980s. The cake is known for its light texture and rich flavor. It often features fresh berries and sweet cream. Many people enjoy it at parties and special events. It’s a shining star in Southern desserts. Yes, you can make the cake ahead of time. Bake the cake layers and cool them completely. Wrap each layer in plastic wrap and store in the fridge for up to two days. You can also whip the Chantilly cream in advance. Just keep it in the fridge until you are ready to assemble. This way, you can enjoy fresh cake without all the last-minute work. Berry Chantilly Cake combines simple ingredients for a delightful treat. You learned how to prepare the cake and make Chantilly cream. We covered tips for a perfect bake and creative serving ideas. Don't forget variations for flavor and dietary needs. Store your cake properly to enjoy it longer. This cake is a showstopper for gatherings. Try it out and make it your own! You’ll impress everyone with your baking skills. Enjoy the sweet flavors and fresh berries in every bite.

WANT TO SAVE THIS RECIPE?

Are you ready to treat yourself to a delightful Berry Chantilly Cake? This sweet, fluffy cake combines layers of soft vanilla cake with a rich, creamy frosting and fresh berries. You’ll impress friends and family with this easy recipe, perfect for any occasion. Whether it’s a birthday or just a fun weekend treat, follow my simple steps to create a dessert that brings joy to every bite! Grab your ingredients and let’s dive in!

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Ingredients

Main Ingredients for Berry Chantilly Cake

– 2 cups cake flour

– 1 ½ cups granulated sugar

– ½ cup unsalted butter, softened to room temperature

– 1 cup whole milk, at room temperature

– 3 large eggs, at room temperature

The main ingredients set the base for your Berry Chantilly Cake. Cake flour gives it a light touch. Granulated sugar sweetens the cake perfectly. The unsalted butter ensures richness, while whole milk keeps it moist. The eggs bind all the elements together, adding flavor and structure.

Chantilly Cream Ingredients

– 2 cups heavy whipping cream

– ½ cup powdered sugar

– 1 teaspoon vanilla extract (for the cream)

Chantilly cream is the star of this cake. Heavy whipping cream is key for that fluffy texture. Adding powdered sugar sweetens the cream just right. The vanilla extract enhances the flavor, making every bite delightful.

Fresh Berries and Garnish

– 2 cups mixed berries (strawberries, blueberries, raspberries)

– Fresh mint leaves for garnish

Fresh berries add color and taste. Strawberries bring sweetness, blueberries add a burst of flavor, and raspberries give a slight tartness. Mint leaves not only look good but also add a refreshing touch. When you layer these on your cake, it becomes a feast for the eyes and the taste buds.

You can find the full recipe for this delicious treat in the Berry Chantilly Cake Delightful Treat Recipe section.

Step-by-Step Instructions

Preparing the Cake Batter

1. Preheat the oven and prepare the cake pans: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with flour. This helps prevent sticking.

2. Mix dry ingredients: In a large bowl, whisk together 2 cups of cake flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. This mix is key for a fluffy cake.

3. Cream butter and sugar: In another bowl, beat ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar. Use an electric mixer on medium speed. Mix until the color lightens and the mix is fluffy. This should take about 4-5 minutes.

Baking the Cake

4. Incorporate eggs and vanilla: Add 3 large eggs to the butter and sugar mix, one at a time. Beat well after each addition. Next, add 1 teaspoon of vanilla extract. Mix until everything blends well.

5. Combine wet and dry ingredients: Slowly add the dry mix to the wet mix in three parts, alternating with 1 cup of whole milk. Start and end with the flour mix. Mix gently until just combined. Avoid overmixing to keep the cake light.

6. Bake and cool the cakes: Pour the batter into the prepared pans, dividing it evenly. Bake for 25-30 minutes. To check if they are done, insert a toothpick. If it comes out clean, they are ready. Allow the cakes to cool for about 10 minutes in the pans. Then, transfer them to wire racks to cool completely.

Making the Chantilly Cream

7. Whip heavy cream: In a large mixing bowl, whip 2 cups of heavy whipping cream using an electric mixer. Add ½ cup of powdered sugar as you whip. Keep whipping until medium peaks form.

8. Fold in powdered sugar and vanilla: Gently fold in another 1 teaspoon of vanilla extract into the whipped cream. This adds a sweet flavor that pairs perfectly with the cake.

Now you have all the steps to create your Berry Chantilly Cake! For the complete recipe, check the Full Recipe.

Tips & Tricks

Tips for Perfecting the Cake

Using room temperature ingredients is key. When eggs, butter, and milk are at room temperature, they mix better. This creates a smooth batter that helps the cake rise evenly. Avoiding overmixing is also crucial. Mix just until the ingredients combine; this keeps the cake light and fluffy.

Chantilly Cream Tips

To achieve the right texture for your Chantilly cream, whip the heavy cream until it forms medium peaks. Be careful not to over-whip, as this can turn it grainy. You can enhance the cream with flavors like almond extract or a splash of orange juice. These flavors add depth and complement the berries perfectly.

Presentation Tips

For creative decorating ideas, use a spatula to create swirls with the Chantilly cream. This adds an artistic touch. You can also arrange fresh berries on top in a colorful pattern. Serving suggestions include placing individual slices on dessert plates with extra berries and mint. This makes each serving feel special and inviting.

Variations

Flavor Variations

You can change the flavor of your Berry Chantilly Cake easily. Adding citrus zest brings a bright taste. Try lemon or orange zest in the cake batter. This adds a fresh twist that pairs well with the berries.

You can also explore chocolate variations. Use cocoa powder in the cake batter for a rich flavor. Or, fold in chocolate chips into the Chantilly cream. Both options create a delightful mix that chocolate lovers will enjoy.

Dietary Modifications

If you need gluten-free options, substitute regular flour with a gluten-free blend. Many blends work well in cakes. Just ensure the blend you choose has good rising agents.

For dairy-free alternatives, use coconut cream instead of heavy cream. It whips well and gives a rich texture. Use almond milk or oat milk in place of regular milk. These swaps help make the cake enjoyable for everyone.

Seasonal Berries

Choosing the right berries can enhance your cake. In spring, use fresh strawberries and blueberries. Summer brings ripe raspberries and blackberries. Fall is great for cranberries and figs, while winter may call for frozen berries.

Adapting to local fruit availability is key. If you can’t find certain berries, use what’s fresh. This keeps your cake tasty and supports local farmers. Each season offers unique flavors to explore in your Berry Chantilly Cake.

Storage Info

Storing the Berry Chantilly Cake

To keep your Berry Chantilly Cake fresh, store it in the fridge. Place it in an airtight container. If you don’t have one, cover the cake with plastic wrap. This helps keep the cake moist and flavors intact.

For leftovers, cut the cake into slices. Place them in a single layer in the container. This way, the cream won’t get squished. Enjoy the cake within three days for the best taste.

Freezing Instructions

You can freeze the cake layers if you need to save some for later. First, let the layers cool completely. Wrap each layer tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. The cake layers can last up to three months.

For the Chantilly cream, you should not freeze it. The cream can separate when thawed. Instead, make fresh cream when you are ready to serve.

Shelf Life

In the fridge, the Berry Chantilly Cake lasts about three days. After that, it may start to lose its taste and texture.

You can check for spoilage by looking for any changes in smell or color. If the cake has an off smell or the cream looks curdled, it’s time to toss it.

FAQs

How to make Berry Chantilly Cake?

To make Berry Chantilly Cake, you start by baking two layers of cake. You mix cake flour, baking powder, and salt in one bowl. In another bowl, cream butter and sugar until fluffy. Then, add eggs and vanilla. Next, mix the wet and dry ingredients with whole milk. Bake the cakes for 25-30 minutes at 350°F.

Once cooled, whip heavy cream with powdered sugar and vanilla for the Chantilly cream. Layer the cakes with cream and fresh berries. Finish by frosting the sides with Chantilly cream. You can find the full recipe for more details.

Can I use frozen berries?

Yes, you can use frozen berries, but fresh berries will taste better. Fresh berries have a bright flavor and a nice texture. They also add a lovely color to your cake. If you use frozen berries, make sure to thaw and drain them first. This helps avoid extra moisture in your cake.

What is the origin of Berry Chantilly Cake?

Berry Chantilly Cake comes from Louisiana. It became popular in the 1980s. The cake is known for its light texture and rich flavor. It often features fresh berries and sweet cream. Many people enjoy it at parties and special events. It’s a shining star in Southern desserts.

Can I make this cake in advance?

Yes, you can make the cake ahead of time. Bake the cake layers and cool them completely. Wrap each layer in plastic wrap and store in the fridge for up to two days. You can also whip the Chantilly cream in advance. Just keep it in the fridge until you are ready to assemble. This way, you can enjoy fresh cake without all the last-minute work.

Berry Chantilly Cake combines simple ingredients for a delightful treat. You learned how to prepare the cake and make Chantilly cream. We covered tips for a perfect bake and creative serving ideas. Don’t forget variations for flavor and dietary needs. Store your cake properly to enjoy it longer. This cake is a showstopper for gatherings. Try it out and make it your own! You’ll impress everyone with your baking skills. Enjoy the sweet flavors and fresh berries in every bite.

- 2 cups cake flour - 1 ½ cups granulated sugar - ½ cup unsalted butter, softened to room temperature - 1 cup whole milk, at room temperature - 3 large eggs, at room temperature The main ingredients set the base for your Berry Chantilly Cake. Cake flour gives it a light touch. Granulated sugar sweetens the cake perfectly. The unsalted butter ensures richness, while whole milk keeps it moist. The eggs bind all the elements together, adding flavor and structure. - 2 cups heavy whipping cream - ½ cup powdered sugar - 1 teaspoon vanilla extract (for the cream) Chantilly cream is the star of this cake. Heavy whipping cream is key for that fluffy texture. Adding powdered sugar sweetens the cream just right. The vanilla extract enhances the flavor, making every bite delightful. - 2 cups mixed berries (strawberries, blueberries, raspberries) - Fresh mint leaves for garnish Fresh berries add color and taste. Strawberries bring sweetness, blueberries add a burst of flavor, and raspberries give a slight tartness. Mint leaves not only look good but also add a refreshing touch. When you layer these on your cake, it becomes a feast for the eyes and the taste buds. You can find the full recipe for this delicious treat in the Berry Chantilly Cake Delightful Treat Recipe section. 1. Preheat the oven and prepare the cake pans: Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans and dust them with flour. This helps prevent sticking. 2. Mix dry ingredients: In a large bowl, whisk together 2 cups of cake flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. This mix is key for a fluffy cake. 3. Cream butter and sugar: In another bowl, beat ½ cup of softened unsalted butter and 1 ½ cups of granulated sugar. Use an electric mixer on medium speed. Mix until the color lightens and the mix is fluffy. This should take about 4-5 minutes. 4. Incorporate eggs and vanilla: Add 3 large eggs to the butter and sugar mix, one at a time. Beat well after each addition. Next, add 1 teaspoon of vanilla extract. Mix until everything blends well. 5. Combine wet and dry ingredients: Slowly add the dry mix to the wet mix in three parts, alternating with 1 cup of whole milk. Start and end with the flour mix. Mix gently until just combined. Avoid overmixing to keep the cake light. 6. Bake and cool the cakes: Pour the batter into the prepared pans, dividing it evenly. Bake for 25-30 minutes. To check if they are done, insert a toothpick. If it comes out clean, they are ready. Allow the cakes to cool for about 10 minutes in the pans. Then, transfer them to wire racks to cool completely. 7. Whip heavy cream: In a large mixing bowl, whip 2 cups of heavy whipping cream using an electric mixer. Add ½ cup of powdered sugar as you whip. Keep whipping until medium peaks form. 8. Fold in powdered sugar and vanilla: Gently fold in another 1 teaspoon of vanilla extract into the whipped cream. This adds a sweet flavor that pairs perfectly with the cake. Now you have all the steps to create your Berry Chantilly Cake! For the complete recipe, check the Full Recipe. Using room temperature ingredients is key. When eggs, butter, and milk are at room temperature, they mix better. This creates a smooth batter that helps the cake rise evenly. Avoiding overmixing is also crucial. Mix just until the ingredients combine; this keeps the cake light and fluffy. To achieve the right texture for your Chantilly cream, whip the heavy cream until it forms medium peaks. Be careful not to over-whip, as this can turn it grainy. You can enhance the cream with flavors like almond extract or a splash of orange juice. These flavors add depth and complement the berries perfectly. For creative decorating ideas, use a spatula to create swirls with the Chantilly cream. This adds an artistic touch. You can also arrange fresh berries on top in a colorful pattern. Serving suggestions include placing individual slices on dessert plates with extra berries and mint. This makes each serving feel special and inviting. {{image_4}} You can change the flavor of your Berry Chantilly Cake easily. Adding citrus zest brings a bright taste. Try lemon or orange zest in the cake batter. This adds a fresh twist that pairs well with the berries. You can also explore chocolate variations. Use cocoa powder in the cake batter for a rich flavor. Or, fold in chocolate chips into the Chantilly cream. Both options create a delightful mix that chocolate lovers will enjoy. If you need gluten-free options, substitute regular flour with a gluten-free blend. Many blends work well in cakes. Just ensure the blend you choose has good rising agents. For dairy-free alternatives, use coconut cream instead of heavy cream. It whips well and gives a rich texture. Use almond milk or oat milk in place of regular milk. These swaps help make the cake enjoyable for everyone. Choosing the right berries can enhance your cake. In spring, use fresh strawberries and blueberries. Summer brings ripe raspberries and blackberries. Fall is great for cranberries and figs, while winter may call for frozen berries. Adapting to local fruit availability is key. If you can’t find certain berries, use what’s fresh. This keeps your cake tasty and supports local farmers. Each season offers unique flavors to explore in your Berry Chantilly Cake. To keep your Berry Chantilly Cake fresh, store it in the fridge. Place it in an airtight container. If you don't have one, cover the cake with plastic wrap. This helps keep the cake moist and flavors intact. For leftovers, cut the cake into slices. Place them in a single layer in the container. This way, the cream won't get squished. Enjoy the cake within three days for the best taste. You can freeze the cake layers if you need to save some for later. First, let the layers cool completely. Wrap each layer tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. The cake layers can last up to three months. For the Chantilly cream, you should not freeze it. The cream can separate when thawed. Instead, make fresh cream when you are ready to serve. In the fridge, the Berry Chantilly Cake lasts about three days. After that, it may start to lose its taste and texture. You can check for spoilage by looking for any changes in smell or color. If the cake has an off smell or the cream looks curdled, it’s time to toss it. To make Berry Chantilly Cake, you start by baking two layers of cake. You mix cake flour, baking powder, and salt in one bowl. In another bowl, cream butter and sugar until fluffy. Then, add eggs and vanilla. Next, mix the wet and dry ingredients with whole milk. Bake the cakes for 25-30 minutes at 350°F. Once cooled, whip heavy cream with powdered sugar and vanilla for the Chantilly cream. Layer the cakes with cream and fresh berries. Finish by frosting the sides with Chantilly cream. You can find the full recipe for more details. Yes, you can use frozen berries, but fresh berries will taste better. Fresh berries have a bright flavor and a nice texture. They also add a lovely color to your cake. If you use frozen berries, make sure to thaw and drain them first. This helps avoid extra moisture in your cake. Berry Chantilly Cake comes from Louisiana. It became popular in the 1980s. The cake is known for its light texture and rich flavor. It often features fresh berries and sweet cream. Many people enjoy it at parties and special events. It’s a shining star in Southern desserts. Yes, you can make the cake ahead of time. Bake the cake layers and cool them completely. Wrap each layer in plastic wrap and store in the fridge for up to two days. You can also whip the Chantilly cream in advance. Just keep it in the fridge until you are ready to assemble. This way, you can enjoy fresh cake without all the last-minute work. Berry Chantilly Cake combines simple ingredients for a delightful treat. You learned how to prepare the cake and make Chantilly cream. We covered tips for a perfect bake and creative serving ideas. Don't forget variations for flavor and dietary needs. Store your cake properly to enjoy it longer. This cake is a showstopper for gatherings. Try it out and make it your own! You’ll impress everyone with your baking skills. Enjoy the sweet flavors and fresh berries in every bite.

Berry Chantilly Cake

Indulge in the heavenly Berry Chantilly Delight Cake! This delightful treat combines fluffy cake with luscious Chantilly cream and a burst of fresh mixed berries. Perfect for any occasion, it's easy to make and sure to impress your guests. Follow our simple, step-by-step recipe to create a stunning dessert that will leave everyone asking for more. Click through to explore this delicious recipe and start baking your masterpiece today!
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Ingredients
  

2 cups cake flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened to room temperature

1 cup whole milk, at room temperature

3 large eggs, at room temperature

1 tablespoon baking powder

1 teaspoon vanilla extract (for the cake)

½ teaspoon salt

2 cups heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract (for the cream)

2 cups mixed berries (such as strawberries, blueberries, and raspberries)

Fresh mint leaves for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them to prevent sticking.

    Mix the Dry Ingredients: In a large mixing bowl, whisk together the cake flour, baking powder, and salt until well combined. Set this mixture aside for later use.

      Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Continue mixing until the mixture is light in color and fluffy, which should take about 4-5 minutes.

        Add Eggs and Vanilla: One at a time, incorporate the eggs into the butter and sugar mixture, ensuring to beat well after each addition. Follow with the addition of 1 teaspoon of vanilla extract, mixing until everything is well blended.

          Combine the Mixtures: Slowly add the prepared dry ingredients to the wet mixture in three parts, alternating with the whole milk. Begin and end with the flour mixture. Mix gently until just combined, being careful not to overmix as this can affect the cake’s texture.

            Bake the Cakes: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for approximately 10 minutes before transferring them to wire racks to cool completely.

              Prepare the Chantilly Cream: In a large mixing bowl, whip the heavy whipping cream with the powdered sugar using an electric mixer. Continue to whip until medium peaks form. Gently fold in the additional 1 teaspoon of vanilla extract to add flavor.

                Assemble the Cake: After the cakes have fully cooled, place one layer on a serving plate. Generously spread a layer of Chantilly cream over the top, followed by a colorful assortment of mixed berries. Carefully position the second cake layer on top, repeating the process with another layer of Chantilly cream and berries.

                  Decorate: Use any remaining Chantilly cream to frost the sides of the cake elegantly. Top your creation with fresh mint leaves and a few whole berries for a delightful and visually pleasing finish.

                    Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12

                      - Presentation Tips: For a stunning presentation, serve individual slices on dessert plates, embellished with additional fresh berries and a sprig of mint. This enhances the visual appeal and invites your guests to indulge!

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