easy fruit cake

This light and moist vanilla cake is layered with a mixed berry filling and homemade Chantilly cream! Decorated with fresh fruit, this Berry Chantilly Cake is a flavorful twist on the classic vanilla layer cake.

Berry Chantilly Cake

(325 grams) all purpose flour

tsp baking powder

tsp salt

(168 grams) unsalted butter, room temperature

vegetable oil

(310 grams) sugar

tbsp vanilla extract

eggs

(300 milliliters) milk

tbsp (78 grams) sugar

cornstarch

water

lemon juice

(167 grams) chopped strawberries

(148 grams) blueberries

(84 grams) raspberries

oz (283 grams) mascarpone cheese, cool but not cold

oz (283 grams) cream cheese, room temperature

(201 grams) powdered sugar

tsp vanilla extract

berries,

Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.

Combine the flour, baking powder and salt in a medium-sized bowl and set aside.

Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until mostly combined.

Slowly add the milk and mix until well combined.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

To make the berry filling, combine the sugar, cornstarch, water and lemon juice in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.

Add the berries and stir to coat with the sugar mixture.

Continue to cook until the berries start to soften and let out juice. Use your spatula to mash the berries a bit.

Remove from heat when juices have begun to thicken, after about 3-4 minutes. Pour the mixture into another bowl and refrigerate until cool.

When your cake layers and filling have cooled, it&#8217;s time to build the cake. First, make the whipped cream. Add the mascarpone cheese and cream cheese to a large mixer bowl and whip just until smooth. Don’t over mix or it can thin out your mascarpone cheese and make it watery.

Add a small amount of heavy whipping cream at a time (starting with a few tablespoons and slowly adding more at a time) and mix with your whisk attachment on medium speed to incorporate the cream with the cheeses. Continue adding the cream and mixing until all the cream is added. You want to be sure to do this slowly and in small amounts at a time so that your cream mixture doesn&#8217;t end up lumpy.

Once all is combined, add the powdered sugar and vanilla extract. Turn the speed to high and whip until it reaches stiff peaks.

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat. Place the first cake on a serving plate or a cardboard cake round.

Pipe a dam of whipped cream around the outer edge of the cake and fill it with half of the berry filling.

Pipe a layer of whipped cream on top of the berry filling and spread evenly.

Top with the second layer of cake and another layer of berry filling and whipped cream.

Add the final layer of cake on top and frost the cake with the remaining whipped cream. Use any remaining whipped cream to pipe swirls on top of the cake. Finish off the cake with some fresh berries.

Store the cake in the fridge until ready to serve. Cake is best stored in an airtight container and eaten within 2-3 days.

You never fail to amaze me with your spectacular desserts!  Everything I have baked is absolutely delicious.  Thank you for inspiring us to present beautiful works of art which dazzle the eyes and satisfy the cravings.  I can't wait to make this wonderful creation!

I always struggle with how much of the frosting to leave for frosting the outside... either I skimp on the filling and have too much outer frosting or I use too much inside and don’t leave enough to frost... any idea how many cups to leave for outside or for the filling so I balance it correctly? Thanks!

I agree with Suzy-Q!  This is another winner.  Such a fresh, decadent, gorgeous dessert that isn't all that hard to make.  I found the instructions for the Chantilly Cream excellent and easy to follow.  I had never made Chantilly before but was utterly amazed at how well it turned out.  If you enjoy a wonderful cake that isn't quite as sweet as some, this is a fresh, wonderful combination.  Between the sweet and tangy fruit filling and the ultra creamy, yummy cream, it's a win win!  Can't recommend enough.  Great job, Lindsay!

Love love love this frosting recipe! I used it with the sponge of your other berry cake and mascarpone frosting so I am only commenting on the frosting part of this recipe and it’s amazing. I did find it a little tricky because I am not a very good baker but on the second try I feel I nailed it! I whipped the heavy cream first, then I whipped together (very briefly!!) the cheeses. I spooned the cream in like the recipe says but I folded them together before sifting in the sugar and adding the vanilla. I then used my hand held mixer and very very briefly on high whipped it all together.  I found doing it this way kept the cream fluffy and airy. 😊

An easy date and walnut cake with a broiled topping. This old fashioned cake recipe is delicious with a dollop of whipped cream.

Date and Walnut Cake

raisins

dates ((pitted and chopped))

baking soda

butter

white sugar

vanilla extract

all-purpose flour

salt

brown sugar

heavy cream

walnuts

Preheat oven to 350 degrees F. Grease and flour a 9 inch square pan.

In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside.

In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy.

Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to low broil.

Make the cake:

In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Whisk together until well mixed.

Spread mixture over warm cake and place under broiler until lightly browned, about 1-3 minutes. Watch it closely! It can burn easily under the broiler.

Allow the cake to cool.

Serve with whipped cream.

Make the Topping:

This easy, from scratch cake tastes just like the apple pie you know and love. Apple Pie Cake with fresh apples, pecans and a sweet glaze.

Top 3 easy fruit cake recipes from across the web

The most viewed easy fruit cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Berry Chantilly Cake

Date and Walnut Cake

Apple Pie Cake

Top 3 easy fruit cake recipes from across the web

The most viewed easy fruit cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Berry Chantilly Cake

Date and Walnut Cake

Apple Pie Cake

The most viewed easy fruit cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine