Single Serve Berry Chantilly Cake
Sometimes you want a dessert that feels a little fancy without having to make an entire layer cake. This miniature Berry Chantilly cake is just the thing. A tender vanilla cake layered with silky, lightly sweetened Chantilly cream, fresh berries, and a bright raspberry syrup. It’s soft, creamy, fruity, and just sweet enough for whenever you want to make an ordinary day feel a little more celebratory.
Berry Chantilly Cake
Yield: 2
Prep time: 35 MinCook time: 25 MinTotal time: 1 Hour
A tender vanilla cake layered with fresh berries and silky, lightly sweetened Chantilly cream.
Ingredients
Cake Batter
- 2 Tbsp (28 g) unsalted butter, softened
- 3 Tbsp (36 g) granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 Tbsp (28 g) sour cream
- 1 Tbsp (15 mL) whole milk
- 1/3 cup (50 g) all purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
Chantilly Cream
- 2 oz (56 g) cream cheese, softened
- 2 Tbsp (28 g) mascarpone, cold
- 3 Tbsp (45 mL) heavy whipping cream, cold
- 3 Tbsp (27 g) powdered sugar
- 1/4 tsp vanilla extract
- 1/8 tsp almond extract
Raspberry Syrup
- 2 Tbsp (30 g) raspberry jam
- 1 Tbsp (15 mL) water
- 1/2 tsp fresh lemon juice
Instructions
Directions
- Preheat the oven to 350°F. Lightly grease an 8 oz ramekin and line the bottom with a round piece of parchment paper.
- In a medium bowl, cream together the butter and sugar until smooth. Add the egg yolk, vanilla extract, almond extract, sour cream, and milk. Whisk until smooth and well combined.
- Sift in the flour, baking powder, and salt. Stir until just combined, being careful not to overmix.
- Transfer the batter to the prepared ramekin and smooth the top. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to cool completely before assembling.
- While the cake bakes, prepare the Chantilly cream. In a medium bowl, beat the cream cheese and mascarpone until smooth. Add the powdered sugar, vanilla extract, and almond extract, and mix until combined. Pour in the cold heavy cream and whip until the frosting is light and fluffy (the cream should form a defined peak that holds its shape but has a slight curl at the tip). Refrigerate until ready to use.
- Prepare the raspberry syrup. In a small bowl, combine the raspberry jam, water, and lemon juice. Microwave for 15–20 seconds, then stir until smooth and pourable. For a seedless syrup, strain the warm mixture through a fine mesh sieve. Set aside to cool.
- To assemble, carefully remove the cooled cake from the ramekin and slice it in half horizontally to create two layers. Brush or spoon half of the raspberry syrup over the cut side of each cake layer.
- Place the bottom cake layer on a serving plate, syrup side up. Pipe or spread approximately half of the Chantilly cream over the center, then top with sliced strawberries and whole blueberries.
- Place the second cake layer on top, syrup side down, so the raspberry soaked surface faces the filling. Pipe the remaining Chantilly cream over the top and finish with fresh mixed berries. If desired, reserve a small amount of Chantilly cream and apply a thin, rustic crumb coat around the sides of the cake before decorating the top.
Nutrition Facts
Calories
657Fat
41 gSat. Fat
25 gCarbs
64 gFiber
1 gNet carbs
63 gSugar
42 gProtein
8 gSodium
391 mgCholesterol
205 mgNutritional information is an estimate and may vary depending on the specific brands and ingredients used.
© 2026 Catherine Campbell
