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Huckleberry Chantilly Cake


  • Author: oliviabennett
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful Huckleberry Chantilly Cake topped with luscious chantilly cream, celebrating summer’s fresh huckleberries.


Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter (softened)
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups huckleberries (fresh or frozen)
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your cake pans by greasing with butter or non-stick spray and lining with parchment paper.
  3. Mix the dry ingredients: whisk together flour, baking powder, baking soda, and salt in a large bowl.
  4. Cream the butter and sugar together until light and fluffy (about 3-4 minutes).
  5. Add the eggs one at a time, mixing in the vanilla extract until just combined.
  6. Combine wet and dry ingredients, alternating between flour mixture and buttermilk.
  7. Fold in the huckleberries gently to keep them whole.
  8. Divvy up the batter into prepared pans, smoothing the tops.
  9. Bake for 25-30 minutes until a toothpick comes out clean.
  10. Cool the layers in pans for about 10 minutes, then invert onto wire racks to cool completely.
  11. Prepare the chantilly cream: whip together heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  12. Assemble the cake by stacking layers with chantilly cream and huckleberries between them.
  13. Garnish with additional huckleberries on top before serving.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Adjust the sweetness of the huckleberries if needed.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 32g
  • Sodium: 200mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: cake, huckleberry, chantilly, dessert, summer