You may be familiar with the viral berry chantilly cake that a popular grocery chain carries but what about the Gluten Free version? Look no further. I have carefully crafted this gluten free flour blend after scouring the internet trying to find a premade gluten free cake flour blend. With no luck I read dozens of recipes and came up with the perfect combination for the softest gluten free cake you have ever tasted.
The soft, fluffy layers are delicately stacked and filled with the most delicious filling, the berries give the cake a freshness and each bite gets even better than the last. This elegant three-tiered cake exudes romance, delighting both the eyes and the taste buds with every irresistible bite.
What makes this cake truly exceptional is its Chantilly cream filling, a luscious combination of whipped cream, mascarpone, and a touch of vanilla. The cream adds a velvety smoothness that complements the sweetness of the cake without overwhelming it. Fresh berries, such as strawberries or raspberries, are often layered within and used as a garnish, adding a pop of color and a refreshing tartness to balance the flavors.
Designed for those with gluten sensitivities or dietary preferences, this cake doesn’t compromise on taste or texture. Every bite is a harmonious blend of lightness, sweetness, and fruity freshness, making it an irresistible choice for weddings, baby showers, or any gathering that calls for a stunning centerpiece. Whether paired with a cup of tea or served as the highlight of a celebration, the Gluten-Free Pink Chantilly Cake promises a delightful experience for everyone.
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What’s in this Cake?
Gluten-Free Vanilla Bean Cake – This cake’s base is a perfectly balanced blend of gluten-free flours, including oat, white rice, and millet flour, combined with a hint of xanthan gum for structure. This blend of flours creates the softest gluten free cake you will ever have! The batter is enriched with creamy unsalted butter, granulated sugar, and a touch of almond and vanilla bean extracts, creating a tender, aromatic cake with a moist crumb.
Chantilly Cream – The luscious Chantilly cream is a heavenly mix of cream cheese and mascarpone, sweetened with powdered sugar and lightened with whipped heavy cream. Fresh strawberries, raspberries, and blueberries are folded in, adding bursts of flavor and a delightful freshness to every bite.
Pink Buttercream – The cake is beautifully frosted with a smooth pink buttercream, made from whipped butter, powdered sugar, vanilla bean paste, heavy cream, and a touch of pink food coloring, giving it a playful yet elegant finish.
Chocolate-Covered Strawberries – Topping off the cake are decadent chocolate-covered strawberries, dipped in semi-sweet and white chocolate, with a silky texture achieved by adding coconut oil. These are both a visual and flavorful treat.
This delightful combination of flavors and textures comes together in a cake that is as beautiful as it is delicious.
Gluten Free Pink Chantilly Cake
The Gluten-Free Pink Chantilly Cake is a light and elegant dessert that combines soft, gluten-free layers with luscious Chantilly cream and a touch of fruity sweetness. Its beautiful pink hue and fresh berry garnish make it the perfect choice for celebrations, offering a delightful treat for all, including those with gluten sensitivities.
Ingredient
GF Vanilla Cake1
Chantilly Cream
Pink Butter Cream
Chocolate Covered Strawberry Topping
Preparation
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GF Vanilla Cake
-  Preheat the oven to 350°F (175°C).
- Grease, and line with parchment paper, four 6-inch cake pans.
- In a medium bowl, sift together 1 ½ Cup (195g) Bob Red Mill 1:1 our, ½ Cup (60g) oat our, ½ cup (60g) white rice our, ⅓ Cup (40g) millet our (and Xanathan gum if using blend that does not have it).
- Add 2 Tsp of baking powder, ¼ Tsp baking soda, ½ Tsp salt, and whisk. Set aside.
- Using an electric mixer, cream ¾ Cup (170g) softened butter and 2 Cups (400g) granulated sugar.
- Add in 4 eggs, one at a time, mixing well after each addition.
- Add in 2 Tbs vanilla bean paste and 1 Tsp almond extract.
- Alternate combining 1 ⅓ Cup buttermilk with the rest of dry ingredients. Add ½ dry ingredients, then half buttermilk, the rest of the dry ingredients, and nish off with the buttermilk. Mix just until combined. Do not overmix.
- Divide batter equally amongst the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in
the center comes out clean. - Let cakes cool for 10 minutes, then transfer to a cooling rack to completely cool before crumb coating.
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Chantilly Cream
- Beat 4 oz (114g) cream cheese, 8 oz mascarpone cheese together.
- Add in 1 Cup (130g) Powdered Sugar. Mix until smooth.
- In a separate bowl, 2 Tbs whip heavy whipping cream, 2 Tsp vanilla bean paste and ½ Tsp lemon juice. Whip until stiff peaks begin to form.
- Fold whipped cream into cream cheese and mascarpone mixture.
- Refrigerate until ready to use.
- Slice raspberries, strawberries, and blueberries. Set aside for cake assembly.
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Pink Buttercream
- Beat 1 Cup (226g) unsalted butter, until smooth.
- Add in 3 cups (380g) powdered sugar, 1 cup at a time, mixing on low speed until combined.
- Add in 2 Tbs heavy whipping cream, 2 Tsp vanilla bean paste and a few drops of pink food coloring. Set aside.
-
Chocolate Covered-Strawberries
- Wash strawberries thoroughly and dry.
- Melt both white and semi-sweet chocolate for 30 second intervals in the microwave. Add in coconut for a silk texture. Dip strawberries and decorate to your liking.
- Set aside
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Cake Assembly
- Level cakes if needed.
- Spread the chantilly cream over the rst cake layer then top with sliced fruit then add the next cake layer. Repeat to make a 3 -layer cake or four 2-layer cakes.
- Crumb coat each cake with a thin layer of pink buttercream and refrigerate for 15 minutes.
- Apply a nal buttercream layer.
- Decorate with chocolate-covered strawberries and additional toppings if desired. .
Note
This delightful cake is best enjoyed fresh on the day of preparation, but it can be refrigerated in an airtight container for up to 2 days to maintain its flavor and texture.
