Chantilly Cake – Delicious Recipe Ever:- I’m thrilled to share my take on the classic Chantilly Cake today! Begin with an incredibly tender, homemade vanilla cake, fill it with a simple and quick homemade jam, then top it all off with a delicious whipped cream cheese/mascarpone frosting! A how-to video is included in the recipe!
Chantilly Cake – Delicious Recipe Ever
Today I am ecstatic to share with you my interpretation of the traditional Chantilly cake. You should start with a handmade vanilla cake that is extremely tender, then you should fill it with a homemade jam that is easy to make and quick to make, and last, you should finish it off with a delicious whipped cream cheese and mascarpone frosting! The recipe comes with a video that explains how to make it!
Ingredients
Cake Layers
- 2 ⅔ cups (333 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar firmly packed
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 Tablespoons (170 g) unsalted butter, softened and cut into 12 pieces
- 1 ½ cups (355 ml) buttermilk, room temperature preferred
- 2 large eggs room temperature preferred
- 1 Tablespoon vanilla extract
Chantilly Cream Frosting
- 2 ½ cups(590 ml) heavy cream or heavy whipping cream
- 2 cup(250 g) powdered sugar divided
- 2 teaspoons vanilla extract
- 8 oz (226g) cream cheese softened
- 8 oz (226g) mascarpone softened at room temperature for 15-20 minutes
Also see : Cranberry Lemon Bars – Easiest Recipe Ever
Instructions
- Set oven temperature to 350°F (175°C). Lightly grease and flour three 8-inch cake pans, or coat with baking spray. I suggest covering the bottom of your cake pans with rounds of parchment paper to make sure cakes don’t cling.
- One and a half cups (300 g) granulated sugar, one and a half cups (100 g) light brown sugar, one and a half teaspoons baking soda, one and a half teaspoons baking powder, and one teaspoon salt are needed.
Cream Chantilly Frosting
- Using an electric mixer, beat heavy cream, 190 g of powdered sugar, and vanilla extract until stiff peaks form, which are the peaks that retain their shape and do not dissolve back into the cream when the beater is removed. Normally, I would advise against the peak folding over; however, in this case, a small amount of folding is acceptable.
- One cup of powdered sugar, which is 250 gram mes, two and a half cups of heavy cream or heavy whipping cream, amounting to 590 millilitres, and two teaspoons of vanilla essence. The mascarpone cheese, cream cheese, and the remaining half cup (63 grammes) of powdered sugar should be placed in a separate bowl respectively.
- If there are eight ounces (226 gram mes) of cream cheese and mascarpone in the mixture, the mascarpone may become gritty. To prevent this from happening, mix these ingredients briefly on low speed until they are completely smooth.
- After making the addition of the mascarpone mixture, the whipped cream mixture should be beaten on a moderate speed. As soon as the mixture transforms into a thick and airy consistency, gradually increase the speed to high and continue to beat.
Nutrition
- Serving: 1 slice
- Calories: 955 kcal
- Carbohydrates: 104 g
- Protein: 10 g
- Fat: 56 g
- Saturated Fat: 34 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 12 g
- Trans Fat: 1 g
- Cholesterol: 202 mg
- Sodium: 484 mg
- Potassium: 198 mg
- Fiber: 1 g
- Sugar: 74 g
- Vitamin A: 2024 IU
- Vitamin C: 1 mg
- Calcium: 188 mg
- Iron: 2 mg
Notes
Using fresh berries:
- Many berry chantilly cakes use whole or sliced fresh berries rather than make a berry jam filling. I prefer the jam filling, but if you don’t, you can simply skip this process and use fresh berries instead (you’ll need about 4 cups for the layers and the topping). Simply cover each cake layer with a thin layer of frosting, and then scatter with fresh berries before adding your next layer.
Berry filling preparation notes/making filling in advance:
- Berry filling may be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. If the mixture is too thick to spread once you are ready to use, briefly heat it in the microwave and stir well until it is easy to spread.
Storing and making in advance:
- This cake should be stored in an airtight container in the refrigerator. Once assembled, it should be enjoyed within 4-5 days for best results. The finished cake may be frozen for up to 2 months. Cake layers may be prepared up to 2 days in advance and after cooling may be stored, tightly wrapped, at room temperature.
- See note above for preparing berry filling in advance. I do not recommend preparing the frosting in advance, its consistency is best for decorating when used immediately after preparing.
