Chantilly Cake Recipe

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Chantilly Cake Recipe:  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!

 

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Chantilly Cake Recipe

 

Chantilly Cake Recipe: How to Make Berry Chantilly Cake

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Ingredients

 

Cake Layers

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  • 2 ⅔ cups (333 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar

 

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  • ½ cup (100 g) light brown sugar firmly packed
  • ½ teaspoon baking soda

 

  • 1 teaspoon baking powder
  • 1 teaspoon salt

 

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  • 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

 

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  • 2 ½ cups(590 ml) heavy cream or heavy whipping cream
  • 2 cup(250 g) powdered sugar divided
  • 2 teaspoonsvanilla extract

 

  • 8 oz (226 g) cream cheese softened
  • 8 oz (226 g) mascarpone softened at room temperature for 15-20 minutes

 

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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.

 

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  • Mix flour, sugars, baking soda, baking powder, and salt in a large basin or the bowl of a stand mixer with a paddle attachment. Stir.

 

  • 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.

 

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Cream Chantilly Frosting

 

  • Using an electric mixer, beat heavy cream, 190g 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.

 

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  • One cup (250 g) powdered sugar, two ½ cups (590 ml) heavy cream or heavy whipping cream, and two teaspoons vanilla extract
    Put the mascarpone cheese, cream cheese, and the remaining ½ cup (63g) of powdered sugar in a different bowl.

 

  • Mix these ingredients briefly on low speed until smooth (mascarpone can get gritty if there are eight ounces (226 grams) each of cream cheese and mascarpone).

 

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  • Beat the whipped cream mixture on low speed after adding the mascarpone mixture. When the mixture becomes thick and fluffy, gradually increase the speed to high and beat.

 

Nutrition

  • Serving: 1slice | Calories: 955kcal | Carbohydrates: 104g | Protein: 10g | Fat: 56g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans

 

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  • Fat: 1g | Cholesterol: 202mg | Sodium: 484mg | Potassium: 198mg | Fiber: 1g | Sugar: 74g | Vitamin A: 2024IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 2mg

 

 

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ALSO SEE

Fig Cake With Almond And Honey Recipe – Step by Step Guide

 

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Notes

 

  • Using fresh berries:

     

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    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.

 

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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:

 

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  • 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.

 

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Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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