Chantilly Cake
User Reviews
4.9
Chantilly Cake
Description
The cake layers for Chantilly Cake are prepared using a combination of all-purpose flour and cornstarch or cake flour, baking powder, and salt to yield a light and tender crumb. Egg whites are incorporated for lift, and the batter is beaten until fluffy before baking in 8-inch pans until springy. After baking, layers are cooled and infused with simple syrup—a hot mixture of water and sugar—to add moisture and subtle sweetness.
The frosting blends heavy cream whipped to medium peaks with mascarpone cheese, cream cheese, powdered sugar, and vanilla, creating a smooth, rich, and slightly tangy cream. The finished cake is layered with the frosting and topped with fresh berries such as strawberries, blueberries, and raspberries to add freshness and color contrast.
This dessert is a delicate balance of airy cake, creamy frosting, and fresh fruit. The almond extract is optional depending on dietary preferences. The simple syrup helps maintain moisture, especially if the cake is made in advance.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1/3 cup cornstarch or replace all purpose flour and cornstarch with 3 cups of cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup butter softened, unsalted
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 1 tsp almond extract optional (we leave out due to an allergy)
- 6 large egg at room temperature, white
- 3/4 cup milk
Simple Syrup
- 2 cups water
- 1 cup sugar
Frosting
- 2 cups heavy cream
- 1 tsp vanilla
- 1 oz package cream cheese softened
- 8 oz mascarpone cheese softened
- 2 cups powdered sugar
Fruits
- 1 cup blueberries
- 1 cups strawberries sliced
- 1 cup raspberry sliced
Instructions
To Make the Cake
- Prepare two 8 inch cake pans by lining the bottom with a round piece of parchment paper. Lightly spray the sides of the pan with nonstick baking spray. Preheat oven to 350 F.
- In a medium bowl, stir together the flour, baking powder, cornstarch, and salt and set aside.
- In a large mixing bowl or stand mixer, beat together the butter and sugar until creamy. Beat in the egg whites and vanilla, as well as almond extract if using. Slowly add in the flour mixture and milk, mixing as you add the ingredients. The batter should look light and fluffy.
- Divide the batter evenly between prepared cake pans. Bake 25 - 28 minutes. The cakes should spring to the touch when gently touched in the center. Remove the cakes from the oven and allow them to cool.
For the Simple Syrup
- In a medium saucepan, bring water and sugar to a boil, stirring until the sugar has completely dissolved, then set aside.
For the Frosting
- Using a stand mixer with a whisk attachment or a strong hand whisk, whisk the vanilla and heavy cream until it's almost stiff like shaving cream. This will take 2 -3 minutes on high speed (or much longer by hand).
- In a medium bowl, beat together the cream cheese, mascarpone cheese and powdered sugar until well combined and creamy. Gently combine the cream mixture with the cheese mixture until smooth and creamy.
To Assemble the Cakes
- Once cooled, level the cakes by cutting the top/dome off of each cake so they are flat. Then cut each cake in half, using a long knife. Brush the top of each cake with the simple syrup. Place a light layer of the frosting on the top of each cake, and then sprinkle in desired fruit. Lightly press the fruit into the frosting. Add each layer of cake and repeat frosting and adding of fruit, until all four layers are done. Frost the entire outside of the cake and top with fruits or decorate as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 75g | 25% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 75mg | 25% |
| Sodium | 161mg | 7% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 11mg | 12% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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