Chantilly Cake
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4.3
9 reviews
Good
Chantilly Cake
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This easy Chantilly Cake recipe features tender vanilla cake, fresh berries, and a dreamy vanilla mascarpone whipped cream frosting!
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Ingredients
For the Cake
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
For the Chantilly cream filling & frosting
- 8 ounces mascarpone cheese at room temperature
- ½ cup powdered sugar
- 1 tablespoon pure vanilla extract
- 2 cups cold heavy whipping cream
- 1½ cups fresh berries blueberries, blackberries, raspberries, or diced strawberries will work
Instructions
- For the Cake: Preheat oven to 350° F. Spray two round 8” cake pans with nonstick baking spray and dust them lightly with flour. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Add the vanilla and mix to combine.
- With the mixer on low speed, add ⅓ of the dry ingredients, followed by ½ of the milk. Then add another ⅓ of the dry ingredients, the rest of the milk, and lastly, the rest of the dry ingredients. Mix just until fully combined – do not over mix.
- Divide the batter equally between the prepared cake pans.
- Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pan for 10 minutes. Then run a knife around the perimeter of the pans and turn the cakes out onto a wire rack. Allow to cool completely before adding frosting.
- For the Chantilly Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, powdered sugar, and vanilla on medium speed to combine.
- With the mixer on low speed, slowly drizzle in the cream. Then beat on medium-low speed until the cream is incorporated. Increase the mixer speed to medium-high and beat until the cream forms stiff peaks, about 2-3 minutes.
- Assembly: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of Chantilly cream (about ½” thick) evenly over the cake. Sprinkle the berries over the cream and place the second layer of cake on top.
- Frost the top and sides of the cake with the remaining Chantilly cream and decorate the top with a few fresh berries for garnish.
- Refrigerate the cake for at least an hour before slicing and serving.
Nutrition Information
Show Details
Serving
1
Calories
546kcal
(27%)
Carbohydrates
70g
(23%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
8g
Trans Fat
1g
Cholesterol
137mg
(46%)
Sodium
268mg
(11%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 546kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 268mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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