Chantilly Cake Recipe
User Reviews
4.9
Chantilly Cake Recipe
Description
This Chantilly Cake features a vanilla sponge made with unbleached cake flour, baking powder, butter, sugar, eggs, vanilla, oil, and milk to achieve a tender crumb. The batter is creamed thoroughly to incorporate air, ensuring a light texture. The multi-step mixing process incorporates wet and dry ingredients gradually for uniform batter. The cake rounds bake until golden and fully set.
The filling combines a seedless berry jam with fresh strawberries, raspberries, and blueberries, enhanced by lemon juice and zest for brightness. The Chantilly cream is a rich mixture of mascarpone, cream cheese, powdered sugar, heavy cream, and vanilla, whipped until smooth and fluffy, lending a luscious mouthfeel.
Layering involves spreading jam and berries between the cake layers and frosting with Chantilly cream outside. The cake balances the moist vanilla crumb, fresh tart-sweet berries, and rich creamy frosting, suitable for special occasions.
Notes emphasize accurately measuring flour to avoid a dense cake and properly creaming butter and sugar until light and fluffy. Adding a small amount of almond extract to the cake and cream is an optional step to enhance flavor.
Ingredients
For the Vanilla Cake:
- 3½ cups cake flour 420g, unbleached
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter softened (227g, unsalted
- 2 cups granulated sugar (400g)
- 4 large egg room temperature
- 1 tablespoon vanilla extract
- 3 tablespoons vegetable oil (45mL)
- 1 cup milk room temperature (240mL, whole
For the Berry Filling
- ½ cup berry jam 150g, seedless
- 2 tablespoons water
- 8 ounces strawberry 225g, fresh
- 4 ounces raspberries 113g, fresh
- 4 ounces blueberries 113g, fresh
- lemon juice and zest of 1
For the Chantilly Cream:
- 2 (8-ounce/227g) containers mascarpone cheese room temperature
- 1 (8-ounce/227g) block cream cheese room temperature
- 3 cups powdered sugar sifted (360g)
- 2 cups heavy cream 480mL, cold
- 1½ teaspoons vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350F. Lightly grease two (9-inch) round cake pans with baking spray with flour. Line the bottoms with parchment paper and wrap with baking strips.
- In a large bowl, sift together the cake flour and baking powder. Whisk in the salt.
- In a large mixing bowl or the bowl of a stand mixer using the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat until light and fluffy, about 4 minutes. Add the eggs, beating each well before adding the next. Scrape down the sides and bottom of the bowl and beat in the vanilla.
- While mixing on low speed, add one-third of the flour mixture and mix just until combined. Add the oil and half of the milk. Mix just until combined. Repeat with the remaining flour and milk, scraping down the bowl between additions or as needed. Divide the batter between the cake pans, and smooth the top with an offset spatula.
- Bake for 40 to 45 minutes or until the tops are golden brown and the sides start to pull away from the pan. Let cool in the pans for 20 minutes. Remove and cool completely on a wire rack.
For the Berry Filling:
- Place the jam and water in a glass measuring cup and microwave on high for 15 to 30 seconds or until warmed. Stir until combined.
- Hull and thinly slice the strawberries. Place them in a bowl with the raspberries and blueberries. Toss with the lemon zest and juice.
For the Chantilly Cream:
- In a large bowl or the bowl of a stand mixer using the paddle attachment, combine the mascarpone and cream cheese. Beat on medium speed until smooth and creamy, about 30 seconds. Add the powdered sugar a few spoonfuls at a time, beating on low speed until combined. Once fully incorporated, scrape down the bowl and increase speed to medium and beat until fluffy, about 30 seconds.
- In another large mixing bowl, beat the cream and vanilla on medium speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture.
For Assembly:
- Carefully cut each cake layer in half, horizontally, creating 4 thin round cake layers.
- Place one layer, cut-side up on a cake plate. Spread one-third of the berry jam mixture on the cake in a very thin layer. Top with about 3/4 cup of Chantilly Cream. Sprinkle one-third of the fresh berries over the cream. Top with another cake layer, and gently press down. Repeat the layers.
- Thinly spread about 1 cup Chantilly Cream over the top and sides of the cake. Place the remaining cream in a piping bag and decorate as desired. Garnish with more fresh berries. Refrigerate the cake for at least 2 hours before serving.
Notes
- Measure cake flour by weight or fluff and level dry ingredients carefully to keep the cake light and tender.
- Cream butter and sugar thoroughly until light and fluffy to incorporate air essential for texture.
- Optional but recommended: add up to ½ teaspoon almond extract to both cake batter and Chantilly cream for flavor depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1(9-inch) cake
Amount Per Serving
Calories 12123 kcal
% Daily Value*
| Calories | 12123kcal | 606% |
| Carbohydrates | 1293g | 431% |
| Protein | 151g | 302% |
| Fat | 716g | 1102% |
| Saturated Fat | 417g | 2085% |
| Polyunsaturated Fat | 49g | 288% |
| Monounsaturated Fat | 130g | 650% |
| Trans Fat | 8g | 400% |
| Cholesterol | 2482mg | 827% |
| Sodium | 3797mg | 158% |
| Potassium | 2668mg | 57% |
| Fiber | 27g | 108% |
| Sugar | 900g | 1800% |
| Vitamin A | 23676IU | 474% |
| Vitamin C | 192mg | 213% |
| Calcium | 2406mg | 241% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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