Chantilly Cake

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Chantilly Cake

Prep Time 40 minutes
Cook Time 30 minutes
Course Dessert
Servings 8 slices

Ingredients
  

For the Vanilla Cake

  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 large eggs at room temperature
  • 1 ½ tablespoons vanilla extract
  • 1 cup buttermilk at room temperature

For the Chantilly Cream

  • 4 ounces cream cheese cold
  • 8 ounces mascarpone cheese cold
  • 1 cup powdered sugar
  • ¾ cup heavy whipping cream cold
  • 3 ounces fresh strawberries sliced
  • 3 ounces fresh raspberries
  • 3 ounces fresh blueberries

Instructions
 

For the Vanilla Cake

  • **Preheat the Oven**: Preheat to 350°F. Spray three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper.
  • **Mix Dry Ingredients**: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • **Cream Butter and Sugar**: In a large mixing bowl, beat butter and sugar on high speed until fluffy (3-4 minutes).
  • **Add Eggs and Vanilla**: Add eggs and vanilla, mixing on medium-high speed until smooth and slightly fluffy (2-3 minutes). Scrape the bowl as needed.
  • **Combine Wet and Dry**: Alternate adding the flour mixture and buttermilk to the butter mixture, mixing on low speed until just combined. Scrape the bowl as necessary.
  • **Bake**: Divide the batter evenly among the pans. Bake for 29-32 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

For the Chantilly Cream

  • **Whip Cream Cheese**: In a large bowl, whip cream cheese on high speed until smooth (1-2 minutes).
  • **Add Mascarpone and Sugar**: Add mascarpone and sift in powdered sugar, mixing on medium-low speed until combined (1 minute).
  • **Whip Cream**: In a separate bowl, whip heavy cream on high speed until stiff peaks form.
  • **Combine**: Fold the whipped cream into the mascarpone/cream cheese mixture until well combined.

Assembling the Cake

  • **Layer and Fill**: Place the first cake layer on a turntable. Spread a layer of Chantilly cream on top, then pipe a border of frosting around the edge. Add a third of the fresh berries. Repeat with the next layer.
  • **Frost the Cake**: Place the final layer on top. Spread dollops of frosting on the sides and top of the cake. Smooth out with a spatula and scraper to achieve a semi-naked look.
  • **Decorate**: Top with more fresh berries. Serve and enjoy!
  • This Chantilly cake is sure to be a hit at any summer gathering. Enjoy every delicious, berry-filled bite!

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