Delicious Chantilly Cake Recipe: This Chantilly Cake is made with fluffy and moist vanilla cake layers and berry filling paired with luscious Chantilly cream. Fresh and light, this flavorful cake is perfect for all occasions and will melt in your mouth!
Delicious Chantilly Cake Recipe – Simplest Recipe Ever
Ingredients
Vanilla Cake:
- 3 ¼ cups unbleached cake flour (415g)
- 2 ½ tsp baking powder
- ½ tsp kosher salt
- 1 cup unsalted butter room temperature (227g)
- 2 cups white sugar (400g)
- 4 large eggs room temperature
- 1 Tbsp vanilla extract
- 3 Tbsp vegetable oil (45mL)
- 1 cup whole milk room temperature (240mL)
Berry Filling:
- ½ cup seedless berry jam
- 2 Tbsp water
- ½ lb fresh strawberries
- 4 ounces fresh raspberries
- 4 ounces fresh blueberries
- Juice and zest of 1 lemon
Chantilly Cream:
- 2 8-ounce containers mascarpone cheese room temperature
- 1 8-ounce block cream cheese room temperature
- 3 cups powdered sugar sifted (360g)
- 2 cups heavy whipping cream (480mL)
- 1 ½ tsp vanilla extract
Instructions
For the Cake:
- Heat the oven to 350F. Grease and dust two 9-inch round cake pans or use baking spray with flour. Cover bottoms with parchment.
- Sift cake flour and baking powder in a large basin. Mix with salt.
- Beat butter on medium speed in a large basin or stand mixer bowl with the paddle attachment until creamy, about 1 minute. Add sugar and beat for 4 minutes until frothy.
- When adding eggs, beat well before adding the next. Scrape bowl sides and bottom and beat in vanilla.
- Add one-third of the flour mixture and mix until mixed on low speed. Add oil and half milk.
- Just blend. Continue with the remaining flour and milk, scraping the bowl as required.
- Distribute batter amongst cake pans and smooth tops with offset spatula.
- Bake for 40–45 minutes until the tops are golden brown and the edges come away from the pan. Wait 20 minutes to cool in pans. Cool on a wire rack after removal.
For the Berry Filling:
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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.
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Hull and thinly slice the strawberries. Place in a bowl with the raspberries and blueberries. Toss with the lemon zest and juice.
For the Chantilly Cream:
- Mascarpone and cream cheese should be mixed in a large basin or stand mixer bowl using the paddle attachment. Beat for 30 seconds on medium speed until creamy. Add powdered sugar a few spoonfuls at a time and beat on low until blended. When fully mixed, scrape the bowl and raise speed to medium for 30 seconds to beat until fluffy.
- Mix the cream and vanilla in another large bowl on medium speed until firm peaks form. Fold whipped cream into mascarpone.
For Assembly:
- Horizontally cut each cake layer in half to create 4 thin circular layers.
- Place one cut-side-up layer on a cake plate. Thinly spread one-third of the berry jam mixture on the cake. Pour 3/4 cup Chantilly Cream on top. Top the cream with one-third of the fresh berries. Add another cake layer and push down. Repeat layers.
- Spread 1 cup Chantilly Cream thinly across the cake’s top and sides. Decorate with the remaining cream in a piping bag. Add extra fresh berries. Serve the cake after 2 hours of refrigeration.
The photo does not depict Chantilly Cake. What gives?
Hello Wendy
Please check again, it is Chantilly Cake pic only