Description
Chantilly Cake brings a delightful French-inspired dessert straight to your kitchen, blending delicate layers with creamy frosting. Smooth, rich, and utterly delectable, this cake makes celebrations extra special with its classic charm.
Ingredients
Scale
Cake Ingredients:
- 13 oz bleached cake flour
- 12 oz granulated sugar
- 3 large eggs
- 3 oz vegetable oil
- 10 oz whole milk
- 8 oz unsalted butter
Supporting Ingredients:
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Flavor Enhancers:
- 1 tsp almond extract
- 2 tsp vanilla extract
Chantilly Cream Ingredients:
- 16 oz mascarpone cheese softened
- 16 oz cream cheese softened
- 8 oz unsalted butter softened
- 22 oz powdered sugar sifted
- 8 oz heavy whipping cream
Supporting Ingredients:
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2 tsp instant pudding mix
Berry Cake Filling:
- 2 cups fresh or frozen berries
- 2.5 oz sugar
Supporting Ingredients:
- 1 oz water
- 1 oz cornstarch
Flavor Enhancers:
- 1 tsp lemon zest
- 2 tsp lemon juice
Instructions
- Preheat the oven to 335°F, selecting a lower temperature to prevent over-browning.
- Separate 4 oz of milk and oil in one container. Mix remaining milk, vanilla extract, almond extract, and room temperature eggs in another container.
- Combine flour, sugar, baking powder, baking soda, and salt in the stand mixer bowl.
- Add softened butter chunks to dry ingredients and blend until texture resembles coarse sand.
- Pour milk/oil mixture into dry ingredients and mix on medium speed for 2 minutes.
- Gradually incorporate milk/egg mixture in three portions, ensuring thorough blending and scraping bowl sides.
- Beat cream cheese, mascarpone, and butter until completely smooth.
- Gradually add 22 oz of powdered sugar, continuing to mix until fully incorporated.
- Whip 8 oz heavy cream until soft peaks form, then add 2 tsp instant pudding mix.
- Gently fold cream cheese mixture and whipped cream together to create frosting.
- Combine 2 cups berries and 2.5 oz sugar in a saucepan, bringing to a gentle simmer.
- Dissolve 1 oz cornstarch in cold water, then pour into simmering berries.
- Cook berry mixture for 1-2 minutes until thickened.
- Remove from heat and stir in 1 tsp lemon zest and 2 tsp lemon juice.
- Allow berry filling to cool completely before using in cake assembly.
Notes
- Let the cake layers cool completely before frosting to prevent melting and sliding.
- Use room temperature ingredients for the smoothest, most consistent batter and frosting texture.
- For a gluten-free version, swap all-purpose flour with a quality 1:1 gluten-free baking blend.
- Stabilizing whipped cream with pudding mix helps maintain its structure, preventing weeping or deflation during storage.
- Prep Time: 20 minutes
- Cook Time: 1-2 minutes
- Category: Cakes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8 to 10
- Calories: 502
- Sugar: 48 g
- Sodium: 170 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg