Chantilly Cake

Chantilly Cake must be one the most delicious cakes out there. Not too sweet, fluffy, light, full of flavor. It is my most requested cake.

The recipe for this cake is long but it’s not complicated and the list of ingredients is short. If you would like to use boxed mix to make this cake, go ahead and use yellow cake, just follow the same process with the way that I creamed the eggs so that you can get a fluffier cake.

I like to pipe an order with frosting before I add the strawberry syrup only because I don’t like it when the syrup spills to the sides of the cake.

The image above is from a strawberry shortcake cake that I made using just strawberries but I want to show you the process, because its the same as this one. Once you border and fill with syrup, spread frosting and then top with diced fruit. The frosting will hold the fruit in place, plus the border is still a bit taller.

By the way, the recipe for my Strawberry Shortcake and Chantilly cake is nearly identical. I use only strawberries for the shortcake. The cake might also be more dense since I don’t usually cream eggs for shortcake.

Chantilly Cake

Delightful Sponge Cake and Fluffy Whipped Heavy Cream with Plenty of Fruit.

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Ingredients

  

Cake

• 3 cups cake flour* 384g
• 1 3/4 cups granulated sugar 351g
• 2 1/4 tsp baking powder
• 1.2 tsp salt
• 1 cup oil I use canola
• 4 large eggs room temperature
• 1 cup buttermilk*

Fruit Filling

• 1 cup strawberries (blended) for strawberry syrup 143g
• 3 cups strawberries (chopped) for filling 430g
• 1/2 cup blueberries 4oz
• 1/2 cup blackberries or raspberries 40z

Whipped Cream Frosting

• 16 oz cream cheese (cold)
• 3 heavy Whipping Cream (cold) 715ml
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2 confectioners sugar 245g

Instructions

 

Cake

• Preheat the oven to 350F. Butter and flour two 8-inch round cake pans. Alternately, line the bottoms with parchment paper for easier removal.
• In a large bowl, combine together the dry ingredients, cake flour, baking powder and salt. Set aside.
• In a large mixing bowl or the bowl of a stand mixer using the whisk attachment, whisk the eggs on high speed until fluffy and light in color, about 1 minute. Add the sugar, oil and vanilla and whisk at medium speed for 1 minute.
• While mixing on low speed, add one-third of the flour mixture and mix just until combined. Add 1/3 of the milk. Mix just until combined. Repeat with the remaining flour and milk. Scrape down the bowl as needed.
• Divide batter into the two cake pans and bake for 30-35 minutes but oven temperatures range from households so begins to check at the 30 minute mark for doneness.
• When done, I let cool right on the pan, covered with a plastic wrap to retain moisture and placed in fridge. You can invert on a cooling rack if you wish, just do so after bait 10 minutes of letting it cool.

Fruit Filling

• For the syrup: place 1 cup of strawberries into a food processor. Pulse the berries into a puree. Set Aside
• For the Fruit: Dice for strawberries. No need to dice the rest of the berries. Place in separate bowls, to separate by type, set aside.

Heavy Whipping Cream Frosting

• Soften the cream cheese for about 10 minutes, then place into a mixer bowl with a paddle attached. Beat the cheese for about 1 minute on high, scrap bowl as needed. Beat until the cheese is smooth and no lumps.
• Add the cold heavy cream, vanilla, almond extract and sugar. Switch the beater to a whisk attachment. Whisk the frosting for a few seconds on low speed so that the sugar won't fly every where. Scrap bowl as needed.
• increase speed to medium and whisk for a minute,

  and the medium high for 1 more minute

  and then high for 1 minute more and stop

  Make sure you have stiff peaks. If you do not, whisk on high for a few seconds more.
• Separate about 1.5 cups to use as filling. The rest will be used outside of the cake. Chill the rest while you fill the cake.

Assembling the Cake

• Cakes must be completely cooled. I would prefer cold since this is a heavy whipped frosting that can easily melt. Cut each cake into half layers so that you have 4 layers of cake in total now.
• Place the first cake layer onto a cake stand. Pipe a circle border with frosting. Brush a few tablespoons of strawberry syrup onto the cake. Top with whipped cream frosting and spread it evenly to the edges.
• Top the frosting with a generous amount of the berries. The frosting holds the fruit in place so no need to pipe a border to hold the fruit. Repeat the process with the rest of the cake layers.

  Enjoy!

Notes

Flour: If you don’t have cake flour, you can use all purpose, for every 1 cup of regular flour, just remove 2 tbs of flour and add in 2 tbs of cornstarch. 

Buttermilk: If you don’t have buttermilk, use 1 cup of regular milk and add 2 tbs of white vinegar or lemon juice. 

Oil: You can sub the oil for butter at equal parts. The process changes though, as it is always best to cream butter, if using. So instead of creaming the eggs in the begging, like I did, what you would do is cream the butter and sugar for about 10 minutes, until light in color and fluffy and then add eggs one at a time. 

Creaming either eggs or butter adds fluffiness to the cake. Since I used oil for this recipe, I creamed the eggs.

Does Chantilly cake need to be refrigerated- yes it does.

If you make this recipe, please let the know!

Please share if you make!

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