best chantilly cake

This chantilly cake recipe consists of super soft and fluffy vanilla cake layers, filled with a creamy, vanilla flavored whipped cream, tart homemade berry jam (that is SO EASY to make) and loads of fresh berries! Its refreshing, light and packed with so much flavor - one of my absolute favorite cakes of all time.

Moist Chantilly Cake

flour (regular all purpose (see note 1 if you want to use cake flour))

cornstarch

½ tsp baking soda

tsp baking powder

(omit

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola)

white granulated sugar

eggs (room temperature)

vanilla essence/extract

tsp white vinegar

buttermilk

berries

lemon juice (freshly squeezed)

tbsp white granulated sugar

mascarpone (cold)

cream cheese

sugar (also known as icing/confectioners sugar)

vanilla extract/essence

heavy whipping cream (cold)

IMPORTANT: For the vanilla cake recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake :)

Preheat oven to 180°C (350°F) conventional (see note 4 if using a convection oven with a fan) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

In a bowl, sift together flour, cornstarch, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

In a large bowl, add in butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.

Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

Add in vanilla, vinegar and half a cup of the buttermilk (112g), and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup (225g) of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 3).

Distribute the batter evenly into the two 8 inch cake tins. Drop the cake tins lightly on the counter to remove any large air bubbles and bake for 30-35 minutes or until a toothpick comes out clean.

Once baked, allow the cake layers to cool in the cake tins for 20 minutes, before turning them out onto a wire rack to completely cool.

Vanilla Cake

Place all the ingredients into a saucepan and mix well. Place the saucepan over a low-medium heat and let the mixture slowly heat up, stirring every now and then to make sure nothing is sticking to the bottom of the pan.

Once the berries start to get soft and the mixture is liquidy, continue to cook for a few minutes to allow it to thicken up. If using firm berries like strawberries, use a potato masher to break up the berries while they&#39;re cooking in the pan.

Once the mixture is slightly thickened and coats the back of a spoon well, remove from the heat and place it in a heatproof bowl or container. Allow it to come to room temperature before using (see note 6).

Berry Jam Filling

Before beginning, ensure the mascarpone, cream cheese and whipped cream are cold.

In a large bowl, combine the mascarpone, cream cheese, powdered sugar and vanilla. Using a hand or stand mixer, mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined and smooth. If using a stand mixer use the whisk attachment.

Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don&#39;t want to overwhip the cream.

Chantilly Whipped Cream

Trim off the tops of the cake layers with a serrated knife so that they&#39;re nice and flat.

Place the first cake layer onto a serving plate/cake stand and spread out a generous amount of whipped cream. Using a large piping tip (I used a 1M), pipe a dam of frosting around the edges of the cake layer. Fill the middle with half of the berry jam and top with fresh berries.

Place the next cake layer on top and spread out more whipped cream on the top and sides of the cake.

Using a 1M piping tip (or any large piping tip), pipe a border around the top edge of the cake. Fill the centre with the remaining berry jam and top with more fresh fruit. Slice and enjoy!

Assembly (see video for demonstration)

I made this yesterday and my family really enjoyed it! I followed to the precise ingredients and instructions carefully. I plan to make another one at my workplace soon, and I'm sure they will love it too! Thank you for sharing!

This recipe has become my go to recipe for vanilla cakes, everyone always LOVES the taste! It stays so moist for days, and I don't use any sugar syrup. I've frozen this cake and had it in the fridge and it stays perfect. I've used AP flour and cake flour, both will taste amazing but I do prefer cake flour. I also have used different whipped topping recipes, different fillings, etc. I'm telling you, you can't go wrong with this cake! It's delicious. Even the people I know who don't usually like cake, gobble this up whenever I make it. Thank you SO MUCH, MK, for sharing your talent with the world! 💜

Yet another spectacular recipe by MK!
The chantilly cream was divine and the cake looked and tasted amazing.

https://www.youtube.com/watch?v=NfqzgeI0VZU

This chantilly cake recipe consists of super soft and fluffy vanilla cake layers, filled with a creamy, vanilla flavored whipped cream, tart homemade berry jam (that is SO EASY to make) and loads of fresh berries!

RECIPE: https://cakesbymk.com/recipe/moist-chantilly-cake/
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WATCH MORE:
Cake Recipes: https://youtube.com/playlist?list=PLHs34tfPHZqbUuM_G5pbr9truMShVMlw9&si=eLjkiF1zsczfRdP9
Frosting Recipes: https://youtube.com/playlist?list=PLHs34tfPHZqZL9EGfRvjoU1Q8xGi8cgOh&si=7FnPpcbIvdgF6Oty

INGREDIENTS:

🔹Vanilla Cake

▢2⅓ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
▢¼ cup (25 g) cornstarch
▢½ tsp baking soda
▢1 tsp baking powder
▢½ tsp salt - omit if using salted butter
▢½ cup (113 g) unsalted butter - room temperature
▢½ cup (105 g) unflavoured vegetable oil - I use canola
▢1⅔ cups (332 g) white granulated sugar
▢3 large eggs - room temperature
▢1¼ tbsp vanilla essence/extract
▢1 tsp white vinegar
▢1½ cups (337 g) buttermilk - room temperature, see note 5 on blog post if using a homemade buttermilk substitute

🔹Berry Jam Filling

▢1 cup (140 g) mixed berries - fresh or frozen will both work. I used blueberries, strawberries and raspberries.
▢¾ tbsp cornstarch
▢1 tbsp lemon juice - freshly squeezed
▢3 tbsp (38 g) white granulated sugar

🔹Chantilly Whipped Cream

▢½ cup (113 g) mascarpone - cold
▢½ cup (113 g) cream cheese - cold, use a firm cream cheese (not the spreadable type).
▢1 cup (125 g) powdered sugar - also known as icing/confectioners sugar
▢1 tsp vanilla extract/essence
▢2 cups (460 g) heavy whipping cream - cold

🔹Extra

▢2 cups (280 g) mixed fresh berries of your choice - I used raspberries, strawberries and blackberries. Berries must be fresh (not frozen).


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Music: YouTube Audio Library (Papov - Yung Logos)

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I mastered the perfect CHANTILLY CAKE recipe! Whipped cream & berry filled vanilla cake

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