chantilly cake recipe

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

Chantilly Cake is a layered vanilla cake with berry jam, Chantilly cream frosting, and lots of fresh berries. Perfect for summer gatherings!

Chantilly Cake Recipe

cake flour ((420 grams))

baking powder

salt

unsalted butter (softened (227 grams))

sugar ((400 grams))

vanilla extract

vegetable oil ((45 milliliters))

whole milk (room temperature (240 milliliters))

berry jam ((150 grams))

water

strawberries ((225 grams))

raspberries ((113 grams))

blueberries ((113 grams))

lemon

(8-ounce 227 grams) containers mascarpone cheese (room temperature)

(8-ounce 227 grams) block cream cheese (room temperature)

sugar (sifted (360 grams))

whipping cream ((480 milliliters))

Preheat the oven to 350F. Lightly grease two (9-inch) round cake pans with baking spray with flour. Line the bottoms with parchment paper and wrap with baking strips.

In a large bowl, sift together the cake flour and baking powder. Whisk in the salt.

In a large mixing bowl or the bowl of a stand mixer using the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat until light and fluffy, about 4 minutes. Add the eggs, beating each well before adding the next. Scrape down the sides and bottom of the bowl and beat in the vanilla.

While mixing on low speed, add one-third of the flour mixture and mix just until combined. Add the oil and half of the milk. Mix just until combined. Repeat with the remaining flour and milk, scraping down the bowl between additions or as needed. Divide the batter between the cake pans, and smooth the top with an offset spatula.

Bake for 40 to 45 minutes or until the tops are golden brown and the sides start to pull away from the pan. Let cool in the pans for 20 minutes. Remove and cool completely on a wire rack.

For the Cake:

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.

Hull and thinly slice the strawberries. Place them in a bowl with the raspberries and blueberries. Toss with the lemon zest and juice.

For the Berry Filling:

In a large bowl or the bowl of a stand mixer using the paddle attachment, combine the mascarpone and cream cheese. Beat on medium speed until smooth and creamy, about 30 seconds. Add the powdered sugar a few spoonfuls at a time, beating on low speed until combined. Once fully incorporated, scrape down the bowl and increase speed to medium and beat until fluffy, about 30 seconds.

In another large mixing bowl, beat the cream and vanilla on medium speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture.

For the Chantilly Cream:

Carefully cut each cake layer in half, horizontally, creating 4 thin round cake layers.

Place one layer, cut-side up on a cake plate. Spread one-third of the berry jam mixture on the cake in a very thin layer. Top with about 3/4 cup of Chantilly Cream. Sprinkle one-third of the fresh berries over the cream. Top with another cake layer, and gently press down. Repeat the layers.

Thinly spread about 1 cup Chantilly Cream over the top and sides of the cake. Place the remaining cream in a piping bag and decorate as desired. Garnish with more fresh berries. Refrigerate the cake for at least 2 hours before serving.

For Assembly:

I bookmarked this a year ago for my friend’s birthday. I loved baking this cake and have always wanted to make one. It was so delicious, fresh, and light. Loved it so much! Excited to explore more of your recipes! :)

I made this cake for my husband’s birthday. Your recipes and videos make it foolproof!! It was so delicious! He loved the lighter, not too seeet frosting! I made it a naked cake with sheer frosting on the sides. It turned out almost as pretty as yours! Everyone raved about how delicious it was. I made a 9” version   I can’t wait to make it with summer berries! Thank you!

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Moist Chantilly Cake

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