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Chantilly Cake

By: Amanda Formaro from amandascookin.com
Chantilly Cake

"A truly beautiful combination of smooth chantilly frosting layered between light and moist vanilla cake with juicy fresh berries creates the epitome of a show-stopping dessert. Light and airy vanilla cake layers meet fresh berries and fluffy frosting in this chantilly cake recipe. While the berries and cake make a delicately tasty base, the creamy chantilly frosting is what truly takes it to the next level! It’s really a match made in heaven between each layer. "

Serves12

Cooking Vessel Size2 8 inch round cake pans, electric mixer, mixing bowls, offset icing spatula

Ingredients

  • 3 1/4 cup Cake Flour
  • 1 teaspoon Sea Salt
  • 1 tablespoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 4 Large Eggs
  • 1 cup Whole Milk
  • 1/3 cup Vegetable Oil
  • 1/2 cup Sour Cream
  • 2 teaspoon Pure Vanilla Extract
  • 1 cup Unsalted Butter
  • 2 cup Granulated Sugar
  • 1/2 cup Unsalted Butter
  • 8 ounce Cream Cheese
  • 8 ounce Mascarpone Cheese
  • 2 cup Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 2 cup Powdered Sugar
  • 1 1/2 cup Fresh Strawberries
  • 1 1/2 cup Fresh Blueberries
  • 1 1/2 cup Fresh Raspberries
  1. Preheat oven to 350°F. Spray 2 – 8” round cake pans with nonstick cooking spray and line each bottom with a round of parchment paper.

  2. Carefully measure the flour by first aerating or fluffing it with a spoon. Gently spoon it into the measuring cup. Level it with a swipe of a knife across the top of the cup, but do not pack it down. Add to a mixing bowl.

  3. Visit https://amandascookin.com/chantilly-cake/ for full printable recipe.

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