Chantilly Cake
A delicious vanilla cake with a berry filling, perfect for any occasion.
Prep Time20 minutes mins
Cook Time25 minutes mins
frosting tim10 minutes mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 296kcal
Vanilla Cake
- 3 cups cake flour scooped and leveled
- 2 cups granulated sugar
- 3 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cup whole milk
- 3 eggs brought to room temperature*see notes
- ½ cup vegetable oil
Filling
- 2 cup fresh or frozen berries
- ⅓ cup granulated sugar
- ¼ cup water
- ¼ cup cornstarch
- 1 teaspoon lemon zest
- 2 teaspoon lemon juice
Chantilly Cream for Cake
- 2 boxes 32 oz cream cheese softened
- 1 stick 8 oz unsalted butter softened
- ½ cup mascarpone cheese-softened
- 22 oz powdered sugar sifted
- 2 teaspoons vanilla extract
- 8 oz heavy whipping cream
- 2 teaspoons cream of tartar
Chantilly Cake
Heat oven to 350°.
In a large mixing bowl, add all of the dry ingredients flour, sugar, baking powder, baking soda and salt to the bowl with the soften butter.
Mix until a crumbly mixture forms.
Add in the wet ingredients one at a time starting with the eggs, followed by the oil, and then the milk.
Mix for 2-3 minutes on low speed to incorporate enough air for the cake to rise.
Mix until the batter forms and scrap the sides of the mixing bowl. Fold in the vanilla extract.
Pour into prepared 8 inch or 9" baking dishes, filling about ½-3/4 full.
Bake for 25 mins at 350 degres f.
Chantilly Filling
In a medium sauce pan, add berries and granulated sugar. Cook on a low simmer
Once the berries and the sugar begin to create a sauce after the sugar melts, combine water and corn starch in a separate bowl to create what is called a slurry.
Add the slurry to the berry mixture and remove from heat.e
Add the zest of one lemon and the lemon juice.
Transfer to a bowl and let cool until ready to assemble the cake.
Chantilly Cream
In a large bowl or bowl of a stand mixer, add heavy cream and cream of tartar* to a bowl whip to soft peaks and set aside.
Add cream cheese butter and mascarpone cheese to the mixing bowl blend until smooth.
Add powdered sugar and vanilla blend until well incorporated.
Fold in the stabilized whipped cream with a rubber spatula until no streaks are left in the frosting
Building the Cake
Build a dam of Chantilly cream around the inside of the cake. If you do not like wet cake add icing to the center as well.
Spoon the filling in the center of the cake the dam of icing will help hold it in.
Top with a layer of cake repeat this process for however many layers of cake you have.
Completely cover the cake in chantilly cream tough with berries and enjoy!
*instant vanilla pudding can be used in place of cream of tarter.
- A few hours before you will begin, pull out all of the ingredients that need to be at room temperature and set them on the counter
- At the time of creating I didn’t have whole milk so I did one cup of 2 percent and ¼ heavy cream for the added fat content.
- You can sub the cream of tartar with instant dry pudding to help stabilize the whipped cream.
- Store leftovers in an airtight container.
Calories: 296kcal | Carbohydrates: 53g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 290mg | Potassium: 172mg | Fiber: 1g | Sugar: 49g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg