This traditional Chantilly Cake recipe is a delightful summer dessert that blends moist vanilla cake layers with a light mascarpone Chantilly cream and plenty of fresh berries. Inspired by the popular version from Whole Foods Market, this homemade take is even better. The cake is refreshingly light, with the Chantilly cream offering a subtle sweetness that complements the seasonal berries perfectly. It’s a great choice for any special occasion, from weddings to birthdays, and once you try this Chantilly cake recipe, you’ll find it hard to go back to store-bought cakes.
What is a Chantilly Cake?
A moist Chantilly Cake is a delightful dessert that combines a soft, spongy vanilla cake with a frosting made from Chantilly cream. This cream, a sweetened whipped cream often flavored with vanilla, gives the cake its signature light and airy texture. Traditionally, Chantilly Cake recipe layers are filled with fresh berries or berry jam, adding a burst of flavor and a beautiful contrast to the creamy frosting.
Originating from France, where “Chantilly” refers to the style of whipped cream, this cake has become a favorite for special occasions, thanks to its refreshing taste and elegant presentation. Whether you’re celebrating a birthday or simply enjoying a summer treat, a berry Chantilly Cake recipe is a perfect choice for a sweet, fruity indulgence.
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What is the difference between Whipped cream and Chantilly cream?
Whipped cream and Chantilly cream are quite similar but have key differences.
Whipped cream is made by beating heavy cream until it becomes fluffy, usually with some added sugar and sometimes vanilla extract. Its sweetness can vary based on how much sugar is used, and it tends to have a more neutral flavor unless additional flavorings are added.
In contrast, Chantilly cream is a type of whipped cream that is always sweetened and flavored with vanilla, often with added mascarpone or other ingredients to enhance its richness and creaminess. This makes Chantilly cream thicker and more luxurious than standard whipped cream, giving it a distinctive and richer flavor.
Ingredients for Chantilly Cake Recipe
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened: Use unsalted butter to control the amount of salt in your recipe. Ensure the butter is softened to room temperature for easy mixing and a smoother batter.
- 1 cup granulated sugar: Granulated sugar sweetens the cake and helps with its structure.
- 4 large eggs: Eggs provide structure and moisture. Room temperature eggs blend more smoothly into the batter.
- 1 ½ teaspoons vanilla extract: Vanilla extract adds a rich, aromatic flavor to the cake.
- 2 ½ cups all-purpose flour: All-purpose flour provides the base structure of the cake.
- 1 tablespoon baking powder: Baking powder makes the cake rise and gives it a light, fluffy texture.
- ½ teaspoon salt: Salt enhances the flavor of the cake and balances sweetness.
- 1 cup whole milk: Whole milk adds moisture and helps create a tender, crumbly texture in the cake.
For the Chantilly Cream:
- 2 cups heavy cream: Heavy cream is essential for making a rich, stable whipped cream.
- ¼ cup powdered sugar: Powdered sugar sweetens the cream and helps stabilize it.
- 1 teaspoon vanilla extract: Vanilla extract adds flavor to the Chantilly cream.
For the Fresh Berries:
- 1 pint strawberries, hulled and halved: Fresh strawberries bring a delightful sweetness with a hint of tartness.
- 1 pint blueberries: Blueberries add a burst of juiciness and a pop of color.
- 1 pint raspberries: Raspberries contribute a tangy taste and vibrant hue.
How to Make Chantilly Cake Recipe
Step 1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans, or line them with parchment paper. This prevents the cake from sticking and ensures it comes out of the pan cleanly.
Step 2. Prepare the Cake Batter:
- In a large mixing bowl, use an electric mixer to cream together 1 cup softened unsalted butter and 1 cup granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add 4 large eggs one at a time, beating well after each addition. This helps to fully incorporate the eggs into the mixture. Add 1 ½ teaspoons of vanilla extract and mix it in.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the butter mixture, alternating with 1 cup whole milk. Start and end with the dry ingredients. Mix on low speed until just combined to avoid overmixing, which can make the cake dense.
Step 3. Bake the Cake:
- Divide the batter evenly between the two prepared pans.
- Bake in the preheated oven for 25 to 30 minutes. To test for doneness, insert a toothpick into the center of the cakes. If it comes out clean or with just a few crumbs, the cakes are done.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. This step helps keep the cakes from becoming soggy.
Step 4. For the Fresh Berries
- Wash the berries and dry them. Slice larger berries if needed.
- In a saucepan, heat the berries with 2-4 tablespoons of sugar and a squeeze of lemon juice over medium heat. Simmer for 5-10 minutes until softened and slightly thickened.
- Let the mixture cool completely before using.
- Spread the cooled berry mixture between cake layers or on top as desired.
Step 5. Make the Chantilly Cream:
- In a large bowl, pour 2 cups heavy cream. Using an electric mixer, whip the cream on medium speed until it starts to thicken.
- Add ¼ cup powdered sugar and 1 teaspoon vanilla extract. Continue to whip the cream until it reaches soft peaks. Soft peaks will hold their shape but still have a slight curve at the tip.
Step 6. Assemble Your Cake:
- Place one layer of the cooled cake on a serving plate or cake stand.
- Spread a generous layer of Chantilly cream over the cake. Arrange a mixture of fresh berries (strawberries, blueberries, raspberries) on top of the cream.
- Place the second cake layer on top of the berries. Spread more Chantilly cream over the top and sides of the cake. Smooth the cream with a spatula.
- Decorate the cake with additional fresh berries for a beautiful and appetizing finish.
Step 7. Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour before serving. This allows the Chantilly cream to set and the flavors to meld together, making the cake easier to slice.
Enjoy your easy Chantilly Cake Recipe! Its light texture, creamy frosting, and fresh berries make it a delightful dessert perfect for any celebration or special occasion.
Tips for the Perfect Chantilly Cake Recipe
- Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature to achieve a smooth and well-emulsified batter.
- Don’t Overmix the Batter: Overmixing can lead to a dense cake. Mix until just combined.
- Chill the Cake: Chilling the cake before serving helps to set the cream and makes slicing easier.
- Customize Your Berries: Feel free to use your favorite berries or a mix of seasonal fruits to add a personal touch.
CHANTILLY CAKE RECIPE FAQS
Why is it called a Chantilly cake?
The name “Chantilly cake” is inspired by the French town of Chantilly, renowned for its refined cuisine and desserts. The term “Chantilly” originally referred to a type of whipped cream made with vanilla and sugar, named after the Chantilly region. This cake typically features layers of light, airy cake and is frosted with Chantilly cream, which is a vanilla-flavored whipped cream. The cake embodies the elegance and sophistication associated with French patisserie.
Is this the same as Whole Foods Chantilly Cake Recipe?
Whole Foods’ Chantilly cake is similar to many Chantilly cake recipes but may have its own distinctive elements. The core concept of a Chantilly cake involves light, fluffy cake layers frosted with a rich Chantilly cream, which is a vanilla-flavored whipped cream. However, Whole Foods may use specific ingredients or techniques that set their version apart.
For example, they might use particular brands or types of vanilla or cream to achieve a unique flavor profile. Additionally, their preparation method, including the texture of the frosting or the density of the cake, could differ slightly from other recipes. While the essential characteristics of the cake remain the same—airy cake and creamy frosting—Whole Foods’ Chantilly cake recipe might have special touches that make it uniquely theirs.
Why is berry Chantilly cake so good?
Berry Chantilly cake recipe is delicious due to its light and fluffy cake layers combined with the rich, creamy Chantilly frosting. The freshness of the berries adds a burst of flavor and a touch of natural sweetness, making it a refreshing and satisfying dessert.
Can I replace the berries with other fruit?
Absolutely! While berries are a popular choice for Chantilly cake recipe due to their flavor and color, you can substitute other fruits:
- Peaches: Sliced or diced peaches add a sweet, juicy element.
- Mangoes: Fresh mangoes offer a tropical twist and vibrant color.
- Kiwi: Kiwi provides a tangy flavor and bright green hue.
- Pineapple: Pineapple chunks can add a tropical flair and sweetness.
Just be mindful of the fruit’s moisture content to avoid making the frosting too runny. Fresh, firm fruit works best, and if using something like pineapple, consider draining any excess juice.
Why is my Chantilly frosting runny?
Chantilly frosting can become runny if it’s overwhipped or if the cream used wasn’t cold enough. Make sure to chill the mixing bowl and beaters, and avoid overwhipping the cream. If the frosting is too thin, you can refrigerate it to firm it up or add more powdered sugar.
How to Store Chantilly Cake Recipe
To store Chantilly Cake recipe, refrigerate it for up to 3 days by covering it with plastic wrap or aluminum foil, or placing it in an airtight container to prevent it from drying out. For longer storage, up to 1 month, freeze the cake by wrapping it tightly in plastic wrap and aluminum foil or using a freezer-safe container. When ready to serve, thaw the cake in the refrigerator overnight to maintain the texture of the Chantilly cream. Adding fresh berries just before serving will keep them vibrant and fresh.
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How to Make the Perfect Chantilly Cake Recipe 2024
Equipment
- Stand Mixer
- Round Piping Tip and Piping Bag
Ingredients
For the Cake:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
For the Chantilly Cream:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Fresh Berries:
- 1 pint strawberries hulled and halved
- 1 pint blueberries
- 1 pint raspberries
Instructions
Step 1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans, or line them with parchment paper. This prevents the cake from sticking and ensures it comes out of the pan cleanly.
Step 2. Prepare the Cake Batter:
- In a large mixing bowl, use an electric mixer to cream together 1 cup softened unsalted butter and 1 cup granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add 4 large eggs one at a time, beating well after each addition. This helps to fully incorporate the eggs into the mixture. Add 1 ½ teaspoons of vanilla extract and mix it in.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the butter mixture, alternating with 1 cup whole milk. Start and end with the dry ingredients. Mix on low speed until just combined to avoid overmixing, which can make the cake dense.
Step 3. Bake the Cake:
- Divide the batter evenly between the two prepared pans.
- Bake in the preheated oven for 25 to 30 minutes. To test for doneness, insert a toothpick into the center of the cakes. If it comes out clean or with just a few crumbs, the cakes are done.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. This step helps keep the cakes from becoming soggy.
Step 4. For the Fresh Berries
- Wash the berries and dry them. Slice larger berries if needed.
- In a saucepan, heat the berries with 2-4 tablespoons of sugar and a squeeze of lemon juice over medium heat. Simmer for 5-10 minutes until softened and slightly thickened.
- Let the mixture cool completely before using.
- Spread the cooled berry mixture between cake layers or on top as desired.
Step 5. Make the Chantilly Cream:
- In a large bowl, pour 2 cups heavy cream. Using an electric mixer, whip the cream on medium speed until it starts to thicken.
- Add ¼ cup powdered sugar and 1 teaspoon vanilla extract. Continue to whip the cream until it reaches soft peaks. Soft peaks will hold their shape but still have a slight curve at the tip.
Step 6. Assemble Your Cake:
- Place one layer of the cooled cake on a serving plate or cake stand.
- Spread a generous layer of Chantilly cream over the cake. Arrange a mixture of fresh berries (strawberries, blueberries, raspberries) on top of the cream.
- Place the second cake layer on top of the berries. Spread more Chantilly cream over the top and sides of the cake. Smooth the cream with a spatula.
- Decorate the cake with additional fresh berries for a beautiful and appetizing finish.
Step 7. Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour before serving. This allows the Chantilly cream to set and the flavors to meld together, making the cake easier to slice.
