Chantilly Cake
Prepare to be dazzled by the Chantilly cake, a magnificent layer cake that will leave you in awe. This towering dessert boasts layers of fresh berries, enrobed in a heavenly blanket of whipped cream frosting. It marries the delightful simplicity of a classic yellow cake with the irresistible combination of berries and cream that elevates shortcakes to new heights. What makes it even sweeter? This all-American dessert has a charming origin story that began in a grocery store bakery.So, where did the Chantilly cake originate? It was initially created by Chaya Conrad, a bakery manager at Whole Foods in New Orleans. Inspired by a cake her grandmother once made, Conrad crafted this remarkable dessert, and it quickly gained popularity. Although Conrad now owns Bywater Bakery, the cake continues to be sold at Whole Foods locations nationwide. It has become especially beloved in the South and has garnered a significant following on TikTok, becoming a fan favorite.It's worth noting that there is another variation of the Chantilly cake popular in Hawaii, which features a chocolate cake with a frosting reminiscent of German chocolate frosting but without the addition of coconut.Now, you may be curious about the name. Why is it called Chantilly cake? The cake takes its name from "Chantilly cream," a French term for sweetened whipped cream flavored with vanilla or liqueur. In this particular cake, the frosting is created by delicately folding together sweet and fluffy Chantilly cream with a luxurious blend of whipped mascarpone and cream cheese, resulting in a rich and tangy delight.
Ingredients
- 1 c. (2 sticks) unsalted butter, room temperature, plus more for pans
- 3 c. (333 g.) cake flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 3/4 c. (325 g.) granulated sugar
- 4 large eggs, room temperature
- 1 tsp. pure vanilla extract
- 1 1/2 tsp. almond extract
- 1/4 c. vegetable oil
- 1 c. whole milk, room temperature, divided
FROSTING & ASSEMBLY
- 2 c. heavy cream, chilled
- 1 tsp. pure vanilla extract
- 1/4 tsp. kosher salt
- 2 (8-oz.) blocks cream cheese, room temperature
- 1 (8-oz.) container mascarpone cheese, room temperature
- 2 1/2 c. (260 g.) confectioners' sugar, divided
- 9 tbsp. raspberry jam, divided
- 1 pt. fresh blueberries, divided
- 12 oz. fresh raspberries, divided
Instructions
- Preheat oven to 350°. Butter 2 (9") round baking pans. Line pans with parchment.
- Into a medium bowl, sift flour and baking powder. Whisk in salt.
- In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and granulated sugar on medium-high speed, scraping down bowl as needed, until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and beat until fully combined.
- Add one-third of dry ingredients and beat on low speed until just barely combined. Add oil and half of milk; beat until combined. Beat in another one-third of dry ingredients, followed by remaining milk. Fold in remaining dry ingredients.
- Divide batter between prepared pans; smooth tops. Bake cakes until golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes.
- Let cool in pans 15 minutes. Invert onto a wire rack and let cool completely.
FROSTING & ASSEMBLY
- In a large bowl, using handheld mixer, beat cream, vanilla, and salt on medium-high speed until soft peaks form, about 2 minutes.
- In another large bowl, using handheld mixer, beat cream cheese and mascarpone on medium-high speed until smooth, light, and fluffy, about 3 minutes. Scrape down sides of bowl. Add one-third of confectioners' sugar and slowly beat to combine. Continue to add remaining confectioners' sugar in 2 batches, scraping down sides of bowl as needed, until incorporated. Continue to beat on medium-high speed until smooth and creamy, about 2 minutes more.
- Using a rubber spatula and working in 2 batches, fold whipped cream into cream cheese mixture.
- Using a serrated knife, cut off tops of cakes so surface is flat, if needed. Cut each cake in half horizontally. Place one cake on a platter or cake stand. Using an offset spatula, spread 3 tablespoons jam all the way to the edges. Top with about 1 cup frosting and spread, leaving a 1/2" border. Top with one-quarter of berries, gently pressing into cream. Top with another cake half. Gently press on cake to distribute frosting and help the layers stick together. Repeat process 2 more times.
- Using an offset spatula, spread frosting over top and sides of cake. If desired, add a few swooshes. Top with remaining berries.
- Refrigerate cake at least 4 hours or up to overnight. Let sit at room temperature 20 minutes before slicing.
Nutrition
Calories: 1090kcalCarbohydrates: 107gProtein: 12gFat: 68gSaturated Fat: 37gTrans Fat: 1gCholesterol: 266mgSodium: 548mgPotassium: 321mgFiber: 4gSugar: 76gCalcium: 246mgIron: 4mg
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