Dessertscarlsbadcravings5.0
Best Chantilly Cake Recipe
This Chantilly Cake is the gorgeous, show stopping dessert everyone will be raving about! Learn how to make it 100% ahead of time or in stages with step-by-step photos, a full video tutorial, and plenty of helpful tips. This recipe is elevated with tender vanilla cake, billowy, stabilized Chantilly cream frosting that's easy to work with and doesn’t slide off, and quick macerated berries + store-bought jam for ethereal cake perfection.
👥 8 Servings⏱️ Prep & Cook: 4h 25m⏳ Prep: 1h 30m🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- measuring cup
- spatula
- bowl
- microwave
- mixing bowl
- knife
📝 Preparation Steps
1
CAKE
2
Prep: Preheat oven to 350 degrees F. Line the bottom of three 8-inch round cake pans with parchment paper (or I love these silicone mats). Spray with nonstick cooking spray WITH flour or butter and flour the pans.
3
Mix wet ingredients: Whisk the eggs, buttermilk, vegetable oil and vanilla extract together in a 3-cup (or more) liquid measuring cup. Set aside.
large eggs, (room temperature)3vegetable oil2 tablespoonsvanilla extract2 teaspoons
4
Mix dry ingredients: Using a stand mixer fitted with paddle attachment, mix the cake flour, sugar, baking powder and salt on the lowest speed until combined, about ⏱️ 20 seconds.
salt1 teaspoonunsalted butter cut into16 pieces (cold room temperature (see notes))16 tablespoonsteaspoon salt1/8
5
Add butter: With the mixer still running at the lowest speed, add 1 piece of butter at a time and continue to beat until all the butter is added. Increase speed to medium and continue to beat until the mixture resembles coarse meal, with butter bits no larger than small peas.
6
Add wet ingredients: With the mixer running on low, add approximately half the egg mixture to the flour mixture. Increase speed to medium-high and beat until light and fluffy, approximately ⏱️ 60 seconds. Reduce speed to medium-low and add remaining egg mixture and beat until incorporated, about ⏱️ 30 seconds (batter may look slightly curdled.) DO NOT OVERMIX.
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Bake: Divide the batter evenly between the three prepared cake pans (I use a kitchen scale), smooth with a spatula and drop a few times on the counter to remove air bubbles. Bake at 350 degrees F for ⏱️ 18-25 minutes or until a toothpick inserted in the center of the cakes comes out with just a few crumbs. The top of the cakes will be pale. Note: If you can't fit three pans in the oven at once, it's okay to leave one cake pan on the counter while the other two bake.
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Cool: Cool cakes in the pans for ⏱️ 10 minutes, then invert onto wire racks to cool completely.
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For the Chantilly Cream:
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The Chantilly Cream can be made at any point while the cakes are cooling, then refrigerated until ready to use.
11
Combine gelatin/water: Add unflavored gelatin to a small microwave safe bowl. Add 2 tablespoons cold water and whisk together with a fork; let stand for ⏱️ 5 minutes. Meanwhile:
water2 tablespoons
12
Beat cream cheese mixture: In a large bowl or the bowl of a stand mixer using the paddle attachment, beat the cream cheese and mascarpone until creamy. Add 1 1/2 cups powdered sugar, vanilla extract, almond extract and salt and beat on low until combined. Increase speed to medium and beat until fluffy, about ⏱️ 30 seconds.
cups (285 g.) cake flour, (spooned and leveled)2 1/2cups granulated sugar1 2/3½ cups powdered sugar, (divided)2vanilla extract2 teaspoonssalt1 teaspoonunsalted butter cut into16 pieces (cold room temperature (see notes))16 tablespoonsteaspoon salt1/8
13
Microwave gelatin: Microwave the gelatin for ⏱️ 20 seconds. Stir the mixture, then set aside while you immediately begin to beat the heavy cream. If at any point the gelatin solidifies (if you get interrupted in the next step), microwave again and let cool slightly.
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Make whipped cream: In a separate large mixing bowl, beat the heavy cream and remaining 1 cup powdered sugar using a handheld mixer until soft peaks form (the peaks flop over when the beaters are lifted). Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).
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Combine: Add whipped heavy cream to cream cheese/mascarpone mixture and beat on low speed just until combined. Set aside or keep refrigerated until ready to use.
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For the Berry Filling:
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Berries for garnish: Set aside approximately 1/3 of the best-looking berries of each kind for topping the cake.
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Combine berries: Hull and thickly slice the remaining strawberries (you want them just a little thinner than the blueberries). Place them in a bowl with all remaining berries for the filling. Gently stir with the sugar, lemon juice and lemon zest.
fresh lemon juice2 tablespoonslemon zest1 teaspoon
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Macerate berries: Allow berries to sit for ⏱️ 20 minutes, stirring at ⏱️ 10 minutes. After ⏱️ 10 minutes, there should be some liquid at the bottom of the bowl. Add 2 tablespoons of it (plus water as needed to equal 2 tablespoons) to a small microwave safe bowl. Add the jam and microwave for ⏱️ 10 seconds. Stir with a fork to combine. Taste and add a little powdered sugar for sweeter or lemon zest for tangier (keep in mind, you don’t want it too sweet because the frosting and cake are sweet).
water2 tablespoonslemon zest1 teaspoon
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ASSEMBLE
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Level cakes: Trim the domed tops of each cake using a serrated knife or cake leveler.
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First cake: Place 1 cake on a serving plate/cake stand. Transfer some frosting to a piping bag (or Ziploc bag). Pipe a ring of frosting just inside the top edge of cake. Add half the jam and spread it to the edges of the piped frosting. Add about 3/4 cup frosting and spread to the edges of the cake. Tightly layer about one-third of the fresh macerated berries over the frosting
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Second cake: Top with the second leveled cake. Gently press down. Repeat procedure with piping/jam/frosting/berries.
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Third cake: Add final cake top side down. (Make Ahead: Cover the cake with plastic wrap and refrigerate until you're ready to continue.)
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FROST CAKE
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Crumb coat: Separate about ¾ cup frosting to use as the “crumb coat.” Frost the cake starting with the top and working down until the cake is evenly, thinly frosted. Freeze the cake for ⏱️ 15-30 minutes or until the crumb layer has set. Refrigerate remaining frosting separately.
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Frost cake and garnish: Frost the outside of cake as you wish with remaining frosting. Add berries on top of the cake as desired.
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CHILL THEN SLICE
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Chill: Refrigerate the cake for ⏱️ 45 minutes to firm up before slicing.
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Serve at room temperature: After slicing, let come to room temperature, about ⏱️ 30 minutes, before serving.
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