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Chantilly Cake
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 Size 2 8 inch Round Cake Pans, Electric Mixer, Mixing Bowls, Offset Icing Spatula
Ingredients
- 3 1/4 cups 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 teaspoons 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
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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.
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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.
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Visit https://amandascookin.com/chantilly-cake/ for full printable recipe.
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