This recipe was submitted by one of our readers, just like you.
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
-
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.
-
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.
-
Visit https://amandascookin.com/chantilly-cake/ for full printable recipe.
