Chantilly Cake

Chantilly Cake


It honestly might be better than the OG, TBH.
  • CAKE
  • 1 c. (2 sticks) unsalted butter, room temperature, plus more for pans
  • 3 c. (333 g.) cake flour
  • 2½ tsp. baking powder
  • ½ tsp. kosher salt
  • 1¾ c. (325 g.) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp. pure vanilla extract
  • 1½ tsp. almond extract
  • ¼ c. vegetable oil
  • 1 c. whole milk, room temperature, divided
  • 2 c. heavy cream, chilled
  • 1 tsp. pure vanilla extract
  • ¼ tsp. kosher salt
  • 2 (8-oz.) blocks cream cheese, room temperature
  • 1 (8-oz.) container mascarpone cheese, room temperature
  • 2½ c. (260 g.) confectioners' sugar, divided
  • 9 tbsp. raspberry jam, divided
  • 1 pt. fresh blueberries, divided
  • 12 oz. fresh raspberries, divided
  1. CAKE
  2. Preheat oven to 350°. Butter 2 (9") round baking pans. Line pans with parchment.
  3. Into a medium bowl, sift flour and baking powder. Whisk in salt.
  4. 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.
  5. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and beat until fully combined.
  6. 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.
  7. 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.
  8. Let cool in pans 15 minutes. Invert onto a wire rack and let cool completely.
  10. In a large bowl, using handheld mixer, beat cream, vanilla, and salt on medium-high speed until soft peaks form, about 2 minutes.
  11. 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.
  12. Using a rubber spatula and working in 2 batches, fold whipped cream into cream cheese mixture.
  13. 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 ½" 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.
  14. Using an offset spatula, spread frosting over top and sides of cake. If desired, add a few swooshes. Top with remaining berries.
  15. Refrigerate cake at least 4 hours or up to overnight. Let sit at room temperature 20 minutes before slicing.

All rights and material belong to owners