Chantilly Cake

Name: Chantilly Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 16 pieces
Ingredients: 3/4 cup unsalted butter, softened; 1-1/2 cups sugar; 3 large eggs, room temperature; 1-1/2 teaspoons vanilla extract; 2-1/3 cups cake flour; 2-1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup 2% milk; FROSTING:; 16 ounces mascarpone cheese; 16 ounces cream cheese, softened; 3 cups confectioners' sugar; 2 cups heavy whipping cream; 2 teaspoons vanilla extract; FILLING:; 2/3 cup seedless strawberry jam; 2 cups each fresh blueberries, sliced fresh strawberries and fresh raspberries

Total Time Prep: 45 min. Bake: 30 min. + cooling

Yield 16 pieces

Test Kitchen Approved

Chantilly cake is unlike any cake you've ever tried—unless you're from New Orleans, where this cake is a staple!

Ingredients

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
FROSTING:
16 ounces mascarpone cheese
16 ounces cream cheese, softened
3 cups confectioners' sugar
2 cups heavy whipping cream
2 teaspoons vanilla extract
FILLING:
2/3 cup seedless strawberry jam
2 cups each fresh blueberries, sliced fresh strawberries and fresh raspberries

Directions

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly.
Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
For frosting, in a small bowl, beat mascarpone and cream cheese until blended. Gradually beat in confectioners' sugar until smooth. In another bowl, beat cream and vanilla until stiff peaks form. Add whipped cream to mascarpone mixture and beat on low speed until combined.
Cut the cakes in half, horizontally, and spread one-third of the berry jam mixture onto the cut sides. Top with about 1 cup of frosting. Sprinkle one-third of the fresh berries over the cream. Top with another cake layer, and gently press down. Repeat the layers.
Use the remaining frosting to spread onto the sides and top of cake, decorating as desired with remaining frosting and berries.

Nutrition Facts

1 piece: 561 calories, 34g fat (20g saturated fat), 138mg cholesterol, 127mg sodium, 56g carbohydrate (36g sugars, 2g fiber), 8g protein.

Berry Chantilly cake was made famous by baker Chaya Conrad, who worked at a Whole Foods in New Orleans. It features fresh summer berries, airy vanilla cake and a cloud-like frosting that combines sweetened mascarpone, cream cheese and whipped cream. —Sarah Tramonte, Milwaukee, Wisconsin

Recipe Creator