Easy Chantilly Cake Recipe

Create a delicious and easy Chantilly cake layered with a delightful heavy cream, cream cheese frosting, and sweet berries.

I have always loved the Chantilly cake from Whole Foods, so I wanted to recreate my own easy version of the recipe at home!

INGREDIENTS

Cake Ingredients

• 2.5 cups flour (unbleached all-purpose)
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1.5 cups sugar
• 1 stick (1/2 cup) melted butter
• 1/2 cup oil
• 1 tablespoon vanilla
• 1 tablespoon almond extract
• 1 cup buttermilk (1 cup milk + 1 tablespoon white vinegar)
• 3 eggs

Icing Ingredients

• 16 ounces cream cheese
• 1 stick (1/2 cup) butter (soft)
• 1 teaspoon vanilla
• 1 teaspoon almond extract
• 1/2 cup heavy cream whipped to whipped cream
• 32 ounces powdered sugar (1 bag) (slowly added)

Berry Ingredients

• 1 carton of blackberries
• 1/2 carton of strawberries
• 1/2 carton of blueberries

INSTRUCTIONS

Cake Instructions

1. Preheat the oven to 350 degrees F.
2. In a medium sized bowl, combine flour, baking powder, baking soda, salt, and sugar. Mix until combined.
3. Add melted butter, vanilla and almond extract, buttermilk, eggs, and oil. Whisk until smooth.
4. Oil or butter two 9 inch circular cake pans. Pour half of the batter into one and the other half into the other cake pan.
5. Bake for 25 minutes. Allow cake time to cool before removing them from the pans.

Icing Instructions

1. In a stand mixer, add 1/2 cup of heavy cream and whisk until thick and creamy (roughly 5 minutes). Don’t mix too long, or it will become butter.
2. Add cream cheese, softened butter, vanilla, and almond extract. Whisk until it is combined. Slowly add in powdered sugar, until the consistency is very thick.
3. Place icing in the fridge to set back up.

Cake Assembly Instructions

1. Remove cakes from their pans. Set one cake on a large plate or platter. Spread half of the icing onto the center of cake and spread outward. (You want this to be a very thick layer.)
2. Wash fruit, and dice up strawberries. Lay fruit on top of the thick layer of icing. Save some fruit for the top of the cake.
3. Add the second cake on top of the fruit and icing.
4. Pour the remaining icing on top of the second cake and spread evenly. Top and decorate with remaining fruit.
5. Store in the fridge, and allow to set up again. This cake is best the same day or within 3 days.

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