Description
Chantilly cake is a decadent and fruity dessert that originates from New Orleans. This multi-layered cake is filled with a combination of fresh berries and a luscious mascarpone and cream cheese frosting, making it a show-stopping treat for any occasion.
Ingredients
Cake:
- 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
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper and grease parchment.
- Prepare cake batter: Cream butter and sugar, add eggs and vanilla, then mix in dry ingredients alternately with milk. Divide batter into prepared pans and bake until a toothpick comes out clean.
- Make frosting: Beat mascarpone and cream cheese, add confectioners’ sugar. In a separate bowl, whip cream and vanilla until stiff peaks form, then combine with mascarpone mixture.
- Assemble the cake: Cut cakes in half horizontally, spread berry jam and frosting between layers, and top with fresh berries. Repeat layering process.
- Decorate: Frost sides and top of the cake with remaining frosting, garnish with berries as desired.
Notes
- For best results, ensure all dairy ingredients are at room temperature.
- You can customize the fruit filling based on your preferences or seasonal availability.
Nutrition
- Serving Size: 1 piece
- Calories: 561
- Sugar: 36g
- Sodium: 127mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 138mg
