Chantilly Cake Recipes

BERRY CHANTILLY CAKE

Berry Chantilly Cake image

Treat the berry lovers in your life with this decadent layer cake filled with fresh fruit.

Provided by Anna Theoktisto

Categories Cakes

Time 2h38m

Number Of Ingredients 18

Ingredients

Baking spray with flour
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups cups (about 12 3/4 oz.) all-purpose flour
1 Tbsp. baking powder
1 tsp. kosher salt
1 cup whole milk
1 tsp. vanilla extract
¼ cup cup seedless raspberry jam
¼ cup warm water
1 ½ (8-oz.) pkg. cream cheese, at room temperature (12 oz. total)
3 cups powdered sugar
1 ½ (8-oz.) containers mascarpone cheese (12 oz.)
2 ¼ cups heavy whipping cream
¼ tsp. almond extract
2 cups mixed fresh berries (such as blueberries, blackberries, and raspberries), plus more for garnish
Fresh mint sprigs

Steps:

Prepare the Cake: Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with baking spray with flour.
Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating on low speed just until blended after each addition.
Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture, alternately with milk, in 3 parts, beginning and ending with flour mixture. Beat until blended after each addition. Stir in vanilla until just combined. Divide batter evenly among prepared pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Let cool in pans on a wire rack 10 minutes. Invert onto wire rack, and let cool completely, about 45 minutes. Using a serrated knife, split each layer in half so that you have 4 thin layers.
Prepare the Frosting: Stir together jam and warm water in a small bowl until smooth. Set raspberry jam mixture aside.
Beat cream cheese and powdered sugar with a stand mixer fitted with a whisk attachment on medium speed until creamy, about 2 minutes, stopping to scrape down sides as needed. Add mascarpone, beating until just combined, about 30 seconds. With mixer running on low speed, gradually add heavy cream and almond extract. Gradually increase speed to medium-high, and beat until fluffy and stiff peaks form, about 1 minute.
Assemble Cake: Place 1 cake layer, cut side up, on a plate; brush with raspberry jam mixture. Spread with about 1 cup frosting, and top with about 2/3 cup berries. Repeat procedure twice. Top with remaining cake layer, cut side down. Reserve 1/2 cup frosting. Spread remaining frosting over top and sides of cake. Spoon reserved 1/2 cup frosting into a piping bag fitted with an open star tip, and decorate top of cake. Garnish with fresh mint and additional fresh berries. Refrigerate 1 hour before serving.

CHANTILLY CAKE FROSTING

Chantilly Cake Frosting image

This cake is a Hawaiian favorite. Make your favorite chocolate cake. The real secret is in the frosting.

Provided by Linda Waddy

Categories Desserts Frostings and Icings

Yield 24

Number Of Ingredients 7

Ingredients

1 cup evaporated milk
1 cup white sugar
3 egg yolks, beaten
½ cup butter
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped macadamia nuts

Steps:

Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 12.4 g, Cholesterol 38.8 mg, Fat 10.6 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 51.4 mg, Sugar 11.2 g

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