I mastered the perfect CHANTILLY CAKE recipe! Whipped cream & berry filled vanilla cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: all-purpose flour

All-purpose flour is more readily available and cheaper

Preheat the oven to 180°C (350°F) and grease or line 2 8-inch cake pans with homemade cake release.

Sift together 300 g plain all-purpose flour, 25 g cornstarch, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl and set aside.

In a large bowl, add 113 g unsalted butter, 105 g canola oil, and 332 g white granulated sugar. Cream together using a hand or stand mixer on medium speed for 2 minutes until light and creamy.

Add 3 large room temperature eggs one at a time, mixing well after each addition.

Mix in 1 and 1/4 tablespoon vanilla extract, 1 teaspoon white vinegar, and 112 g buttermilk until well combined.

Add half of the pre-sifted dry ingredients to the batter and mix with a spatula until just combined. Then add 225 g buttermilk and fold until just combined. Finally, add the remaining dry ingredients and fold until no streaks of flour remain.

Evenly distribute the batter into the prepared cake pans, weigh them to ensure even amounts, level the tops, and drop them lightly on the counter to remove air bubbles.

Bake in the oven for 30 to 35 minutes or until a toothpick comes out clean with a few moist crumbs.

Let the cakes cool in the pans for about 20 minutes, then run a thin knife around the edges to release them and turn them out onto a wire rack to cool completely.

To make the berry jam, combine 140 g mixed berries, 3/4 tablespoon cornstarch, 1 tablespoon lemon juice, and 38 g sugar in a saucepan. Stir to combine and heat over low to medium heat until it simmers, stirring occasionally.

Once the mixture is liquidy, mash any firm berries and continue cooking until thickened. Remove from heat and pour into a heatproof bowl to cool, placing it in the fridge to speed up the cooling process.

For the whipped cream frosting, in a large bowl, combine 113 g mascarpone cheese, 113 g cream cheese, 125 g powdered sugar, and 1 teaspoon vanilla. Mix until smooth.

Add 460 g cold heavy whipping cream and mix on low speed to combine, then increase to medium-high speed and whip until stiff peaks form, being careful not to overwhip.

Level the cooled cake layers by trimming the tops if necessary. Spread a generous amount of whipped cream frosting on the first layer, pipe a dam around the edges, and fill with half of the berry jam. Top with fresh berries.

Place the second cake layer on top and gently press down. Spread whipped cream frosting on the top and sides of the cake, smoothing with a cake scraper.

Pipe a border around the top edge of the cake, fill the center with the remaining berry jam, and top with more fresh berries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens