Chantilly Cake
A light and fluffy vanilla cake layered with airy Chantilly cream frosting. This elegant dessert, inspired by French patisserie traditions, is perfect for special occasions like weddings, birthdays, and anniversaries.
Ingredients
For the Vanilla Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp high-quality vanilla extract
- 1 cup whole milk
For the Chantilly Cream Frosting:
- 2 cups heavy cream cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
Make the Vanilla Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add flour mixture and milk to the batter, starting and ending with flour. Mix until just combined.
- Divide batter evenly between the pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Chantilly Cream Frosting:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Do not overwhip.
Assemble the Cake:
- Place one cooled cake layer on a serving plate. Spread a generous layer of Chantilly cream on top.
- Place the second cake layer on top and frost the entire cake with the remaining Chantilly cream.
- Smooth the frosting and decorate as desired (fresh berries, edible flowers, or powdered sugar).
Notes
- For extra flavor, add a layer of fresh fruit like strawberries or raspberries between the cake layers.
- Keep the cake refrigerated and bring it to room temperature before serving for the best texture.
- If the Chantilly cream is too runny, chill it for 10 minutes and re-whip.