Description
Chantilly cake is a light, fluffy dessert with layers of soft sponge cake and whipped Chantilly cream frosting, often decorated with fresh fruit.
Ingredients
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Eggs
- Baking powder
- Baking soda
- Vanilla extract
- Milk
- Heavy cream
- Granulated sugar (for Chantilly cream)
- Vanilla extract (for Chantilly cream)
- Fresh fruit (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease your cake pans with butter or non-stick cooking spray.
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, and a pinch of salt. Whisk until well combined.
- In another bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Alternate adding the dry ingredients and milk to the butter-sugar mixture. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, make the Chantilly cream frosting: Chill the bowl and beaters, then whip the heavy cream with sugar and vanilla extract until soft peaks form. Avoid overwhipping.
- Once the cake layers are completely cool, frost the cake with Chantilly cream and decorate with fresh fruit.
Notes
- For a lighter texture, use cake flour instead of all-purpose flour.
- For a dairy-free option, substitute heavy cream with coconut cream.
- Chill your bowl and beaters before whipping the Chantilly cream for the best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: Chantilly cake, whipped cream, sponge cake, French dessert, fruit decoration