Name: Chantilly Cake
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1 c. (2 sticks) unsalted butter, room temperature, plus more for pans -; 3 c. (333 g.) cake flour -; 2 1/2 tsp. baking powder -; 1/2 tsp. kosher salt -; 1 3/4 c. (325 g.) granulated sugar -; 4 large eggs, room temperature -; 1 tsp. pure vanilla extract -; 1 1/2 tsp. almond extract -; 1/4 c. vegetable oil -; 1 c. whole milk, room temperature, divided -; 2 c. heavy cream, chilled -; 1 tsp. pure vanilla extract -; 1/4 tsp. kosher salt -; 2 (8-oz.) blocks cream cheese, room temperature -; 1 (8-oz.) container mascarpone cheese, room temperature -; 2 1/2 c. (260 g.) confectioners' sugar, divided -; 9 tbsp. raspberry jam, divided -; 1 pt. fresh blueberries, divided -; 12 oz. fresh raspberries, divided -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Chantilly Cake

1. 1 c. (2 sticks) unsalted butter, room temperature, plus more for pans -

2. 3 c. (333 g.) cake flour -

3. 2 1/2 tsp. baking powder -

4. 1/2 tsp. kosher salt -

5. 1 3/4 c. (325 g.) granulated sugar -

6. 4 large eggs, room temperature -

7. 1 tsp. pure vanilla extract -

8. 1 1/2 tsp. almond extract -

9. 1/4 c. vegetable oil -

10. 1 c. whole milk, room temperature, divided -

11. 2 c. heavy cream, chilled -

12. 1 tsp. pure vanilla extract -

13. 1/4 tsp. kosher salt -

14. 2 (8-oz.) blocks cream cheese, room temperature -

15. 1 (8-oz.) container mascarpone cheese, room temperature -

16. 2 1/2 c. (260 g.) confectioners' sugar, divided -

17. 9 tbsp. raspberry jam, divided -

18. 1 pt. fresh blueberries, divided -

19. 12 oz. fresh raspberries, divided -

How to cook deliciously - Chantilly Cake

1. Stage

Preheat oven to 350°. Butter 2 (9") round baking pans. Line pans with parchment.

2. Stage

Into a medium bowl, sift flour and baking powder. Whisk in salt.

3. Stage

In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and granulated sugar on medium-high speed, scraping down bowl as needed, until light and fluffy, about 4 minutes.

4. Stage

Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and beat until fully combined.

5. Stage

Add one-third of dry ingredients and beat on low speed until just barely combined. Add oil and half of milk; beat until combined. Beat in another one-third of dry ingredients, followed by remaining milk. Fold in remaining dry ingredients.

6. Stage

Divide batter between prepared pans; smooth tops. Bake cakes until golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes.

7. Stage

Let cool in pans 15 minutes. Invert onto a wire rack and let cool completely.

8. Stage

In a large bowl, using handheld mixer, beat cream, vanilla, and salt on medium-high speed until soft peaks form, about 2 minutes.

9. Stage

In another large bowl, using handheld mixer, beat cream cheese and mascarpone on medium-high speed until smooth, light, and fluffy, about 3 minutes. Scrape down sides of bowl. Add one-third of confectioners' sugar and slowly beat to combine. Continue to add remaining confectioners' sugar in 2 batches, scraping down sides of bowl as needed, until incorporated. Continue to beat on medium-high speed until smooth and creamy, about 2 minutes more.

10. Stage

Using a rubber spatula and working in 2 batches, fold whipped cream into cream cheese mixture.

11. Stage

Using a serrated knife, cut off tops of cakes so surface is flat, if needed. Cut each cake in half horizontally. Place one cake on a platter or cake stand. Using an offset spatula, spread 3 tablespoons jam all the way to the edges. Top with about 1 cup frosting and spread, leaving a 1/2" border. Top with one-quarter of berries, gently pressing into cream. Top with another cake half. Gently press on cake to distribute frosting and help the layers stick together. Repeat process 2 more times.

12. Stage

Using an offset spatula, spread frosting over top and sides of cake. If desired, add a few swooshes. Top with remaining berries.

13. Stage

Refrigerate cake at least 4 hours or up to overnight. Let sit at room temperature 20 minutes before slicing.