Chantilly Cake is a classic and elegant dessert known for its light, fluffy texture and rich, creamy frosting. Named after the famous Chantilly cream from the French region of Chantilly, this cake features layers of moist vanilla sponge cake paired with a luxurious whipped cream filling. It’s perfect for celebrations, special occasions, or simply as a delightful treat. Here’s how to make this sophisticated dessert from scratch.

Ingredients:

For the Vanilla Sponge Cake:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup whole milk

For the Chantilly Cream Frosting:

• 2 cups heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1 tablespoon lemon juice (optional, for a slight tang)

For Garnish (optional):

• Fresh berries (strawberries, raspberries, blueberries)
• Mint leaves
• Lemon zest

Instructions:

1. Prepare the Vanilla Sponge Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Chantilly Cream Frosting:

1. In a large mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Gradually add the powdered sugar and continue to beat until stiff peaks form. Mix in the vanilla extract.
3. In a separate bowl, beat the softened cream cheese until smooth.
4. Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the whipped cream. If using, fold in the lemon juice for a slight tang.

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3. Assemble the Chantilly Cake:

1. Level the tops of the cooled cake layers with a serrated knife if necessary to ensure even layers.
2. Place one cake layer on a serving plate or cake stand. Spread a generous layer of Chantilly cream frosting over the top.
3. Place the second cake layer on top and gently press down to level.
4. Frost the top and sides of the cake with the remaining Chantilly cream frosting, smoothing it out with a spatula.

4. Garnish and Serve:

1. If desired, garnish the cake with fresh berries, mint leaves, and lemon zest for a decorative touch.
2. Refrigerate the cake for at least 1 hour before serving to allow the frosting to set and the flavors to meld together.
3. Slice the cake with a sharp knife, cleaning the blade between cuts for clean slices.
4. Serve and enjoy this light and luxurious Chantilly Cake!

Tips:

• For a richer flavor, you can add a tablespoon of vanilla bean paste or additional vanilla extract to the frosting.
• If you prefer a sweeter frosting, you can adjust the amount of powdered sugar to taste.
• The cake can be made a day in advance and stored in the refrigerator. Just make sure to cover it to prevent it from drying out.

Conclusion:

Chantilly Cake is a refined and delightful dessert that combines a light, fluffy vanilla sponge with a creamy, decadent Chantilly frosting. Its elegant appearance and delicate flavor make it a perfect choice for any occasion. Whether you’re celebrating a special event or simply indulging in a treat, this cake is sure to impress and satisfy. Enjoy every bite of this classic and charming dessert!