Description

Chantilly Cake is a light and elegant dessert featuring fluffy cake layers and a rich, creamy whipped Chantilly frosting. Perfect for any celebration, from birthdays to weddings, this show-stopping cake is decorated with fresh fruit for added flavor and beauty. With its delicate sweetness and melt-in-your-mouth texture, it’s the ideal dessert to impress your guests. Whether you’re a baking enthusiast or a beginner, this easy-to-make cake is sure to delight everyone!

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk

For the Chantilly Frosting:

2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Fresh berries or fruit for decoration (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Sift the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy (3-4 minutes).
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients, alternating with milk. Start and end with the dry ingredients. Mix until just combined.
Divide the batter evenly between the cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
For the frosting, beat the whipping cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form (about 4-5 minutes).
Once the cakes have cooled, spread Chantilly frosting on the top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining frosting.
Decorate with fresh berries or fruit, if desired. Serve and enjoy!

Notes

For added flavor, layer fresh jam, fruit, or lemon curd between the cake layers.You can swap Chantilly frosting for buttercream, cream cheese frosting, or whipped ganache.For a chocolate version, add cocoa powder to the cake batter and pair it with vanilla Chantilly frosting.