Chantilly Cake
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Live Well Bake Often · by Danielle Rye

Chantilly Cake

NUTRITION · PER SERVING105M COOK
CAL 53%·PRO 27%
CARBS 122G46% OF CAL
2G FIBER0G ADDED0G INTRINSIC33G OTHER87G TOTAL SUGAR
FAT 60G51% OF CAL
34G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Elegant chantilly cake with moist vanilla layers, rich mascarpone-cream cheese frosting, and fresh berries. Perfect for spring and summer celebrations.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 3 cups cake flour (spooned & leveled (345 grams))
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (at room temperature (240 ml))
  • ¼ cup canola or vegetable oil ((60 ml))
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon pure almond extract (optional)
  • 1 cup Danish Creamery unsalted butter (softened (2 sticks; 230 grams))
  • 2 cups granulated sugar ((400 grams))
  • 4 large eggs (at room temperature)
  • 2 cups cold heavy whipping cream ((480 ml))
  • 8 ounces brick-style cream cheese (softened (226 grams))
  • 8 ounces mascarpone (cool but not cold, remove it from the refrigerator about 20 minutes beforehand (226 grams))
  • 2 cups powdered sugar ((240 grams))
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 1 cup fresh quartered strawberries (stems removed)
  • 1 cup fresh blueberries
  • Optional topping: Fresh strawberries, blueberries, blackberries, or raspberries
PREP
75M
SODIUM
444MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.