Chantilly Cake
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Sugar Spun Run · by Sam Merritt★ 5.0 (114)

Chantilly Cake

NUTRITION · PER SERVING130M COOK
CAL 44%·PRO 20%
CARBS 102G47% OF CAL
4G FIBER75G SUGAR22G OTHER
FAT 48G50% OF CAL
26G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A soft vanilla cake layered with fresh strawberry jam and topped with whipped cream cheese mascarpone frosting. Rich and elegant, this is a classic American celebration dessert.

dessertamericanbaked goodvegetarian
View the full recipe on Sugar Spun Run →

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Nutrition & ingredients

Ingredients

serves 10
  • 2 ⅔ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar (firmly packed)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 12 Tablespoons unsalted butter (softened and cut into 12 pieces )
  • 1 ½ cups buttermilk (room temperature preferred )
  • 2 large eggs (room temperature preferred)
  • 1 Tablespoon vanilla extract
  • ⅓ cup granulated sugar
  • 3 Tablespoons cornstarch
  • 3 cups/12 oz fresh or frozen mixed berries. I used a blend of strawberries (raspberries, and blackberries. )
  • 3 Tablespoons water
  • 1 ½ Tablespoons lemon juice
  • 2 ½ cups heavy cream or heavy whipping cream
  • 2 cup powdered sugar (divided )
  • 2 teaspoons vanilla extract
  • 8 oz cream cheese (softened )
  • 8 oz mascarpone (softened at room temperature for 15-20 minutes )
  • Additional fresh fruit (for decorating the cake (if desired). I used fresh berries.)
PREP
90M
SODIUM
450MG
ESTIMATE
COMPLETE

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