Chantilly Cake Recipe

This exquisite Chantilly cake has moist vanilla cake layers, thick mascarpone-cream cheese icing, and fresh berries. Great for spring and summer parties! 

– 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

Ingredient

– 1 cup Danish Creamery unsalted butter softened (2 sticks; 230 grams) – 2 cups granulated sugar (400 grams) – 4 large eggs at room temperature

Direction

Bake vanilla cake at 350°F. Three 8-inch round cake pans with nonstick spray and parchment paper. Mix cake flour, baking powder, soda, and salt in a large bowl. 

1

Big buttermilk, oil, vanilla, and almond extract bowl.  Stir granulated sugar into butter in a stand mixer with the paddle attachment or a large basin with a handheld mixer on low speed. 

2

Beat butter and sugar on medium for 4–5 minutes until creamy. Carefully scrape each egg into the basin. Scratching follows first and last eggs.

3

Use low speed to switch dry and buttermilk three times. Do not overmix. Stir batter in bowl with rubber spatula. Pour batter into three pans.

4

Bake cakes for 25–30 minutes until a toothpick inserted in the center comes out clean. After baking, cool pans 20 minutes. Cut the cakes, then carefully remove them from the pans to cool on a wire rack.

5

Also See: 

Ermine Frosting Recipe