Get ready to indulge in a world of creamy, dreamy, and utterly irresistible cakes! We’re excited to present our latest obsession: 20 Decadent Chantilly Cake Recipes that will satisfy your sweet tooth and leave you wanting more. From classic vanilla with fresh berries to matcha with white chocolate drizzle, we’ve curated the most mouthwatering and creative variations of this beloved dessert.
In this article, we’ll take you on a journey through a rainbow of flavors and textures, each one more divine than the last. You’ll find inspiration in these innovative recipes, from strawberry with cream cheese frosting to black forest with cherry filling. Whether you’re a seasoned baker or just looking for a show-stopping dessert to impress your friends and family, we’ve got you covered.
So, grab a cup of coffee (or two), get cozy, and let’s dive into the sweetest treat of them all – our 20 Decadent Chantilly Cake Recipes!
Classic Vanilla Chantilly Cake with Fresh Berries
This elegant dessert is a timeless treat that combines the simplicity of vanilla cake with the sweetness and flavor of fresh berries, all topped with a light and airy chantilly cream.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) whole milk
– 1/4 teaspoon salt
– 1/2 cup (115g) unsalted butter, softened
– Fresh berries of your choice (strawberries, blueberries, raspberries, or a mix)
Instructions:
1. Preheat the oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
2. Whisk together flour, sugar, and salt. In a separate bowl, whisk egg whites until stiff peaks form.
3. Add softened butter and milk to the egg mixture. Whisk until smooth.
4. Gradually add dry ingredients to the wet ingredients, whisking until just combined.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before topping with fresh berries and whipped chantilly cream (recipe not included).
Cooking Time: 50-60 minutes
Chocolate Chantilly Cake with Whipped Ganache
This indulgent cake is a chocolate lover’s dream come true, featuring moist layers of dark chocolate cake, creamy whipped ganache, and a sprinkle of powdered sugar. Perfect for special occasions or as a treat to satisfy your sweet tooth.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 6 ounces high-quality dark chocolate, melted
– 1/2 cup unsalted butter, softened
– 4 large eggs, at room temperature
– 2 teaspoons vanilla extract
For the whipped ganache:
– 1 cup heavy cream
– 8 ounces white chocolate chips or chopped white chocolate
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 9-inch (23cm) round cake pans.
2. Whisk together dry ingredients in a medium bowl. In a large mixing bowl, whisk together melted chocolate, sugar, and butter until smooth. Beat in eggs one at a time, then whisk in vanilla extract.
3. Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
4. Allow cakes to cool completely before assembling with whipped ganache.
Cooking Time: 75-90 minutes (including cake baking and cooling)
Strawberry Chantilly Cake with Cream Cheese Frosting
This classic dessert combines the sweetness of strawberries with the tanginess of cream cheese, all wrapped up in a moist and fluffy cake. A perfect treat for any occasion!
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup whole milk
– 2 cups hulled and sliced strawberries
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
5. Fold in sliced strawberries.
Cooking Time:
– Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cream Cheese Frosting:
Mix softened cream cheese, butter, vanilla extract, and powdered sugar until smooth. Spread or pipe onto cooled cake.
Lemon Chantilly Cake with Blueberry Compote
Brighten up your dessert table with this refreshing and fruity cake, topped with a tangy blueberry compote.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup unsalted butter, softened
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
For the blueberry compote:
– 1 cup fresh or frozen blueberries
– 2 tablespoons granulated sugar
– 2 tablespoons water
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and lemon zest. Add softened butter and mix until crumbly.
3. Beat egg whites until stiff peaks form. Fold into the dry mixture until well combined.
4. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
5. Allow cake to cool completely.
6. For the compote, combine blueberries, sugar, and water in a small saucepan. Bring to a simmer over medium heat.
7. Serve warm cake with cooled blueberry compote spooned on top.
Cooking Time: 35-40 minutes (cake) + 10-15 minutes (compote)
Coconut Chantilly Cake with Toasted Coconut Flakes
A classic French-inspired dessert gets a tropical twist with the addition of toasted coconut flakes, adding a delightful textural element and intense flavor to this moist and creamy cake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup unsweetened shredded coconut
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup heavy cream
– 1 teaspoon vanilla extract
– Toasted coconut flakes (about 1/4 cup)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk egg whites until stiff peaks form. Gradually add sugar mixture, whisking until smooth.
4. Melt butter in microwave or on stovetop. Allow to cool slightly, then whisk into cake batter.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
7. Let cake cool completely before topping with whipped cream and toasted coconut flakes.
Cooking Time: 35-40 minutes
Matcha Chantilly Cake with White Chocolate Drizzle
Elevate your dessert game with this refreshing Japanese-inspired cake, featuring the bright green tea flavor of matcha and a sweet white chocolate drizzle.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons matcha powder
– 1 cup heavy cream, whipped
– White chocolate chips, for drizzling
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and matcha powder.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
6. Allow cakes to cool completely before assembling with whipped cream and drizzling with white chocolate.
Cooking Time: 50-60 minutes
Raspberry Chantilly Cake with Almond Crunch
Elevate your dessert game with this decadent Raspberry Chantilly Cake, topped with a crunchy almond streusel and infused with the sweetness of fresh raspberries.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
For the streusel topping:
– 1/4 cup sliced almonds
– 2 tablespoons granulated sugar
– 1 tablespoon all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch springform pan.
2. Whisk together cake ingredients; pour into prepared pan.
3. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
4. Meanwhile, prepare streusel topping by mixing almonds, sugar, flour, and salt. Add cold butter; use fingers to work into crumbly mixture.
5. Remove cake from oven; top with streusel, spreading evenly.
6. Return to oven for an additional 10-12 minutes or until streusel is golden brown.
Cooking Time: approximately 45-50 minutes
Tiramisu-Inspired Chantilly Cake with Coffee Soaked Layers
Tiramisu-Inspired Chantilly Cake with Coffee Soaked Layers: A Twist on a Classic
Elevate your cake game with this unique dessert that combines the creamy richness of Tiramisu with the lightness and airiness of Chantilly cake. Moist coffee-soaked sponge layers are sandwiched between a velvety whipped cream and a sprinkle of cocoa powder.
Ingredients:
• 1 cup strong brewed coffee
• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 3 large egg whites
• 6 tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons confectioners’ sugar
• Cocoa powder for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour and sugar. Add egg whites and whisk until stiff peaks form.
3. Fold in softened butter and vanilla extract. Spoon batter onto prepared baking sheet.
4. Bake for 12-15 minutes or until golden brown. Let cool completely.
5. Soak cooled cake layers in brewed coffee.
6. In a separate bowl, whip heavy cream with confectioners’ sugar until stiff peaks form.
7. Assemble the cake by sandwiching whipped cream between coffee-soaked layers. Dust with cocoa powder.
Cook Time: 12-15 minutes per layer
Total Time: 30-40 minutes
Peach Chantilly Cake with Honey Whipped Cream
This moist peach cake is topped with a creamy honey whipped cream and toasted almonds, making it the perfect dessert for warm weather gatherings or special occasions.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 ripe peaches, diced
– 1 cup heavy cream
– 2 tablespoons honey
– 1/4 cup chopped toasted almonds
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter and whisk until combined.
3. Beat in eggs, then fold in diced peaches.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool completely.
7. Whip heavy cream with honey until stiff peaks form. Toast almonds in a pan over medium heat for 2-3 minutes.
8. Assemble the cake by spreading whipped cream on top of one cake, then placing the second cake on top. Top with toasted almonds.
Cooking Time: 30-35 minutes per cake
Black Forest Chantilly Cake with Cherry Filling
Experience the classic German dessert with a moist sponge cake, rich cherry filling, and whipped cream topping.
Ingredients:
For the cake:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (60ml) whole milk
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
For the cherry filling:
– 1 cup (120g) pitted cherries, chopped
– 1/4 cup (50g) granulated sugar
– 2 tablespoons cornstarch
– 2 tablespoons cherry jam or preserves
For the whipped cream topping:
– 1 cup (240ml) heavy whipping cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 9-inch (23cm) round cake pans.
2. Prepare the cake by whisking together eggs, milk, sugar, and salt. Sift in flour and baking powder. Divide batter evenly between prepared pans.
3. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely.
4. Prepare the cherry filling by mixing chopped cherries, granulated sugar, cornstarch, and cherry jam. Cook over medium heat, stirring constantly, until thickened.
5. Assemble cake layers with whipped cream topping. Top with remaining whipped cream and garnish with additional cherries.
Cooking Time: 25-30 minutes (cake) + 10-15 minutes (cherry filling)
Pistachio Chantilly Cake with Rosewater Syrup
Elevate your baking game with this decadent cake featuring the subtle sweetness of pistachios and the exotic allure of rosewater. This show-stopping dessert is perfect for special occasions or as a sweet treat for yourself.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg whites
– 1 teaspoon baking powder
– 1/2 cup pistachio meal
– 1 cup heavy cream, whipped
– Rosewater syrup (recipe below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 8-inch round cake pans.
2. Whisk together flour, sugar, and baking powder. Add softened butter and whisk until combined.
3. In a separate bowl, whip egg whites until stiff peaks form. Fold into batter until smooth.
4. Stir in pistachio meal. Divide batter evenly between prepared pans.
5. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
6. Whisk heavy cream until stiff peaks form. Dust with confectioners’ sugar and serve with Rosewater Syrup (see below).
Rosewater Syrup:
1. Combine 2 cups water, 1/4 cup granulated sugar, and 2 teaspoons rosewater in a saucepan.
2. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.
Caramel Chantilly Cake with Salted Caramel Drizzle
This decadent cake is a masterclass in textures and flavors, featuring a moist caramel-infused sponge cake topped with a whipped chantilly cream and finished with a drizzle of rich salted caramel sauce.
Ingredients:
For the cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg yolks
– 1/2 cup (120ml) whole milk
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup (60g) unsalted butter, melted
For the chantilly cream:
– 1 cup (240ml) heavy cream
– 2 tablespoons granulated sugar
For the salted caramel drizzle:
– 1/2 cup (120g) granulated sugar
– 1/4 cup (60g) light corn syrup
– 1/4 teaspoon sea salt
– 1 tablespoon unsalted butter
– 1/2 cup (120ml) heavy cream
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch (20cm) round cake pans.
2. Whisk together flour, sugar, egg yolks, milk, salt, and vanilla extract. Add melted butter; whisk until smooth.
3. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
4. Allow cakes to cool completely. Whip heavy cream with granulated sugar until stiff peaks form.
5. For the caramel drizzle, combine sugar, corn syrup, and sea salt in a saucepan. Cook over medium heat, stirring occasionally, until caramel turns golden brown.
6. Remove from heat; stir in butter and heavy cream until smooth. Allow to cool slightly before drizzling over cake.
Cooking Time: 30-40 minutes
Mango Chantilly Cake with Coconut Whipped Cream
This tropical-inspired dessert combines the sweetness of mango with the creaminess of coconut whipped cream, all wrapped up in a moist and fluffy cake.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup pureed mango
– 1 cup heavy cream
– 2 tablespoons unsweetened shredded coconut
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Fold in the mango puree and flour mixture.
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely. Top with Coconut Whipped Cream (see below).
Coconut Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons granulated sugar
Beat the heavy cream, coconut, and sugar until stiff peaks form.
Red Velvet Chantilly Cake with Cream Cheese Frosting
Elevate your dessert game with this show-stopping Red Velvet Chantilly Cake, topped with a tangy and creamy cream cheese frosting. This decadent treat is perfect for special occasions or everyday indulgence.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 cup buttermilk
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter, eggs, red food coloring, and buttermilk; mix until smooth.
4. Divide batter evenly among prepared pans; bake for 25-30 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely before frosting.
6. Beat cream cheese, butter, and powdered sugar until smooth. Add vanilla extract and mix well.
Cooking Time: 25-30 minutes per cake layer
Banana Chantilly Cake with Cinnamon Whipped Cream
This classic dessert combines the natural sweetness of ripe bananas with the warmth of cinnamon, creating a delightful treat for any occasion. Our Banana Chantilly Cake recipe is easy to make and sure to please even the pickiest eaters.
Ingredients:
– 3 large ripe bananas
– 1 cup (200g) all-purpose flour
– 1 cup (200g) granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine milk, eggs, and vanilla extract. Stir to combine.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in mashed bananas.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow cakes to cool completely before assembling with cinnamon whipped cream.
Cooking Time: 50-60 minutes
Pumpkin Spice Chantilly Cake with Maple Frosting
This autumnal dessert combines the warmth of pumpkin spice with the lightness of whipped cream, all wrapped up in a moist and flavorful cake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking powder
– 1 tsp salt
– 1/2 cup unsalted butter, softened
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger.
4. Gradually add dry ingredients to wet ingredients, whisking until smooth.
5. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before frosting with Maple Frosting (see below).
Maple Frosting:
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 2 tbsp pure maple syrup
Whisk together ingredients until smooth and creamy.
Earl Grey Chantilly Cake with Lavender Honey
This charming cake combines the citrusy warmth of Earl Grey tea with the floral sweetness of lavender honey, topped with a light and airy chantilly cream. The result is a sophisticated dessert perfect for special occasions or everyday indulgence.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup unsalted butter, softened
– 2 teaspoons Earl Grey tea leaves
– 1 tablespoon lavender honey
– 1 cup heavy cream
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) springform pan.
2. Whisk together flour, sugar, and egg whites until smooth. Add softened butter, Earl Grey tea leaves, and lavender honey; mix until combined.
3. Pour batter into prepared pan and bake for 25-30 minutes or until golden brown.
4. Allow cake to cool completely before topping with chantilly cream (whipped heavy cream with a pinch of salt).
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Passionfruit Chantilly Cake with Citrus Glaze
This decadent cake combines the sweetness of passionfruit with the creaminess of chantilly, topped off with a tangy citrus glaze. Perfect for special occasions or a sweet treat any time of the year.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup unsalted butter, softened
– 1 cup passionfruit puree
– 1 tsp vanilla extract
For the chantilly:
– 1 cup heavy cream
– 2 tbsp granulated sugar
– 1/2 tsp kosher salt
For the citrus glaze:
– 1 cup powdered sugar
– 2 tbsp freshly squeezed orange juice
– 1 tbsp lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.
2. Whisk together flour, sugar, eggs, butter, passionfruit puree, and vanilla extract in a large bowl.
3. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
4. Let cakes cool completely before assembling with chantilly and glaze.
Cooking Time: 50-60 minutes
Almond Chantilly Cake with Apricot Jam Layers
This show-stopping cake is a masterclass in texture and flavor, featuring delicate almond sponge layers sandwiched with sweet apricot jam and topped with a light and airy chantilly cream.
Ingredients:
For the cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) confectioners’ sugar
– 3 large egg whites
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 teaspoon salt
– 1/2 teaspoon almond extract
For the apricot jam:
– 1 cup (200g) apricot jam
For the chantilly cream:
– 1 cup (240ml) heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour three 8-inch (20cm) round cake pans.
2. Prepare the cake batter according to package instructions or make from scratch.
3. Divide the batter evenly among the prepared pans and bake for 18-20 minutes, or until a toothpick comes out clean.
4. Allow the cakes to cool completely on wire racks.
5. Spread apricot jam on two of the cooled cakes.
6. Prepare the chantilly cream by whipping heavy cream with sugar and vanilla extract until stiff peaks form.
7. Assemble the cake by placing one plain cake layer, then a jam-covered layer, and finally another plain layer. Top with chantilly cream.
Cooking Time: Approximately 45 minutes (cake baking time) + assembly time.
Chai-Spiced Chantilly Cake with Vanilla Bean Frosting
Experience the warmth of Indian spices blended with the classic French chantilly cake, topped with a creamy vanilla bean frosting.
Ingredients:
For the cake:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3/4 cup (85g) unsalted butter, softened
– 2 teaspoons ground cinnamon
– 1 teaspoon ground cardamom
– 1/2 teaspoon ground ginger
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup (240ml) whole milk
– 2 large eggs
For the frosting:
– 8 ounces (225g) unsalted butter, softened
– 2 cups (400g) powdered sugar
– 1/2 cup (60g) vanilla bean paste
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Whisk together dry ingredients, then add milk, eggs, and butter. Mix until smooth.
3. Pour batter into prepared pan and bake for 35-40 minutes or until golden brown.
4. Allow cake to cool completely.
5. For frosting, beat butter and powdered sugar until light and fluffy. Add vanilla bean paste and heavy cream; mix until combined.
6. Assemble cake by spreading frosting over cooled cake.
Cooking Time: 35-40 minutes
Summary
Indulge in the rich flavors and textures of these decadent chantilly cake recipes. From classic vanilla with fresh berries to matcha with white chocolate drizzle, and from strawberry with cream cheese frosting to black forest with cherry filling, each variation is a masterpiece of flavor combination. Try coconut with toasted coconut flakes, raspberry with almond crunch, or tiramisu-inspired with coffee-soaked layers. With over 20 recipes to choose from, you’re sure to find your new favorite dessert to impress friends and family. Treat yourself to a slice (or two) today!