When it comes to special occasions, a show-stopping dessert is always a must-have. And what’s more impressive than a towering Chantilly cake, its layers of fluffy sponge cake and creamy buttercream frosting a sight to behold? These 20 decadent Chantilly cake recipes are sure to impress your guests and satisfy their sweet tooth. From classic vanilla with fresh berries to innovative flavors like matcha and raspberry, there’s something for everyone on this list.
Classic Vanilla Chantilly Cake with Fresh Berries
A timeless dessert that combines the simplicity of a classic vanilla cake with the sweetness and freshness of ripe berries, perfect for any occasion.
Ingredients:
For the cake:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons pure vanilla extract
For the chantilly cream:
– 1 cup (240ml) heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon pure vanilla extract
For the berries:
– Fresh berries of your choice (strawberries, blueberries, raspberries, or a mix)
Instructions:
1. Preheat 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, eggs, baking powder, and salt. Add milk and vanilla extract; whisk until smooth.
3. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
4. Allow cakes to cool completely before assembling.
5. Whip heavy cream with sugar and vanilla extract until stiff peaks form.
6. Place one cake layer on a serving plate, spread with chantilly cream, and top with fresh berries.
7. Repeat with the second cake layer.
Cooking Time: 50-60 minutes (including cooling time)
Lemon Chantilly Cake with Blueberry Compote
Elevate your dessert game with this refreshing and flavorful Lemon Chantilly Cake paired with a sweet and 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 compote:
– 1 cup fresh or frozen blueberries
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 2 tablespoons water
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, beat egg whites until stiff peaks form. Add softened butter and beat until combined.
4. Gradually add lemon zest, lemon juice, and dry ingredients to the egg mixture, beating until smooth.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before serving with Blueberry Compote.
Blueberry Compote:
1. In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
2. Cook over medium heat, stirring constantly, until mixture thickens and blueberries burst.
3. Remove from heat and let cool to room temperature.
Chocolate Chantilly Cake with Whipped Ganache
Experience the decadent combination of velvety chocolate cake, airy whipped cream, and smooth ganache in this indulgent dessert. This show-stopping cake is perfect for special occasions or as a sweet treat any time.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1/4 cup melted unsalted butter
– 1 cup heavy cream
– 2 cups confectioners’ sugar
– 8 ounces high-quality dark chocolate, finely chopped
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. Whisk together dry ingredients. In a separate bowl, whisk together milk, eggs, and melted butter.
3. Combine wet and dry ingredients; pour into prepared pans and smooth tops.
4. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
5. Whip heavy cream with confectioners’ sugar until stiff peaks form.
6. Melt chocolate in a double boiler or microwave-safe bowl in short intervals, stirring between each interval until smooth.
7. Assemble cake by spreading whipped ganache on top of one cake layer and topping with the second layer.
Cooking Time: 30-35 minutes per cake layer
Strawberry Chantilly Cake with Cream Cheese Frosting
Elevate your dessert game with this show-stopping cake featuring sweet strawberry filling, airy chantilly cream, and tangy cream cheese frosting.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup whole milk
– 2 large egg whites
– 1/2 teaspoon baking powder
For the strawberry filling:
– 1 cup hulled and sliced strawberries
– 1 tablespoon granulated sugar
– 1 tablespoon cornstarch
For the chantilly cream:
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
For the cream cheese frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 9-inch (23cm) round cake pans.
2. Prepare the cake according to package instructions or a recipe of your choice.
3. Prepare the strawberry filling by mixing sliced strawberries with granulated sugar and cornstarch. Let it sit for 15 minutes, then strain the mixture through a fine-mesh sieve.
4. Prepare the chantilly cream by whipping heavy whipping cream with granulated sugar until stiff peaks form.
5. Assemble the cake by spreading the strawberry filling on one layer, followed by a dollop of chantilly cream.
6. Prepare the cream cheese frosting by beating softened cream cheese and butter until smooth, then adding vanilla extract and powdered sugar.
7. Frost the assembled cake with the cream cheese frosting.
Cooking Time: 30 minutes (cake), 15 minutes (frosting)
Coconut Chantilly Cake with Toasted Coconut Flakes
Experience the tropical flavor of coconut in this decadent cake, topped with a fluffy chantilly cream and toasted coconut flakes.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– Confectioners’ sugar, for dusting
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 coconut, butter, eggs, and vanilla extract; mix until smooth.
3. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
4. Let cakes cool completely before assembling.
5. For chantilly cream, whip heavy cream with confectioners’ sugar until stiff peaks form.
6. Place one cake layer on a serving plate; top with whipped cream and toasted coconut flakes.
Cooking Time: 30-35 minutes
Raspberry Chantilly Cake with White Chocolate Drizzle
This delightful cake combines the sweetness of raspberries with the creaminess of chantilly cream, all wrapped up in a moist and fluffy sponge. The addition of a white chocolate drizzle adds an extra layer of indulgence.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup unsalted butter, softened
– 2 teaspoons vanilla extract
– 1 cup fresh raspberries
For the chantilly cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
For the white chocolate drizzle:
– 1 cup white chocolate chips
– 1 tablespoon unsalted butter
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Whisk together eggs, sugar, and vanilla extract. Add softened butter and whisk until smooth.
3. Sift in flour and whisk until just combined.
4. Fold in raspberries.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before spreading chantilly cream on top.
7. Melt white chocolate chips with butter in a double boiler. Drizzle over the cake.
Cooking Time: 35-40 minutes
Matcha Chantilly Cake with Red Bean Filling
This Japanese-inspired dessert combines the subtle bitterness of matcha green tea with the sweetness of red bean paste, all wrapped up in a creamy chantilly cake.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup unsalted butter, softened
– 2 teaspoons matcha powder
For the filling:
– 1 cup cooked red beans ( azuki or adzuki)
– 1/4 cup granulated sugar
For the chantilly cream:
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
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, eggs, and butter until smooth. Add matcha powder and mix well.
3. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
4. Allow cakes to cool completely before filling with red bean paste and topping with chantilly cream.
Cooking Time: 50-60 minutes (including cake baking time)
Tiramisu-Inspired Chantilly Cake with Coffee Soaked Layers
Elevate your dessert game with this show-stopping cake, inspired by the classic Italian dessert Tiramisu. Moist coffee-soaked layers are layered with a creamy Chantilly cream and topped with cocoa powder for a decadent treat.
Ingredients:
– 12-16 ladyfingers
– 1 cup strong brewed coffee
– 1 cup granulated sugar
– 8 ounces mascarpone cheese
– 1/2 cup heavy whipping cream
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 1/4 cup cocoa powder
Instructions:
1. Dip each ladyfinger into the brewed coffee for about 3-5 seconds on each side.
2. In a large mixing bowl, whip the mascarpone cheese and heavy whipping cream until stiff peaks form.
3. Fold in the softened butter and vanilla extract until well combined.
4. To assemble the cake, place a coffee-soaked ladyfinger layer at the bottom of a serving dish. Top with half of the Chantilly cream mixture.
5. Repeat steps 1-4, ending with a layer of Chantilly cream on top.
6. Dust the top with cocoa powder and refrigerate for at least 3 hours before serving.
Cooking Time: None needed! This cake is best served chilled.
Pistachio Chantilly Cake with Rosewater Syrup
Pistachio Chantilly Cake with Rosewater Syrup: A delicate fusion of flavors and textures, this cake combines the richness of pistachios with the sweetness of chantilly cream and the subtlety of rosewater syrup.
Ingredients:
For the cake:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites, at room temperature
– 1/4 cup (30g) unsalted butter, softened
– 1/2 cup (60g) chopped pistachios
– 1 teaspoon baking powder
For the chantilly cream:
– 1 cup (240ml) heavy cream, chilled
– 2 tablespoons granulated sugar
– 1/4 teaspoon vanilla extract
For the rosewater syrup:
– 1 cup (200ml) water
– 2 tablespoons rosewater
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. Beat egg whites until stiff peaks form. Gradually add sugar, butter, and pistachios; beat until well combined.
3. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
4. Prepare chantilly cream by whipping heavy cream with granulated sugar and vanilla extract.
5. Assemble cake by spreading cream on one layer, then top with another layer.
6. Make rosewater syrup by dissolving sugar and rosewater in boiling water; let cool.
7. Drizzle cooled syrup over assembled cake.
Cooking Time: 25-30 minutes
Black Forest Chantilly Cake with Cherry Compote
Experience the rich flavors of Germany’s iconic Black Forest cake, elevated by a light and airy chantilly cream and a sweet cherry compote. This decadent dessert is perfect for special occasions or whenever you crave a taste of luxury.
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
– 2 teaspoons vanilla extract
For the chantilly cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
For the cherry compote:
– 1 cup fresh or frozen cherries, pitted
– 1 tablespoon granulated sugar
– 1 tablespoon Kirschwasser (cherry liqueur) or substitute with water
Instructions:
1. Preheat oven to 375°F (190°C). Prepare cake according to package instructions.
2. Make the chantilly cream by whipping heavy cream, sugar, and vanilla extract until stiff peaks form.
3. Assemble the cake by spreading a layer of whipped cream on top of the cooled cake, followed by a drizzle of cherry compote.
4. Repeat steps 2-3 for an additional layer, finishing with a layer of whipped cream on top.
5. Chill in refrigerator for at least 30 minutes before serving.
Cooking Time: Approximately 45 minutes (including prep and assembly)
Mango Chantilly Cake with Coconut Whipped Cream
Mango Chantilly Cake with Coconut Whipped Cream Recipe
This tropical cake combines the sweetness of mangoes with the richness of coconut, topped with a light and airy whipped cream.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs, at room temperature
– 1/2 cup mango puree
– 1 teaspoon baking powder
– 1/4 teaspoon salt
For the whipped cream:
– 1 cup heavy cream
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder. Add softened butter and whisk until just combined.
3. In a large bowl, whisk together eggs, mango puree, and salt.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely on wire racks.
7. To make whipped cream, beat heavy cream, shredded coconut, sugar, and vanilla extract until stiff peaks form.
8. Place one cake layer on a serving plate and top with whipped cream. Repeat with second cake layer.
Cooking Time: 45-50 minutes (including cooling time)
Peach Chantilly Cake with Honey Glaze
Peach Chantilly Cake with Honey Glaze: A sweet and airy cake filled with the sweetness of peaches and topped with a light and fluffy chantilly cream, all wrapped up in a honey-glazed package.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 teaspoon salt
– 1/2 cup (60g) unsalted butter, softened
– 2 ripe peaches, diced
– 1 cup (240ml) heavy cream, chilled
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– Honey glaze: 1/4 cup (60g) honey, warmed
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Whisk together dry ingredients. In a separate bowl, whisk together milk, eggs, and butter.
3. Combine wet and dry ingredients; fold in diced peaches.
4. Pour batter into prepared pan and bake for 35-40 minutes or until golden brown.
5. Let cool completely before assembling with chantilly cream and honey glaze.
Cooking Time: 35-40 minutes
Almond Chantilly Cake with Amaretto Infusion
Elevate your dessert game with this rich and decadent Almond Chantilly Cake infused with the subtle flavors of amaretto.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large egg whites
– 1 teaspoon almond extract
– 1/4 teaspoon salt
– 1 cup heavy cream, whipped
– 1 tablespoon amaretto liqueur
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add softened butter and mix until a crumbly mixture forms.
4. Beat egg whites until stiff peaks form; fold into the flour mixture.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until lightly golden brown.
7. Allow cake to cool completely before infusing with amaretto (see note).
8. Top with whipped cream, dust with confectioners’ sugar, and serve.
Note: To infuse the cake with amaretto, gently poke holes in the cooled cake using a skewer or fork. Drizzle 1-2 tablespoons of amaretto liqueur over the cake, allowing it to absorb into the sponge.
Passionfruit Chantilly Cake with Citrus Curd
This show-stopping cake combines the sweetness of passionfruit with the tanginess of citrus, all wrapped up in a light and airy chantilly cream.
Ingredients:
For the cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 teaspoon salt
– 1/2 cup (60g) passionfruit puree
– Unsalted butter, melted
For the citrus curd:
– 1/2 cup (100g) granulated sugar
– 3 large egg yolks
– 1/2 cup (120ml) freshly squeezed orange juice
– 1/4 cup (60ml) freshly squeezed lemon juice
– Unsalted butter, softened
For the chantilly cream:
– 1 cup (240ml) heavy cream, chilled
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. Prepare the cake batter according to recipe instructions.
3. Divide the batter evenly between the prepared pans and smooth tops.
4. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
5. Allow cakes to cool completely before assembling with citrus curd and chantilly cream.
Cooking Time: Approximately 45 minutes
Caramel Chantilly Cake with Salted Caramel Drizzle
Elevate your dessert game with this show-stopping cake that combines the fluffiness of chantilly cream with the richness of caramel.
Ingredients:
For the cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
For the chantilly cream:
– 1 cup (240ml) heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
For the salted caramel drizzle:
– 1/2 cup (100g) unsalted butter
– 1/2 cup (120ml) heavy cream
– 1/4 cup (50g) light brown sugar
– Pinch of flaky sea salt
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) springform pan.
2. Prepare the cake according to package instructions or recipe of your choice.
3. Prepare the chantilly cream by whipping heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
4. Assemble the cake by spreading chantilly cream on top of the cooled cake.
5. For the salted caramel drizzle, melt butter, heavy cream, and brown sugar in a saucepan over medium heat. Remove from heat and stir in sea salt.
6. Drizzle the caramel mixture over the cake.
7. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: Approximately 45-50 minutes
Spiced Chantilly Cake with Cinnamon Whipped Cream
Experience the warm, comforting flavors of fall with this moist and aromatic cake paired with a sweet and spicy whipped cream topping.
Ingredients:
For the cake:
– 2 1/4 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs, at room temperature
– 1 cup whole milk
For the whipped cream:
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. Whisk together flour, spices, and sugar in a medium bowl.
3. In a large bowl, beat butter and eggs until light and fluffy. Add milk and whisk until combined.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
7. In a large bowl, whip heavy cream, sugar, cinnamon, and nutmeg until stiff peaks form.
8. Assemble cake by spreading whipped cream on top of one layer, then placing the second layer on top.
Cooking Time: 30-35 minutes
Red Velvet Chantilly Cake with Cream Cheese Frosting
This moist and decadent cake is a twist on the classic red velvet, topped with a fluffy chantilly cream and tangy cream cheese frosting. 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 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 cup buttermilk
For the chantilly cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
For the cream cheese frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch (23cm) round cake pans.
2. Whisk together dry ingredients. In a separate bowl, whisk together butter, eggs, and red food coloring.
3. Combine wet and dry ingredients, then stir in buttermilk.
4. Divide batter evenly among prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely before assembling and frosting.
Cooking Time: 45-50 minutes
Total Time: approximately 2 hours
Banana Chantilly Cake with Dulce de Leche Filling
This moist banana cake is elevated by a rich dulce de leche filling and topped with whipped cream, creating a decadent dessert perfect for any occasion.
Ingredients:
For the cake:
– 3 large ripe bananas, mashed
– 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
For the dulce de leche filling:
– 1 can (14 oz) sweetened condensed milk
For the whipped cream:
– 1 cup heavy whipping cream
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add mashed bananas, butter, eggs, and mix until smooth.
3. Divide batter evenly between prepared pans and bake for 25-30 minutes or until golden brown.
4. Allow cakes to cool completely before filling with dulce de leche (heat sweetened condensed milk in a saucepan over low heat, stirring constantly, until caramel-like).
5. Top with whipped cream and serve.
Cooking Time: 50-60 minutes
Earl Grey Chantilly Cake with Lavender Honey
Earl Grey Chantilly Cake with Lavender Honey: A Delightful Union of Flavors and Textures
This cake is a masterclass in subtlety, marrying the smoothness of whipped cream with the citrusy warmth of Earl Grey tea, the sweetness of honey, and the floral essence of lavender. The result is a tender, moist sponge cake that’s perfect for springtime celebrations.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) Earl Grey tea-infused milk
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 cup (60g) unsalted butter, softened
– 1/2 cup (120g) whipped cream
– 2 tablespoons lavender honey
Instructions:
1. Preheat the oven to 350°F (180°C). Grease two 6-inch (15cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk egg whites until frothy. Add Earl Grey tea-infused milk, salt, and softened butter; whisk until smooth.
4. Gradually add dry ingredients to the wet mixture; whisk until just combined.
5. Divide batter evenly between prepared pans. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool completely. Whip heavy cream with lavender honey until stiff peaks form. Assemble cake by spreading whipped cream on one layer, then topping with the second.
Cooking Time: 40-45 minutes
Pumpkin Spice Chantilly Cake with Maple Frosting
Celebrate the flavors of fall with this delightful cake and frosting combination, featuring pumpkin spice-infused batter and a sweet maple glaze.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
For the frosting:
– 8 ounces heavy cream
– 2 tablespoons unsalted butter, softened
– 1 tablespoon pure maple syrup
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.
2. Whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
4. Combine wet and dry ingredients; divide between prepared pans.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool completely before assembling with maple frosting (whisk heavy cream, butter, maple syrup, and vanilla extract until stiff peaks form).
Cooking Time: 50-60 minutes
Summary
Get ready to indulge in a world of decadence with these 20 show-stopping Chantilly cake recipes. From classic vanilla with fresh berries to innovative matcha and red bean, each cake features a light and airy Chantilly cream frosting. Whether you’re celebrating a special occasion or just want to treat yourself, these mouthwatering creations are sure to impress. With flavors ranging from strawberry and coconut to tiramisu-inspired and caramel-filled, there’s something for every taste bud. So go ahead, get creative, and make your next celebration one to remember with these decadent Chantilly cake recipes!
