Recipe Variations
Play up the New Orleans flavors: Add 1 teaspoon almond extract to your cake batter for a more authentic New Orleans flavor.
Make the berries shine: Give the berries on your cake a jewel-like shine, as you’d see in a bakery window. Just make a glaze by thinning out a little strawberry jam with a splash of warm water, then brush it on the berries.
Enhance with lemon: Brighten the flavors by grating lemon (or orange!) zest into the cake batter and/or frosting. You could also swap the jam filling for lemon curd.
How to Store Chantilly Cake
Given the amount of dairy in the frosting, it is best to keep any berry Chantilly cake leftovers in the refrigerator. Use an airtight container so the cake doesn’t get stale or take on any other fridge flavors.
How long does Chantilly cake last?
Chantilly cake will last up to four days in the fridge. Keep in mind that the berries will break down as the days go on, breaking the frosting a bit in the process.
Chantilly Cake Tips
What’s the difference between Chantilly cream and whipped cream?
Many people mistake Chantilly cream for sweetened whipped cream, but Chantilly cream uses cream cheese and mascarpone for thicker, richer, more stable frosting.
Where did the berry Chantilly cake recipe come from?
The berry Chantilly cake recipe was made famous by baker Chaya Conrad, who was working at a Whole Foods in New Orleans. The recipe, based on her grandmother’s, quickly became a staple of the city and is often served at weddings, graduations, showers and birthdays.
In an interview with Ann Maloney of the Times-Picayune, Conrad said she is happy that her cake recipe is being shared and adapted by others: “I feel like I’ve had a real impact.” And with that, we would have to agree!
Ingredients
3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
FROSTING:
16 ounces mascarpone cheese
16 ounces cream cheese, softened
3 cups confectioners’ sugar
2 cups heavy whipping cream
2 teaspoons vanilla extract
FILLING:
2/3 cup seedless strawberry jam
2 cups each fresh blueberries, sliced fresh strawberries and fresh raspberries
Directions
1
Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
2
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly.
3
Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
4
For frosting, in a small bowl, beat mascarpone and cream cheese until blended. Gradually beat in confectioners’ sugar until smooth. In another bowl, beat cream and vanilla until stiff peaks form. Add whipped cream to mascarpone mixture and beat on low speed until combined.
5
Cut the cakes in half, horizontally, and spread one-third of the berry jam mixture onto the cut sides. Top with about 1 cup of frosting. Sprinkle one-third of the fresh berries over the cream. Top with another cake layer, and gently press down. Repeat the layers.
6
Use the remaining frosting to spread onto the sides and top of cake, decorating as desired with remaining frosting and berries.
Nutrition Facts
1 piece: 561 calories, 34g fat (20g saturated fat), 138mg cholesterol, 127mg sodium, 56g carbohydrate (36g sugars, 2g fiber), 8g protein.
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