Best 5 Chantilly Cake Recipes

CHANTILLY CAKE FROSTING

Steps:

• Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
• Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
• Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
• Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

HAWAIIAN CHANTILLY CAKE RECIPE - (3.9/5)

Steps:

• CAKE: Preheat oven to 350°F. Line bottom of a 9"x13" metal pan with parchment paper. Trim edges to fit bottom. In a small bowl, blend cocoa with boiling water until smooth. Set aside. Place egg whites into the bowl of a standing mixer. Mix on medium speed. When they become a little frothy, add the cream of tartar. Continue on medium speed. Increase to high speed when the volume has doubled. Slowly add in the ½ cup sugar, while keeping the mixer on. Continue whipping until soft peaks that can hold their shape form (this should only take a minute or so). Place the whipped egg whites into a large mixing bowl, pushing them to one side of the bowl. Place the cocoa-water mixture into the standing mixer bowl (no need to wash the bowl first). Add butter, oil, eggs, and vanilla. In a separate mixing bowl, whisk together flour, 1 cup sugar, baking powder, baking soda, and salt. Add to the cocoa mixture. Mix on medium low speed for 1 minute until blended, then increase to medium speed for 3 minutes. Pour batter into the open side of the bowl with the whipped egg whites, so that the batter flows mostly to the bottom and below the egg whites. Fold the egg whites into the cake batter. Place a spatula down one side of the bowl to the bottom, push chocolate batter from underneath to the other side of the bowl, then lift spatula up the other side of the bowl and over the top, carrying some chocolate batter with it. Continue this pattern, repeating it while turning the bowl ¼ turn at a time, and seeing the streaks of chocolate batter and egg whites slowly incorporate together. The final chiffon cake batter should be uniform in color, without any streaks of white (those make tough areas in the cake). If necessary, use the spatula to gently spread through the white streaks to help blend them into the chiffon cake batter. Whatever you do, do not stick the spatula into the bowl and stir vigorously in circles--that would deflate the air bubbles and yield a dense cake. Pour batter into the prepared cake pan. Bake for 33 to 35 minutes, or until toothpick inserted into the center comes out clean. Invert onto a cake rack and cool completely. FROSTING: Melt butter in a medium sized saucepan over medium low heat. Remove from heat and cool slightly. Whisk in milk, sugar, and vanilla first, then eggs and egg yolks one at a time. Cook on medium heat to a low boil, whisking intermittently. Once it boils, let it bubble and cook for another 2 minutes, continuing to whisk intermittently. Remove from heat and quickly sift cornstarch over the frosting while whisking it in. Whisk quickly and forcefully to prevent lumps from forming. Pour the frosting into a shallow dish such as a glass pyrex pie pan. Cool to room temperature. Cover and chill about 3 hours, until it solidifies to a spreading consistency. Filling, Frosting and Topping the Cake: Make the simple syrup in a small pot by adding the sugar to the water and bringing to a boil. Set aside. Loosen the cake edges from the sides of the pan with a butter knife. Place a cake platter over the top of the pan and flip everything over, unmolding the cake onto the platter. Peel off the parchment paper from the cake. Use a large serrated knife to split the cake into 2 layers. Insert a flexible cutting mat between the 2 layers to lift off the top layer. Invert this top layer onto another mat so that both layers are cut side up. Brush each layer with half of the simple syrup. Mix chilled frosting smooth with a rubber spatula. Place one third of the frosting onto the bottom cake layer. Use a small, metal angled spatula to spread frosting evenly out to the edges. Place the top layer, cut side down, onto the frosted bottom layer. Working a small section at a time, place some frosting onto the cake top, then push it over the edge and quickly frost the side. Repeat until all the sides are covered. Frost the top last. Finally, sprinkle the macadamia nuts over the top. Cover and chill at least 24 to 48 hours before serving. Keep refrigerated.

BERRY CHANTILLY SHEET CAKE

Steps:

• For the cake: Place a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom only of a 9-by-13-by-2-inch pan with butter or shortening. Line the bottom only with a piece of parchment.
• Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-high speed until frothy, about 1 minute. Slowly stream in 3/4 cup of the granulated sugar and continue to whip until medium-stiff peaks form, about 3 minutes. The meringue will hold its shape and have the consistency of shaving cream.
• Transfer the meringue to a large clean bowl and set aside. Wipe out the mixer bowl with a paper towel. Sift the cake flour, remaining 3/4 cup white sugar, baking powder and salt into the same mixer bowl. Add the lemon zest and whisk to combine. Add the vegetable oil, buttermilk,
• vanilla and egg yolks and blend on low until combined. Scrape the bowl and then mix on
• medium speed for 1 minute.
• Remove the bowl from the mixer. Use a large whisk or spatula to fold one-third of the meringue into the flour mixture until lightened and a few streaks of egg white remain. Repeat with half the remaining meringue, folding into the batter until nearly combined. Fold the last third of the meringue into the batter, folding just until the meringue is completely incorporated.
• Pour the batter into the prepared pan. Tap the pan gently on the counter 3 to 4 times to release any large air bubbles. Bake until a toothpick inserted in the center of the cake comes out with just a few moist crumbs clinging to it and the cake is golden brown, 33 to 36 minutes.
• Place the pan on a cooling rack and cool 20 minutes. While still warm, cover the pan with plastic and allow to cool completely, about 4 hours, before frosting.
• Remove the plastic wrap and turn the cake out onto a large serving platter or sheet pan. Peel off the parchment if it is still stuck to the bottom of the cake.
• For the whipped cream: Combine the mascarpone, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the whisk attachment. Mix on low until combined, then raise to the speed to medium and beat for 30 seconds or until smooth. Scrape the bowl and beat for another 30 seconds.
• Lower the mixer to low speed and slowly pour in the cream. Once the cream is combined, stop and scrape the bowl and then raise the speed to medium-high and beat until medium-stiff peaks form, 2 to 3 minutes. The cream will hold its shape but will still be spreadable.
• Spread the jam evenly over the top of the cake with an offset spatula, stopping just short of the edge, creating a thin, see-through coating. Spoon the whipped cream onto the cake and spread it evenly to the edges. Use a large knife to mark 3 rows of 4 slices for a total of 12 slices. Arrange a small handful of mixed berries in the center of each marked piece. Cut and serve, storing any leftovers covered in the refrigerator for up to 2 days.

CHANTILLY CARROT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour three 9-inch pans.
• Combine cake mix, 4-serving size pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Fold carrots into batter. Divide evenly into pans.
• Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool in pans 15 minutes. Invert onto cooling racks. Cool completely.
• Frost with frosting of your choice. I like the cream cheese frosting.

CHANTILLY CAKE

Steps:

• 1. Preheat oven to 350* and grease two 9x9 cake pans.
• 2. beat egg whites until flothy. Gradually beat in 1/2 cup sugar until soft peaks form. Sift remaining 1 cup sugar with cake flour, baking soda and salt. Add chocolate,oil and 1/2 cup milk. Beat one minute on medium speed.
• 3. Add egg yolks and remaining 1/2 cup milk. beat one minute until smooth. With rubber spatula gently but throughly fold in the egg white mixture. Pour into prepared pans and bake 30-35 minutes. Cool in pans on a rack for 30 minutes.
• 4. Remove from pans and with a sharp knife split cake layers into 4 layers.
• 5. Cream Filling
• 6. Combine sugar, cornstarch and salt. Add egg and blend wel, then stir in milk slowly. Cook over medium heat stirring constantly until mixture becomes to a boil and thickens. Add butter and vanilla. Chill 30 minutes and spread 1/3 of mixture between each layer.
• 7. Chantilly Frosting:
• 8. Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly over medium heat for 12 minutes or untl mixture thickens. ( make sure that it is thick or it will slice right off your cake!) Add vanilla and chill one hour covered with a piece of plastic wrap directly over surface for proper spreading consistancy.
• 9. Frost cake and sprinkle with the toasted pecan pieces and chill for 2 hours.
• 10. NOTE: For a short cut to making this delicious cake you can use German chocolate cake mix and instant vanilla pudding and follow their directions per box. BUT I always make the Chantilly frosting from scratch and follow all the instructions for putting it together.. But for special occasions I think it is great to do ALL from scratch.