Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Copycat Berry Chantilly Cake
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- Level: Easy
- Total: 2 hr 30 min (includes cooling time)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 767
- Total Fat
- 47 g
- Saturated Fat
- 27 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 3 g
- Sugar
- 56 g
- Protein
- 9 g
- Cholesterol
- 166 mg
- Sodium
- 487 mg
This copycat Chantilly cake is inspired by the Berry Chantilly Cake from Whole Foods Market that has a cult following – fans have been known to wait in line to buy it! Our recipe lets home bakers make a deliciously easy version of the viral cake that includes layers of ultra-tender white cake, light-as-can-be frosting and juicy fresh berries. The secret to creating the vanilla cake is using a reverse creaming method, which means that the butter is slowly mixed into the dry ingredients before the wet ingredients are added. To make it even softer and more delicate, we also gently fold in whipped egg whites at the end. The frosting is simply sweetened whipped cream with mascarpone and cream cheese to add body and tang. Typically, the supermarket treat has a 5-inch diameter, but this copycat cake is made in 8-inch cake pans (a more common size in home kitchens), which means more servings of this delightful dessert!
- Level: Easy
- Total: 2 hr 30 min (includes cooling time)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 767
- Total Fat
- 47 g
- Saturated Fat
- 27 g
- Carbohydrates
- 79 g
- Dietary Fiber
- 3 g
- Sugar
- 56 g
- Protein
- 9 g
- Cholesterol
- 166 mg
- Sodium
- 487 mg
Ingredients
Cake:
Frosting:
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Directions
- For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.
- Combine the flour, sugar, baking powder, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment and beat on low just to combine. With the mixer running, add the butter 1 tablespoon at a time, making sure it’s well combined before adding the next tablespoon. Once all the butter has been incorporated it should look like wet sand. Turn the mixer off.
- Whisk the milk, vanilla and egg yolks in a medium bowl. Add the whites to a separate clean medium bowl and whisk until stiff peaks form, 2 to 3 minutes. Turn the mixer back to low and slowly add the milk mixture until just combined. Turn the machine off and fold in the whipped egg whites by hand until just combined.
- Divide the batter between the three prepared pans. Tap the pans gently on the counter to even out the batter. Bake until the batter pulls away from the sides and a toothpick inserted into the center of the cakes comes out clean, about 25 minutes. Let cool in the pans for 15 minutes, then flip the cakes out onto a cooling rack. Remove the parchment paper from the bottoms and flip the cakes back over. Let cool completely on the rack, about 1 hour.
- Meanwhile, make the frosting: Combine the cream and confectioners’ sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat the mixture on medium-high speed until medium-stiff peaks form, 3 to 4 minutes. Add the cream cheese, mascarpone, almond extract, vanilla extract and salt and beat until smooth, 2 to 3 minutes.
- To assemble the cake, place one of the rounds on a cake stand or serving plate. Top with a heaping 1 cup of frosting and spread to the edges with an offset spatula. Sprinkle half of the blackberries, blueberries and raspberries over top. Repeat this one more time, then top with the third cake round. Spread the remaining frosting over the top and sides of the cake then garnish with more berries before serving. This cake can be refrigerated for up to 1 day ahead. Be sure not to leave the cake out in a warm or humid place for too long or the frosting will droop and melt.
