Chantilly Cake


For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract

For the frosting:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For the filling:

  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch


  1. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the mixing bowl, alternating with the milk and beating well after each addition.
  6. Divide the batter evenly between the two prepared cake pans.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove the cakes from the oven and let them cool completely in the pans.
  9. While the cakes are cooling, prepare the filling. In a medium saucepan, stir together the sliced strawberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture has thickened and the strawberries have broken down slightly. Remove from heat and let cool.
  10. For the frosting, in a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
  11. To assemble the cake, place one of the cake layers on a cake stand or serving plate. Spread the strawberry filling over the top of the cake layer, then top with the second cake layer.
  12. Frost the top and sides of the cake with the whipped cream frosting.
  13. Serve and enjoy your delicious Chantilly Cake!

Note: This cake is best served chilled, so it’s recommended to refrigerate it for at least 30 minutes before serving.

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