Chantilly Cake Recipe
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- Опубликовано: 8 сен 2021
- So this was my daughter's birthday cake this year. It was originally just a lazy post on Tiktok and Instagram, but some of you asked how I made it, so here it is. It's three 8 inch layers of super moist vanilla almond cake filled and frosted with yogurt whipped cream, which is my new favorite stabilized whipped cream that I went over in my last video.
It's got fresh berries inside, though really could use any fruit you like, and that helps bring a bunch of tartness to the cake, and also helps hold up the layers. I then topped it with some whipped cream piping and extra berries.
WRITTEN RECIPE HERE:
www.sugarologie.com/recipes/f...
All my cakes can be customized (cupcakes? no problem!) Use my cake recipe app:
cakeculator.sugarologie.com/
Just choose
Cake Flavor: White Vanilla Almond
Cake Size : your choice!
Frosting Flavor: Yogurt Whipped Cream
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Happy baking, friends ♥️
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I've made this cake 3 times since finding your channel! IT IS SO TASTY. It comes out looking exactly like yours! The cakeculator tool is fantastic. I've made this cake in the 2 layer 6-inch size and in the half-sheet pan size - it comes out the same each time.
Thank you for all the hard work you put into these recipes and videos!😊💕
Did you used all the yolks in the cake?
Made the 🍒 almond cake exactly like your video and it came out perfectly!! Made your stable cream cheese frosting to go with it, and will be doing one layer 🍒 filling, and one layer 🍓 filling, as per my 8 y/o's, very specific, Bday request!
You videos are so informative and easy to follow. Thank you.
Always excited about your videos!!!!💕❣️
Yay! Thank you!
Just what is need on a summers evening. Thank you
For the people who can't find whip it. It's just pre-gelled starch on dextrose. You don't need the dextrose for it to work. It just bulks it out and makes it easier to measure without overdosing the starch.
Love your channel sugarologie. ❤❤
Love your recipe and your persona!
Thank you so much!
Looks so delicious !!
Thank you ❤️
I made the chiffon and whipped cream without the whip-it. The chiffon turned out great but the whipped cream curdled before stiffed peaks :(. I ended letting it become butter and making buttercream so it was fine, just less frosting than I wanted. I'm pretty sure this happened because I don't live in the US so my yogurt was a bit different. Love your videos!
Thank you so much for this cake recipe, I am making it tonight!!!!
Oh my goodness! I hope you love it ♥️
First, I want to say how delicious this cake looks. I cannot wait to try it!!! In fact, my birthday is coming up soon... I know what kind of cake I want now! ♥
The tip to freeze your cake layers is an excellent one! But not just to save time to construct your cake later. This quick and easy process literally traps the moisture (that has not "cooled" out of the cake) into the cake layers. I first tried this with a chocolate cake and now I freeze most every cake I bake. The difference in moisture is incredible; no more cakes that dry out as soon as they are cut.
The time saving thing she mentioned is a major bonus though! I love not having to do it all in one day and having more time to focus on decorating my pretty cake in a much cooler kitchen. ♥
Awww thanks! And happy birthday!!
Yeah, you described the process spot on - there's a lot of confusion about freezing cakes, but it does work incredibly well. I may have to do a longer more detailed video on it so more bakers can freeze cakes with us!
@@Sugarologie Oh, you should!!! ♥ Every baker should know about this magic! XD
This looks like a great recipe. Reverse creaming is so much easier than conventional creaming. But I would use straight sided pans, and I always use insulating cake strips, which produces a flatter top. I'm definitely going to make this as my next cake. I may use mango chunks and strawberries.
That's such a beautiful Cake! So moist as well :)
Thank you 😋
Amazing!!!
Wow I appreciate you sharing on how you make this beautiful cake, you are so talented 🥰🥰🥰🍀🍀🎂🎂
Thank you so much 🤗
Thanks for showing how to use the Greek yogurt into frosting. The cake looks so pretty and yummy with berries on top of it. Happy birthday to your daughter!🎊🎉🎁🎂💖☺️😍😇😎
Aww thank you so much. 💗 Yes she's getting so big 😭
@@Sugarologie you’re welcome 😊☺️💖
I love your videos so much! I always hear something new. I can wait make the vanilla almond cake, it sounds amazing for a funfetti cake and I love that you included oil in the recipe! Another amazing video as always
Aww thanks, yeah this cake is has a super soft crumb and I love the almond flavor.
As a food science graduates, this channel is very entertaining
Beautiful❤❤❤❤❤
Beautiful 🎂
Thank you 😊
The cake looks delicious, the reverse creaming method was nice as well, can we use that for other cakes?
Freezing or refrigerating a cake makes it extra moist.
She is so beautiful 😍
I can’t express enough how much I love your channel. And looking forward to making this today. Would it still work without the whip it since I don’t think we have them over here in NZ? 😅 Thank you so much!! ❤
It will work without but will not be as stable. Can stabiliser with gelatine instead. Or if you work in a food lab pre-gelled starch is the same thing.
Just found your channel and am absolutely in love! ❤️❤️❤️ When will your website be back up?
Aww, welcome! I'm adding things back slowly and a majority of the stuff is up now, but if you need something in particular let me know and I'll try to post it.
Hiii thank you so much love your videos! For this cake should you keep it in the fridge after and out for an hr before serving or just keep it out of the fridge?
Hi! I just wanted to say I love your videos so much, they are so helpful for learning tips and tricks. I really wanted to ask after you fully make the cakes, do you put them in the freezer or fridge? Also if you put it in the freezer, how long does it take on average for a cake layers to defrost? Thank you so much!
I put my cakes in the freezer, wrapped tightly. It takes about a half hour to defrost for assembly and then another half hour to be at room temp for eating. :)
I want to make this but with the mascarpone cream instead. Can I use the stabilized whip that you mentioned ?
Hi Adriana. Love your videos. Quick question, can we substitute the Greek yogurt for Greek style yogurt? Or would the fat content etc not work for the frosting? X
I'm about to make a celebration cake for an important family event and I knew you would have the perfect recipe! Do you mind telling me what "cake flour" is, here in Ireland we have Self Raising, Plain flour (no raising agent) or Strong flour (usually for yeast bread) please. I'll be using your Swiss Buttercream recipe too 😊 Thank you Adriana.
Do you use buttermilk in your cake recipes? Is it possible to substitute whole milk with buttercream in your recipes?
Everything looks delicious how many people would this be good for? i wanna bake a cake for my daughter Birthday for about 18 people
You have beautiful hands!
First time here. Well done!
I saw a few that utilize jam and cream and berries. So to call it Chantilly, is either way optional?
Thanks!
Looks delicious! I would add some white chocolate shavings on the outside for some extra texture and sweetness
That's SUCH a good idea and thank you :)
Made this cake today with the cakeculator for double layered 8” cake, and the layers came out very flat? When I poured the mix into the pans, there wasn’t a lot of batter and after baking the layers were the same height as the batter. The cake layer tasted floury and is very foamyish with tiny bubbles in texture? (Sorry idk how to describe it) I left it in the fridge in hopes for the best. The only thing I changed about the recipe was omitting the almond extract. Could you tell me what went wrong and what I could do to fix it/do better next time? I hope to make this cake a few days later for my brother’s birthday as it looks so delicious and is not so sweet 😊
How many hours can the whipped cream remain stabilized?
Would the reverse cream method work with whisk attachments? My mixer doesn't have the paddle 😭
Hello. What is the best frosting to use for a 2 layer ( 6 inch & (2) 8 inch) vanilla cake with lemon curd filling ? I planned on covering with fondant
Hi. I followed the link in the description to the written recipe but it says the page is not found. Where can I find the recipe? Can't wait to try this recipe soon! Thanks so much!
Thanks so much for letting me know - there was an error when updating my site but it's fixed!
Here it is:
www.sugarologie.com/recipes/chantilly-cake
Hi is it okay to use a balloon whisk?
Cake & frosting look divine! I'm going to make them, but is it necessary to use the frosting immediately? Can I bake the cake & frost it and serve it the next day?
You'll get the smoothest result for frosting if you do. I promise it comes together pretty quickly compared to buttercreams and such, so I always make mine right before frosting the cake. You can def make and serve the next day, the only thing is that whipped cream tends to pick up odors from the fridge really easily so be sure to make sure it's not next to anything smelly :) Sometimes I put a bowl of baking soda next to my cake for extra precaution.
@@Sugarologie Thank you! And I'm so glad I found your channel. You explain things very concise and so easy to follow.
Which cake flour can I use?
Hi! I followed the recipe on your website and I’m a little stuck. The batter was so thick before I let it mix for the 2min mark that it almost broke my mixer (and it’s a solid kitchenaid). I ended up just adding a little more milk to loosen it up a bit but the final product doesn’t look like yours does in the video. Which I want so badly! Can you pls confirm that it is indeed 4 + 1/2 cups flour to 1 cup milk? Pls and thank u!
You wrap the cakes for the freezer while they're still warm? Is that intentional or it doesn't matter to let them cool completely first?
That’s intentional - you can wait til they cool completely before putting them in the freezer so it doesn’t warm the ambient air in the freezer. But i def wrap while still warm to keep moisture in regardless of whether it’s kept on the counter, in the fridge, or in the freezer. I have a fairly large freezer + I’m lazy so I just put them straight it :)
I hope you see this comment!! I’m planning on making this for my dad for Father’s Day. We are celebrating Sunday with family. Is the yogurt whipped cream stable enough for me to frost the cake Saturday and enjoy the cake Sunday afternoon (if kept in the fridge)?? or do you suggest I layer and frost the cake Sunday morning (day of)?😊 please let me know!
Helloooo so it is stable enough to keep in the fridge for 24 hours. The frosting comes together really fast tho so I usually make it right before frosting the cake. I also make cake layers the day ahead, wrap, and keep on the counters until I need to frost it the next day.
If you want to make the whole thing the day before, the only issue with it really, is that whipped cream picks up fridge smells pretty easily. It's soft so you can't wrap the cake tight like you can with a buttercream cake. So just make sure your fridge doesn't have like, onions sitting next to the cake. Sometimes i place a bowl of baking soda next to the cake if I'm worried. 💕 Happy baking!
@@Sugarologie thank you so so much!! All my baking recently has been your recipes!❤️😊
@@fabiana3773 🥰aww
Beautiful cake as always!!! Did I see the cutting board in your oven?
haha it's a pizza stone. It makes the crusts super crispy on the bottom... you should get one!!!
Does it help with baking cake too? 😉
@@r.patterson I don't use it for cakes because that might brown the bottoms too fast but I use it for pies! Cuz you need that super crispy crust on the bottom of a pie so it works really well
@@Sugarologie Hi,how do you use it for pies?
How many yolks did used in the cake?
is it really a must to keep the batter for days before put cream on?
No you can definitely do everything in one day - I do that sometimes :)
@@Sugarologie thank you
recipe please
I have tried the vanilla almond cupcakes and they came out extremely dry. I followed the directions exactly, what could have gone wrong?
do you take the greek yogurt?
I'm gonna take a guess - do you mean bake the Greek yogurt? So I don't - it's used in the whipped cream to give it a yummy yogurt flavor and stability as well.
@@Sugarologie sorry! Autocorrect! I meant is it necessary in the frosting and do you taste it?
@@catinhat95 Ah! haha ok yeah so it's not necessary at all, it's just one the ways you can stabilize whipped cream for frosting cakes. You do taste it, so if you don't prefer the flavor, you can try these other methods here:
ruclips.net/video/gk6K9Q3Q3Nc/видео.html
It makes your cakes last a little longer and not squeeze out from inside the cake layers :)
Made this today, so disappointed with the results. The sponge didn't rise. So disheartening. The frosting was nice, but we prefer using just double cream as frosting
Too soft, wet and mushy looking. I personal don't like this type of cake.