Hey guys- it’s almost the end of the summer, huh? I prefer the cooler months of the year, but this summer has been a special one for sure, one where I really tried to enjoy all my time outdoors since it was often with other people around. For me, summer desserts are all about the fruit, so for one of my last this summer, let’s talk about shortcake!

It was a flippin’ Monday this week guys. But it’s over now, so we can move onto better weekdays filled with fresh fruit and lemon biscuits and cobbler and just general relief from the Mondays. Onto the cobbler, folks!

Strawberry Cornmeal Cake- sounds weird, but it’s soooo good. You might remember I made a cornmeal cake before, and it’s almost like a form of coffee cake. I mean, technically it’s not, but it gives you that similar feel of a very hearty, only lightly sweet cake. It’s a great breakfast cake, and if that’s not already a thing in your life, are you even living? I mean, let’s be honest, I’ll eat ANY kind of cake and call it breakfast cake, but this is more sensible.

I just wanna take a moment for blueberries. Great in nearly every baked good, great as jam, I mean even a strong poptart flavor.

I’m thrilled that blueberries have been on sale lately, it’s about to be blueberry city up in here for a few weeks. This week, it’s blueberry pie bars and guys. These are the perfect summer dessert.

Hey guys! Happy Easter weekend!!

In the spirit of spring, I’ve got a Chantilly Cake for you guys today, filled with lots of beautiful berries, sweetened whipped cream, and a fluffy vanilla cake. It’s simple, beautiful, and really tasty.

Chantilly Cake | High Altitude Baking

You guys may have heard claims about the Whole Foods Chantilly Cake, or maybe you’re even one of the die-hard followers of this beauty. I have a confession- I’ve never actually had it. I know, if you love them you’ll be gasping right now.

Chantilly Cake Recipe

So that being said, I can’t exactly promise that this cake is like that cake. But I CAN promise that this cake is super delicious. I mean, and what’s not to like?

Chantilly Cake Recipe | Dough-Eyed

Here’s the one thing you’ll want to be careful about here- Chantilly Cakes are frosted with whipped cream, and while I’ve added cream cheese to provide some stabilization, it’s still not the strongest standing cake ever, so be aware of that as you go. Gentle is key!

Homemade Chantilly Cake Berries and Cream Cake Homemade Chantilly Cake | High-Altitude Baking

For the cakes, this is a classic vanilla cake, but we’re whipping up the egg whites and folding them to add a bit of that light, fluffiness that you’ll typically see in a cake like this.

Chantilly Layer Cake Recipe

By the way, Chantilly, as far as I’ve ever known, just means sweetened whipped cream. The addition of cream cheese here is optional, but HIGHLY recommended. Not only does it taste amazing, but it also adds a touch of stability and thickness to the whipped cream, and it really helps when it comes to stacking and frosting the cake.

High-altitude Chantilly Cake Recipe

I’m using strawberries, blackberries, and raspberries here, but you can use any berries you like. For the strawberries, I actually use most of them in a cooked-down, jammy, sauce thing that goes between the layers, and this also will work with any type of berry really really well, or even a mix of berries.

Chantilly cake

Alright guys, go make this cake for your friends, I think they will all truly be impressed by the homemade version, it’s a killer cake. Enjoy!

Chantilly cake
5 from 1 vote
Print

Chantilly Cake

Servings 8 slices

Ingredients

For the cakes:

  • 1 cup softened butter
  • 1 tbs. canola oil
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
  • 4 egg yolks
  • 2 cups flour
  • 2 3/4 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup milk
  • 4 egg whites
  • 2 tbs. sugar

For the strawberry sauce:

  • 3/4 pint of strawberries (this doesn't need to be exact)
  • 1/4 cup sugar
  • 1 tbs. cornstarch
  • 1/4 tsp. salt

For the Chantilly cream:

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • 8 ounces room temperature cream cheese
  • 1 pint assorted berries

Instructions

For the cakes:

  1. Preheat your oven to 350 degrees, and grease three 6-inch round cake pans and line the bottoms with parchment paper. This recipe also works with two 8-inch round pans. 

  2. In a large bowl, beat together the butter, oil, and sugar until fluffy. Add in the vanilla extract, sour cream, and egg yolks, and beat until combined. Add in the flour, baking powder and salt, and beat until combined, then beat in the milk. The batter will be fairly thick. 

  3. In a separate bowl, beat the egg whites until they just start to become fluffy, and then add in the remaining sugar VERY slowly as you continue to whip the egg whites. Beat until you reach stiff peaks. 

  4. Stir about 1/3 of the egg whites into the batter to lightly the base of the batter. Then fold in the remaining egg whites. This will take a bit of time, but keep folding until the whites are fully incorporated. 

  5. Divide the batter evenly between your pans, and bake for 18-20 minutes, or until a cake tester comes out clean. Cool the cakes completely before frosting. 

For the strawberry sauce:

  1. In a food processor or blender, blend the hulled strawberries until they are mostly mashed. Pour into a small saucepan, and cook over medium heat with the sugar, cornstarch, and salt, until the mixture is thick. Cool completely. 

For the Chantilly cream:

  1. In a large bowl or stand mixer, using a whisk attachment, beat the heavy cream, sugar, and vanilla together until stiff peaks form. 

  2. In a separate small bowl, beat the cream cheese for several minutes until smooth and fluffy. Add the cream cheese to the beaten heavy cream mixture, and whip for several minutes to incorporate fully. 

To assemble the cake:

  1. Once the cake layers have cooled completely, you can trim off the tops to make even layers. Using a piping bag filled with the Chantilly cream, make a thick ring around the edge of the first layer as a dam. Add about half of the strawberry sauce to the middle, and spread evenly. Cover the strawberry sauce with more cream, and spread evenly. Top with raspberries and blackberries. 

  2. Repeat this process until all three layers are build. Then, use remaining Chantilly cream to frost the outside of the cake. Top with any remaining berries, and remaining strawberries. Keep this cake chilled until ready to serve. Enjoy! 

We’re venturing back into cake world today guys.

Remember that simple sponge cake I posted a few weeks ago? This is a variation on that beauty, and honestly, you can use sponge cake for a million things. Originally I had planned to make a black forest cake, but I ran into some issues baking up my chocolate cake layers, and ended up thinking that a cherry almond combo sounded better anyways.

Cherry Almond Cake Cherry Almond Cake 2 Cherry Almond Cake 3

So, we’re adding almond extract the sponge cake, and sliced almonds between the layers along with fresh cherries and whipped cream. What’s not to like? Cherries are in season right now, and they are lookin’ pretty nice in my grocery stores at least, so I knew I wanted to bake something with them ASAP.

Cherry Almond Cake 4

Between feedings and diaper changes with this sweet little baby of ours, there’s not a lot of time to bake, so recipes that take very little prep time are my friend right now. The sponge cake takes a few minutes to prepare, but it’s fairly hands off if you have a stand mixer, which means multi-tasking. And then we’re just whipping cream and pitting cherries. Easy peasy.

Cherry Almond Cake 6

I think there’s just something about a summer sponge cake. Ok, THIS summer sponge cake. But the whole thing just feels light and fluffy and tart. It’s everything you want in the summer- just a very light sponge cake, no heavy frostings, and it still looks like a show stopper.

Cherry Almond Cake 8

4th of July is just around the corner, and I say whip up one of these babies. Either for a party, or for you and a friend, or to just sit on the couch with and enjoy at home, it’s the one guys.

Cherry Almond Cake 5

Cherry Almond Cake

Servings 8 large slices

Ingredients

  • 1 cup sugar
  • 8 eggs
  • 1 tsp. salt
  • 2 tsp. almond exract
  • 2 cups cake flour
  • 3 tbs. instant vanilla pudding mix
  • 1/2 cup sliced almonds
  • 1 cup pitted cherries, sliced in half
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar

Instructions

  1. Preheat your oven to 350 degrees, and line three 6-inch cake pans with parchment paper. Do not grease. Set aside. 

  2. In a large bowl, beat together the sugar, eggs, salt, and almond extract for 8-10 minutes, or until the mixture has tripled in size and become a pale yellow. It will be fairly thick, with the mixture standing on top as it drips down. 

  3. In a small bowl, sift together the cake flour and vanilla pudding mix. Then, sift the mixture again over the egg mixture. Using a spatula, fold the mixture together. This will take several minutes, and you'll want to turn your bowl often, and be sure to scrape all the way to the bottom to avoid any pockets of flour. 

  4. Divide the batter evenly into your prepared cake pans. Bake for 35-40 minutes, or until a cake tester comes out clean. Cool the cakes completely, and trim off the tops to make them even. 

  5. In a large bowl, beat the heavy cream until stiff peaks form, and then beat in the powdered sugar. Layer the cakes as seen in the photos above- cake, whipped cream, sliced almonds, cherries. Frost the outside of the cake lightly if desired, and top with extra cherries and almonds if desired. Enjoy! 

cherry almond cake

Never Miss a recipe