Chantilly Cake

Homemade Chantilly Cake

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

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! 

Cherry Almond Cake

Cherry Almond Cake | High Altitude Baking

Cake, Berries | July 2, 2018 | By

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

Strawberry Angel Food Cake

Strawberry Angel Food Cake | High Altitude Cake

Happy Easter everyone!!

I hope that amongst many egg hunts and a very sweet breakfast this morning, you’re also thinking about dessert, like me! After all, Spring desserts are full swing now, and there’s some really fantastic things you could be baking today. Or any day this week.

Strawberry Angel Foodcake 1

If you’re looking for inspiration but angel food cake isn’t really your thing, I’ve got a pretty Spring Baking board all up and ready for you here!

Strawberry Angel Foodcake 2

Anyways, over at my house today we are finally putting in new flooring upstairs to help us get ready for baby. Our house hasn’t been in this kind of disarray since we moved in, but now that the first few boards have been installed, I’m starting to get really really excited about the whole thing. (BTW, aren’t fresh eggs like, the coolest thing ever? I got these from a friend’s family farm, and I’m obsessed with all the pretty colors).

Strawberry Angel Foodcake 5

We’ve randomly decided to take on this huge project of replacing the flooring, painting, changing baseboards, and putting up an accent wall in our house before this little bundle comes into the world, and her bedroom is gonna be a lot nicer than mine! Also I’m pretty sure I’m going to feel like the rest of my house is complete garbage after this haha.

Anyways, back to cake, where we belong. Angel food cake is a tough one, especially at high altitude. You want it to rise and stay risen, and to have that signature chew and fluffy texture. Couple of things to note here- first is that you really want to watch those egg whites while you’re whipping. Because we’re at altitude, beating them past a soft peak will cause the batter to rise too quickly in the oven, and then fall back down. We’re looking for soft peaks, like this:

Strawberry Angel Foodcake 3

Another thing to note is that if you’ve made my other angel food cake recipe, this strawberry version isn’t going to rise quite as high, and that’s because we’re adding some weight with the freeze dried strawberries. Not to worry though, it’s still super delicious and it has that lovely texture, I promise.

Strawberry Angel Foodcake 4

Speaking of the strawberries, I’ve decided to add them right into the cake this time around. I don’t know about you guys, but normally I serve fresh strawberries with angel food cake, and don’t get me wrong, that’s a winner. But I’ve really been wanting to play around with freeze dried strawberries, and infusing the strawberry flavor right into the cake is something sweet you guys. I love it.

Strawberry Angel Foodcake 8

We’re crushing up the freeze dried strawberries into a powder here, and sifting them right alongside the flour and powdered sugar. Freeze dried strawberries weren’t the easiest thing for me to find in grocery stores by the way, but when they are in stock, they should be near the snacks in your store, like popcorn and beef jerky. Grab em up when you see them!

Strawberry Angel Foodcake 7

Onto the cream- I’ve also really been wanting to try a method of making stabilized whipped cream by beating in whipped cream cheese. The results you guys, are too damn good. It’s like this fluffy, whipped cheesecake dip that I could (and have) just eat with a spoon. The cream cheese stabilizes it, but it also adds the perfect tang to it, and it’s seriously fantastic!

Anyways, I hope you guys love this one as much as I do, Happy Easter!

Strawberry Angel Food Cake

Servings 10 slices

Ingredients

For the angel food cake:

  • 1 cup cake flour
  • 1/2 cup powdered sugar
  • 1/2 tsp. salt
  • 3/4 cup powdered freeze dried strawberries
  • 1 1/2 cups egg whites (about 10-12 eggs)
  • 1 1/2 tsp. cream of tartar
  • 3/4 cup sugar
  • 3 tbs. water

For the cream:

  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 block cream cheese room temperature

Instructions

For the angel food cake:

  1. Preheat your oven to 375 degrees, and have a fluted pan ready to go, ungreased.

  2. Over a piece of parchment paper, sift together your cake flour, powdered sugar, salt, and freeze dried strawberries.

  3. Move your sifter over a large bowl, and pour the dry ingredients over it. Set aside. 

  4. In a large bowl, beat together your egg whites and cream of tartar until foamy. Increase your speed, and slowly add in the sugar as you continue to beat the eggs, until they have reached soft peaks. 

  5. Sift about half of your dry ingredients right into your egg whites, and gently fold everything together until combined. 

  6. Sift the remaining dry ingredients, and continue to fold until mostly combined. Then add the water, and continue folding until completely combined. It's a labor of love, GO SLOW. 

  7. Spread the batter into your fluted pan evenly. Bake in your preheated oven for 25-30 minutes, or until the top is golden brown and the cake has risen. Cool completely in the pan before removing by running a knife along the edges. 

For the cream:

  1. In a large bowl, beat together your heavy cream, powdered sugar, and vanilla until soft peaks form. 

  2. In a separate bowl, beat the cream cheese until fluffy. 

  3. Add your cream cheese to your heavy cream mixture, and beat for several minutes until completely combined, and stiff peaks have formed. Serve with your cooled cake! 

strawberry

Raspberry Lemon Cupcakes

Raspberry Lemon Cupcakes | High Altitude Recipes

Cupcakes, Berries | March 20, 2018 | By

Hi guys!

It’s pretty much spring now, and we can all shift our baking towards lighter, brighter things. Wait, is that not how you identify seasons? Just me? Cool.

Raspberry Lemon Cupcakes 1

We’re just over here trying to finish up a nursery space for this baby that seems to keep getting bigger, and I’m gonna keep on baking along as long as I can!

Raspberry Lemon Cupcakes 2

That includes these pretty cupcakes that are fresh and flavorful and just the right texture. I know I say this a lot, but these are definitely one of my favorite cupcakes- they taste AMAZING you guys. And as usual, I’ve kept the recipe simple and easy.

Raspberry Lemon Cupcakes 4

The cupcake base has lemon three ways, and the result is a tart, truly lemon-tasting cake. Using cake flour and all purpose flour gives us a soft, tender crumb, plus a cupcake that is sturdy enough to hold a mountain of frosting.

The frosting uses mainly raspberry preserves to flavor it- the texture holds up better this way, and your grocery store will always have jam, even when fresh raspberries aren’t in season. I tossed in a handful of fresh raspberries to give it a richer, brighter color also.

Raspberry Lemon Cupcakes 6

Can I just say, recipes that make just 12 cupcakes are the best. When you make them from a box, you get 24, and sometimes that is just too much for a random Wednesday night. And on the other hand, sometimes you’re feeding a crowd, and recipes of 12 are easy to multiply.

Raspberry Lemon Cupcakes 7

Well anyways, happy Spring, and happy cupcake baking to all of you!

Raspberry Lemon Cupcakes

Servings 12 cupcakes

Ingredients

For the cupcakes:

  • 1/2 cup softened butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbs. lemon zest
  • 1 tsp. lemon extract
  • 1/4 cup sour cream
  • 1 cup cake flour
  • 1/2 cup all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup lemon juice

For the frosting:

  • 1 1/2 cups softened butter
  • 3 cups powdered sugar
  • 1/4 tsp. salt
  • 1/2 cup raspberry preserves
  • 1/4 cup heavy cream
  • 1 tbs. lemon zest
  • 5-6 fresh raspberries (optional)

Instructions

For the cupcakes:

  1. Preheat your oven to 350 degrees, and line a 12 cup muffin tin with paper liners of your choice.

  2. In a large bowl, beat together the softened butter and sugar until fluffy. Beat in the eggs, lemon extract, lemon zest, and sour cream until combined.

  3. Add in the cake flour, all purpose flour, baking powder, and salt. Beat together until a thick batter just starts to come together, and then add the lemon juice. Beat until smooth. 

  4. Scoop your batter evenly into your 12 muffin tins, or into 11 cups if you want a fuller cupcake. 

  5. Bake for 18-20 minutes, or until a toothpick tester comes out clean. Cool completely before frosting! 

For the frosting:

  1. In a large bowl, beat together the butter and powdered sugar until smooth. 

  2. Add in the salt, raspberry preserves, cream, lemon zest, and fresh raspberries, and beat until smooth. Add more powdered sugar or cream to achieve your desired consistency. 

  3. Frost cupcakes as desired. Enjoy! 

Raspberry Lemon Cupcakes

Blueberry Bundt Cake

Blueberry Lemon Cake | High Altitude Baking Recipe

Cake, Berries | February 18, 2018 | By

You guys just chuggin’ along through February like me? Awesome- here’s the good news- small berries are on crazy sale like every dang week right now. For me it’s mostly been blueberries and blackberries, but man, it’s been cool. 

Blueberry Bundt Cake 5

And anyways so I ran to the store the other day in need of something completely un-fun like paper towels or something, but then there was a huge display for blueberries SUPER cheap. So, here we are now with a really good excuse to bake, and eat fruit, AND procrastinate on other life things. 

Blueberry Bundt Cake 2

So, onto the cake. This is a simple pound cake filled with blueberries. There’s some lemon zest inside the cake itself, but most of the lemon flavor is actually coming from a tart lemon glaze. The whole thing is super simple and easy to whip up, and who doesn’t like cake a hurry?

Blueberry Bundt Cake 3

This pretty bundt pan is a favorite of mine, but you can use any bundt you’ve got, or even just a straight sided tube pan. When you need cake, you make the cake in whatever you have. Just make sure you know how to properly grease whatever you use- we all know the horror of a bundt cake that won’t come out. 

Blueberry Bundt Cake 1

The lemon glaze is just two ingredients- lemon juice and powdered sugar. If you prefer a lighter lemon flavor, use half lemon juice and half water. Since it’s just the glaze, I love a really bright lemon flavor that pops. 

Blueberry Bundt Cake 4

Anyways, I hope blueberries are on sale where you are, I hope you’ve had a super easy week, and I hope you love this cake! 

Blueberry Bundt Cake

Ingredients

  • For the cake:
  • 3 cups cake flour
  • 1 tsp. baking powder
  • 1 1/2 tsp. salt
  • 3/4 cup softened butter
  • 1 3/4 cup sugar
  • 1 tsp. vanilla extract
  • Zest from 1 lemon
  • 4 eggs plus enough milk to make 1 cup
  • 3/4 cup additional milk
  • 2 pints fresh blueberries
  • For the glaze:
  • Juice from 1 lemon (about 1/4 cup)
  • 1 1/2- 2 cups powdered sugar

Instructions

  • For the cake:
  • Preheat your oven to 350 degrees, and grease a 10-cup bundt pan liberally.
  • In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
  • In a large bowl, beat together the butter, sugar, vanilla extract, and lemon zest until fluffy.
  • Add in the eggs one at a time, and combine completely.
  • Add in the flour mixture, reserving about 1/4 cup, alternating with the additional milk, starting and ending with the flour mixture.
  • Beat for 3-4 minutes on medium speed until completely smooth.
  • Stir the reserved flour mixture with the fresh blueberries to coat. Fold in the blueberries with the additional flour until evenly incorporated.
  • Pour the batter into your prepared pan, and spread evenly. Bake for 55-60 minutes, or until a cake tester comes out clean.
  • Cool for about 25-30 minutes, and then invert the pan and cross your fingers- get that cake out!
  • Cool completely on a wire rack before glazing.
  • For the glaze:
  • Stir together the lemon juice and powdered sugar, adding more sugar to reach your desired consistency.
  • Pour over the cake, and enjoy!
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