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! 

High-Altitude Sandwich Bread

Hey guys! We’re back on the series I’m doing for Simple Recipes to Build Your Recipe Box, and if you want to see the other recipes from this series, have a look over there! Today though we’re touching on bread.

I wanted a super simple bread recipe that worked well for a classic sandwich bread loaf, but that can also be a great base for other bread recipes! What you get here is a pillowy center of bread, a medium-thickness crust, and an overall buttery, lightly-sweet flavor.

In a lot of ways, I’d totally love to be one of those moms that makes homemade bread for the homemade lunches of her children every week, but I also know that’s never going to happen for me. It’s cool, we do not have to do this actually, it turns out grocery stores really give us a hand sometimes.

BUT, it is really, really nice to have the smell of homemade bread wafting through your house sometimes, and this is a great place to start.

Baking bread at high-altitude is really tough. It’s always been one of the most-failed types of recipes for me, but often the fix is fairly simple here. The thing that is most important for high-altitude bread baking is to not let it rise to much! Where sea level recipes typically take longer to rise, you also don’t want to rise your dough as much in size- for example, if it says to double the size, you probably only want to see it rise by about 1/3 in size here at altitude.

I actually usually take a picture of my dough with my phone right when I set it aside to rise, and use it for reference to make sure I know how big it’s getting. It’s tough to remember, or maybe that’s just because I’m getting old? Anyways, my point is- don’t over-rise your doughs!

The other main issue here is that liquid evaporates a bit faster up here, so I usually add an extra couple of tablespoons of water or milk to my bread recipes to compensate for that. And finally, you may notice bland-tasting bread on occasion, so you just want to be a bit more generous with salt and sugar!

So here we are. The perfect sandwich bread. It’s sweetened with a little bit of sugar and also a little honey, which adds a nice touch of flavor. Plus, it’s brushed with butter both before and after baking, it’s fantastic you guys!

I hope you enjoy this one- there’s really nothing quite like fresh-baked bread, so if you’ve never done it, make today the day!

High-Altitude Sandwich Bread

Servings 10 slices

Ingredients

  • 3/4 cup water
  • 1 cup milk
  • 2 tbs. sugar
  • 2 tbs. honey
  • 1 tbs. butter
  • 2 1/2 tsp. active dry yeast
  • 4-5 cups all purpose flour
  • 2 1/2 tsp. salt
  • 3 tbs. melted butter

Instructions

  1. In a microwave safe bowl, heat the water, milk, sugar, honey, and 1 tbs. butter in the microwave until it reaches 110-115 degrees on an instant read thermometer. Stir in the active dry yeast, and set aside to bloom for about 5 minutes, or until the mixture is bubbly and foamy. 

  2. Transfer the yeast mixture to the bowl of a stand mixer (or into a large mixing bowl), and add in two cups of flour along with the salt. Mix until combined with a paddle attachment, or with a wooden spoon. The mixture will be liquidy and lumpy at this point. 

  3. Add in another cup of flour, and continue adding in 1/4 cup portions until the dough starts to pull away from the sides of the bowl. Switch to a hook attachment at this point. The dough should be soft and slightly sticky when you stop adding flour. 

  4. Knead either in the mixer or by hand until the dough is elastic. By hand, this will take about 10 minutes, and by mixer it should take about 5. The dough may still be slightly lumpy, but should spring back when you touch it. 

  5. Transfer the dough to a lightly oiled large bowl, and cover with plastic wrap. Let the dough rise by about 1/3 in size, which takes about 30 minutes for me, but keep an eye on your dough size to avoid over-proofing. 

  6. Grease an 8 or 9 inch loaf pan. Set aside. 

  7. Roll your dough into a large rectangle. One side should be about the same length as the length of your loaf pan. Roll the dough, starting on the loaf-pan-length side, into a tight log, and place seam-side down into your prepared loaf pan. Cover with plastic. 

  8. Preheat your oven to 375 degrees. Let the dough rest for about 15 minutes. It will be just slightly puffed. Brush the top of the loaf generously with some of the melted butter, and bake for 45-48 minutes. The dough should reach a deep golden brown color, and you can use an instant read thermometer to see that the inside reaches 195 degrees. 

  9. Brush the remaining melted butter over the top of the loaf immediately when you take it out of the oven. Cool for about 20 minutes in the pan, and then turn out onto a cooling rack to finish cooling. Wait until the bread is completely cool to slice. Enjoy! 

Vegan Pound Cake

Cake, High Altitude Baking | February 4, 2019 | By

Hey everyone! We’re back on the basics today with a simple vegan recipe that you can twist and turn into anything you want!

When I started looking into vegan pound cake recipes, I didn’t find a lot of options that really fit what I wanted here. I want to give you guys basic recipes that you can easily make at high-altitude, but also simple, workable recipes on other diets.

As you know, I’ve been messing around a little bit with vegan baking recently, and make a vegan chocolate chip cookie recipe that you’ll absolutely love. But cakes are a whole new beast for vegan high altitude baking you guys.

In cakes, one of the most important ingredients is the eggs. and when we’re talking about egg replacements, it’s really important to get something that makes sense for cakes. So today, we’re using silken tofu.

And listen, I’m not a tofu person. But, unlike soaked chia seeds (another egg replacement option), silken tofu keeps a smooth, creamy texture and it blends really well into cake batter. And otherwise, we’re using vegan butter baking sticks, which work REALLY well for a substitute for butter.

I think replacing milk in a recipe is probably the easiest part. I’m using vanilla almond milk, but really you can use any dairy-free milk that you prefer!

So, here’s what we’ve got: A dense crumb, lightly flavored, VERY dairy-tasting pound cake without any of those products. It’s impressive, and you can switch it up any way you’d like. You could bake the batter into cake layers and stack them with frosting. You can bake them in a tube pan like I did, or a bundt pan, or in two loaf pans.

You can also definitely add goodies in here. Remember though, it’s just like a normal cake batter, and if you add in anything, you’ll want to dust it with flour first to avoid ingredients sinking to the bottom of the cake.

I’d suggest chopped berries, crushed Oreos, chocolate chips, or even brownie chunks! You can also add different extracts for flavor, like almond or orange or lemon. And you can even fold in some crushed freeze-dried berries for a fun twist!

This is a versatile recipe you guys, I hope you enjoy it!

Vegan Pound Cake

Servings 16 slices

Ingredients

  • 4 1/2 cups flour
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 1/2 cups vegan butter
  • 3 cups sugar
  • 1 1/2 cups silken tofu, blended until completely smooth
  • 2 tsp. vanilla extract
  • 1 cup vanilla almond milk

Instructions

  1. Preheat your oven to 350 degrees, and generously grease a 10-12 cup tube or bundt pan. Set aside. 

  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 

  3. In a large bowl, beat together the vegan butter and sugar until fluffy. Beat in the blended tofu and vanilla extract, and beat until combined. The mixture may be lumpy. 

  4. Add in about a third of the flour mixture, and beat to combine. Then add in about half the almond milk, and stir to combine. Repeat until you've used all of the flour mixture and milk. Beat for several more minutes until the batter is smooth. 

  5. Spread into your prepared pan. Bake for 65-70 minutes, or until a cake tester comes out clean. Cool and enjoy plain or with coconut whipped cream or vegan frosting!

Chai Spiced Pound Cake

Happy Sunday! I hope you’ve had a wonderful weekend and you’re ending it by winding down in the kitchen with some cake. Actually, I hope you wind down everyday that way, what a dream!

Today I’ve got something a little bit out of my typical recipe style, and it’s really, really effective. I nearly never go for anything other than the traditional creaming method of making cake batter. For the most part, I think it’s easiest, it works really well, and it’s very reliable across many types of recipes.

However, if you’ve seen the recipe I posted for Perfect Pound Cake, it’s a variation of the pound cake recipe in the CSU Fort Collins High Altitude Baking Book, and that’s where this method comes in. It was very interesting to me in the first place, but the results are absolutely too perfect to resist.

Basically, instead of beating together the butter and sugar, then eggs, and then dry ingredients, you start with the dry, including the sugar. Into the dry mix, you’ll beat butter and eggs. At this stage, you have to mix a bit more than you normally would as well- you want to reach a very smooth batter, even though it will be quite thick at this point. Finally, you add in the additional milk, and continue to beat until you have a very silky, ribbony batter that truly bakes up to perfection.

And anyways, I’m not adverse to change when it makes sense guys, and this cake really makes sense. What you end up with is the most reliable, close grained, dense, buttery pound cake you can make at high-altitude. It’s the exact pound cake you’ve always tried to make guys.

And so today I’m adding in the flavors of Chai tea. It creates this warm, spicy cake that brings you all the feels. It’s simple, you don’t need to ice it or top it with crumbs or creams, but instead it’s the perfect breakfast cake, or cake for guests, or cake to simply snack on.

The addition of the Chai tea comes in several forms. First, we’re steeping Chai tea bags into hot milk to really infuse the full traditional flavors. But to make sure the flavors really hit home, we’re also adding additional cinnamon, allspice, and black pepper to the batter directly.

I hope you guys enjoy this one- pound cake has caused me a lot of heartache at high-altitude, so finding recipes that really work here is a wonderful gift! Happy baking!

Chai Spiced Pound Cake

Ingredients

  • 3 cups cake flour
  • 1 3/4 cup sugar
  • 1 tsp. baking powder
  • 1 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. allspice
  • 1/2 tsp. black pepper
  • 4 eggs (plus extra milk, see instructions)
  • 3/4 cup softened butter
  • 3/4 cup whole milk
  • 4 bags Chai tea
  • 2 tsp. vanilla extract

Instructions

  1. Preheat your oven to 350 degrees, and generously grease a 10-cup bundt pan. Set aside. 

  2. In a large bowl, sift your cake flour, sugar, baking powder, salt, cinnamon, allspice, and black pepper. Set aside. 

  3. In a measuring cup, crack your 4 eggs, and add enough whole milk to make 1 cup total liquid in the cup. Add the egg mixture and the softened butter to the sifted dry ingredients. Beat with an electric mixer for several minutes. The batter should be thick, but very smooth at this point, which may take several minutes. 

  4. Heat the remaining milk in the microwave until very hot. Steep the 4 Chai tea bags in the hot milk for 5-10 minutes, or until the milk has changed in color and has a strong scent of the tea. Let the milk cool until just warm. 

  5. Slowly add the milk into the batter and beat for several minutes. The batter should be very silky and should ribbon off the beater when you lift it. 

  6. Pour the batter into your prepared cake pan. Bake for 50-55 minutes, or until a cake tester comes out clean. Cool for 15-20 minutes before inverting the cake onto a wire rack to cool. Enjoy! 

Maple Pumpkin Cinnamon Rolls

Hey everyone! Thanksgiving is already upon us, what the heck happen??

Thanksgiving is really the start of the holiday season for us, so we’ve already got Christmas decorations up and shining in our house. I know, I know, it’s too early. But it’s not too early, you guys are all wrong!

Pumpkin Cinnamon Rolls 1 Pumpkin Cinnamon Rolls 2

BUT, we’re still in pumpkin season, so that’s really the important thing to take away from this. I think many of us skip lunch on Thanksgiving, but it’s nice to have a little something for breakfast on the big day, especially if you’ve got company around.

Enter Maple Pumpkin Cinnamon Rolls. You guys. It’s the perfect combination of flavors, seriously. A sweet yeast bread, filled with pumpkin and all the spices, and then rolled up with butter, brown sugar, and cinnamon. Top it with the flippin’ best maple cream cheese icing and seriously, it’s a winner.

Pumpkin Cinnamon Rolls 3 Pumpkin Cinnamon Rolls 4 Pumpkin Cinnamon Rolls 5

So when I first started making yeast breads, I kind of thought of it as a huge, all day affair type of thing. It takes so long to rise, and shape, and rise again, I always thought it would take me forever. But when you’re baking at altitude, it really doesn’t always take that long.

In fact, because dough rises a bit faster here, I often can get through an entire recipe (like this one) in about 2 hours start to finish. That’s pretty crazy, and with all the downsides to learning how to bake at high-altitude, this just isn’t one of them!

Pumpkin Cinnamon Rolls 6

This is a fairly small batch when it comes to homemade cinnamon rolls- normally you get a batch of somewhere between 12-18. But these make an easy 8 rolls, and I love this smaller-batch form. Hey, I can’t even go through 18 cinnamon rolls, and believe me I’ve come close.

So seriously you guys, if you’re looking for something festive, these are perfect to throw together the evening before Thanksgiving, or maybe just on Tuesday night for snacks throughout the week off!

Maple Pumpkin Cinnamon Rolls

Servings 8 rolls, frosted

Ingredients

For the rolls:

  • 1/4 cup whole milk
  • 2 tbs. butter, melted
  • 3/4 cup pumpkin puree
  • 1/4 cup sugar
  • 2 1/4 tsp. active dry yeast
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. allspice
  • 3 1/2-4 cups flour
  • 3 tbs. softened butter
  • 1/2 cup brown sugar
  • 2 tbs. cinnamon

For the Maple frosting:

  • 2 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp. maple extract
  • 1/8 tsp. salt
  • 1/2-1 tbs. milk

Instructions

For the rolls:

  1. In a small bowl, stir together the milk, melted butter, pumpkin puree, and sugar. The mixture will be thick. Microwave until the mixture is warm (about 110 degrees on an instant read thermometer). Stir in the active dry yeast, and set aside to bloom. 

  2. In a large bowl, stir together the egg and the vanilla extract. Once the yeast mixture has bloomed, it should look a little puffy near the yeast granules, stir the yeast mixture into the egg and vanilla until incorporated. 

  3. Add in the salt, cinnamon, nutmeg, allspice, and 3 cups of flour. Stir together with a sturdy spatula or a wooden spoon until a shaggy dough forms. Turn the dough out onto a floured surface and gently start to knead. You will likely need to add a bit more flour while kneading. You are looking for the dough to still be slightly tacky and soft, but strong enough to hold in a ball shape. It should only take about 5 minutes of kneading in additional flour. 

  4. Return the dough to the bowl and cover with plastic for the first rise. You want the dough to grow by just under double in size, as you can see from the photos above. For me, this only takes about 20-30 minutes. 

  5. Return the dough to your floured surface, and begin to pat out into a rectangle. Then use a rolling pin to roll the dough to a rectangle about 10x16 inches. It doesn't need to be exact. 

  6. Spread the softened butter evenly over the dough, all the way to the edges. It will be a very thin layer of butter. In a small bowl, stir together the brown sugar and cinnamon, and then evenly sprinkle the mixture over the butter, again all the way to the edges. With your rolling pin, gentle press the mixture into the dough. Starting on the longer edge, roll your dough into a spiraled log. 

  7. Cut of the edges of the dough, and then cut the dough into 8 even rolls. I use a very sharp knife and a sawing motion here, cutting the dough in half, and then each of those pieces in half, and repeating again to reach 8 total. 

  8. Lightly grease an 8 inch cake pan with cooking spray, and place the rolls evenly into the pan. Cover with plastic for the second rise. Preheat your oven to 375 while the dough rises. 

  9. For the second rise, the dough will only get slightly puffed. For me, this takes about 15 minutes, or about as long as it takes for my oven to preheat. Then, remove the plastic and bake the rolls for 25-30 minutes, until just slightly golden on top. 

For the maple frosting:

  1. In a small bowl, whisk together the softened cream cheese, powdered sugar, maple extract, salt, and 1/2 tbs. of milk until smooth. Add more milk if needed to reach your desired consistency, though I like to keep my icing a bit thick. 

  2. Frost the rolls in the pan while still hot, and serve warm. Enjoy! 

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