Chantilly Cream Cake
A delightful Chantilly Cream Cake that brings a touch of joy and family tradition to your kitchen, topped with fluffy whipped cream and fresh fruits.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for cream)
- Fresh fruit or berries for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add in the milk and 1/2 teaspoon of vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour and baking powder; gradually add to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely.
- While the cake cools, whip the heavy cream with the powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
- Spread the whipped cream on top of the cooled cake and add fresh fruit or berries for garnish.
Notes
Store any leftover cake in an airtight container in the fridge for up to 3 days. The whipped cream is best used within 24 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://cookingwithmayaa.com/chantilly-cream-cake/