Chantilly Cake Recipe

Рет қаралды 45,784

2 жыл бұрын

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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Пікірлер: 88

@Darcy_mos Жыл бұрын

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!😊💕

@shellyannpurcell1760 8 ай бұрын

Did you used all the yolks in the cake?

@Zenivore Жыл бұрын

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!

@whitneya7578 21 күн бұрын

I have been wanting to make this cake for a long time and I finally made it yesterday! I used your cakeculator to make a 1/4 sheet pan (I did your half sheet recipe in half haha) and used 3 whole eggs. I didn’t have cake flour so I added in 2 TBSP of tapioca starch. It is so velvety soft and exactly what I’ve been looking for! Thank you!!😊

@zhuzhuchen3941 10 ай бұрын

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. ❤❤

@Mrsonelife Жыл бұрын

You videos are so informative and easy to follow. Thank you.

@User-mq5fz 2 жыл бұрын

Always excited about your videos!!!!💕❣️

@Sugarologie 2 жыл бұрын

Yay! Thank you!

@LauraLovesLounge 2 жыл бұрын

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. ♥

@Sugarologie 2 жыл бұрын

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!

@LauraLovesLounge 2 жыл бұрын

@@Sugarologie Oh, you should!!! ♥ Every baker should know about this magic! XD

@mintiirose Жыл бұрын

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!

@beanie7547 Жыл бұрын

Just what is need on a summers evening. Thank you

@lesliedeleon2192 2 жыл бұрын

Love your recipe and your persona!

@Sugarologie 2 жыл бұрын

Thank you so much!

@Soulmates_DIY 2 жыл бұрын

Thank you so much for this cake recipe, I am making it tonight!!!!

@Sugarologie 2 жыл бұрын

Oh my goodness! I hope you love it ♥️

@jamifitz 2 жыл бұрын

Looks so delicious !!

@Sugarologie 2 жыл бұрын

Thank you ❤️

@HomeCookingJourney 2 жыл бұрын

That's such a beautiful Cake! So moist as well :)

@Sugarologie 2 жыл бұрын

Thank you 😋

@kathleenstoin671 Жыл бұрын

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.

@hoa-amyphan6460 Жыл бұрын

Amazing!!!

@isabellacullen1349 2 жыл бұрын

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!🎊🎉🎁🎂💖☺️😍😇😎

@Sugarologie 2 жыл бұрын

Aww thank you so much. 💗 Yes she's getting so big 😭

@isabellacullen1349 2 жыл бұрын

@@Sugarologie you’re welcome 😊☺️💖

@tarras3292 2 жыл бұрын

Wow I appreciate you sharing on how you make this beautiful cake, you are so talented 🥰🥰🥰🍀🍀🎂🎂

@Sugarologie 2 жыл бұрын

Thank you so much 🤗

@ryzalabas5804 Жыл бұрын

As a food science graduates, this channel is very entertaining

@ao1557 2 жыл бұрын

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

@Sugarologie 2 жыл бұрын

Aww thanks, yeah this cake is has a super soft crumb and I love the almond flavor.

@PerfectFlavours 2 жыл бұрын

Beautiful 🎂

@Sugarologie 2 жыл бұрын

Thank you 😊

@NanaGagie 2 ай бұрын

Beautiful❤❤❤❤❤

@Fatimazation 2 жыл бұрын

The cake looks delicious, the reverse creaming method was nice as well, can we use that for other cakes?

@aliciaavilar949 Жыл бұрын

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?

@BurtsDesserts Жыл бұрын

She is so beautiful 😍

@kpopmultistan5407 2 жыл бұрын

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!

@Sugarologie 2 жыл бұрын

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. :)

@arlenecayone1172 Жыл бұрын

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!! ❤

@zhuzhuchen3941 10 ай бұрын

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.

@f.akhtarb Жыл бұрын

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

@marlenereyes3939 Жыл бұрын

I want to make this but with the mascarpone cream instead. Can I use the stabilized whip that you mentioned ?

@tdg1945 2 жыл бұрын

Just found your channel and am absolutely in love! ❤️❤️❤️ When will your website be back up?

@Sugarologie 2 жыл бұрын

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.

@sharonmcmillin1520 Жыл бұрын

Freezing or refrigerating a cake makes it extra moist.

@rs3319 3 ай бұрын

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

@sam76861 18 күн бұрын

This looks delicious. Do you know any alternatives to stabilizing whipped cream that don’t have cornstarch? I saw you use the Dr. Oetker stabilizer so I looked it up. My son has colitis and has a corn sensitivity.

@GoodFoodShared Жыл бұрын

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.

@nickrizzi4927 7 ай бұрын

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!

@lizmagallanes5705 Жыл бұрын

Would the reverse cream method work with whisk attachments? My mixer doesn't have the paddle 😭

@mollyrobinson7738 Жыл бұрын

Do you use buttermilk in your cake recipes? Is it possible to substitute whole milk with buttercream in your recipes?

@filipamontano4031 2 жыл бұрын

Everything looks delicious how many people would this be good for? i wanna bake a cake for my daughter Birthday for about 18 people

@koeraki9807 Жыл бұрын

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 😊

@tiahilbelink3715 Жыл бұрын

How many hours can the whipped cream remain stabilized?

@beverlyrosenthal7024 2 жыл бұрын

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?

@Sugarologie 2 жыл бұрын

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.

@beverlyrosenthal7024 2 жыл бұрын

@@Sugarologie Thank you! And I'm so glad I found your channel. You explain things very concise and so easy to follow.

@KitKat-yj8hr 2 жыл бұрын

Looks delicious! I would add some white chocolate shavings on the outside for some extra texture and sweetness

@Sugarologie 2 жыл бұрын

That's SUCH a good idea and thank you :)

@reneemalan7409 Жыл бұрын

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!

@Sugarologie Жыл бұрын

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

@r.patterson 2 жыл бұрын

Beautiful cake as always!!! Did I see the cutting board in your oven?

@Sugarologie 2 жыл бұрын

haha it's a pizza stone. It makes the crusts super crispy on the bottom... you should get one!!!

@r.patterson 2 жыл бұрын

Does it help with baking cake too? 😉

@Sugarologie 2 жыл бұрын

@@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

@sunsundks3891 2 жыл бұрын

@@Sugarologie Hi,how do you use it for pies?

@stephniek Жыл бұрын

Hi is it okay to use a balloon whisk?

@fabiana3773 2 жыл бұрын

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!

@Sugarologie 2 жыл бұрын

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!

@fabiana3773 2 жыл бұрын

@@Sugarologie thank you so so much!! All my baking recently has been your recipes!❤️😊

@Sugarologie 2 жыл бұрын

@@fabiana3773 🥰aww

@nerdcave0 Жыл бұрын

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?

@Sugarologie Жыл бұрын

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 :)

@MsHalabaloo Жыл бұрын

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!

@minhthuphannguyen9061 2 жыл бұрын

is it really a must to keep the batter for days before put cream on?

@Sugarologie 2 жыл бұрын

No you can definitely do everything in one day - I do that sometimes :)

@minhthuphannguyen9061 2 жыл бұрын

@@Sugarologie thank you

@bolleriagallepan3846 Жыл бұрын

Which cake flour can I use?

@shellyannpurcell1760 8 ай бұрын

How many yolks did used in the cake?

@kareybeary1 Жыл бұрын

I have tried the vanilla almond cupcakes and they came out extremely dry. I followed the directions exactly, what could have gone wrong?

@nkirukaogbodo8683 Жыл бұрын

recipe please

@catinhat95 2 жыл бұрын

do you take the greek yogurt?

@Sugarologie 2 жыл бұрын

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.

@catinhat95 2 жыл бұрын

@@Sugarologie sorry! Autocorrect! I meant is it necessary in the frosting and do you taste it?

@Sugarologie 2 жыл бұрын

@@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: kzfaq.info/get/bejne/ndFmfpyCmLeXfpc.html It makes your cakes last a little longer and not squeeze out from inside the cake layers :)

@f.akhtarb Жыл бұрын

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