The Most Delicious Very Berry Chantilly Cake Made Gluten Free

The Most Delicious Very Berry Chantilly Cake Made Gluten Free

This cake is the most delicious very berry chantilly cake and it’s made gluten-free! I have talked about making this cake all summer! Well, I finally had to make the very berry chantilly cake. I made the cake for my niece’s surprise engagement party and I made it gluten-free and you know what, no one knew it was gluten-free!

This cake is so moist, it has a fluffy texture and is made with a sweet frosting. The berry spread that I use is so very berry! This cake has three layers, between each layer there is this sweet berry mix.

What Is Chantilly

What is Chantilly, The cake originated from France supposedly although the south is claiming this cake as well. New Orleans is claiming the Chantilly cake came from the south. Chantilly Cake was made famous by baker Chaya Conrad, who was working at Whole Foods in New Orleans. It was her grandmother’s recipe and the chantilly cake became very popular in the city. The whipping cream on the Chantilly cake was made by the great French chef Vatel who worked in the kitchens of the Château de Chantilly. Hence the Chantilly cake’s name. All I know is the Chantilly cake is a delicious dessert!

How To Make Chantilly Cake

There are many versions on the internet of how to make the Chantilly Cake and the special frosting. I make my recipe gluten-free and have a few different ways on how to make the Chantilly frosting. The Chantilly cake is a basic white cake recipe you could even use a white box cake. This cake is made special because of its frosting and fruit. The main ingredients for the frosting are whipping cream, cream cheese, mascarpone cheese, pure vanilla, and powdered sugar. These ingredients combined make the most decadent frosting for the Chantilly cake. I even take this cake a step further by adding a raspberry filling between each layer of the Chantilly cake.

Recipe Ingredients

For The Basic White Cake

• 2 1/2 sticks) unsalted butter, softened
• 2 1/4 cups sugar
• 2 cups gluten-free 1 to 1 King Arthur flour or a gluten-free flour mix of your choice.
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 7 large egg whites
• 1 1/2 cup milk ( I used lactose-free skim milk) or any milk-like product
• 2 teaspoons pure gluten-free vanilla extract

To make the recipe even more simple you could use a gluten-free white box cake mix.

Directions On How To Make The Gluten Free Chantilly Cake

This is an old Martha Stewart white cake recipe that I make gluten-free, and any gluten-free white cake recipe will work. A gluten-free white box cake as well and if you’re not eating gluten-free a regular white flour cake recipe is good or box cake.

Step 1

• Grease each cake pan with vegetable oil or baking spray and then dust with powdered sugar, tapping excess off.
• Preheat oven to 350 degrees
• Set aside

Step 2

• Sift together gluten-free flour, gluten-free baking powder, and salt in a medium bowl, and set aside. Combine milk and vanilla in another bowl, and set aside. Beat butter in the bowl of an electric mixture fitted with the paddle attachment until pale and creamy. Add sugar in a steady stream, and continue beating until light and fluffy, about 3 minutes. Reduce speed too low. Add dry ingredients in 3 batches, alternating with the milk mixture, starting and ending with the dry ingredients. Be careful to avoid over-beating then set aside.

The next step 3

• In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Fold a third of the whites into the batter until combined. Fold in the remaining whites in 2 batches.

And Lastly Step 4

• Pour batter into 3 separate prepared cake pans, evenly distributed to each pan, and smooth top with a spatula. Bake until a cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 20 to 28 minutes convection baking. Transfer to a wire rack that has been sprayed with cooking spray; cool for 15 minutes before un-molding. Loosen the cake sides with a paring knife, and invert the cake onto a greased baking rack. Re-invert to prevent it from splitting. Cool completely before using or storing in the freezer.

Tip:

Cake can be made ahead and stored for up to 1 day in the refrigerator or up to 1 week in the freezer.

How To Make The Chantilly Cake Berry Glaze

The berry glaze for the Chantilly Cake can be made or store-bought. If making the berry glaze you’ll add berries to a saucepan with cornstarch, lemon juice, water, and sugar. Bring the mixture to a boil and then lower the heat. When stiring use a masher or spatula to mash the berries some. When the juices have begun to thicken about 3-4 minutes then pour the mixture into another bowl and refrigerate until cool.

• 6 tbsp sugar
• 1 1/2 tbsp cornstarch
• 1 tbsp water
• 1 tbsp fresh lemon juice
• 1 1/4 cup chopped strawberries
• 1 cup blueberries
• 3/4 cup raspberries

A store-bought berry paste, jelly, or jam works for this cake just as well. Many times just adding fresh berries between each layer is a beautiful way to add flavor, it’s all what you prefer. Remember to keep some berries to the side to add to the top or around the sides of the cake.

How To Make The Chantilly Cake Frosting

The Chantilly Cake frosting can be made in a few different ways. It can be just as easy and simple as adding Cool Whip to the cake or a favorite vanilla frosting recipe. The real Chantilly cake frosting is made with delicious ingredients of whipping cream, cream cheese, mascarpone cheese, pure vanilla, and powdered sugar. These ingredients are rich in taste and make a sweet creamy frosting. It’s a little bit of work to make the Chantilly frosting but so worth it! I have also just used Cool Whip or a store-bought vanilla frosting when I’m short on time and this cake still tastes wonderful!

Chantilly Frosting Ingredients

• 2 cups heavy whipping cream
• 1- 8 oz. cream cheese (chilled)
• 1- 8 oz. mascarpone cheese (chilled)
• 2 cups powdered sugar
• 1 teaspoon pure gluten-free vanilla extract

Preparing The Frosting

• In a large bowl, beat the heavy cream for 3 minutes, until stiff peaks form.
• Cover and place in refrigerator.
• In a separate large mixing bowl, or bowl of a stand mixer, place the cream cheese, mascarpone cheese, powdered sugar, and pure vanilla in the bowl.
• With the paddle attachment, beat until completely blended, about 2 minutes. Make sure to scrape the sides and bottom of the bowl halfway through the beating time.
• Switch to the whisk attachment and lightly blend whipping cream into the cream cheese mixture. This can also be done by hand with a large spatula.
• Cover and place in refrigerator for at least 15 minutes.

Assembling The Chantilly Cake With Berries and Frosting

• Place one layer of cake on a cake plate with the bottom of the cake facing up.
• Spread half of the berry jam mixture on the first cake layer, the layer will be thin. You could add some of the fresh berries to the layer as well if desired.
• Next, remove the frosting from the refrigerator and place a layer of frosting on top of the fruit or jam mixture about 1/4 to 1/2 inch.
• Then continue with the next cake layer, repeating a thin layer of the berry/jam mixture, and then add a layer of frosting of about 1/4 to 1/2 inch.
• Add the last layer to the top layer of the cake.
• Use the rest of the frosting to add a thick layer of frosting to the cake use a flat spatula to the sides of the cake.
• Garnish the top or the sides of the cake with additional berries.

Chantilly Cake Tips

• Pure Vanilla can be a little pricey but it’s worth the splurge for the Chantilly Cake
• The amount of berries used depends on your taste.
• The berries should be firmed if placed between the layers of the cake or the cake layers will move.
• Any fruit jam, paste, or jelly can be used between the layers of the Chantilly cake.
• To get a pure white cake, use the egg whites, not the whole egg when preparing the cake mix. The egg yolks will make your cake yellow.
• Make the cake a day ahead of time and then wrap each layer in wax paper and store in the refrigerator until ready to use. Up to one week in the freezer.
• The original Chantilly cake has three layers but it’s just as beautiful and tastes delicious with two layers.
• This cake serves beautifully when kept cold.
• Store in the refrigerator until ready to serve.
• Do not let the cake come to room temperature.

Chantilly Cake Frosting Tips

• When I frosted my cake I took a flat spatula to the sides and let some of the cake show through by pressing the spatula in a little to remove some of the frosting.
• The cream cheese frosting must stay cold when assembling the Chantilly cake.
• Cool Whip, or a vanilla frosting works great as well if you don’t have time to make the original frosting.
• Adding berries to the layers or the top and sides of the cake is your preference.
• I usually only add a berry paste to the Chantilly cake layers, it works well and the frosting blends well with it.

This Most Delicious Very Berry Chantilly Cake Made Gluten Free isn’t something to make regularly. This is a dessert to make when you want something very special. It takes a little effort, but the result is so delicious, and beautiful, and it’s so completely worth it! I also sprinkle a little powdered sugar across the top of the cake.

I do want to add when making the Chantilly Cake for this post I used 4 baker cake pans and had 4 thin layers of cake. The original Chantilly Cake is made with three cake layers and turns out beautifully. If you use four to five layers for the Chantilly Cake each cake layer should be thin or the cake will shift when you try to slice a piece of cake.

I hope you enjoy this Most Delicious Very Berry Chantilly Cake Made Gluten Free as much as my family and I did!

Blessings,

Mary Anne,

Items used to make the Chantilly Cake