COPYCAT WHOLE FOODS CHANTILLY CAKE

COPYCAT WHOLE FOODS CHANTILLY CAKE 2.0


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PREP TIME
10 mins
COOK TIME
35 mins
TOTAL TIME
45 mins

This incredibly moist cake paired with the sinful, yet not too sweet, mascarpone frosting will send you straight to cake heaven. (If you would like a lighter and fluffier frosting, use 2 cups of heavy whipping cream instead of 1, and only 8 oz of mascarpone cheese) This frosting recipe makes enough for two cakes, so if not doubling the cake recipe, cut the frosting ingredients by half.
Author: Suzanne Bruno
Recipe type: Cake, Dessert
INGREDIENTS
Moist Yellow Cake
3 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cup sugar
½ cup vegetable oil
½ stick unsalted butter
2 eggs
1 cup buttermilk
2 teaspoon vanilla (or sub 1 tsp almond extract)
1 cup water
1 teaspoon vinegar


Chantilly Frosting
(recipe can be halved)
1 stick unsalted butter, room temp
16 oz mascarpone cheese, room temp
8 oz. cream cheese, room temp
2½ - 3 cups confectioner's sugar
⅛ tsp. salt
1 cup heavy whipping cream (1 half pint)
1 tsp. almond extract, optional


Berry Syrup optional
½ cup water
¼ cup sugar
2 heaping tablespoons of berry jam (I used strawberry)


Apricot Glaze
3 Tablespoons apricot jam
splash of water


Garnish
Strawberries
Blueberries
Raspberries

INSTRUCTIONS
For the Cake
Preheat the oven to 350 F
In a medium bowl, combined the dry ingredients and mix well.
In a separate bowl or measuring cup, melt the butter and let cool slightly (it should still be melted). Then add the oil, buttermilk, water, vinegar and then the eggs. (It is best to combine the ingredients in that order so the butter is guaranteed room temperature so as not to cook the eggs).
Pour the wet ingredients into the dry ingredients and mix until just combined.
Distribute between 2, 8 inch cake rounds that have been greased with butter and dusted with flour.
Lower the temperature of the oven to 325 F. (Do not wait for the oven temperature to reach 325. Put the cakes in immediately)
Bake for 30-35 minutes, or until a knife or cake tester comes out clean. (If baking cupcakes, bake for about 20)


Chantilly Frosting
Cream the butter, cream cheese, and mascarpone until light and fluffy. Then add the salt and confectioners sugar and mix to combine.
In a separate bowl, whip together the heavy whipping cream until stiff peaks form. Make sure not to over mix because it will become grainy and change the texture and appearance of your frosting.
Gently fold the whipped cream into the mascarpone cream cheese mixture until fully incorporated.
If not using immediately, cover and refrigerate and take out 10 minutes to bring to room temperature before applying to the cake.


Berry Syrup
In a small sauce pot, mix together the water, sugar and jam. Cook over medium heat until the sugar has completely dissolved. Let cool. (this can also be done in the microwave)


Assembly
If making a 4 layer cake: Using a large bread knife, trace the outside of the cake and then slowly saw back and forth through the cake, making sure the knife is as parallel as possible.
Spread a layer of the berry syrup on top of the first layer of cake (this should be the rough, cut side if making a 4 layer cake)
Pipe or spread a thin layer of icing on top of the berry syrup.
Evenly distribute sliced berries on top of the icing layer.
Place the second layer of cake on top, and so on. Do not put any berry syrup on the very top layer of the cake, because the frosting is too difficult to spread and your cake will look too crumby.
Roughly spread the frosting all over the cake to create a crumb coating. I like to refrigerate or freeze my cake for 10 minutes before proceeding. Ice the rest of the cake and garnish with fresh berries.
Glaze the berries with simple syrup or apricot glaze (microwave for about 15 seconds, or until thin and pourable) and refrigerate until serving.