- [John] If you love berries, cream, and cake,
you've gotta try my Chantilly cake recipe.
And if you like this video,
don't forget to hit that Like button and subscribe.
Hey, you're watching Preppy Kitchen, where I, John Kanell,
teach you how to make delicious homemade dishes
to share with your family and friends.
This Chantilly cake will be ready before you know it,
so let's get started.
First off, set that that oven to 350,
grab a pair of scissors,
and cut out two parchment paper rounds
for your nine-inch pans.
Now we're gonna add a little butter to the side of each pan.
Pop those parchment paper rounds in.
We're gonna use a little bit of flour
just to flour the side of the pan.
Tap out the excess, and have another waterwheel moment.
Pans are set aside, my oven's warming up.
Now we're gonna make this delicious, amazing batter.
So a Chantilly cake has an amazing texture,
and part of that comes from using cake flour.
We don't always use it, but when we do,
it makes a big difference.
Into a large bowl that's over a scale and under a sifter,
we're measuring out 3 1/4 cups of cake flour,
and that is 415 grams.
For leavening, we're using 2 1/2 teaspoons of baking powder,
1/2 teaspoon of salt.
Sift it out.
This is why we sift, do you see this?
Look at this lumpy nonsense. Not in my cake.
Right, we're gonna give this a little bit of a whisk.
It's a lot of flour, these are big cakes.
Into my stand mixer fitted with a paddle attachment
I'm adding one cup, or 226 grams,
of room temperature unsalted butter.
We're gonna cream this up, and then add two cups,
or 400 grams, of granulated sugar.
(mixer whirring)
This is gonna mix on medium for four minutes
until it is light and fluffy.
In the meantime, let's crack four eggs
so they're ready to go.
I'm gonna take a little break and scrape the bowl down.
And get back to mixing.
(light music, mixer whirring)
Our butter and sugar is nice and fluffy.
I'm gonna add the eggs in one at a time while mixing,
and I might scrape the bowl down again,
because we want a homogenous mixture.
(mixer whirring)
(swing band music)
It's so funny using a glass bowl,
because I'm seeing a sunny, yellow mixture,
and you're seeing pale light with a couple streaks.
So we're gonna scrape this down.
Mix one more time, and while it mixes,
we're gonna add a tablespoon of a nice vanilla.
This is all mixed up and nice, here's the deal,
we have a cup of milk, 240 mL, and our flour mixture,
so we're gonna add this in three batches,
starting with the flour and ending with the flour.
We're gonna mix this on low until just combined.
Add in half the milk,
as well as three tablespoons of vegetable oil.
This will keep it so soft and luscious.
We're gonna add in another third of the flour.
Mix on low once more, add the remaining milk.
And finish it off with the rest of the flour.
I'm gonna mix this until almost combined,
which is right now, I still see some flour.
And finish the batter off with my spatula.
Any cake should not be over-mixed,
that'll develop the gluten and make it a little bit tougher,
it'll contract after the baking and just be kinda gummy.
This is ready, we're gonna divide this
between our two pans and bake them up.
I have about 760 grams of batter on either pan,
I zeroed it out first, and I'm just gonna give it
a little bit of a level with an offset spatula
so it gets started in the right place.
These are gonna bake at 350 on the center rack
for about 40 to 45 minutes, or until they're golden brown
and the edge is pulling away from the pan.
Into the oven.
My cakes are almost cool, so let's get to the filling.
The frosting has mascarpone cheese
that should be room temperature,
and cream cheese, so I'm gonna take the cream cheese
out of my pocket, it's been warming up here.
This is a great way to warm cream cheese up
if you forgot ahead of time.
My tip to you.
Now we're gonna do the filling.
You can use a berry jam for this.
You could also make your own fresh fruit reduction,
but a jam will work really well.
I'm gonna use mostly strawberry,
but a little bit of raspberry too.
And I want about 1/2 cup.
To the jam, we're adding two tablespoons of water.
We're gonna mix this up
and microwave it for about 30 seconds,
just so it warms up and it's nice and spreadable.
I have 1/2 a pound of strawberries, about 230 grams or so.
I'm gonna hull them and slice relatively thinly.
Right now I'm adding six ounces of raspberries
and six ounces of blueberries.
If you want, you could throw blackberries into the mix,
any summer fruit that you love
will work really well in here,
as long as it's not melon or something
that's gonna weep an extreme amount.
These berries are amazing, but we're gonna brighten it up
with the juice and zest of one lemon.
So zest right into the bowl.
Now we're gonna add the juice.
Give these berries a toss, a gentle toss, though,
those raspberries will fall apart.
And now we're just gonna set this aside
and make that delicious frosting.
My cake is cooled, the jam is done, the berries are mixed.
Now the last step is this amazing, delicious frosting.
Its body is gonna come
from mascarpone cheese and cream cheese.
Mascarpone is actually similar to cream cheese,
but it's like if whipped cream just magically became solid.
It's like that, but it's super, super creamy.
We're using two 8-ounce tubs for this recipe.
I like to use BelGioioso.
Not sponsored, it's just the one that I find
works really well for consistency.
Some brands can be kinda grainy for some reason,
which is the most unacceptable thing ever.
Let me know in the comments
if you have a brand of mascarpone that you really love,
because I'm all ears.
Eight ounces of room temperature cream cheese,
plop it right in there.
We're gonna give this a cream,
we wanna get it nice and smooth,
and really incorporate the cream cheese into the mascarpone.
Nice and creamy, I'm gonna scrape the bowl down,
and you might've noticed I have
three cups, or 360 grams, of powdered sugar.
This was fresh out of a new bag, so I didn't sift it,
but if you have any suspicion of lumps, just sift it out.
And technically I should've used
a paddle attachment for this,
but it's gonna be fine either way.
You could also use a hand mixer in a big bowl.
I'm gonna add-
(bowl clanks)
I'm gonna add powdered sugar
a few tablespoons at a time, or a few spoonfuls.
Mix it in, and then just keep adding it.
You should mix on low.
This reminds me of that Mary Poppins song,
"Feed The Birds (Tuppence A Bag),"
It's like feed the frosting, tuppence a bag.
(chuckles)
Oh my God, so many of you would pay me to stop singing,
I'll stop.
It could be like one of those YouTube Premium features,
like John's recipes with no singing.
(chuckles)
That looks like a delicious bowl of wonder.
This is why I should've used the paddle attachment,
because it was just like, it's all in the whisk,
but it's okay, we'll make it happen.
(mixer whirring)
Just like that.
Once this is all mixed in,
you're gonna increase the speed to medium,
and beat it just so it gets a little bit fluffier.
The deal is, if it's cold,
it's not gonna fold into the whipped cream really well,
so you wanna almost warm it up by mixing.
It's all that kinetic energy.
(glockenspiel glisses)
(vibrant music)
There we go.
Now we're gonna set this bowl aside,
and in your second bowl you're gonna make the whipped cream.
I'm just gonna reuse the same whisk, it's gonna be fine.
Into my bowl, I'm adding two cups,
or 480 milliliters, of cold heavy cream.
I'm also adding 1 1/2 teaspoons of vanilla.
We're gonna mix this up until it is at peak stiffness.
So not butter, but whipped cream that's nice and thick.
Just keep an eye on it and don't walk away,
because the second you walk away,
it's gonna curdle and you're gonna be so sad.
(mixer whirring quickly)
Okay.
So it's actually not ready yet,
it could be a little bit stiffer,
but never finish it off with the machine.
Just use your hands.
It's so crazy,
because just a little bit of whipping at the very end
takes it to right where you want it to be.
See, look at that. Nice.
I could just put my face in this and eat the whole thing.
So now, here's the deal.
We have a light cream mixture,
we have our heavier mascarpone mixture.
We're gonna fold the cream into the mascarpone
and just have the perfect frosting ever.
Here's the plan.
I'm just gonna dump in, I am gonna dump in,
about 1/3, or maybe it's one cup, one cup of whipped cream.
I'm gonna mix it in, not fold it in, just mix it in.
This will lighten the mixture up a bit.
Now it's noticeably more slack.
Then we can fold the whipped cream in.
So now add the rest of the whip...
Add the rest of the whipped cream in,
(chuckles)
and then you can do some folding.
I've been just hanging out with the kids so much
that I'm picking up their lack of Rs.
When you're folding, you're just gonna use a spatula
and scrape the bowl down, then cut in with the spatula,
scrape the bowl down, and cut in,
and just repeat until it's a nice uniform mixture.
This looks pretty good.
I just, I wanna eat it all, but we're not gonna do that
because we need it for the cake.
Grab a cake stand or cake plate, a nice serrated knife,
and we're going to cut and assemble
this amazing summery cake.
Okay, berries, jam, frosting, check.
We have two nice cake layers here,
but we're gonna cut them down the middle.
I'm using my turntable to help me out.
It doesn't have to be perfect,
it's all gonna be covered and delicious,
so don't be concerned.
Would it be horrible if it was totally lopsided?
I'm like, "Oh, it's fine."
Just like that, you have a nice half of a cake round.
If you don't have a cake turntable,
you should definitely invest in one.
They are so fun to use and it really ups
your cake and cupcake making game.
Here's your assembly line.
We're gonna spread about a third of this jam over the top.
I'm just using a spatula, you could do whatever you want.
Let's try and get some nice coverage.
Mm, that smells so good already.
Now we're adding about 3/4 cup
of this Chantilly cream right on top.
I'm gonna use my trusty offset spatula
and just smooth it out.
Don't go too deep
into those vertigo feelings when you do this,
because it's all gonna get covered up.
We're gonna sprinkle over
a third of the berries, or thereabouts.
Now we're gonna top with another cake layer,
and don't worry about there not being more frosting here
because the berries press in and it all mixes together.
Repeat the process with more jam,
more Chantilly frosting, and more berries.
Last layer before we add the top.
Look at this beauty, ah. So beautiful.
Add the remaining jam, and now look at this, ah!
I'm adding the remaining berries.
If you wanted to, you could reserve some for the top.
I actually have some extra beauty berries,
but it's totally up to you
and what design scheme you wanna do for the cake.
Last layer right on top.
Pile some of that frosting on top.
Use your offset spatula, smooth it out into a thin layer.
This cake is kind of like,
it wants to not be covered I feel,
but I'm gonna do it anyway.
So I'm using an offset spatula
and just pressing the side in,
just to poke any berries back into the cake.
Now we're gonna cover the side
with a thin layer of frosting.
I'm gonna load my bench scraper up,
and press some frosting onto the side of the cake.
This isn't a final coat, so I'm not gonna worry
if it looks a little bit meh.
This cake would look beautiful
semi-naked just like this too, so that's always an option,
and I love seeing the berries kind of streak through.
Now I'm just gonna slop some frosting
onto the side of the cake to get some coverage.
And I'm hoping that, when I smooth it,
it's not gonna be full of crumbs.
Please.
Right now I'm gonna give it a swoop,
smooth, smooth, smooth, smooth, smooth,
then do the top one last time.
If you have this ridge, use an offset spatula that's clean,
and pull that in while you turn the cake,
and it'll just clean your edge off
and leave you so satisfied.
And just like that, your cake is all smooth
and ready for a pile of berries on top.
I'm gonna cut into this with my face.
Once this is all done, if you want,
you can brush the berries
with a little bit of thinned out jam,
just so they preserve and stay glossy.
But if you're enjoying right away,
skip it and get to cutting.
If you like this recipe, check out my Cake playlist.
All that fresh fruit, the creamy dreamy frosting,
and that melt-in-your-mouth cake.
This is a must bake recipe.
I'll see you in the next video.