Welcome to my kitchen! Today, I’m so excited to share one of my absolute favorite treats with you: Whole Food Chantilly Cake. This isn’t just any cake; it’s a light, dreamy, and utterly delicious dessert that’s perfect for any occasion. Trust me, once you try this Whole Food Chantilly Cake, you’ll want to make it again and again.
Why You Will Love This Recipe
This Whole Food Chantilly Cake is truly special because it brings together the classic flavors of a Chantilly cake in a way that feels a little bit lighter and brighter. What makes this recipe stand out is its focus on whole food ingredients. We’re talking real, wholesome goodness that you can feel good about serving to your family and friends. The cake itself is moist and tender, and the Chantilly cream is perfectly sweet and airy. It’s the kind of dessert that’s impressive enough for a celebration but easy enough to whip up anytime you’re craving something delightful. Plus, it’s a fantastic way to enjoy a classic dessert with a slightly healthier twist, making it a win-win in my book!
Ingredients
Here’s everything you’ll need to make this amazing Whole Food Chantilly Cake:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¼ cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Chantilly Cream Frosting:
- 2 cups heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- For Decoration (optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Shredded coconut
Step-by-Step Instructions
Step 1: Get Ready to Bake
First things first, let’s preheat your oven to 350°F (175°C). Grab a 9×13 inch baking pan and grease it well. You can also lightly flour it after greasing to make sure the cake comes out easily. Get all your ingredients out and ready to go – it makes baking so much smoother!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking helps to get rid of any lumps and evenly distribute the baking powder and salt throughout the flour.
Step 3: Cream Butter and Gradually Add Dry Ingredients
Add the softened butter to the dry ingredients. Using an electric mixer on low speed, mix until the mixture looks crumbly. It’s going to seem a little dry at this point, and that’s perfectly normal.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the milk, eggs, and vanilla extract. Make sure the eggs are well combined with the milk for a smooth batter.
Step 5: Gradually Add Wet to Dry Ingredients
Slowly pour the wet ingredients into the bowl with the dry ingredients and butter. Start mixing on low speed and gradually increase to medium speed. Mix until just combined. Be careful not to overmix – once everything is just mixed together and smooth, stop mixing. Overmixing can make the cake tough.
Step 6: Pour Batter into Pan and Bake
Pour the batter into your prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top of the cake should be lightly golden brown.
Step 7: Cool the Cake Completely
Once baked, let the cake cool in the pan for about 10-15 minutes before you even think about frosting it. Then, carefully invert the cake onto a wire rack to cool completely. It’s super important that the cake is completely cool before frosting, otherwise, the frosting will melt right off!
Step 8: Make the Chantilly Cream
While the cake is cooling, let’s make the Chantilly cream. In a large, cold bowl, pour in the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until stiff peaks form. This means when you lift the beaters, the cream holds its shape. Be careful not to overwhip, or you’ll end up with butter!
Step 9: Frost the Cake
Once the cake is completely cool, it’s time to frost! Generously spread the Chantilly cream frosting evenly over the top of the cake. You can make it smooth or create swirls – it’s totally up to you!
Step 10: Decorate (Optional)
If you want to get fancy, decorate your Whole Food Chantilly Cake with fresh berries and a sprinkle of shredded coconut. This adds a beautiful touch and extra flavor.
Serving Suggestions
This Whole Food Chantilly Cake is fantastic all on its own, but it’s also wonderful with a few simple additions. Imagine serving slices of this light and airy cake with a side of fresh fruit salad. The berries especially complement the creamy frosting and soft cake.
For presentation, you can dust a little extra powdered sugar over the frosted cake just before serving for an elegant look. Adding those fresh berries on top not only makes it look beautiful but also adds a burst of freshness.
This cake is perfect for so many occasions! It’s a wonderful dessert for birthday parties, potlucks, summer barbecues, or even just a special family dinner. Its light flavor and beautiful appearance make it a crowd-pleaser every time.
Storage and Reheating
Store any leftover Whole Food Chantilly Cake in an airtight container in the refrigerator. Because of the fresh cream frosting, it’s best to keep it chilled. It will stay fresh and delicious for up to 3 days.
This cake is really best enjoyed cold, straight from the fridge. Reheating isn’t recommended as it might affect the frosting and texture of the cake. Just keep it nice and cool until you’re ready to enjoy another slice!
Key Details
- Prep time: 20 minutes
- Bake time: 30-35 minutes
- Total time: About 1 hour (including cooling and frosting)
- Servings: 12-15 slices
- Equipment:
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Wire rack
- Spatula or knife for frosting
Enjoy making and sharing this delightful Whole Food Chantilly Cake! I hope you love it as much as I do!
Whole Food Chantilly Cake
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter softened
- 1 ¼ cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Chantilly Cream Frosting:
- 2 cups heavy cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- For Decoration optional:
- Fresh berries strawberries, blueberries, raspberries
- Shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix until crumbly.
- In a separate bowl, whisk together the milk, eggs, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- For the Chantilly cream, in a cold bowl, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Once the cake is completely cool, generously frost the cake with Chantilly cream.
- Optionally decorate with fresh berries and shredded coconut.
