Blueberry Lemon Chantilly Cake
Ingredients
Cake Batter
cake flour (sifted)
330 g
granulated sugar
350 g
salt
3 g
baking powder
10 g
baking soda
2.5 g
unsalted butter (softened)
225 g
buttermilk
300 ml
vegetable oil
80 ml
large eggs
3 piece
lemon zest
6 g
lemon juice
30 ml
vanilla extract
5 ml
Chantilly Frosting
cream cheese (softened)
225 g
mascarpone cheese (softened)
225 g
powdered sugar
120 g
lemon zest
12 g
lemon juice
30 ml
vanilla extract
5 ml
heavy whipping cream (cold)
360 ml
salt
1 g
Instructions
Make cake flour substitute
Measure 330 g all-purpose flour, remove 42 g flour, then add 42 g cornstarch. Sift flour 2–3 times until well combined.
Preheat oven and prepare pans
Preheat oven to 168°C. Grease and line 2–3 cake pans with parchment paper.
Mix dry ingredients
In a large bowl, whisk together cake flour, baking powder, baking soda, and salt until evenly distributed.
Cream butter and sugar
In another large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3–4 minutes.
Add eggs one at a time
Add eggs one at a time, mixing well after each addition until fully incorporated.
Add wet flavorings
Mix in lemon zest, lemon juice, vegetable oil, and vanilla extract until combined.
Alternate dry and wet ingredients
Alternate adding the dry ingredients and buttermilk in 3 additions, beginning and ending with the dry mixture. Mix until just combined—do not overmix.
Bake the cakes
Divide batter evenly among prepared pans. Bake at 168°C for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes
Remove cakes from oven and let cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Prepare the frosting
Beat cream cheese and mascarpone until smooth. Add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Gradually add cold heavy cream and whip until stiff peaks form.
Assemble and frost the cake
Place one cooled cake layer on a serving plate. Spread a layer of frosting, add the second layer, and cover the top and sides with remaining frosting. Garnish with fresh blueberries and lemon slices if desired.
Original recipe
Storage
Store in an airtight container. Bring to room temperature before serving for best texture.
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