COPYCAT WHOLE FOODS CHANTILLY CAKE 2.0

I’ve been dreaming up this recipe in my head for a while. Until now, I had never produced a white or yellow cake that has left me satisfied. Perhaps I can blame it on eating boxed cake mix as a kid, but the homemade recipes I’ve tried were always way too dense for what I wanted. Don’t get me wrong – those cakes have killer flavor. You can really taste the buttery goodness. But, blame it on the box, they were just pound cakes baked in the wrong pan. Sure those cakes would be great for building a cake shaped like a car or rocket ship, but not what I was looking for in a super moist – killer yellow cake. FINALLY I’ve done it.

I made this cake for my sister, Marian’s, birthday this past week. We went glamping in this structure called a “yurt”. Normally I wouldn’t be down for straight up camping, but the yurt had an outlet, fan, portable heaters, bunk beds, and a clean outhouse that was walking distance from our site. We brought the cake with us in a cooler and everyone was swooning over it. Needless to say, I was incredibly pleased with myself, and you will be too!

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
• Read more please visit : www.asuechef.com

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