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Cake With Fruit

Chantilly Cake



Chantilly Cake
Recipe By:
Recipe type: Filling
  • 1 (16-oz.) carton heavy whipping cream
  • 2-(8-oz.) blocks of cream cheese, room temperature
  • 1 small container of creamy Cool-Whip
  • 1-2 t. almond extract
  • ¾ c. or more of powdered sugar
  1. Start the filling with first whipping the whip cream in mixer until soft peaks form. Set aside.
  2. In another bowl, beat cream cheese and add a few tablespoons of milk to make it creamier. Add extract and sugar.
  3. Slowly add scoops of whipped cream to mixture. This will be the filling, between layers (you can make 4 layers from the 2 layers, by splitting them.)
  4. With the remaining filling, add cool whip and ice the cake. If it is not stiff enough, add more powdered sugar. Icing can also be piped on for a decorative look.
  5. Add berries to garnish. Refrigerate.
*****This recipe was given to me by the sweetest lady, Phyllis Guidry---SO YOU KNOW IT IS A GOOD CAKE!
Chantilly Cake
Recipe By:
Recipe type: Cake
  • 1 box Duncan Hines white cake mix
  • 1 t. almond extract
  • 3 egg whites
  • Oil and water (on box directions)
  • Milk
  • Berries (blueberries, strawberries, raspberries, kiwi, etc.)
  1. Make cake following directions on box. If you want a larger cake, use 2 boxes.
  2. Add almond extract.
  3. Bake according to box directions.
  4. You can make layers ahead of time, wrap in plastic, place in freezer bags and store in freezer until ready to use. Defrost in refrigerator.
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