2.2 lbs Birthday Cake with Chantilly Cream and Chocolate Chips
🎂 A birthday cake that’s light, elegant, and always appreciated
Whether it’s a family gathering, a special birthday, or simply an occasion to make sweet, this birthday cake is the perfect choice. It combines the softness of vanilla sponge cake with the irresistible creaminess of Italian-style chantilly, which is a delicate pastry cream lightened with whipped cream.
Inside, the cream is enriched with dark chocolate chips, providing a pleasant contrast in texture and a delicious touch in every bite. The result is a balanced cake, not cloying, with a taste that captivates both adults and children.
The size is designed for about 8–10 servings, perfect for a compact but scenic cake, with a total weight of approximately 2.2 lbs, ideal for transporting or gifting. The decoration is simple and customizable: you can use whipped cream, chocolate chips, fresh fruit, or colored sprinkles, depending on the style of the party.
This cake can be made in advance, keeps well in the fridge, and is butter-free, perfect even in the warmer seasons. A classic base you can reinterpret countless times, but already as it is, it’s a guaranteed success.
Try also these cakes:
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 335.46 (Kcal)
- Carbohydrates 38.80 (g) of which sugars 28.56 (g)
- Proteins 6.30 (g)
- Fat 17.62 (g) of which saturated 3.55 (g)of which unsaturated 2.80 (g)
- Fibers 0.57 (g)
- Sodium 149.38 (mg)
Indicative values for a portion of 101 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the 2.2 lbs Birthday Cake with Chantilly Cream and Chocolate Chips:
mold 7–8 inches
- 3 eggs
- 3/8 cup sugar
- 3/4 cup all-purpose flour
- 1 tsp vanilla
- salt
- 1/4 cup water
- 1 1/2 tbsp sugar
- liqueur (to taste or lemon juice)
- 1 cup cup milk
- 2 egg yolks
- 1/4 cup sugar
- 2 tbsp cornstarch
- lemon zest
- vanilla
- 2/3 cup heavy whipping cream
- 2 1/2 tbsp sugar
- 2 1/2 oz chocolate chips
- 3/8 cup heavy whipping cream
- chocolate (chips, shavings, etc.)
Steps
For the preparation of the 2.2 lbs Birthday Cake with Chantilly Cream and Chocolate Chips watch the video HERE.
-
Preparation
1. Prepare the base
Whip the eggs with sugar and vanilla until tripled in volume.
Gently fold in the sifted flour.
Pour into a 7–8 inch mold and bake at 338°F for 25–30 minutes.
Prepare the pastry cream
In a bowl, mix the egg yolks with sugar and cornstarch.
Pour the milk over the mixture and put everything on the stove
Stir until the cream thickens.
Let it cool completely covered with a contact film.
Whip the cream with sugar.
Once the cream is cold, fold in the whipped cream, mixing gently.
Add the chocolate chips and fold with a spatula.
Cool and cut into 2 disks.
Assemble the cake
Lightly soak the first sponge cake disk.
Spread half of the chantilly cream with chips.
Cover with the second disk, soak, and complete with the remaining cream.
Decorate with whipped cream and chocolate chips.
Rest
Let rest in the fridge for at least 2–3 hours before serving.
-
Recommended Variations:
Add fresh strawberry slices between layers
Flavor the cream with hazelnut or pistachio paste
Decorate with red fruits for an elegant look
You can prepare it the day before and store it in the fridge: the flavors blend better and it will be even tastier!
