Chantilly Cake

Chantilly Cake

Chantilly Cake Recipe

Chantilly Cake is a delicious lemon cake. The combination of lemon frosting and whipped cream makes it very luscious. I particularly love to make cakes and our family has a long history of loving lemon cakes. We have some members of our family that don’t like nuts in their desserts and I think you could make this cake without the pistachios. Personally I like the crunch.

Ingredients for Chantilly Cake

  • 1 package Lemon Velvet Lemon cake mix
  • 1 package Lemon Velvet frosting mix
  • 2 cups Whipping Cream
  • ½ cup Seedless Green Grapes, chopped
  • ½ cup Pistachio Nuts

Method for Chantilly Cake

Bake cake in 9-inch layers as per directions on package.
In small mixer bowl, combine frosting mix and cream. Chill. Whip chilled frosting mixture on medium speed until stiff.
Remove 1 cup of frosting mixture, fold in grapes and nuts. Spread between cooled cake layers. Spread remaining frosting on sides and top.
Refrigerate at least 2 hours.
If desired, garnish top of cake with a ring of chopped pistachios; arrange frosted green grapes around base of cake.

To Frost Grapes:

Wash and dry small bunches of grapes. Brush slightly beaten egg white over grapes. Dip in granulated sugar and dry on rack.


You can make your own frosting rather than buying a mix.
Thi recipe is in one of my favourite cookbooks – Betty Crocker’s Hostess Cookbook

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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