THIS IS US
The Curious Case of Whole Foods’ Chantilly Cake Shortage
If cake were a drug, this one would be a Schedule I substance
BTR (before the ‘rona), my beautiful sister, KC and I hosted a girls’ night. She served these two cute little cakes from Whole Foods Market with a warning: “The strawberry shortcake is good, but the Chantilly cake is a problem; be careful.”
All of us laughed, and I playfully rolled my eyes, thinking, “I’ve met very few non-chocolate-related confections worthy of my love and devotion.”
Welp, she didn’t lie. That Chantilly cake was a magical and addictively delicious berry-filled delight. Each bite was so moist and tender — it seemed to melt and coat your mouth with perfectly flavored and delicately sweet bliss.
This was not your ordinary or even your best vanilla cake — this was something different. The taste and texture have an elevated density that is simultaneously familiar and celestial.
I asked a baker in a Montgomery County location why it was so good, and he said the secret ingredient was mascarpone cheese. I didn’t know if he meant in the batter, icing, or both, but something has elevated and made this cake irresistible.
