Chantilly Cake
This Chantilly cake layers tender vanilla cake with berry jam, fresh berries, and a soft mascarpone whipped cream frosting. It feels special enough for a birthday, but the steps are simple and steady.
- Total time
- 85 min
- Yield
- 12 slices
- Difficulty
- Medium
Prep 55mCook 30mAmericanDesserts
Chantilly cake is a bakery-style layer cake known for its light cream frosting and fresh berries. This version uses two vanilla cake layers, raspberry jam, mixed berries, and a rich whipped frosting made with mascarpone, cream cheese, and heavy cream.
The word “Chantilly” often refers to sweetened whipped cream. Here, mascarpone and cream cheese help the frosting hold its shape, so it is easier to spread between layers and over the cake.
Plan a little time for cooling before you frost. Warm cake will melt the cream, but fully cooled cake gives you neat layers and a soft, sliceable finish.
01What you'll need
Ingredients
20 items · 12 slices
- For the cake: 2 1/2 cups (300 g) cake flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (226 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, at room temperature
- 1/4 cup sour cream, at room temperature
- For the berry filling: 1/3 cup raspberry jam
- 3 cups mixed fresh berries, such as strawberries, blueberries, and raspberries, divided
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- For the Chantilly cream: 8 ounces mascarpone cheese, cold
- 8 ounces cream cheese, cold but slightly softened
- 2 cups heavy cream, cold
- 1 1/4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of fine salt
02How to make it
Step-by-step
1. Heat the oven and prep the pans
Heat the oven to 350°F. Grease two 8-inch round cake pans. Line the bottoms with parchment paper, then grease the parchment. This helps the soft cake release without tearing.
2. Mix the dry ingredients
In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt. Whisking breaks up lumps and spreads the leavening evenly, so the cake rises well.
3. Cream the butter and sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3 to 4 minutes, until lighter in color and fluffy. Add the eggs one at a time, beating well after each one. Beat in the vanilla.
4. Finish the cake batter
Add about one-third of the flour mixture to the butter mixture and mix on low speed. Add half of the milk, then another third of the flour mixture, then the remaining milk, sour cream, and remaining flour mixture. Mix just until smooth. Do not overmix, or the cake can turn tough.
5. Bake the cake layers
Divide the batter evenly between the pans and smooth the tops. Bake for 28 to 32 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean. Cool in the pans for 15 minutes, then turn the layers out onto a rack to cool completely.
6. Prepare the berries
Slice any large strawberries. In a bowl, toss the berries with the lemon juice and 1 tablespoon granulated sugar. Let them sit for 10 minutes, then drain off extra juice. Pat the berries lightly with paper towels so they do not make the cake soggy.
7. Whip the Chantilly cream
In a large cold bowl, beat the mascarpone, cream cheese, powdered sugar, vanilla, and salt on low speed until smooth. Pour in the cold heavy cream. Increase to medium speed and beat until thick, fluffy, and spreadable. Stop when the frosting holds soft peaks, meaning it stands up gently when you lift the beaters.
8. Assemble the cake
Place one cooled cake layer on a plate or cake stand. Spread a thin layer of raspberry jam over the top. Add a layer of Chantilly cream, then scatter with some of the drained berries. Place the second cake layer on top. Frost the top and sides with the remaining cream, then decorate with the remaining berries.
9. Chill before slicing
Refrigerate the cake for at least 1 hour before serving. This helps the cream set and makes the slices cleaner. Use a sharp knife and wipe it between cuts for neat pieces.
03From our kitchen
Cook's tips
- Make ahead: Bake the cake layers 1 day ahead. Wrap them tightly once cool and keep them at room temperature, or refrigerate them if your kitchen is warm. Frost the cake the day you plan to serve it.
- Storage: Keep Chantilly cake covered in the refrigerator for up to 3 days. Because the frosting contains cream and cheese, do not leave it at room temperature for more than 2 hours.
- Berry tip: Dry the berries well before layering. Extra juice can slide the layers around or make the frosting watery.
- Swap the jam: Raspberry jam gives a bright tart flavor, but strawberry, blueberry, or mixed berry jam also works.
- No cake flour: For each cup of cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons cornstarch. For this recipe, use 2 1/2 cups all-purpose flour minus 5 tablespoons, plus 5 tablespoons cornstarch.
- Frosting troubleshooting: If the Chantilly cream looks loose, chill the bowl for 15 minutes, then beat again briefly. If it looks grainy, it may be overwhipped. Fold in 1 to 2 tablespoons cold cream by hand to loosen it.
Cook's note
For the cleanest layers, let the cakes cool fully and chill the assembled cake before slicing. Chantilly cream is softer than buttercream, so a short rest in the refrigerator makes a big difference.
04Frequently asked
Questions & answers
Can I use frozen berries in Chantilly cake?
Fresh berries are better for decorating and layering because they release less liquid. If you use frozen berries, thaw and drain them very well, then use them inside the cake rather than on top.
Can I make Chantilly cake in a 9x13-inch pan?
Yes. Bake the batter in a greased and parchment-lined 9x13-inch pan for about 32 to 38 minutes. Cool completely, then spread jam, berries, and Chantilly cream over the top instead of making layers.
Why is my Chantilly frosting runny?
The cream may not have been cold enough, or the frosting may need more whipping. Use cold heavy cream and cold mascarpone. Beat only until thick and fluffy, then chill the frosting if it softens while you work.
Can I cover this cake with fondant?
This cake is not a good choice for fondant. Chantilly cream is soft and needs refrigeration, while fondant can get sticky in the fridge. Use a firmer buttercream if you need a fondant-covered cake.
How long can Chantilly cake sit out?
Serve it chilled or cool. Because it contains whipped cream, mascarpone, and cream cheese, it should not sit out for more than 2 hours.
05Per serving
Nutrition facts
Nutrition Facts
12 slices
Amount per serving
% Daily Value*
- Total Fat48 g
- 62%
- Saturated Fat29 g
- 145%
- Cholesterol196 mg
- 65%
- Sodium353 mg
- 15%
- Total Carbohydrate77 g
- 28%
- Dietary Fiber2 g
- 7%
- Total Sugars53 g
- Protein9 g
- 18%
- Vitamin D1.7 mcg
- 9%
- Calcium169 mg
- 13%
- Iron1.8 mg
- 10%
- Potassium230 mg
- 5%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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