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It’s So Creamy And Decadent! – Chantilly Cake Recipe

This Chantilly Cake is a beautiful, dreamy dessert. A layered vanilla cake with a berry filling and cream frosting, it is so light and airy!

I’ve taken my own liberties with this well-loved cake and I think you’ll love this completely from-scratch, irresistible version that’s perfectly sweetened and tempered with the bright flavor of fresh summer berries.

This is the perfect cake to make if you want soṃeting light and summery! It’s also great if you’re new to decorating sweets. All you have to do is throw on some fresh berries, and boom – you have a beautifully decorated cake for a birthday or special occasion.


Vanilla Cake:

2 cups white sugar

1 cup unsalted butter

4 large eggs room temperature

3 ¼ cups unbleached cake flour

2 ½ tsp baking powder

½ tsp salt

3 Tbsp vegetable oil

1 Tbsp vanilla extract

1 cup whole milk room temperature

Berry Filling:

2 Tbsp water

½ cup seedless berry jam

4 ounces fresh raspberries

½ lb fresh strawberries

4 ounces fresh blueberries

Juice and zest of 1 lemon

Chantilly Cream:

8-ounce cream cheese

8-ounce mascarpone cheese

2 cups heavy whipping cream

3 cups powdered sugar

1 ½ tsp vanilla extract


To make the Cake

Preheat the oven to 350F (175C) and thoroughly grease and flour two (9-inch) round cakes or spray with baking spray. Line the bottoms with parchment paper.

In a large bowl, whisk together the cake flour, baking powder and the salt to combine. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Beat in the sugar for about 4 minutes until light and fluffy.

Add the eggs one at a time, mixing until mostly combined after each. Scr̾a̾p̾e ̾ down the sides of the bowl as needed to be sure all ingred̾i̾e ̾nts are well incorporated. Beat in the vanilla.

While mixing on low speed, add one-third of the flour mixture and mix just until combined. Add the oil and half of the milk. Mix just until combined. Repeat with the remaining flour and milk, scraping down the bowl between additions or as needed.

Evenly divide batter into prepared cake pans.

Bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.

Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

To make the berry filling

In a glαss measuring cup, combine the jam and water and microwave on high for 15 to 30 seconds, or until warmed. Stir until everything is well blended.

Hull and thinly slice the strawberries. Combine sliced strawberries with the raspberries and blueberries in a bowl. Combine the lemon zest and juice in a mixing bowl.

To make the Chantilly Cream:

In a large mixing bowl, beat the mascarpone and cream cheese on medium speed until smooth and creamy. Beat in powdered sugar until combined and smooth.

In another large mixing bowl, beat heavy cream with vanilla extract until stiff peaks form.

Fold the whipped cream into the mascarpone mixture using a rubber spatula. Fold until just combined. Refrigerate until ready to assemble the cake.

For Assembly

Split each layer in half so that you have 4 layers. Place the first layer on your serving plate.

Spread one-third of the berry jam mixture on the cake in a very thin layer. Top with about 3/4 cup of Chantilly Cream. Sprinkle one-third of the fresh berries over the cream. Top with another cake layer, and gently press down. Repeat the layers.

Use the remaining frosting to cover the cake, smoothing the frosting with an offset spatula.

Arrange additional berries and mint sprigs on top. Refrigerate the cake for at least 2 hours before serving.

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