Chantilly Cake

This cake is a sinfully delicious dessert you won’t be able to get enough of. The most light, and fluffy vanilla sponge cake sandwiches with a creamy chantilly frosting, layered with bright fresh summer fruits. This show stopping dessert is a real crowd pleaser perfect for holiday entertaining or warm summer dinner parties. 

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What is a Chantilly Cake?

Chantilly cake is a beautiful layered vanilla cake with a homemade whipped cream and mascarpone frosting. Dressed with freshly sliced berries this dessert is bursting with fresh summer flavors, but can also be served year round for holidays, birthdays, or potlucks.

The sponge on this cake is a homemade vanilla cake that is so incredibly light and moist you won’t be able to get enough of it. Paired with the velvety chantilly cream and fresh berries this show stopping dessert is a masterpiece that will impress friends and family.

Why we love this recipe

• The flavor combination of this cake is undeniably delicious.
• This is the best of all the fruit cakes thanks to the moist vanilla sponge and creamy chantilly cream frosting.
• This cake can be made a few days in advance and can even be frozen for longer term storage.
• The bright fruity flavors, and creamy frosting are perfect year round from mid summer picnic to holiday dinners.

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Variations to Try

This delicious vanilla cake recipe is very versatile and can be customized to fit your liking.

Cake flavor – While this moist layer cake is delicious with its vanilla sponge, try changing the flavor of the sponge cake to a classic white cake, caramel cake, or for an extra indulgent treat try a chocolate sponge.

Toppings – From peaches, to black berries, any of your favorite fruits can be used as a topping for the chantilly cream. Think of any fruit that would be delicious with whipped cream on it, that fruit would be delicious in this cake!

Decoration – Decorate this cake to suit the time of year, from a topping of fresh berries to shavings of white chocolate, you can decorate this cake for Christmas, birthdays, or bridal showers.

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Pro Tips

• Allow the eggs, butter, cream cheese, and mascarpone to come to room temperature on the counter for at least 25 minutes before starting. Cold ingredients will not combine well and you will have a chunky batter.
• Use a test stick or toothpick inserted into the cake to determine when it’s done cooking.
• Let the cakes cool COMPLETELY, before frosting or it will melt and the cake will slant. Place the cake in the fridge or freezer to cool them faster, you can even make the sponge the night before and assemble the cake the next day.

Storing Leftovers

Store leftover chantilly cake in the fridge for 2-3 days. If the cake sits in the fridge too long the berries will begin to wilt and bleed into the frosting.

To Freeze: Wrap the cake tightly in plastic wrap or place in an appropriately sized airtight container. Freeze for up to 4 weeks. Please be aware that once thawed the berries will be quite limp and may bleed into the frosting.

Extra frosting can be frozen for up to 3 months. Thaw in the fridge overnight before using.

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Chantilly Cake FAQs

Chantilly Cake

Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

This cake is a sinfully delicious dessert you won't be able to get enough of. The most light, and fluffy vanilla sponge cake sandwiched with a creamy chantilly frosting, layered with bright fresh fruits. This show stopping dessert is a real crowd pleaser perfect for holiday entertaining or warm summer dinner parties.

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Ingredients 

Cake:

• 3 1/4 cups cake flour
• 1 teaspoon sea salt
• 1 Tablespoon baking powder
• 1/4 teaspoon baking soda
• 4 large eggs at room temperature
• 1 cup whole milk
• 1/3 cup vegetable oil
• 1/2 cup sour cream
• 2 teaspoons pure vanilla extract
• 1 cup unsalted butter softened
• 2 cups granulated sugar

Chantilly Frosting:

• 1/2 cup unsalted butter softened
• 8 ounces cream cheese softened
• 8 ounces mascarpone cheese softened
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups powdered sugar

Berries:

• 1 1/2 cups fresh strawberries sliced or chopped
• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries

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Instructions

• Preheat your oven to 350°F. Prepare two 8” round cake pans by lightly greasing the pans with butter or oil, and lining the bottom of each pan with a round of parchment paper.
• Spoon and level the flour and add to a large mixing bowl along with the salt, baking powder, and baking soda. Whisk to combine well, set aside.
  
• In another large bowl combine the eggs, milk, vegetable oil, sour cream, and vanilla extract. Set aside.
  
• In the bowl of an electric mixer, cream the softened butter and sugar together on HIGH for at least 3 minutes. Scrape down the sides of the bowl regularly to fully incorporate the butter and sugar.
  
• Begin adding the wet and dry ingredients to the mixer, starting by adding ⅓ of the wet mix, followed by ½ of the dry. Repeat until all ingredients are fully incorporated ending with the remaining wet mix.
  
• Pour the prepared cake batter evenly between the 2 cake pans, gently bang the pan on the countertop to remove any large bubbles. Bake at 350°F for 40-45 minutes until a toothpick inserted into the center of the cake pulls out clean. Once baked, allow the cakes to cool completely before icing.
  
• To make the chantilly frosting, Add the butter, cream cheese, and mascarpone to the bowl of an electric mix and beat until light and fluffy.
• Add the vanilla, almond extract, and powdered sugar to the frosting and whip to combine.
  
• In a medium bowl whip the heavy cream until stiff peaks form, fold the whipped cream into the frosting gently to keep it light and airy.
  
• Once cooled, slice each of the cakes in half horizontally so you have 4 cake rounds.
  
• Place the first layer of cake on a cake plate, top with a layer of chantilly frosting, followed by sliced berries. Add additional chantilly frost over the berries in an even layer.
  
• Add the next layer of cake and repeat the steps until all the cake layers are assembled. You should end with a layer of cake on the top and bottom.
• Use the remaining icing to frost the outside of the cake. Garnish with remaining sliced berries and refrigerate until ready to serve.
  
• Enjoy!
  

Nutrition

Calories: 871kcal | Carbohydrates: 89g | Protein: 11g | Fat: 63g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 206mg | Sodium: 440mg | Potassium: 233mg | Fiber: 3g | Sugar: 40g | Vitamin A: 2000IU | Vitamin C: 17mg | Calcium: 193mg | Iron: 1mg