Why You’ll Love This Recipe

Chantilly Cake is the epitome of elegance and flavor. The combination of the soft, moist cake, the rich mascarpone cream frosting, and the burst of fresh berries creates a heavenly dessert experience. The frosting is stabilized, so it won’t slide off the cake, making it easy to work with and perfect for decoration. And with macerated berries and a bit of store-bought jam, this cake is both easy to make and visually stunning. The best part? It’s a recipe that can be prepped in advance, making it an ideal choice for gatherings or celebrations.

Ingredients

For the Vanilla Cake:

3 large eggs, room temperature
1 1/4 cups buttermilk, room temperature (see DIY in notes)
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 1/2 cups (285g) cake flour, spooned and leveled
1 2/3 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
16 tablespoons unsalted butter (cut into 16 pieces, cold room temperature)

For the Chantilly Cream Frosting:

1 ½ teaspoons unflavored gelatin
2 tablespoons water
1 (8 oz.) block full-fat cream cheese, room temperature
8 oz. mascarpone cheese, softened at room temperature for 20 minutes
2 ½ cups powdered sugar, divided
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
1/8 teaspoon salt
2 cups heavy whipping cream

For the Berry Filling:

1/2 pound fresh strawberries
6 oz. fresh raspberries, divided
6 oz. fresh blackberries, divided
4 oz. fresh blueberries, divided
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2/3 cup seedless berry jam

For Assembling:

6-8 fresh berries (or more) for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Cake

Prep: Preheat the oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper and grease them with nonstick cooking spray or butter and flour.
Mix Wet Ingredients: Whisk the eggs, buttermilk, vegetable oil, and vanilla extract together in a liquid measuring cup. Set aside.
Mix Dry Ingredients: In a stand mixer with the paddle attachment, mix the cake flour, sugar, baking powder, and salt on low speed for about 20 seconds.
Add Butter: Gradually add butter one piece at a time, mixing on low until all butter is added. Then, increase the speed to medium and beat until the mixture resembles coarse meal with butter bits no larger than small peas.
Add Wet Ingredients: Gradually add half of the egg mixture to the flour mixture, mixing on medium-high until fluffy (about 1 minute). Add the remaining egg mixture and mix on medium-low until incorporated, about 30 seconds.
Bake: Divide the batter evenly among the prepared pans, smoothing it with a spatula. Bake for 18-25 minutes or until a toothpick inserted into the center comes out with just a few crumbs. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

2. Make the Chantilly Cream Frosting

Prepare Gelatin: Add gelatin to a microwave-safe bowl with 2 tablespoons of cold water. Let stand for 5 minutes, then microwave for 20 seconds and stir.
Mix Cheese and Sugar: In a stand mixer, beat the cream cheese and mascarpone cheese until smooth. Add 1 ½ cups of powdered sugar, vanilla extract, almond extract (optional), and salt. Beat on low until combined, then increase speed to medium and beat until fluffy.
Make Whipped Cream: In a separate bowl, beat the heavy cream and the remaining 1 cup of powdered sugar until soft peaks form. Gradually add the gelatin mixture and continue beating until stiff peaks form.
Combine: Gently fold the whipped cream into the cream cheese mixture until well combined. Refrigerate until ready to use.

3. Make the Berry Filling

Prepare Berries: Hull and slice the strawberries, keeping them thinner than the blueberries. In a bowl, combine all the berries with sugar, lemon juice, and lemon zest. Stir gently and let sit for 20 minutes to macerate.
Make Jam Sauce: Microwave 2 tablespoons of the berry juice (with water if needed) along with the jam for 10 seconds. Stir to combine and adjust sweetness if needed.

4. Assemble the Cake

Level the Cakes: Trim the domed tops of the cooled cakes to create even layers.
First Layer: Place the first cake on a cake stand. Pipe a ring of frosting around the edges, add half of the berry jam, and spread it to the edges. Top with ¾ cup of Chantilly cream and spread evenly. Layer one-third of the fresh macerated berries over the frosting.
Second Layer: Add the second cake and gently press down. Repeat the same procedure of piping frosting, adding jam, frosting, and berries.
Final Layer: Add the third cake, top-side down. Cover with plastic wrap and refrigerate if not serving immediately.

5. Frost the Cake

Crumb Coat: Spread a thin layer of frosting over the entire cake to lock in crumbs. Freeze for 15-30 minutes to set the crumb coat.
Frost the Cake: Once set, frost the cake with the remaining Chantilly cream. Garnish with fresh berries.

6. Chill and Serve

Chill: Refrigerate the cake for 45 minutes before slicing.
Serve at Room Temperature: Let the cake sit at room temperature for about 30 minutes before serving to enhance flavor and texture.

Servings and Timing

Servings: 8-10 slices
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Cooling/Chilling Time: 2 hours 30 minutes
Total Time: 4 hours 25 minutes

Variations

Different Fruits: While berries are traditional, you can use other fruits like peaches or mangoes for a tropical twist.
Flavored Frosting: Add a few tablespoons of fruit purée to the frosting for extra flavor and color.
Make it Smaller: If you prefer a smaller cake, you can halve the recipe and bake in two 6-inch pans.

Storage/Reheating

Storage: Store leftover cake in the refrigerator, covered, for up to 3-4 days. Let it come to room temperature before serving.
Freezing: To freeze, wrap the cake tightly in plastic wrap and store in an airtight container for up to 1 month. Let thaw in the fridge before serving.

FAQs

1. Can I make this cake ahead of time?

Yes, the cake can be made ahead. You can prepare the cakes, frostings, and berry filling a day in advance and assemble it the next day.

2. Can I use a different type of cheese in the frosting?

Mascarpone and cream cheese are key for the texture, but you can experiment with ricotta or Greek yogurt for a different taste.

3. How do I prevent the cake from getting soggy with the berry filling?

Let the macerated berries sit for the recommended time to draw out excess liquid. Also, the berry jam will help thicken the filling.

4. How do I store leftovers?

Refrigerate leftovers in an airtight container. Let the cake come to room temperature for the best taste and texture.

5. Can I freeze this cake?

Yes, you can freeze the cake layers and frosting separately. Assemble and frost once thawed.

Conclusion

This Best Chantilly Cake Recipe is perfect for any occasion where you want to impress your guests with something stunning and delicious. From the tender vanilla cake to the rich, creamy Chantilly frosting and sweet berry filling, every bite of this cake is pure indulgence. Whether you’re celebrating a special event or just craving a gourmet treat, this cake is sure to be a hit!

Why You’ll Love This Recipe

Ingredients

For the Vanilla Cake:

For the Chantilly Cream Frosting:

For the Berry Filling:

For Assembling:

Directions

1. Make the Cake

2. Make the Chantilly Cream Frosting

3. Make the Berry Filling

4. Assemble the Cake

5. Frost the Cake

6. Chill and Serve

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I make this cake ahead of time?

2. Can I use a different type of cheese in the frosting?

3. How do I prevent the cake from getting soggy with the berry filling?

4. How do I store leftovers?

5. Can I freeze this cake?

Conclusion

Best Chantilly Cake Recipe

Ingredients

Instructions

Notes

Nutrition