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Best Chantilly Cake Recipe

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This Chantilly Cake is a show-stopping dessert with tender vanilla cake layers, creamy stabilized Chantilly cream frosting, and a delightful berry filling. Perfect for any occasion, this cake is guaranteed to impress with its beautiful presentation and delicious flavor.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a measuring cup, whisk the eggs, buttermilk, vegetable oil, and vanilla extract. In a stand mixer, mix the dry ingredients, add the butter, and mix until it forms a coarse meal. Gradually add the wet ingredients, mixing until incorporated.
  3. Divide the batter among the pans and bake for 18-25 minutes or until a toothpick inserted comes out clean. Let cool before inverting onto wire racks.
  4. For the frosting: Dissolve the gelatin in water, microwave for 20 seconds. Beat the cream cheese and mascarpone with sugar, extracts, and salt until fluffy. Whip the cream with sugar to soft peaks, then fold into the cheese mixture. Refrigerate until ready to use.
  5. For the berry filling: Combine sliced strawberries with the other berries, sugar, lemon juice, and zest. Let macerate for 20 minutes. Microwave the berry jam with a bit of juice to loosen.
  6. Level the cakes, then layer with frosting, berry jam, and macerated berries. Repeat with the second layer.
  7. Top with the third cake, crumb coat, freeze, then frost the cake with Chantilly cream. Garnish with fresh berries.
  8. Chill the cake for 45 minutes before slicing and serving.

Notes

If using frozen berries, thaw them first before macerating.

DIY buttermilk: Mix 1 tablespoon of lemon juice with 1 cup of milk. Let sit for 5 minutes.

For a thicker frosting, add more powdered sugar to reach desired consistency.

For extra flavor, infuse the frosting with fruit purée.

Nutrition

Find it online: https://chocolatecoveredamy.com/best-chantilly-cake-recipe/