Chantilly Cake

Posted on

This Chantilly cake recipe is the best! It’s easy to make, super moist, full of fresh berries, and topped with fluffy Chantilly cream. Perfect for summer holidays like Memorial Day, the 4th of July, and Labor Day!

Why You’ll Love This Chantilly Cake

  • Full of Fresh Berries: Packed with strawberries, raspberries, and blueberries, this cake bursts with fresh summer flavor.
  • Creamy Chantilly Frosting: Made with sweetened mascarpone, cream cheese, and whipped cream, the Chantilly cream is dreamy.
  • Super Moist Cake: The cake is incredibly moist, and combined with the Chantilly cream, it melts in your mouth.

Chantilly Cake

Prep Time 40 minutes
Cook Time 30 minutes
Course Dessert
Servings 8 slices


For the Vanilla Cake

  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 large eggs at room temperature
  • 1 ½ tablespoons vanilla extract
  • 1 cup buttermilk at room temperature

For the Chantilly Cream

  • 4 ounces cream cheese cold
  • 8 ounces mascarpone cheese cold
  • 1 cup powdered sugar
  • ¾ cup heavy whipping cream cold
  • 3 ounces fresh strawberries sliced
  • 3 ounces fresh raspberries
  • 3 ounces fresh blueberries


For the Vanilla Cake

  • **Preheat the Oven**: Preheat to 350°F. Spray three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper.
  • **Mix Dry Ingredients**: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • **Cream Butter and Sugar**: In a large mixing bowl, beat butter and sugar on high speed until fluffy (3-4 minutes).
  • **Add Eggs and Vanilla**: Add eggs and vanilla, mixing on medium-high speed until smooth and slightly fluffy (2-3 minutes). Scrape the bowl as needed.
  • **Combine Wet and Dry**: Alternate adding the flour mixture and buttermilk to the butter mixture, mixing on low speed until just combined. Scrape the bowl as necessary.
  • **Bake**: Divide the batter evenly among the pans. Bake for 29-32 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

For the Chantilly Cream

  • **Whip Cream Cheese**: In a large bowl, whip cream cheese on high speed until smooth (1-2 minutes).
  • **Add Mascarpone and Sugar**: Add mascarpone and sift in powdered sugar, mixing on medium-low speed until combined (1 minute).
  • **Whip Cream**: In a separate bowl, whip heavy cream on high speed until stiff peaks form.
  • **Combine**: Fold the whipped cream into the mascarpone/cream cheese mixture until well combined.

Assembling the Cake

  • **Layer and Fill**: Place the first cake layer on a turntable. Spread a layer of Chantilly cream on top, then pipe a border of frosting around the edge. Add a third of the fresh berries. Repeat with the next layer.
  • **Frost the Cake**: Place the final layer on top. Spread dollops of frosting on the sides and top of the cake. Smooth out with a spatula and scraper to achieve a semi-naked look.
  • **Decorate**: Top with more fresh berries. Serve and enjoy!
  • This Chantilly cake is sure to be a hit at any summer gathering. Enjoy every delicious, berry-filled bite!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating