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A slice of Chantilly cake lying on a plate on its side with berries on top and a fork beside it.
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Chantilly Cake Recipe

Chantilly Cake is a layered vanilla cake with berry jam, Chantilly cream frosting, and lots of fresh berries. Perfect for summer gatherings!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time and Refrigerating Time 4 hours
Total Time 5 hours
Servings 12 servings / 1 (9-inch) cake
Calories 775kcal
Author John Kanell

Equipment

  • Mixer
  • Parchment paper
  • 9-inch round cake pan

Ingredients

For the Vanilla Cake:

  • 3½ cups unbleached cake flour (420g)
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened (227g)
  • 2 cups granulated sugar (400g)
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 3 tablespoons vegetable oil (45mL)
  • 1 cup whole milk room temperature (240mL)

For the Berry Filling

  • ½ cup seedless berry jam (150g)
  • 2 tablespoons water
  • 8 ounces fresh strawberries (225g)
  • 4 ounces fresh raspberries (113g)
  • 4 ounces fresh blueberries (113g)
  • Juice and zest of 1 lemon

For the Chantilly Cream:

  • 2 (8-ounce/227g) containers mascarpone cheese room temperature
  • 1 (8-ounce/227g) block cream cheese room temperature
  • 3 cups powdered sugar sifted (360g)
  • 2 cups cold heavy whipping cream (480mL)
  • 1½ teaspoons vanilla extract

Instructions

For the Cake:

  • Preheat the oven to 350F. Lightly grease two (9-inch) round cake pans with baking spray with flour. Line the bottoms with parchment paper and wrap with baking strips.
  • In a large bowl, sift together the cake flour and baking powder. Whisk in the salt.
  • In a large mixing bowl or the bowl of a stand mixer using the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat until light and fluffy, about 4 minutes. Add the eggs, beating each well before adding the next. Scrape down the sides and bottom of the bowl and 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. Divide the batter between the cake pans, and smooth the top with an offset spatula.
  • Bake for 40 to 45 minutes or until the tops are golden brown and the sides start to pull away from the pan. Let cool in the pans for 20 minutes. Remove and cool completely on a wire rack.

For the Berry Filling:

  • Place the jam and water in a glass measuring cup and microwave on high for 15 to 30 seconds or until warmed. Stir until combined.
  • Hull and thinly slice the strawberries. Place them in a bowl with the raspberries and blueberries. Toss with the lemon zest and juice.

For the Chantilly Cream:

  • In a large bowl or the bowl of a stand mixer using the paddle attachment, combine the mascarpone and cream cheese. Beat on medium speed until smooth and creamy, about 30 seconds. Add the powdered sugar a few spoonfuls at a time, beating on low speed until combined. Once fully incorporated, scrape down the bowl and increase speed to medium and beat until fluffy, about 30 seconds.
  • In another large mixing bowl, beat the cream and vanilla on medium speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture.

For Assembly:

  • Carefully cut each cake layer in half, horizontally, creating 4 thin round cake layers.
  • Place one layer, cut-side up on a cake 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.
  • Thinly spread about 1 cup Chantilly Cream over the top and sides of the cake. Place the remaining cream in a piping bag and decorate as desired. Garnish with more fresh berries. Refrigerate the cake for at least 2 hours before serving.

Video

Notes

  • Measure the flour correctly: Adding too much flour to the recipe will make the Chantilly cake dense and dry. The best way to measure flour is by using a scale. If you don’t have a scale, fluff your flour before sprinkling it into your measuring cup, and then use a knife to level it off.
  • Don’t try to shorten the time it takes to cream the butter and sugar. The mixture is fully creamed when the color lightens, and the texture is fluffy. If the mixture looks like wet sand, it is not ready. When fully creamed, air is being incorporated and that helps make the cake light and fluffy.
  • Add almond extract: You can add up to ½ teaspoon of almond extract to both the cake and Chantilly cream.

Nutrition

Calories: 775kcal | Carbohydrates: 106g | Protein: 9g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 237mg | Potassium: 197mg | Fiber: 2g | Sugar: 74g | Vitamin A: 1193IU | Vitamin C: 16mg | Calcium: 130mg | Iron: 1mg