Chantilly Cake is a light, fluffy cake layered with fresh berries, whipped cream, and a rich mascarpone frosting. It’s perfect for special occasions when you want something elegant and delicious!
Chantilly Cake Recipe
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Chantilly Cream Frosting:
- 8 oz mascarpone cheese, softened
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy cream
- 1 tsp vanilla extract
- 1 tbsp almond extract (optional)
For the Berry Filling:
- 2 cups fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper.
- Make the Cake:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Alternately add the dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined—be careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare the Berry Filling:
- In a medium bowl, toss the fresh berries with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Set aside to macerate for about 15 minutes.
- Make the Chantilly Cream Frosting:
- In a large mixing bowl, beat the mascarpone cheese, cream cheese, and powdered sugar together until smooth and creamy.
- In a separate chilled bowl, whip the heavy cream and vanilla (and almond extract if using) until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until well combined and fluffy.
- Assemble the Cake:
- Place the first cake layer on a serving plate or cake stand. Spread a generous layer of Chantilly cream over the top, then add a layer of the macerated berries.
- Repeat with the second layer of cake, cream, and berries.
- Place the final cake layer on top and spread the remaining Chantilly cream over the top and sides of the cake.
- Decorate:
- Decorate the top with more fresh berries, and sprinkle with powdered sugar for an elegant finish.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
This Chantilly Cake is a gorgeous, crowd-pleasing dessert with its layers of tender cake, fresh berries, and luxurious Chantilly cream. Perfect for birthdays, weddings, or any special occasion!