This easy Chantilly Cake recipe features two layers of tender vanilla cake, fresh berries, and the dreamiest vanilla mascarpone whipped cream frosting!
Easy Chantilly Cake Recipe
I’ve always loved fresh berries and whipped cream. I can eat that sweet combo all on its own, and especially like it on top of angel food cake. So it’s no wonder that I’m a fan of this easy Chantilly Cake recipe with its vanilla cake layers stuffed with fresh berries and creamy, fluffy vanilla mascarpone whipped cream frosting!
Chantilly cake is wonderful any time you can get your hands on some beautiful, sweet berries. I like to use a mix of berries, but you can use whatever berries are at their freshest best – even if that means using just one kind.
Serve this rich-yet-tender vanilla layer cake as a brunch dessert or at the end of a dinner party. It’s absolutely lovely on a warm summer’s evening, enjoyed with friends and family.
Why You’ll Love This Layer Cake With Berries
Layer cakes deserve a special category all their own. When you cut into a layer cake it’s impossible not to find enjoyment. Here are a few reasons why I love this berry Chantilly cake:
- Fresh and light. The fresh whipped cream filling and frosting include mascarpone cheese (a sweet and creamy Italian cheese). This ingredient makes the whipped cream mixture extra delightful, with a slightly thickened texture and bit of tangy flavor. It’s like eating sweet, creamy clouds. And fresh berries always lighten up any dessert.
- Fun and decadent. Even though this cake has a lighter texture and flavor, it also gives that special, decadent dessert feeling we all crave. It’s pretty and FUN!
- Adaptable. As mentioned, you can use whatever berries you like in this cake. Sometimes I stick with just one, for a pretty-in-pink raspberry Chantilly cake. Other times I incorporate seasonal blueberries and strawberries, or do a mix of strawberries, raspberries, and blueberries. Blackberries are lovely, too!
What Is A Chantilly Cake?
A Chantilly cake is a frosted vanilla layer cake that’s filled with fresh berries and crème Chantilly (or Chantilly cream), which is whipped cream that’s lightly sweetened and flavored with vanilla. The Berry Chantilly Cake was made famous at a Whole Foods in New Orleans, by baker Chaya Conrad.
Here’s an overview of what you need to make this cake.
Scroll down to the recipe card at the end of this post for the exact ingredient amounts.
For the Cake
- Cake flour – Cake flour is milled finer than all-purpose flour and has a lower protein content. When compared to traditional vanilla cake, this flour gives Chantilly cake a lighter, more tender crumb.
- Baking powder – Baking powder helps the cake rise.
- Salt – A little bit of salt is added to many desserts, which gives a little contrast to the sweet.
- Butter – Butter adds rich flavor and texture, plus moisture to the cake. Make sure the butter is fully softened so it incorporates smoothly with the sugar.
- Granulated sugar – Granulated sugar sweetens the cake.
- Eggs – This cake recipe calls for four eggs. They add richness and moisture, plus give structure to the cake.
- Vanilla extract – Vanilla enhances the sweetness of the cake and the Chantilly cream.
- Milk – Milk adds moisture to the cake. I use whole milk for its richness.
For the Chantilly Cream & Filling
- Mascarpone cheese – Mascarpone helps stabilize the Chantilly cream and adds delicious flavor!
- Powdered sugar – A little bit of powdered sugar adds a light sweetness to the Chantilly cream.
- Vanilla extract – Use pure vanilla extract for the best flavor.
- Whipping cream – Heavy whipping cream lightens up the mascarpone and makes for a smooth filling that’s creamy and fluffy and absolutely irresistible!
- Fresh berries – You can use pretty much any berries that you like in this cake. Just be sure to use fresh berries, not frozen, as thawed berries lose their texture and can bleed into the cake layers. You could also fill the center of the cake with jam or lemon curd if you prefer.
How To Make Chantilly Cake
Follow along with the method and photos below to help you make this cake!
For the Cake
- Prep. Preheat the oven to 350° F. Then spray two round 8” cake pans with nonstick baking spray and dust them lightly with flour.
- Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in eggs and vanilla. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla.
- Add the flour mixture, alternating with the milk. With the mixer on low speed, add ⅓ of the dry ingredients, followed by ½ of the milk. Then add another ⅓ of the dry ingredients, the rest of the milk, and lastly, the rest of the dry ingredients.
- Add batter to the cake pans. Divide the batter equally between the prepared cake pans.
- Bake. Bake for 25-28 minutes, or until a toothpick comes out clean. Let cakes cool for 10 minutes in the pans, then run a knife around the perimeter of the pans and turn the cakes out onto a wire rack. Allow to cool completely before assembling the Chantilly cake.
For the Chantilly Cream
- Whisk together mascarpone, vanilla, and powdered sugar. In the bowl of a stand mixer fitted with the whisk attachment, combine the mascarpone, powdered sugar, and vanilla.
- Add heavy cream and beat until stiff. With the mixer on low speed, slowly drizzle in the cream. Then beat on medium-low speed until the cream is incorporated. Increase speed to medium-high and beat until stiff peaks form, about 2-3 minutes. (Taste test. So delicious!!)
- Assembly time! Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of Chantilly cream (about ½” thick) evenly over the cake. Add berries over the cream and place the second layer of cake on top.
- Frost the top and sides of the cake. Spread a thin layer of frosting over the top and sides of the cake with the remaining Chantilly cream. Decorate the top with a few fresh berries for garnish. You can keep the frosting super simple and casual or have fun with piping bags, etc.
- Chill the cake. Refrigerate the cake for at least an hour before slicing and serving.
Tips for Success
Here are a few tips that will help you make this Chantilly cake perfectly:
- Bring the ingredients to room temperature. Like many baking recipes, this cake batter benefits from using room temperature ingredients so that they incorporate better. Let the butter, eggs, and milk come to room temperature before you start.
- Use cake flour. So what’s the big deal with cake flour? It’s a finer-milled flour made from softer wheat varieties, and it’s amazing in cakes when you want to make them super tender. Chantilly cake really is better when you make it with cake flour, so don’t overlook this ingredient.
- Fully cream the butter and sugar. It’s tempting to just beat the butter and sugar until they are just combined. But do go the extra mile and beat them for up to 3 minutes, until the mixture is light and fluffy, and a lighter yellow color. This creates air pockets that make the cake light and fluffy, too!
- Don’t add excess flour. Adding too much flour will likely make your cake more dense and dry. So fluff the flour with a spoon, then sprinkle it into a measuring cup. Use a knife blade to level off the flour. This method ensures you won’t overpack the measuring cup.
- Check your baking powder. Be sure to check the expiration date on your baking powder. Expired baking powder + overmixing the batter can lead to a dense chantilly cake.
- Try different fruit. You can absolutely try other fruits. I just caution to not use any that will get overly weepy/juicy, as that can effect the cake. You can also swap in a thick jam for a different flavor and texture.
- Make a day in advance. Making this Chantilly cake a day in advance allows the flavors of the cake, berries, and cream to settle together, which deepens the overall flavor.
- Do just whipped cream and skip the cheese. If you can’t get mascarpone cheese or don’t prefer to use it, you can omit it and make a straight vanilla-infused thick whipped cream instead.
The Chantilly cake’s name comes from Chantilly cream, which is a French sweetened whipped cream flavored with vanilla.
Chantilly cream is lightly flavored with vanilla extract, giving it a soft vanilla flavor.
Chantilly cream is sweeter than plain whipped cream, as it contains some sugar.
Try serving berry Chantilly cake at a tea party, bridal shower, holiday brunch, and so much more. Here are a few ways I like to serve this Chantilly cake, plus a few ideas on what to pair with it.
- At an afternoon lunch party. For a stunning finish to a summertime lunch party, serve Chantilly cake! Then add refreshing glasses of lemonade alongside, like my blueberry lemonade, blueberry basil lemonade, or strawberry lemonade recipes.
- With brunch cocktails. Everyone will welcome slices of berry Chantilly cake with pretty brunch cocktails. Try my rosé sangria or blood orange mimosas!
- Serve with salads. Create a delicious lunch with a variety of salads and end with this beautiful cake! A mojito fruit salad continues the fruit theme. Savory options include grilled vegetable salad, Greek tortellini salad, bacon ranch pasta salad, and fresh arugula beet salad.
- Add other little treats. Do a dessert buffet with slices of Chantilly cake plus Oreo cheesecake bites, chocolate covered strawberries, or strawberry cupcakes.
How To Store Berry Chantilly Cake
Because of the cream and mascarpone cheese in the Chantilly cream, you will need to store the Chantilly cake in the fridge. It is the freshest when eaten within 2 days. Serve cold, straight from the fridge.
For the Cake
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
For the Chantilly cream filling & frosting
- 8 ounces mascarpone cheese, at room temperature
- ½ cup powdered sugar
- 1 tablespoon pure vanilla extract
- 2 cups cold heavy whipping cream
- 1½ cups fresh berries (blueberries, blackberries, raspberries, or diced strawberries will work)
- For the Cake: Preheat oven to 350° F. Spray two round 8” cake pans with nonstick baking spray and dust them lightly with flour. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Add the vanilla and mix to combine.
- With the mixer on low speed, add ⅓ of the dry ingredients, followed by ½ of the milk. Then add another ⅓ of the dry ingredients, the rest of the milk, and lastly, the rest of the dry ingredients. Mix just until fully combined – do not over mix.
- Divide the batter equally between the prepared cake pans.
- Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pan for 10 minutes. Then run a knife around the perimeter of the pans and turn the cakes out onto a wire rack. Allow to cool completely before adding frosting.
- For the Chantilly Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, powdered sugar, and vanilla on medium speed to combine.
- With the mixer on low speed, slowly drizzle in the cream. Then beat on medium-low speed until the cream is incorporated. Increase the mixer speed to medium-high and beat until the cream forms stiff peaks, about 2-3 minutes.
- Assembly: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of Chantilly cream (about ½” thick) evenly over the cake. Sprinkle the berries over the cream and place the second layer of cake on top.
- Frost the top and sides of the cake with the remaining Chantilly cream and decorate the top with a few fresh berries for garnish.
- Refrigerate the cake for at least an hour before slicing and serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 546Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 137mgSodium: 268mgCarbohydrates: 70gFiber: 1gSugar: 42gProtein: 8g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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