Chantilly Cake Recipe
Chantilly cake is a showstopper dessert, combining layers of moist, tender cake with a luscious Chantilly cream frosting and a flavorful berry filling. The rich, airy cream complements the slight tartness of the berries, making each bite a symphony of balanced sweetness and freshness. Whether for a special celebration or simply to satisfy a craving for something elegant, this cake is bound to impress with its delightful textures and vibrant flavors.
Ingredients Breakdown
The success of a Chantilly cake lies in using high-quality ingredients. Fresh or frozen mixed berries provide bursts of tartness that pair perfectly with the richness of the cream. The combination of cream cheese and mascarpone gives the frosting its silky texture and mild tang, adding depth to the cake. Opt for fresh buttermilk and eggs to ensure the cake layers remain moist and fluffy. The use of both granulated and light brown sugar adds complexity to the sweetness of the cake, while unsalted butter binds the ingredients, lending a rich, melt-in-your-mouth texture.
Step-by-Step Instructions for Perfect Chantilly Cake
Begin by preparing your cake layers. The blend of granulated and light brown sugar adds a subtle caramel undertone, which contrasts beautifully with the sweetness of the cream and berries. As you mix the dry ingredients, be sure to add the softened butter gradually. This ensures that it incorporates evenly, leading to a crumbly, sandy texture before adding the wet ingredients.
Whisk the buttermilk, eggs, and vanilla extract together until smooth, then slowly pour this mixture into the dry ingredients. The key is to keep the mixer on low speed, allowing the batter to blend without overmixing. The result is a smooth, silky batter ready to be divided into your cake pans.
As the cakes bake, turn your attention to the berry filling. Combining sugar and cornstarch ensures the filling will thicken properly. Cook the berries slowly over medium heat, stirring constantly until the mixture becomes jam-like. Crushing the berries gently with a fork helps release their juices, enriching the flavor and texture of the filling.
Once the cakes are fully baked and cooled, it’s time to whip up the Chantilly cream frosting. Whipping heavy cream with powdered sugar and vanilla until stiff peaks form creates a light, airy base. The addition of mascarpone and cream cheese elevates the frosting’s creaminess, while the balance between the two prevents it from becoming too sweet or dense.
Now it’s time to assemble the cake. Layer the cake with the berry filling, ensuring that each bite is packed with juicy fruit and light frosting. The final step is covering the entire cake with Chantilly cream frosting, smoothing it to perfection and decorating it with additional fresh berries for an extra pop of color and flavor.
Recipe Tips & Frequently Asked Questions
How to achieve evenly baked, moist cake layers?
Use parchment paper to line the cake pans and rotate the pans halfway through baking for an even result.
Tips for ensuring the berry filling sets properly?
Don’t rush the cooking process. Let the filling thicken slowly over medium heat to avoid it becoming too thick or paste-like.
Best practices for whipping the cream frosting?
Start on low speed and gradually increase to high, being careful not to over-whip to avoid grainy frosting.
Suggestions on how to keep the cake fresh?
Store the assembled cake in the refrigerator, covered, to retain its moisture. If you’re making it ahead, wrap the cake layers tightly in plastic wrap and refrigerate until ready to assemble.
Can I use frozen berries instead of fresh ones for the filling?
Yes, frozen berries work well. Just make sure to thaw them before cooking to avoid excess water in the filling.
How long can the cake be stored in the refrigerator?
The cake can be stored in an airtight container in the refrigerator for up to 3 days.
What’s the best way to prevent the frosting from becoming grainy?
Be careful not to overmix the mascarpone, and ensure all ingredients are at room temperature before blending to achieve a smooth, creamy texture.
What to Serve with Chantilly Cake
Pair Chantilly cake with a refreshing side of mixed berries or a generous dollop of whipped cream. The lightness of the cake makes it a versatile dessert, perfect for pairing with beverages like chamomile tea, a glass of sparkling champagne, or even a cold glass of milk. These drinks enhance the freshness of the berries while complementing the richness of the cream.
How to Cut and Serve Chantilly Cake
For the cleanest slices, refrigerate the cake for about 30 minutes before cutting. Use a sharp knife dipped in warm water, wiping it between each cut to maintain neat layers. When serving, consider garnishing the cake with extra fresh berries or edible flowers for a decorative, eye-catching presentation that elevates any occasion.
For special occasions, decorate the top of the cake with rosettes of Chantilly cream and a scattering of fresh berries. If you want to add an extra flourish, consider grating some lemon or orange zest over the top for a citrusy hint. To store leftovers, cover the cake well and refrigerate. If you plan to serve the cake later, slice and freeze individual portions wrapped in plastic for easy, on-the-go dessert options.
Ingredients
Cake Layers
1 ½ cups (300 g) granulated sugar
2 â…” cups (333 g) all-purpose flour
½ cup (100 g) light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
12 tablespoons (170 g) unsalted butter, softened and cut into 12 pieces
1 ½ cups (355 ml) buttermilk, room temperature
2 large eggs, room temperature
1 tablespoon vanilla extract
Berry Filling
â…“ cup (65 g) granulated sugar
3 tablespoons (23 g) cornstarch
3 cups (340 g) fresh or frozen mixed berries (strawberries, raspberries, blackberries)
3 tablespoons water
1 ½ tablespoons lemon juice
Chantilly Cream Frosting
2 ½ cups (590 ml) heavy cream or heavy whipping cream
2 cups (250 g) powdered sugar, divided
8 oz (226 g) cream cheese, softened
8 oz (226 g) mascarpone, softened
2 teaspoons vanilla extract
Additional fresh fruit for decorating
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, or coat them with baking spray. For extra security, line the bottom of each pan with parchment paper to prevent sticking.
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugars, baking soda, baking powder, and salt. Stir together until everything is evenly distributed. With the mixer on low, gradually add the softened butter, one tablespoon at a time, ensuring each piece is fully mixed in before adding the next. The texture should resemble slightly coarse sand once all the butter is incorporated.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth. Slowly pour this wet mixture into the dry ingredients, keeping the mixer on low speed. Stop occasionally to scrape down the sides of the bowl, making sure the batter is completely smooth and silky.
Divide the batter evenly among the three prepared cake pans. Place them in the preheated oven and bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even results. Once baked, allow the cakes to cool in the pans for 10-15 minutes before running a knife around the edges and inverting onto a cooling rack. Let the cakes cool completely before assembly.
Berry Filling
In a small saucepan, whisk together the sugar and cornstarch. Add the mixed berries, water, and lemon juice, stirring to combine all ingredients.
Place the saucepan over medium heat and cook slowly, stirring constantly until the berries release their juices and the mixture thickens to a jam-like consistency. Use a fork or potato masher to gently break up the berries as they cook. Be mindful that the filling will thicken further as it cools, so avoid overcooking it into a paste. Transfer the berry mixture to a heatproof container and allow it to cool completely before spreading it on the cake.
Chantilly Cream Frosting
In a large bowl, combine the heavy cream, 1 ½ cups of powdered sugar, and vanilla extract. Use an electric mixer to beat the mixture until stiff peaks form. The whipped cream should hold its shape, though a slight fold at the peak is acceptable.
In a separate bowl, blend the softened cream cheese, mascarpone, and the remaining ½ cup of powdered sugar. Beat briefly on low speed until smooth, but be careful not to overmix the mascarpone, as it can become grainy. Gradually fold the mascarpone mixture into the whipped cream and beat on low speed, then increase to high until the frosting is light and fluffy.
Cake Assembly
Place the first layer of cooled cake on your serving dish. Pipe a ring of frosting around the edge to form a dam. Spread half of the cooled berry filling inside the ring. Add the second cake layer and repeat the process by piping another dam and adding the remaining berry filling.
Top with the final layer of cake. Cover the entire cake with the Chantilly cream frosting, smoothing it evenly. If desired, use the leftover frosting to pipe decorative rosettes or swirls on top. Finish by garnishing the cake with fresh berries for a beautiful presentation.
Store the cake covered in the refrigerator and enjoy!
Chantilly Cake Recipe
Ingredients
Cake Layers
- 1 ½ cups 300 g granulated sugar
- 2 â…” cups 333 g all-purpose flour
- ½ cup 100 g light brown sugar, firmly packed
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 12 tablespoons 170 g unsalted butter, softened and cut into 12 pieces
- 1 ½ cups 355 ml buttermilk, room temperature
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
Berry Filling
- â…“ cup 65 g granulated sugar
- 3 tablespoons 23 g cornstarch
- 3 cups 340 g fresh or frozen mixed berries (strawberries, raspberries, blackberries)
- 3 tablespoons water
- 1 ½ tablespoons lemon juice
Chantilly Cream Frosting
- 2 ½ cups 590 ml heavy cream or heavy whipping cream
- 2 cups 250 g powdered sugar, divided
- 8 oz 226 g cream cheese, softened
- 8 oz 226 g mascarpone, softened
- 2 teaspoons vanilla extract
- Additional fresh fruit for decorating
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, or coat them with baking spray. For extra security, line the bottom of each pan with parchment paper to prevent sticking.
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugars, baking soda, baking powder, and salt. Stir together until everything is evenly distributed. With the mixer on low, gradually add the softened butter, one tablespoon at a time, ensuring each piece is fully mixed in before adding the next. The texture should resemble slightly coarse sand once all the butter is incorporated.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth. Slowly pour this wet mixture into the dry ingredients, keeping the mixer on low speed. Stop occasionally to scrape down the sides of the bowl, making sure the batter is completely smooth and silky.
- Divide the batter evenly among the three prepared cake pans. Place them in the preheated oven and bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking for even results. Once baked, allow the cakes to cool in the pans for 10-15 minutes before running a knife around the edges and inverting onto a cooling rack. Let the cakes cool completely before assembly.
Berry Filling
- In a small saucepan, whisk together the sugar and cornstarch. Add the mixed berries, water, and lemon juice, stirring to combine all ingredients.
- Place the saucepan over medium heat and cook slowly, stirring constantly until the berries release their juices and the mixture thickens to a jam-like consistency. Use a fork or potato masher to gently break up the berries as they cook. Be mindful that the filling will thicken further as it cools, so avoid overcooking it into a paste. Transfer the berry mixture to a heatproof container and allow it to cool completely before spreading it on the cake.
Chantilly Cream Frosting
- In a large bowl, combine the heavy cream, 1 ½ cups of powdered sugar, and vanilla extract. Use an electric mixer to beat the mixture until stiff peaks form. The whipped cream should hold its shape, though a slight fold at the peak is acceptable.
- In a separate bowl, blend the softened cream cheese, mascarpone, and the remaining ½ cup of powdered sugar. Beat briefly on low speed until smooth, but be careful not to overmix the mascarpone, as it can become grainy. Gradually fold the mascarpone mixture into the whipped cream and beat on low speed, then increase to high until the frosting is light and fluffy.
Cake Assembly
- Place the first layer of cooled cake on your serving dish. Pipe a ring of frosting around the edge to form a dam. Spread half of the cooled berry filling inside the ring. Add the second cake layer and repeat the process by piping another dam and adding the remaining berry filling.
- Top with the final layer of cake. Cover the entire cake with the Chantilly cream frosting, smoothing it evenly. If desired, use the leftover frosting to pipe decorative rosettes or swirls on top. Finish by garnishing the cake with fresh berries for a beautiful presentation.
- Store the cake covered in the refrigerator and enjoy!
Notes
-
Using fresh berries:
Many Chantilly cakes use fresh berries instead of a berry jam filling. If you prefer this, simply skip the jam step and use about 4 cups of whole or sliced fresh berries. Cover each cake layer with a thin layer of frosting, then scatter fresh berries before adding the next layer. -
Berry filling preparation notes/making in advance:
The berry filling can be made up to 3 days ahead and stored in the refrigerator. If it becomes too thick to spread, gently warm it in the microwave and stir until it reaches a spreadable consistency. -
Storing and making in advance:
Store the cake in an airtight container in the fridge and enjoy it within 4-5 days. It can also be frozen for up to 2 months. Cake layers can be made 2 days in advance and stored at room temperature, tightly wrapped. The frosting should be prepared and used immediately for the best decorating consistency.