This Chantilly cake recipe is moist, light, and full of almond and vanilla flavors. Each layer of fluffy vanilla cake is wedged between fresh berries and a mix of sweetened whipped cream, mascarpone, and cream cheese frosting. It’s the perfect cake for a special occasion and guests will ooh and ahh over how pretty it is!
If you’ve ever shopped at Whole Foods Market, you are probably aware that they have a signature Chantilly cake that consumers go wild for! The main difference between theirs and mine is I left the blackberries and added an additional layer to the cake; the higher the better right?
Use your leftover berries to make Strawberry Lemon Blondies, Blueberry lemon bread, a strawberry cheesecake trifle, or blueberry French toast casserole. Most love making this recipe during the spring and summer months because it’s so airy and refreshing. It looks great next to lemon tarts and orange creamsicle truffles, plus these are perfect for that time of year.
- The presentation is beautiful!
- A simple and delicious way to use up fresh fruit.
- Fluffy Chantilly cream filling is unlike any other!
- An easy recipe alternative to the Whole Foods version.
- cake flour – this specialty flour can be found in the flour and sugar aisle of most grocery stores. It is lighter than all-purpose flour with a lower protein percentage, hence yielding a fluffier crumb to the cake layers.
- sea salt
- baking powder and baking soda – both used as leavening agents in the chantilly cake batter
- whole milk
- vegetable oil
- sour cream – sour cream adds some extra moisture to the cake batter. If you don’t have sour cream, substitute buttermilk for the whole milk; it will have a similar effect.
- vanilla extract
- unsalted butter – the butter should be softened to room temperature before mixing into the cake batter.
- granulated sugar
Chantilly Cream Ingredients:
- unsalted butter
- cream cheese
- mascarpone cheese – mascarpone is an Italian cheese, very similar to cream cheese but slightly lighter and more mild in flavor
- heavy whipping cream
- vanilla extract
- almond extract
- powdered sugar
- fresh strawberries, raspberries, and blueberries – choose ripe berries. Rinse and pat dry just before using – we put sliced berries in between each layer of the cake for that signature chantilly layer cake look; we also keep the decorations simple and elegant by topping the cake with more fresh berries.
Pro Tip: Freezing the cakes makes cutting them in half, stacking, and frosting MUCH easier. The cakes will be defrosted by the time you’ve finished assembling the whole cake, so it can be served as soon as you’re done assembling and decorating.
PREP: Spray two 8-inch round cake pans with cooking spray and line each with a piece of parchment paper. Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the flour (see notes), salt, baking powder, and baking soda. In a separate bowl, combine the milk, eggs, oil, sour cream, and vanilla.
MIX: Use an electric mixer (or the bowl of a stand mixer with the paddle attachment) to cream the butter and sugar on high speed until fluffy. To the creamed sugar and butter mixture, pour in a third of the milk mixture, and half of the flour mixture. Repeat until all of the ingredients are combined, starting and ending with the wet ingredients.
BAKE AND COOL: Transfer the batter to the prepared baking pans and bake for 40 minutes or until a toothpick comes out clean when inserted. Once done, allow the cakes to cool completely on a wire rack. Wrap each layer in plastic wrap and freeze for at least 2 hours.
MAKE FROSTING: Beat the cream cheese, mascarpone, and butter together. Add the extracts and powdered sugar. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cheese mixture and stir.
LAYER: Slice the cakes in half using a serrated knife. Place the first cake layer on a serving tray and spread 1/2 cup of frosting across. Top with a single layer of berries and more frosting. Stack the next layer and repeat.
DECORATE: Mound the remaining frosting on top. Use an offset spatula to frost the sides. Pile the berries on top of the cake. Transfer some frosting to a piping bag to make a border around the top if desired. Keep the cake in the fridge until you are ready to serve.
- Measure the flour by sifting, then spoon it into the measuring cup, level it with a knife, and then measure the flour into a bowl.
- When mixing the butter and sugar, scrape down the sides of the bowl often.
- Baked cake layers can be frozen up to 1 week in advance.
- You can use 9” round cake pans also, but they will cook more quickly and the layers are thinner.
- Cake flour is a light, fine-grain flour and really makes a noticeable difference in the crumb of the cake. You can use all-purpose flour in the recipe, though the crumb of the cake will be more dense.
- Allow the eggs to come to room temperature before use. Also, give the cheeses time to soften so they are smooth and creamy when you are ready to mix.
Hawaii has its own style of Chantilly which is actually a chocolate cake and is more like a sheet cake versus tall layers. There is no berry filling, but it’s brushed with a simple syrup and topped with macadamia nuts.
The assembled cake will keep in the refrigerator for 2-3 days. It can also be frozen for up to 1 month, though the berries will become watery after thawing from frozen. If you are storing individual slices, keep them in an airtight container.
It is called Chantilly cake because it is typically decorated with Chantilly cream, which is a type of whipped cream that is sweetened and flavored with vanilla extract. The name “Chantilly” comes from the town of Chantilly in France, which is known for its production of cream and other dairy products. The term “Chantilly cream” is sometimes also used to refer to whipped cream that has been flavored with other ingredients, such as chocolate or liqueurs.
Chantilly Cake Recipe
- 3 ¼ cups cake flour
- 1 teaspoon sea salt
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 4 large eggs room temperature
- 1 cup whole milk
- ⅓ cup vegetable oil
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- ½ cup unsalted butter softened
- 8 oz. cream cheese softened
- 8 oz mascarpone cheese softened
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups powdered sugar
- 4 cups fresh strawberries and blueberries rinsed and pat dry
- Preheat oven to 350°F. Spray 2 8” round cake pans with nonstick cooking spray and line each bottom with a round of parchment paper.
- Carefully measure the flour by sifting it, then spoon it into the measuring cup, swipe a knife across the top of the cup and then measure the flour into a bowl.
- To the flour, add in salt, baking powder, and baking soda and whisk together,
- In a separate bowl, combine eggs, milk, vegetable oil, sour cream, and vanilla extract.
- In a third mixing bowl, cream together the butter and sugar until light and fluffy (2-3 minutes on high, scraping down the sides of the bowl often).
- Rotate to add the wet and dry ingredients to the butter mixture: beginning and ending with the wet ingredients: add ⅓ of the milk mixture, then ½ of the flour mixture, another ⅓ of the milk mixture, the remaining flour mixture, and then the remaining milk mixture.
- Divide the cake batter between the two prepared pans.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes completely. Wrap in plastic wrap and freeze for at least 2 hours (or up to 1 week in advance).
- Beat together butter, cream cheese, and mascarpone until light and fluffy. Add in vanilla and almond extract and then powdered sugar. In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese/mascarpone mixture until combined.
- Slice cakes in half horizontally to make 4 layers. Place the first layer on a serving platter or cake stand. Spread ½ cup of Chantilly frosting across the face of the cake. Top with a single layer of berries. Add a bit more Chantilly frosting to sandwich in the berries. Stack the next cake layer and continue adding frosting and berries until your 4-layer cake is stacked.
- Mound the remaining frosting on the top of the cake and use a large offset spatula to spread it over the top and down the sides of the cake.
- Top with berries.
- Keep refrigerated until serving.
The assembled cake will keep in the refrigerator for 2-3 days. It can also be frozen for up to 1 month, though the berries will become watery after thawing from frozen. Notes: The cake is light and moist. The Chantilly frosting is airy and creamy with vanilla and almond flavors. You can use 9” round cake pans also. They will cook more quickly. The cake layers will be thinner. Freezing the cakes makes cutting them in half, stacking, and frosting MUCH easier. The cakes will be defrosted by the time you’ve finished assembling the cake, so it can be served right away without a problem, if you wish. Cake flour is readily available in most supermarkets. It is a light, fine grain flour and really makes a noticeable difference in the crumb of the cake. You can use all purpose flour in the recipe, though the crumb of the cake will be more dense.