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This Chantilly Cake is light, fluffy, and layered with silky mascarpone cream and fresh berries. A hint of vanilla and a touch of sweetness in every bite makes it an excellent choice for birthdays, brunch, or any time you’re craving something a little special.
This gorgeous cake combines thin layers of vanilla cake, light and creamy mascarpone Chantilly cream, and lots of fresh berries to make a showstopping dessert. The first time I tried a berry chantilly cake was from Whole Foods and just knew I had to make one! Traditional Chantilly cream is sweetened and flavored whipped cream but for this cake, I added mascarpone and cream cheese to help stabilize it. It still has the sweet Chantilly flavor and the light texture but it’s a bit more stable to help hold the cake layers together.
Featured Comment
This cake is not difficult to make, and it is absolutely delicious!
Why This Chantilly Cake Is Perfect For Summer
I think this cake is the perfect dessert for special summer occasions. Here’s why!
- Loaded with fresh berries. There are fresh strawberries, raspberries, and blueberries between each cake layer, as well as on top. That’s over 4 cups of berries! Frozen berries won’t work, which is the perfect excuse to make this in the summer when fresh berries are plentiful.
- Sweet yet light. One thing I love about this cake is that it’s not too heavy or sweet, thanks to the thin cake layers, the fresh berries, and the Chantilly cream. It has just the right amount of sweetness, paired with light vanilla flavor and fresh berries.
- It’s just beautiful! Honestly, this cake is just a showstopper. It looks so pretty and decorative on any dessert table, which is one of the reasons I think it’s great for special occasions. Think Memorial Day, 4th of July, birthday parties, baby showers…the possibilities are endless!
Recipe Ingredients
Each part of this recipe – the cake, the simple syrup, and the Chantilly frosting – requires a handful of ingredients. Here’s a rundown of what you’ll need. Scroll down to the recipe card below for the exact measurements.
Cake:
- Dry ingredients – Flour, baking powder and salt.
- Cornstarch – Cornstarch is key to achieving a light, fluffy, and tender crumb.
- Unsalted butter – I recommend unsalted butter so we’re adding salt.
- Granulated sugar
- Eggs
- Vanilla extract
- Whole milk – Adds moisture and richness to the cake.
- Sour cream – Adds flavor and additional moisture.
Simple Syrup:
- Water
- Sugar – Granulated sugar dissolves into the water to make the sweet syrup.
- Vanilla extract – Adds a light vanilla flavor to the syrup.
Mascarpone Chantilly Cream:
- Mascarpone – Be sure to keep the mascarpone in the fridge until needed. This helps prevent the cream from becoming too soft or runny. If it’s too warm, it won’t whip up properly.
- Cream cheese – On the hand, you want to let the cream cheese soften to room temperature ahead of time.
- Powdered sugar – Sweetens and helps to stabilize the cream.
- Vanilla extract
- Heavy whipping cream – Make sure to keep the cream cold and in the fridge until it’s needed. Otherwise, it won’t whip up properly.
- Berries – I like to use a combination of fresh strawberries (hulled and sliced), fresh raspberries, and fresh blueberries. Keep in mind you’ll need extra berries for decoration. Blackberries or chopped cherries would also work well. Just avoid frozen berries, as they release too much liquid.
How To Make Chantilly Cake
Each element of this gorgeous layer cake requires just a few steps. Remember to leave plenty of time for the cake layer to cool! The printable instructions are in the recipe card below.
Bake the Cakes
- Prep. Preheat the oven to 325F. Grease and line the pans with parchment paper.
- Make the batter. Sift the flour and cornstarch then whisk in the baking powder and salt. Beat the butter and sugar until light and fluffy, about 2-3 minute. Mix in the eggs one at a time then add the vanilla. Alternate adding the dry ingredients and the milk. Stir in the sour cream until just combined.
- Bake. Divide the batter between the cake pans. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
- Cool. Cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Once they reach room temperature, wrap them in plastic wrap and chill for 30 minutes.
Make the Simple Syrup
- Make the syrup. Heat the water and sugar over medium heat, stirring until the sugar dissolves completely. Remove from heat. Stir in the vanilla. Cool completely.
Make the Mascarpone Chantilly Cream Frosting
- Beat the ingredients. Beat the mascarpone and cream cheese until smooth. Mix in the powdered sugar and vanilla until well combined.
- Add the heavy cream. Slowly pour in the heavy cream while beating. Continue whipping until stiff peaks form.
- Chill. Chill the Chantilly cream until ready to use.
Assemble the Cake
- Slice the cakes. Slice each cake in half horizontally with a serrated knife, to create four thin layers.
- Add the simple syrup. Brush each cake layer with simple syrup.
- Assemble the layers. Spread a thick layer of the Chantilly cream over the first cake layer then add an even layer of berries. Top with the next cake layer. Repeat with the remaining layers, finishing with cream on the top and sides.
- Decorate. Pipe extra Chantilly cream around the edges. Decorate the top with fresh berries.
- Chill. Chill the cake for at least an hour before slicing to help the layers set.
Tips & Tricks
After making this Chantilly cake recipe a few times, I’ve figured out a few tips for making sure it comes out perfectly each and every time.
- Chill the cakes. If the cakes are too soft, they may crumble when cut. Chilling them for at least 30 minutes (longer if you have time) will firm them up.
- Don’t skip the simple syrup. Brushing the cake layers with simple syrup adds moisture and keeps the cake from drying out. If you don’t want to use simple syrup, other options include a light honey-water mixture or even a berry puree for extra flavor.
- Get even cake layers. Use a serrated knife to cut the cake layers. Score around the edges first before slicing all the way through to keep the cuts even.
- Chill the cream. If the Chantilly cream starts to soften before or while assembling the cake, refrigerate it for 10 minutes before using it to keep it firm and spreadable.
- Layer the berries evenly. This keeps the cake balanced and prevents one side from being heavier than the other.
- What if I don’t have mascarpone? You can use all cream cheese, but the texture will be slightly tangier and denser. If substituting, add an extra tablespoon of heavy cream to lighten it up.
- Avoid runny cream. This happens if the mascarpone or heavy cream gets too warm. Make sure both are cold, and whip just until stiff peaks form. Overbeating can also cause it to break down.
- Make it a two-layer cake. You can skip slicing the cakes in half and keep it as a two-layer cake, but you’ll need to spread the cream and berries a bit thicker to compensate.
Make Ahead & Storage
- Make ahead. The cake layers can be baked and stored in the fridge for up to 2 days before assembling. The mascarpone Chantilly cream can also be made a day ahead and stored in the refrigerator.
- Fridge. Store the cake in the refrigerator, covered, for up to 3 days. The mascarpone cream needs to stay chilled. Let it sit at room temperature for 15-20 minutes before serving for the best texture.
- Freezer. Freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw overnight in the fridge before assembling. The fully assembled cake can be frozen for up to 1 month, but fresh berries may not hold up well.
Chantilly Cake
This Chantilly Cake is light, fluffy, and layered with silky mascarpone cream and fresh berries. A hint of vanilla and a touch of sweetness in every bite makes it an excellent choice for birthdays, brunch, or any time you’re craving something a little special.
Servings: 12 slices
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 3 Tablespoons cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1 cup whole milk
- ¼ cup sour cream
For the Simple Syrup:
- ½ cup water
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Mascarpone Chantilly Cream:
- 12 ounces mascarpone cheese cold
- 12 ounces cream cheese softened
- 2 ¼ cups powdered sugar
- 2 teaspoons vanilla extract
- 3 cups heavy whipping cream cold
For the Filling and Topping:
- 2 cups strawberries hulled and sliced
- 1 cup raspberries
- 1 cup blueberries
- Extra berries for decoration
Instructions
- Preheat the oven to 325°F. Grease and line two 8-inch cake pans with parchment paper.
- Sift the all-purpose flour and cornstarch together, then whisk in the baking powder and salt.
- Beat the butter and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Stir in the sour cream until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Wrap in plastic wrap and chill for 30 minutes before slicing.
Make the Simple Syrup
- Heat the water and sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the vanilla extract. Let cool completely.
Make the Mascarpone Chantilly Cream
- Beat the mascarpone and cream cheese together until smooth. Add the powdered sugar and vanilla extract and mix until well combined.
- Slowly pour in the cold heavy cream while beating, and continue whipping until stiff peaks form. Chill until ready to use.
Assemble the Cake
- Use a serrated knife to slice each cake in half horizontally, creating four thin layers.
- Brush each layer lightly with simple syrup to keep them moist.
- Spread a thick layer of mascarpone Chantilly cream over the first cake layer, then sprinkle with an even layer of berries.
- Repeat with the remaining layers, finishing with cream on the top and sides.
- Pipe extra cream around the edges and decorate the top with fresh berries. ( I used tip 1M from this set. )
- Chill the cake for at least 1 hour before slicing to help the layers set.
Last Step:
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Nutrition
Calories: 776kcal | Carbohydrates: 97g | Protein: 12g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 268mg | Potassium: 325mg | Fiber: 2g | Sugar: 68g | Vitamin A: 1946IU | Vitamin C: 18mg | Calcium: 196mg | Iron: 2mg
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6 comments on “Chantilly Cake”
Delicious and light. Perfect for spring and summer
Thanks Evie!
I am making this cake tomorrow and preparing today. If I do the x2 or x3, the cake pan side doesn’t change. Any recommendations?
Hi Sam. If you are looking to make multiple cakes I would still use the 8″ cake pans and make two or three separate cakes.
This cake is not difficult to make, and it is absolutely delicious!
Thank you Barbara!