Chantilly Cake Recipe

Samia

Chantilly Cake Recipe features light, fluffy sponge layers filled and frosted with rich mascarpone-infused whipped cream. Fresh berries add natural sweetness and texture, creating a balanced, elegant dessert. This cake combines airy cake, creamy Chantilly cream, and vibrant fruit for a delightful treat. Simple to prepare yet impressive, it offers a fresh and indulgent experience perfect for celebrations or special moments.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 12 Serves

Course: Dessert

Cuisine: French inspired

Calories: 320

Ingredients Equipment Method Notes

Ingredients

For The Sponge Cake:

3 cups unbleached cake flour
1 tsp baking powder
½ tsp salt
4 large eggs at room temperature
1 cup whole milk at room temperature
2 tbsp unsalted butter melted and cooled
3 tablespoons vegetable oil
¾ cup granulated sugar
1 tsp pure vanilla extract

For The Chantilly Cream:

2 cups cold heavy whipping cream
2 containers mascarpone cheese about 16 oz total, at room temperature
3 cups sifted powdered sugar
2 tsp vanilla extract

Optional Fruit Filling:

2 tablespoons water
4 ounces fresh raspberries
4 ounces fresh blueberries
8 ounces fresh strawberries hulled and sliced

Equipment

9-inch round cake pans (3)
Mixing bowls
Electric mixer or stand mixer
Whisk
Measuring cups and spoons
Cooling rack
Spatula
Sifter or fine mesh sieve
Cake stand or serving plate

Method

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
Sift together the cake flour, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, beat the eggs and granulated sugar with an electric mixer until pale and fluffy (about 3-5 minutes). Add vanilla extract and mix briefly.
Heat the milk and butter together gently until the butter melts. Remove from heat and let cool slightly.
Alternately add the dry ingredients and milk mixture to the egg mixture, beginning and ending with the dry ingredients. Mix just until combined; do not over mix.
Stir in the vegetable oil gently until fully incorporated, creating a smooth batter.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove cakes from oven and allow to cool in pans for 10 minutes. Then turn out onto cooling racks and cool completely.
Prepare the Chantilly cream In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the mascara cheese until smooth and creamy.
Assemble the cake Place one cake layer on a serving plate. Spread a layer of Chantilly cream and optional fresh berries on top. Repeat with remaining layers. Finish by frosting the top and sides with Chantilly cream. Decorate with additional berries if desired. Chill for at least 1 hour before serving.

Notes

For best results, ensure all utensils and bowls are cold when making Chantilly cream. If you don’t have parchment, carefully grease and flour the pans. Use room temperature eggs they whip up better and help the cake rise.

Nutrition Facts