Chantilly cake is a beautiful and delicious treat that combines light, airy sponge cake layers with fresh berries and an irresistibly creamy Chantilly frosting. The blend of sweet cream and tart berries makes this cake a delightful option for any occasion, especially spring and summer celebrations. Easy to make yet impressive to serve, this Chantilly cake is sure to become a family favorite!
Equipment:
- 2 round cake pans (8 or 9 inches)
- Mixing bowls
- Electric mixer (stand or hand)
- Spatula
- Cooling rack
- Cake stand or serving plate
Ingredients:
For the Sponge Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, room temperature
For the Chantilly Frosting:
- 1½ cups heavy whipping cream, chilled
- 8 oz mascarpone cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For the Filling and Topping:
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- Extra berries for garnish
- Mint leaves (optional, for garnish)
Instructions:
- Prepare the Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans, or line them with parchment paper for easy removal. - Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract. - Combine Ingredients
Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter. - Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 20-25 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. - Prepare the Chantilly Frosting
In a large bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Gradually add the heavy whipping cream and continue to beat until stiff peaks form. Be careful not to overwhip, as the frosting should be light and fluffy. - Assemble the Cake
Place one layer of cake on a cake stand or serving plate. Spread a layer of Chantilly frosting over the cake, then sprinkle with mixed berries. Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake. - Garnish and Serve
Decorate the top of the cake with extra berries and mint leaves if desired. Chill the cake for at least 1 hour before serving to set the frosting and flavors.
Presentation Ideas:
- Decorate the sides of the cake with additional berries for a pop of color.
- Arrange a mix of berries and mint leaves in the center of the cake for a fresh, elegant look.
- Dust with a light sprinkling of powdered sugar for a delicate touch.
Tips:
- Make sure the mascarpone and cream are cold before whipping; this helps the frosting reach a stable, fluffy texture.
- Gently pat the berries dry before adding them to the cake to avoid excess moisture.
- For even layers, trim the tops of the cakes with a serrated knife if they’ve domed while baking.
- Store leftovers in the fridge for up to 3 days, covered to keep the cake fresh.
This Chantilly cake is a delightful dessert with layers of tender sponge, creamy frosting, and fresh berries. Perfect for birthdays, holidays, or any special gathering, it combines elegance with simplicity. Whether you’re serving it for a crowd or as a personal treat, this light, fruity cake is sure to bring joy to any occasion!
Chantilly Cake Recipe
This Chantilly cake is a heavenly dessert with layers of fluffy sponge, fresh berries, and a light, creamy Chantilly frosting. Perfect for celebrations or a show-stopping dessert!
Equipment
- 2 round cake pans (8 or 9 inches)
- Mixing bowls
- Electric mixer (stand or hand)
- Spatula
- Cooling rack
- Cake stand or serving plate
Ingredients
- For the Sponge Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup milk room temperature
- For the Chantilly Frosting:
- 1½ cups heavy whipping cream chilled
- 8 oz mascarpone cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- For the Filling and Topping:
- 2 cups mixed fresh berries strawberries, blueberries, raspberries, blackberries
- Extra berries for garnish
- Mint leaves optional, for garnish
Instructions
- Prepare the Cake Pans and Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans, or line them with parchment paper for easy removal.
- Make the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla extract.
- Combine Ingredients
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Bake the Cakes
- Divide the batter evenly between the prepared pans. Bake for 20-25 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.
- Prepare the Chantilly Frosting
- In a large bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Gradually add the heavy whipping cream and continue to beat until stiff peaks form. Be careful not to overwhip, as the frosting should be light and fluffy.
- Assemble the Cake
- Place one layer of cake on a cake stand or serving plate. Spread a layer of Chantilly frosting over the cake, then sprinkle with mixed berries. Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.
- Garnish and Serve
- Decorate the top of the cake with extra berries and mint leaves if desired. Chill the cake for at least 1 hour before serving to set the frosting and flavors.
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