Introduction

Chantilly Cake is a light and elegant dessert layered with fresh berries and a luscious mascarpone-infused chantilly cream frosting. Perfect for special occasions, this cake balances delicate flavors with a fluffy texture that’s sure to impress. Fresh berries add vibrant color and a sweet-tart contrast.

The image shows a tall, round cake covered smoothly with white frosting. The cake is cut to show three layers inside: light pink sponge cake layers alternating with white cream layers that have whole red raspberries and small dark berries inside. The top of the cake is decorated with a mix of fresh strawberries, raspberries, blackberries, and blueberries, placed closely together. The cake sits on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 2/3 cups cake flour (345g); or 310g all-purpose flour + 35g cornstarch
1 1/2 cups granulated sugar (330g)
2.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
14 tbsp unsalted butter (200g), softened
1 cup buttermilk (240g), room temperature; or 1 cup whole milk + 1 tbsp vinegar/lemon juice
1/3 cup vegetable oil (65g)
3 large eggs, room temperature
2 tsp vanilla bean paste or extract
1 tsp almond extract (optional; can replace with vanilla)
1/4 cup water (60g)
1/4 cup granulated sugar (55g)
2 tbsp berry jam of choice (strawberry recommended)
3 cups heavy whipping cream, chilled (720g)
1/3 to 1/2 cup granulated sugar (75 to 110g), to taste
1 tsp vanilla
8 oz mascarpone cheese (like Vermont Creamery), slightly cooler than room temperature
3/4 cup roughly chopped strawberries
3/4 cup roughly chopped raspberries
3/4 cup roughly chopped blackberries
3/4 cup blueberries

Instructions

Step 1: Preheat your oven to 335°F (conventional). Prepare three 8-inch cake pans by lining them with parchment paper and greasing with butter or oil.
Step 2: Ensure butter, eggs, and buttermilk are at room temperature. The butter should be soft but not melted.
Step 3: In a stand mixer bowl, sift the cake flour and combine it with sugar, baking powder, baking soda, and salt. Add the softened butter and whisk on medium speed for 1 to 2 minutes until the mixture looks like coarse sand, scraping the bowl to mix evenly.
Step 4: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla, and almond extract until smooth.
Step 5: Add one-third of the wet ingredients to the dry ingredients and mix at medium speed until combined. Scrape the bowl, then add the remaining wet ingredients. Mix again until smooth.
Step 6: Increase mixer speed to medium-high and whisk the batter for 2 minutes to achieve a light, fluffy texture.
Step 7: Divide the batter evenly between the prepared pans. Bake for 28-30 minutes until cakes are golden and a toothpick inserted comes out with a few moist crumbs.
Step 8: Cool cakes in pans for 20 minutes, then carefully remove and transfer to a wire rack. Chill in the refrigerator for 30 minutes to fully cool. Wrap if chilling longer.
Step 9: For the berry simple syrup, combine water, sugar, and berry jam in a saucepan. Heat on low until sugar dissolves and mixture simmers gently. Set aside to cool.
Step 10: To make chantilly cream frosting, whisk mascarpone, sugar, and vanilla on low speed for 30-60 seconds until creamy—avoid overmixing. In a separate bowl, whip chilled heavy cream until firm peaks form.
Step 11: Gently fold the whipped cream into the mascarpone mixture in two additions until thick and fluffy.
Step 12: Roughly chop all the berries if not already done.
Step 13: Place one cake layer on a turntable or cake round. Use a serrated knife to trim a thin layer off the top crust to expose the crumb.
Step 14: Brush the exposed cake layer generously but carefully with berry simple syrup to moisten without saturating.
Step 15: Spread a thin layer of chantilly frosting over the cake surface, then evenly layer on chopped berries, leaving about 1/2 inch clear at the edges.
Step 16: Add more chantilly frosting over the berries, pressing lightly to fill gaps, and cover the edges of the cake generously.
Step 17: Repeat these steps with the second cake layer.
Step 18: For the final layer, trim off the crust, brush with syrup, then flip upside down so syruped side is down and crust side up. Place on top of assembled cake.
Step 19: Apply a thin crumb coat of frosting evenly around the entire cake. Chill for 15-20 minutes.
Step 20: Spread the remaining chantilly frosting generously over the cake. Decorate with any leftover frosting and berries.
Step 21: Chill the finished cake for about an hour before serving or transferring to a serving stand to let the frosting firm up.
Step 22: Slice, serve, and enjoy this fresh, berry-filled delight!

Tips & Variations

For homemade cake flour, substitute 35g of all-purpose flour with cornstarch per 310g flour for a lighter crumb.
If you don’t have buttermilk, add 1 tbsp vinegar or lemon juice to 1 cup whole milk and let it sit for 5 minutes before using.
Adjust the amount of sugar in the chantilly cream to your preferred sweetness level.
Feel free to swap or mix any fresh berries based on seasonal availability or taste preferences.
Use a serrated knife warmed in hot water for cleaner cake trimming and layering.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep chilled to maintain the firmness of the chantilly cream frosting. Before serving, let the cake sit at room temperature for 10-15 minutes for easier slicing. Leftovers can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A white frosted cake on a white marble surface, with smooth, thick frosting covering the outside. The cake has two visible layers of light pink sponge with a creamy filling that contains mixed berries like blueberries and raspberries. On top, there is a mix of fresh red strawberries, raspberries, and blackberries arranged in a dense pile, with some dollops of white frosting around the edge. The whole cake sits on a white round stand. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped tightly in the fridge. Prepare the chantilly cream and assemble the cake on the day you plan to serve for best freshness.

What can I substitute for mascarpone cheese?

If mascarpone is unavailable, you can use cream cheese softened with a little heavy cream to lighten it, but the flavor may be less rich and slightly tangier. Avoid using only cream cheese as it will alter the texture and taste significantly.