Chantilly Cake
Chantilly Cake is a light, elegant layer cake made with tender vanilla sponge, creamy mascarpone frosting, and fresh berries. It is a beautiful dessert for celebrations, holidays, and warm-weather gatherings.
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Servings: 12
Ingredients
Cake
- 3 1/4 c cake flour
- 1 tsp sea salt
- 1 tbs baking powder
- 1/4 tsp baking soda
- 4 large eggs room temperature
- 1 c whole milk
- 1/3 c vegetable oil
- 1/2 c sour cream
- 2 tsp pure vanilla extract
- 1 c unsalted butter softened
- 2 c granulated sugar
Chantilly Frosting
- 1/2 c unsalted butter softened
- 8 oz cream cheese softened
- 8 oz mascarpone cheese softened
- 2 c heavy whipping cream
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 c powdered sugar
Berries
- 1 1/2 c fresh strawberries sliced or chopped
- 1 1/2 c fresh blueberries
- 1 1/2 c fresh raspberries
Instructions
Prepare the Cake
- Preheat the oven to 350°F. Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper circles.
- In a large mixing bowl, combine the cake flour, sea salt, baking powder, and baking soda. Whisk well to evenly distribute the dry ingredients. Set aside.
- In a separate bowl, whisk together the eggs, whole milk, vegetable oil, sour cream, and vanilla extract until smooth. Set aside.
- In the bowl of an electric mixer, beat the softened butter and granulated sugar on high speed for at least 3 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the wet and dry ingredients to the butter mixture in alternating additions, beginning with approximately one-third of the wet mixture, followed by half of the dry mixture. Continue alternating until all ingredients are incorporated, ending with the remaining wet mixture. Mix only until combined.
- Divide the batter evenly between the prepared cake pans. Gently tap each pan on the countertop to release any large air bubbles.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Remove the cakes from the oven and allow them to cool completely before frosting.
Prepare the Chantilly Frosting
- In the bowl of an electric mixer, beat the softened butter, cream cheese, and mascarpone cheese until light and fluffy.
- Add the vanilla extract, almond extract, and powdered sugar. Beat until the mixture is smooth and fully combined.
- In a separate medium bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated, taking care not to deflate the whipped cream.
Assemble the Cake
- Once the cakes are completely cool, slice each cake horizontally in half to create a total of 4 cake layers.
- Place the first cake layer on a cake plate or serving stand. Spread a layer of chantilly frosting over the top, then add a layer of berries. Spread a small additional amount of frosting over the berries to help secure the next layer.
- Repeat the process with the remaining layers, ending with a cake layer on top.
- Use the remaining frosting to cover the top and sides of the cake.
- Garnish the finished cake with the remaining berries.
- Refrigerate the cake until ready to serve.
Notes
To make this recipe gluten free, replace the cake flour with a high-quality gluten-free flour blend that is specifically formulated for baking cakes. Also confirm that the baking powder, baking soda, vanilla extract, almond extract, powdered sugar, and mascarpone are labeled gluten free, as ingredients and manufacturing practices can vary by brand. For best results, consider using a gluten-free flour blend that already contains xanthan gum, or add xanthan gum if recommended by the manufacturer.