Introduction

Chantilly Cake is a light and elegant layered dessert, bursting with fresh berries and creamy frosting. This delightful cake combines tender vanilla layers with a luscious cream cheese and mascarpone frosting, adorned with raspberries and blueberries for a perfect balance of sweetness and freshness.

The image shows a tall, layered cake with four layers of light yellow sponge. Between each sponge layer, there is a thick white cream mixed with red raspberries and dark blueberries, along with thin layers of red berry jam. The outside of the cake is covered with smooth white cream and topped with a mix of fresh raspberries and blueberries. A large slice of the cake is placed on a white plate in front, showing the colorful layers clearly, with a spoon resting on the plate near the slice. The cake and slice sit on a white marbled surface, with a cake server nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
3 cups (333 g) cake flour
2 1/2 tsp baking powder
1/2 tsp kosher salt
1 3/4 cups (325 g) granulated sugar
4 large eggs, room temperature
1 tsp pure vanilla extract
1 1/2 tsp almond extract
1/4 cup vegetable oil
1 cup whole milk, room temperature, divided
Frosting & Assembly:
2 cups heavy cream, chilled
1 tsp pure vanilla extract
1/4 tsp kosher salt
2 (8-oz) blocks cream cheese, room temperature
1 (8-oz) container mascarpone cheese, room temperature
2 1/2 cups (260 g) confectioners’ sugar, divided
9 Tbsp raspberry jam, divided
1 pt fresh blueberries, divided
12 oz fresh raspberries, divided

Instructions

Step 1: Preheat oven to 350°F (175°C). Butter two 9-inch round baking pans and line them with parchment paper.
Step 2: In a medium bowl, sift together cake flour and baking powder. Whisk in the kosher salt.
Step 3: In a large bowl, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 4 minutes, scraping down the bowl as needed.
Step 4: Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts until fully combined.
Step 5: Add one-third of the dry ingredients and beat on low speed just until combined. Add vegetable oil and half of the milk; beat to combine. Repeat with another third of the dry ingredients and remaining milk. Fold in the remaining dry ingredients gently.
Step 6: Divide batter evenly between the prepared pans and smooth the tops. Bake for 35 to 40 minutes, or until cakes are golden brown and a tester inserted into the center comes out clean.
Step 7: Cool cakes in pans for 15 minutes, then invert onto a wire rack to cool completely.
Step 8: For the frosting, beat heavy cream, vanilla, and salt on medium-high speed until soft peaks form, about 2 minutes.
Step 9: In another bowl, beat cream cheese and mascarpone on medium-high speed until smooth and fluffy, about 3 minutes. Gradually add confectioners’ sugar in three parts, beating well after each addition, until smooth and creamy.
Step 10: Fold the whipped cream into the cream cheese mixture in two batches using a rubber spatula.
Step 11: Level the cake tops with a serrated knife if needed. Cut each cake horizontally in half to create four layers total.
Step 12: Place one cake layer on a serving plate. Spread 3 tablespoons of raspberry jam evenly over the layer. Top with about 1 cup of frosting, leaving a half-inch border, then sprinkle with a quarter of the berries, gently pressing into the cream.
Step 13: Repeat the layering with the remaining cake layers, jam, frosting, and berries, pressing gently to secure the layers.
Step 14: Spread the remaining frosting over the top and sides of the cake. Add a few decorative swooshes if desired, then top with the remaining berries.
Step 15: Refrigerate the cake for at least 4 hours or overnight. Allow it to sit at room temperature for 20 minutes before slicing and serving.

Tips & Variations

Use room temperature ingredients for a smoother batter and better cake texture.
Substitute raspberry jam with strawberry or apricot preserves for a different fruity twist.
Try adding finely chopped nuts between layers for added texture and flavor.
For a dairy-free version, use coconut cream and dairy-free cream cheese alternatives.

Storage

Store Chantilly Cake covered in the refrigerator for up to 3 days. To preserve freshness, keep it refrigerated in an airtight container or wrapped tightly with plastic wrap. Before serving, allow the cake to sit at room temperature for about 20 minutes to soften the frosting for easier slicing. Avoid freezing, as the delicate cream frosting can separate upon thawing.

How to Serve

A three-layer cake with light yellow sponge layers separated by white cream mixed with blueberries and raspberries. The outside is covered smoothly with white cream. On top of the cake, there is a thick pile of fresh raspberries and blueberries. A slice is lifted showing the inside layers clearly, with berries dotted in the cream. The cake sits on a round white marble board, with a few berries scattered around it, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chantilly Cake ahead of time?

Yes, this cake benefits from chilling overnight to allow flavors to meld and the frosting to set. Just be sure to bring it to room temperature before serving for the best texture.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with an equal amount of cream cheese for a slightly tangier flavor, or use ricotta cheese blended until smooth for a lighter taste, though the texture may vary slightly.