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Chantilly Cake Recipe

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★★★★★

4.5 from 58 reviews

This Chantilly Cake is a luscious layered dessert featuring a tender, buttery cake infused with vanilla and almond extracts, layered with a rich and creamy mascarpone and cream cheese frosting whipped with heavy cream, then generously filled and topped with fresh raspberries and blueberries and a touch of raspberry jam. Perfect for special occasions, it offers a delightful balance of fluffy cake, smooth frosting, and fresh berry sweetness.

Ingredients

Scale

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

  1. Prepare cake pans: Preheat your oven to 350°F (175°C). Butter two 9-inch round baking pans and line them with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, sift together the cake flour and baking powder. Whisk in the kosher salt evenly.
  3. Cream butter and sugar: Using a handheld mixer or a stand mixer with paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 4 minutes. Scrape down the sides of the bowl as needed for even mixing.
  4. Add eggs and extracts: Incorporate the eggs one at a time, beating well after each addition to fully blend. Then add the vanilla and almond extracts and beat until completely combined.
  5. Combine wet and dry ingredients: Add one-third of the dry flour mixture and beat on low speed until just combined. Pour in the vegetable oil and half of the milk, and beat until incorporated. Repeat by adding another third of the dry ingredients, remaining milk, and finally fold in the rest of the flour mixture gently to avoid overmixing.
  6. Bake the cake layers: Divide the batter equally between the prepared pans and smooth the tops. Bake for 35 to 40 minutes or until the cakes are golden brown and a toothpick inserted in the center comes out clean.
  7. Cool the cakes: Let the cakes cool in the pans for 15 minutes, then invert them onto wire racks to cool completely.
  8. Make whipped cream: In a large bowl, beat the chilled heavy cream with the vanilla extract and kosher salt on medium-high speed until soft peaks form, about 2 minutes.
  9. Prepare cream cheese frosting: In a separate large bowl, beat the cream cheese and mascarpone on medium-high speed until smooth, light, and fluffy, roughly 3 minutes. Add one-third of the confectioners’ sugar gradually while beating, then continue adding the rest in two batches, scraping down the bowl as needed. Beat until smooth and creamy, about 2 more minutes.
  10. Combine frosting and whipped cream: Using a rubber spatula, fold the whipped cream into the cream cheese mixture in two batches, gently incorporating them to maintain a light texture.
  11. Trim and layer cakes: Using a serrated knife, slice off the tops of the cakes to level them if necessary. Cut each cake horizontally in half to create four layers. Place one layer on a cake stand or platter, spread 3 tablespoons of raspberry jam evenly to the edges, then top with about 1 cup of frosting, spreading it but leaving a 1/2-inch border. Scatter one-quarter of the berries on top, gently pressing them into the frosting. Repeat layering with the remaining cake layers, jam, frosting, and berries, pressing gently as you stack.
  12. Frost the assembled cake: Spread the remaining frosting over the top and sides of the cake using an offset spatula. Add a few decorative swooshes if desired. Finish by topping with the remaining fresh berries to garnish.
  13. Chill and serve: Refrigerate the cake for at least 4 hours or overnight to let the flavors meld and frosting set. Allow cake to sit at room temperature for about 20 minutes before slicing and serving for the best texture and flavor.

Notes

  • Ensure all dairy ingredients are at room temperature for smooth batter and frosting.
  • Don’t overmix the batter once dry ingredients are added to keep the cake tender.
  • Use a serrated knife for clean, even cake layer cuts.
  • Chilling the cake helps the frosting firm up and the flavors to develop fully.
  • This cake is best served within 2 days of assembling for freshness.
  • Adjust berry quantity or type as desired based on availability and preference.

Keywords: Chantilly Cake, layered cake, mascarpone frosting, raspberry cake, blueberry cake, dessert, creamy frosting, fresh berries

Find it online: https://kitchenbyclara.com/chantilly-cake-recipe/