Chantilly Cake Recipe

Name: Chantilly Cake
Prep time: 30 min
Cook time: 45 min
Total time: 225 min
Yield: 10
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 cups sugar; 3 large eggs, at room temperature; 3/4 cup sour cream, at room temperature; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 1 cup whole milk, at room temperature; 1 tablespoon seedless raspberry jam; 2 tablespoons water; 1/2 teaspoon lemon juice; 8 ounce mascarpone cheese, chilled; 4 ounce full fat cream cheese, chilled; 3 cups heavy whipping cream, chilled; 1 1/2 cups powdered sugar, or to taste; 1 teaspoon vanilla extract; Pinch of salt; 1/2 cup fresh raspberries, rinsed and dried, plus more for garnish; 1/2 cup fresh blueberries, rinsed and dried, plus more for garnish; 1/2 cup fresh strawberries, hulled and quartered, plus more for garnish

Cook Time: 45 minutes

This berry cake with chantilly cream is a perfect combination of soft, spongy cake layers and a sweet, creamy topping. The berry syrup adds a tangy touch, and the fresh berries make it visually appealing and full of flavor. A dessert thats sure to impress your guests!

Ingredients

Cake

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups white sugar
3 large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup whole milk, at room temperature

Jam Syrup

1 tablespoon raspberry jam
2 tablespoons water
1/2 teaspoon lemon juice

Chantilly Cream

8 ounces mascarpone cheese, chilled
4 ounces cream cheese, chilled
3 cups heavy whipping cream, chilled
1 1/2 cups powdered sugar, or to taste
1 teaspoon vanilla extract
1 pinch salt
1/2 cup fresh raspberries, rinsed and dried, plus more for garnish
1/2 cup fresh blueberries, rinsed and dried, plus more for garnish
1/2 cup fresh strawberries, rinsed and dried, plus more for garnish

Directions

Preheat your oven to 350F (180C). Grease and line 3 (8-inch) round cake pans with parchment paper, then grease the parchment paper.
Sift together the flour, baking powder, salt, and nutmeg in a bowl.
In a large bowl, whisk together the sugar, eggs, sour cream, vegetable oil, vanilla extract, and almond extract until smooth and fully combined.
Gradually add the dry ingredients to the wet mixture, whisking until mostly combined. Then add the milk and continue whisking until the batter is mostly smooth. Note that the batter will be runny.
Evenly divide the batter between the prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out mostly clean.
Allow the cakes to cool in the pans for 15 minutes. Then remove the cakes from the pans and transfer them to a wire rack to cool completely.

For the Jam Syrup:

In a microwave-safe bowl, mix together the raspberry jam, water, and lemon juice.
Heat the mixture in the microwave for 30 seconds, then stir until fully combined.
Brush the jam syrup evenly over the top of the cooled cake layers.

For the Chantilly Cream:

In a medium bowl, beat together the mascarpone cheese and cream cheese on medium speed until smooth and creamy.
Slowly add in the heavy whipping cream, powdered sugar, vanilla extract, and salt. Start on low speed, then gradually increase to medium-high speed, beating until stiff peaks form. Be careful not to overbeat, or the cream may curdle.

Assembling the Cake:

Place the first cake layer on a plate or platter.
Spread a generous amount of chantilly cream over the cake layer, smoothing it into an even layer.
Top the cream with half of the fresh berries, gently pressing them into the cream.
Add the second cake layer on top, then repeat the process with more cream and berries.
Place the final cake layer on top and cover the top and sides of the cake with the remaining chantilly cream.
Decorate the top of the cake with the remaining fresh berries.
Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the cream to set.

Nutrition Facts (per serving)

Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Total Carbohydrate	Dietary Fiber	Total Sugars	Protein	Vitamin C	Calcium	Iron	Potassium
903	57g	29g	191mg	564mg	90g	2g	64g	10g	8mg	220mg	2mg	250mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Chantilly Cake

Chantilly Cake, a dessert beloved for its light, creamy texture and elegant appearance, traces its origins to 17th-century France. Named after the luxurious Chantilly Cream, a sweetened whipped cream enriched with vanilla, the cake became a symbol of French aristocratic indulgence. The cream itself was popularized by the chef Franois Vatel, who served elaborate feasts at the Chteau de Chantilly. Over time, the dessert evolved from a purely cream-based confection to a layered cake incorporating sponge, jam, and fresh fruit, reflecting the French talent for balancing richness and subtle sweetness.

Regional Characteristics

While Chantilly Cake has French roots, regional adaptations have emerged across the world. In the United States, the cake often features a moist sponge layered with mascarpone-based Chantilly cream and a variety of fresh berries, creating a visually stunning centerpiece. In Japan, lighter sponge textures and delicate assembly techniques give the cake a fluffier and less sweet profile. European versions may include almond-flavored sponge or fruit preserves, demonstrating local preferences while preserving the cake's signature creaminess.

How It Differs From Similar Desserts

Unlike a traditional sponge cake or a Victoria sponge, Chantilly Cake is distinguished by its luxurious cream filling and the incorporation of fresh fruit. While a classic buttercream or ganache is heavy and dense, Chantilly cream remains light yet rich, providing a balance of flavor and texture. Compared to other cream-based desserts like Tiramisu or Boston Cream Pie, Chantilly Cake emphasizes airy layers and fresh fruit rather than coffee or chocolate flavoring, giving it a refreshing and delicate profile.

Where It Is Typically Served

Chantilly Cake is a popular choice for formal celebrations, including weddings, anniversaries, and birthdays. Its elegant presentation and light, creamy texture make it ideal for dessert tables at upscale events and holiday gatherings. In cafes and patisseries, individual slices are often served alongside fresh berries and a dusting of powdered sugar, enhancing its visual appeal and taste. Its versatility allows it to be both a showpiece cake and a delightful casual dessert.

Interesting Facts

The name "Chantilly" is derived from the Chteau de Chantilly in France, which was renowned for its sophisticated culinary creations.
Chantilly cream was originally unsweetened and only lightly flavored with vanilla; sugar was added later to enhance dessert appeal.
Modern variations may include mascarpone or cream cheese, blending Italian influences with traditional French techniques.
Despite its rich appearance, Chantilly Cake is often lighter than other multi-layered cakes due to the airy texture of the whipped cream.
The cake pairs beautifully with a variety of fruits, and seasonal berries are often used to create a vibrant, visually appealing presentation.

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FAQ about Chantilly Cake Recipe

The Chantilly Cake should be stored in the refrigerator due to its cream filling. It can be kept for up to 3 days in the fridge. To ensure freshness, cover the cake with plastic wrap or store it in an airtight container.

Yes, you can make the Chantilly Cake a day ahead. After assembling the cake, refrigerate it for at least 2 hours before serving. This allows the cake to set properly, and the flavors to develop.

While you can freeze the cake layers separately, it is not recommended to freeze the fully assembled Chantilly Cake due to the cream filling. Freezing may alter the texture of the cream and the fruit.

Yes, you can substitute mascarpone cheese with cream cheese if needed. However, mascarpone provides a smoother, less tangy flavor, so the result may be slightly different. A mix of cream cheese and heavy cream could mimic mascarpone's texture.

To reduce the sweetness of the Chantilly Cake, you can decrease the amount of sugar in both the cake and the chantilly cream. You can also opt for a sugar substitute in the whipped cream if preferred.

It is best to use fresh berries for the best texture and flavor. However, if using frozen berries, make sure they are thawed and well-drained to avoid excess moisture that could affect the texture of the cake.

Allow the cake to cool in the pans for at least 15 minutes, then transfer to a wire rack to cool completely before frosting. This prevents the cream from melting and ensures a better texture.

If you don’t have almond extract, you can substitute it with an additional teaspoon of vanilla extract, or you can use a small amount of hazelnut extract for a different flavor profile.