This is absolutely the best Chantilly cake recipe! It's easy to make, extremely moist, full of fresh berries and filled and frosted with creamy, fluffy Chantilly cream.
This cake is perfect for summer holidays like Memorial Day, 4th of July and Labor Day!
If you're looking for other cake recipes, check out my blueberry lemon cake, chocolate berry cake, chocolate cake or lemon bundt cake.
Why You'll Love This Chantilly Cake
It's full of fresh berries. The cake is filled with fresh strawberries, raspberries and blueberries for fresh summer flavor.
It's filled and frosted with creamy Chantilly cream. This delicious cream is made with sweetened mascarpone cheese, cream cheese and whipped cream.
It's an extremely moist cake. The cake has a super moist crumb, and paired with the Chantilly cream it just completely melts in your mouth.
Simple Ingredients
- All Purpose Flour- gives this cake the best crumb
- Baking Powder & Baking Soda- helps to leaven the cake and give it its fluffy texture
- Salt- brings out all the flavors in the cake
- Butter- make sure it's softened
- Sugar- granulated white sugar is used to sweeten and add moisture to the cake
- Eggs- make sure they're room temperature
- Vanilla Extract- add a sweet note to the cake layers
- Buttermilk- helps to make the cake super moist
- Mascarpone Cheese- used in the Chantilly cream
- Cream Cheese- I recommend full fat cream cheese for the best taste
- Heavy Whipping Cream- make sure it's extra cold
- Powdered Sugar- used to sweeten the Chantilly cream
- Fresh Berries- used for the berry filling
Step by Step Instructions
STEP ONE: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.
STEP TWO: In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)
STEP THREE: Then add in the eggs and vanilla and mix medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
STEP FOUR: Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
STEP FIVE: Evenly distribute the cake batter between the parchment paper lined cake pans. Bake the cakes for 29-32 minutes, or until a toothpick comes out clean from the centers. Let the cakes cool in the pans for 5 minutes, then transfer the cake layers to a wire rack to completely cool.
STEP SIX: To make the Chantilly cream frosting, add the cream cheese to a large bowl and whip on high speed with an electric mixer until smooth, about 1-2 minutes. (If using a stand mixer, use the whisk attachment.) Then add in the mascarpone cheese and sift in the powdered sugar, and mix on medium-low speed just until combined, about 1 minute,
STEP SEVEN: Add the heavy cream to a medium bowl and whip on high speed with an electric mixer until stiff peaks form. Fold the whipped cream into the mascarpone/cream cheese mixture until everything is combined together.
Assembling the Cake Step by Step
For these steps you'll need:
- a cake scraper
- a rotating cake turntable
- an offset spatula
- a piping bag
STEP ONE Filling the Cake Place the first cake layer on the rotating cake turntable. Then add a layer of Chantilly cream on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the Chantilly cream to a piping bag and cut off the tip so you have a half inch opening, or use a large circular piping tip. Pipe a “border” layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about ½ inch thick and 1 inch high. Then add about ⅓ of the fresh fruit onto the cake layer. Place the next cake layer over top and repeat the step.
STEP TWO Frosting the Cake: Then place the final layer over the top and place small dollops of frosting on the sides of the cake and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. (This recipe will give you a naked or semi-naked cake.)
STEP THREE Decorating the Cake: Top the cake with more fresh berries, then, serve the cake!
FAQs
Can I use frozen berries? I would recommend sticking with fresh blueberries for this cake.
Can I use 3 8-inch cake pans? Yes, but the baking time will be different. Start with 23 minutes, and add more time as necessary until a cake tester comes out clean from the centers.
Can I use cake flour instead of all-purpose flour? For this cake, AP flour will really give you the best, most tender crumb. If you want to use cake flour, increase the amount to 2 ½ cups (280 g), as cake flour weighs less than AP flour cup for cup.
Does Chantilly cake need to be refrigerated? Yes. Store leftovers in an airtight container in the fridge for up to three days. You can also freeze individual pieces by wrapping each in plastic wrap, and then putting them in an airtight container. Freeze for up to 2 weeks.
PRO TIPS
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Troubleshooting Chantilly frosting:
- Make sure you get all the lumps out of the cream cheese before adding the rest of the ingredients in. This will give you the best, and most fluffy, frosting.
- Make sure your ingredients are cold.
- Whip the heavy whipping cream until stiff peaks form, not just soft peaks.
Make sure all your wet ingredients for the cake layers are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a "gummy" cake.
If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cake Recipes to Try Next Time
📖 Recipe
Chantilly Cake
Ingredients
For the Vanilla Cake
- 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated white sugar
- 3 large eggs, at room temperature
- 1 ½ tablespoon vanilla
- 1 cup (240 ml) buttermilk, at room temperature
For the Chantilly Cream
- 4 oz (113 g) cream cheese, cold
- 8 oz. (226 g) masarpone cheese, cold
- 1 cup (130 g) powdered sugar
- ¾ cup (180 ml) heavy whipping cream, cold
- 3 oz. fresh, sliced strawberries
- 3 oz. fresh raspberries
- 3 oz. fresh blueberries
Instructions
For the Vanilla Cake
- Preheat the oven to 350 degrees. Spray 3 6 inch cake pans with non stick spray and line the bottoms with parchment paper.
- In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.2 ¼ cups (281 g) all-purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (If using a stand mixer, use the paddle attachment.)10 tablespoon (140 g) unsalted butter, softened, 1 ½ cups (300 g) granulated white sugar
- Then add in the eggs and vanilla and mix on medium-high speed until smooth, pale in color and slightly fluffy, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.3 large eggs, at room temperature, 1 ½ tablespoon vanilla
- Alternate adding the flour mixture and the buttermilk to the butter mixture a little at a time, until each has been added completely. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.1 cup (240 ml) buttermilk, at room temperature
- Evenly distribute the cake batter among the parchment paper lined cake pans.
- Bake the cakes for 29-32 minutes, or until a toothpick comes out clean from the centers.
- Let the cakes cool in the pans for 5 minutes, then transfer the cake layers to a wire rack to completely cool.
For the Chantilly Cream
- To make the Chantilly cream frosting, add the cream cheese to a large bowl and whip on high speed with an electric mixer until smooth, about 1-2 minutes. (If using a stand mixer, use the whisk attachment.)4 oz (113 g) cream cheese, cold
- Then add in the mascarpone cheese and sift in the powdered sugar, and mix on medium-low speed just until combined, about 1 minute,8 oz. (226 g) masarpone cheese, cold, 1 cup (130 g) powdered sugar
- Add the heavy cream to a medium bowl and whip on high speed with an electric mixer until stiff peaks form.¾ cup (180 ml) heavy whipping cream, cold
- Fold the whipped cream into the mascarpone/cream cheese mixture until everything is combined together.
Assembling the Cake
- STEP ONE Filling the Cake: Place the first cake layer on the rotating cake turntable. Then add a layer of Chantilly cream on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Add some of the Chantilly cream to a piping bag and cut off the tip so you have a half inch opening, or use a large circular piping tip. Pipe a “border” layer of frosting just on the edges of the cake layer. Make sure the border of frosting is about ½ inch thick and 1 inch high. Then add about ⅓ of the fresh berries onto the cake layer. Place the next cake layer over top and repeat the step.3 oz. fresh, sliced strawberries, 3 oz. fresh raspberries, 3 oz. fresh blueberries
- STEP TWO Frosting the Cake: Then place the final layer over the top and place small dollops of frosting on the sides of the cake and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. (This recipe will give you a naked or semi-naked cake.)
- STEP THREE Decorating the Cake: Top the cake with more fresh berries, then, serve the cake!
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