Chantilly Cake Recipe
There are cakes, and then there’s Chantilly cake, a towering layer cake stuffed with fresh berries and blanketed in whipped cream frosting. The impressive dessert marries the delicious simplicity of a classic yellow cake with the berries and cream combo that makes shortcakes shine. What’s even sweeter? The all-American dessert has a charming origin story that started in a grocery store bakery.
SAVE TO MY RECIPES
- Step 1Preheat oven to 350°. Butter 2 (9″) round baking pans. Line pans with parchment.
- Step 2Into a medium bowl, sift flour and baking powder. Whisk in salt.
- Step 3In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and granulated sugar on medium-high speed, scraping down bowl as needed, until light and fluffy, about 4 minutes.
- Step 4Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and beat until fully combined.
- Step 5Add one-third of dry ingredients and beat on low speed until just barely combined. Add oil and half of milk; beat until combined. Beat in another one-third of dry ingredients, followed by remaining milk. Fold in remaining dry ingredients.
- Step 6Divide batter between prepared pans; smooth tops. Bake cakes until golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes.
- Step 7Let cool in pans 15 minutes. Invert onto a wire rack and let cool completely.
- FROSTING & ASSEMBLY
- Step 1In a large bowl, using handheld mixer, beat cream, vanilla, and salt on medium-high speed until soft peaks form, about 2 minutes.
- Step 2In another large bowl, using handheld mixer, beat cream cheese and mascarpone on medium-high speed until smooth, light, and fluffy, about 3 minutes. Scrape down sides of bowl. Add one-third of confectioners’ sugar and slowly beat to combine. Continue to add remaining confectioners’ sugar in 2 batches, scraping down sides of bowl as needed, until incorporated. Continue to beat on medium-high speed until smooth and creamy, about 2 minutes more.
- Step 3Using a rubber spatula and working in 2 batches, fold whipped cream into cream cheese mixture.
- Step 4Using a serrated knife, cut off tops of cakes so surface is flat, if needed. Cut each cake in half horizontally. Place one cake on a platter or cake stand. Using an offset spatula, spread 3 tablespoons jam all the way to the edges. Top with about 1 cup frosting and spread, leaving a 1/2″ border. Top with one-quarter of berries, gently pressing into cream. Top with another cake half. Gently press on cake to distribute frosting and help the layers stick together. Repeat process 2 more times.
- Step 5Using an offset spatula, spread frosting over top and sides of cake. If desired, add a few swooshes. Top with remaining berries.
- Step 6Refrigerate cake at least 4 hours or up to overnight. Let sit at room temperature 20 minutes before slicing.
- 1 c. (2 sticks) unsalted butter, room temperature, plus more for pans
- 3 c. (333 g.) cake flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 3/4 c. (325 g.) granulated sugar
- 4 large eggs, room temperature
- 1 tsp. pure vanilla extract
- 1 1/2 tsp. almond extract
- 1/4 c. vegetable oil
- 1 c. whole milk, room temperature, divided
FROSTING & ASSEMBLY
- 2 c. 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 c. (260 g.) confectioners’ sugar, divided
- 9 tbsp. raspberry jam, divided
- 1 pt. fresh blueberries, divided
- 12 oz. fresh raspberries, divided