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–+ servings
Chantilly Cake

Irresistible Chantilly Cake with Fresh Berries and Creamy Layers

A delightful and elegant Chantilly Cake layered with luscious whipped cream and vibrant berries, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with vegetable shortening for a dairy-free option.
  • 3 cups Cake Flour Creates a tender crumb; all-purpose flour can be used but may alter texture slightly.
  • 1 tablespoon Baking Powder Leavening agent for a light cake; ensure it’s fresh for best results.
  • 0.5 teaspoon Kosher Salt Enhances flavor balance; sea salt can be used as an alternative.
  • 2 cups Granulated Sugar Sweetens the cake; coconut sugar can add a deeper flavor.
  • 4 Large Eggs Binds ingredients and contributes to structure; aquafaba can be used as a vegan alternative.
  • 1 tablespoon Pure Vanilla Extract Adds depth of flavor; imitation vanilla can be used, though flavor may differ.
  • 1 teaspoon Almond Extract Provides a nutty aroma; omit for nut allergies or replace with additional vanilla.
  • 0.5 cup Vegetable Oil Keeps the cake moist; melted coconut oil can be substituted.
  • 1 cup Whole Milk Hydrates the batter; almond milk is great for a dairy-free version.
For the Whipped Frosting
  • 2 cups Heavy Cream Essential for whipped frosting; coconut cream works for a non-dairy option.
  • 8 ounces Cream Cheese Adds richness and tang; Greek yogurt can be a lower-fat alternative.
  • 8 ounces Mascarpone Cheese Contributes creaminess; cream cheese can be substituted if necessary.
  • 1 cup Confectioners' Sugar Sweetens the frosting; powdered erythritol can replace sugar for a low-calorie option.
For the Layering & Topping
  • 0.5 cup Raspberry Jam Provides added fruity flavor between layers; any berry jam is a suitable alternative.
  • 1 cup Fresh Blueberries Adds texture and color; swap for strawberries or blackberries if preferred.
  • 1 cup Fresh Raspberries Offers a tart contrast; can use a mix of berries for variety.

Equipment

  • electric mixer
  • 9-inch round cake pans
  • Mixing bowls
  • spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing with unsalted butter and dusting with flour.
  2. In a large bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.
  3. Add 4 large eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
  4. Mix in 1 tablespoon of pure vanilla extract, 1 teaspoon of almond extract. In a separate bowl, whisk 3 cups of cake flour, 1 tablespoon of baking powder, and 0.5 teaspoon of kosher salt.
  5. Alternately add the dry mixture and 1 cup of whole milk to the wet ingredients, mixing until just combined.
  6. Divide the batter between the prepared pans and bake for 25-30 minutes until golden and a toothpick comes out clean.
  7. For the frosting, beat 2 cups of heavy cream in a chilled bowl until soft peaks form, then fold in 8 ounces each of cream cheese and mascarpone and 1 cup of confectioners' sugar.
  8. Once the cake layers are cooled, assemble by spreading raspberry jam and whipped frosting between layers and frost the top and sides.
  9. Decorate with fresh blueberries and raspberries, cover, and refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 54gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 170mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature to promote smooth mixing. Chill the cream and mixing bowl for fluffier whipped frosting.

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