Chantilly Cake Recipe (Slice of Heaven) (2024)

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Sweet Symphony Chantilly Cake Recipe

Fresh berries, fluffy whipped mascarpone frosting, and delicate layers of vanilla cake combine to create a delicious Berry Chantilly cake.

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Today, I’m excited to share a simple yet heavenly delight – my homemade Chantilly Cake recipe. I’ve picked up a thing or two about what makes a dessert truly special. This Chantilly Cake is a labor of love, born out of my passion for creating dishes that not only satisfy the taste buds but also warm the heart.

Picture this: layers of moist, vanilla goodness embraced by a cloud-like Chantilly cream frosting. It’s the kind of treat that transports you to a cozy Sunday afternoon, surrounded by the comforting aroma of baking. I’ve kept it fuss-free because, let’s face it, we all want a slice of happiness without a complicated recipe. So, whether you’re a seasoned home chef or a kitchen newbie, grab your apron, and let’s dive into the simple joy of making and savoring this Chantilly Cake together. Happy baking! It will be a cherry over the cake if you serve it with myFruit Salad with Whipped Cream.

What Is Chantilly Cake?

Chantilly cake is a delightful dessert known for its light and airy texture. Typically, it consists of layers of sponge cake or genoise (a type of sponge cake) that are alternated with layers of Chantilly cream. Chantilly cream is a sweetened whipped cream that’s often flavored with vanilla extract.

The cake is simple yet elegant, and its charm lies in the combination of the tender cake layers and the rich, velvety Chantilly cream. Some variations may include additional elements like fresh berries between the layers or a dusting of powdered sugar on top.

Chantilly cake is a popular choice for celebrations and gatherings due to its pleasing taste and the versatility to customize it with various flavors and decorations. Whether served on a special occasion or enjoyed as a sweet treat during a cozy afternoon, Chantilly cake is a timeless and delightful dessert.

Overview: How to Make Chantilly Cake?

Chantilly Cake Recipe (Slice of Heaven) (5)

Get ready to dive into the sweet world of Chantilly Cake with this easy-to-follow recipe! In just 45 minutes, you’ll whip up a dessert masterpiece that’ll have everyone asking for seconds. So, gather your ingredients and let’s get started!

First up, the star of the show – the Vanilla Cake. To ensure a fluffy delight, make sure your ingredients are cozy at room temperature. Mix up the dry squad – cake flour, sugar, baking powder, baking soda, and salt – and slowly add in softened butter until it looks like sandy perfection. Then, dance in the milk and oil mixture, plus a concoction of vanilla extract, almond extract, and room-temperature eggs. Give it a good mix for two minutes – no shortcuts here!

Time to bake! Pop it in the oven at 335º F/168º C — 350º F/177º C. Don’t rush the process; let it bake for 25-30 minutes until the toothpick comes out with a few crumbs. Once out, tap the pan lightly to let out any trapped air, cool, and chill in the refrigerator. Pro tip: Wrap it up, but don’t let it linger too long – we want it moist, not dry!

Now, let’s talk Chantilly Cream. Soften up cream cheese, butter, and mascarpone cheese. Mix in powdered sugar, almond extract, vanilla extract, and heavy whipping cream. Toss in some instant pudding mix for that extra fluff factor. Whip it well just before assembly – this diva cream needs to be fresh and fabulous!

For the berrylicious filling, cook up some fresh or frozen berries with sugar, water, cornstarch, lemon zest, and lemon juice. A fruity delight to complement that dreamy Chantilly Cream!

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Sweet Symphony Chantilly Cake Recipe

Fresh berries, fluffy whipped mascarpone frosting, and delicate layers of vanilla cake combine to create a delicious Berry Chantilly cake.

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Calories: 544kcal

Author: Anne Carter

Servings: 8

Equipment

  • Stand Mixer

  • Round Piping Tip and Piping Bag

Ingredients

  • 3 largeeggs
  • 3 oz vegetable oil
  • 10 oz whole milk
  • 1 tsp almond extract
  • 2 tsp vanilla extract
  • 8 oz butterunsalted
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3 tsp baking powder
  • 12 oz granulated sugar
  • 13 oz bleached cake flour

Chantilly Cream Ingredients

  • 16 oz cream cheesesoftened
  • 8 oz unsalted buttersoftened
  • 16 oz mascarpone cheesesoftened
  • 22 oz powdered sugarsifted
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 8 oz heavy whipping cream
  • 2 tsp instant pudding mix

Berry Cake Filling

  • 2 cups fresh or frozen berries
  • 2.5 oz sugar
  • 1 oz water
  • 1 oz cornstarch
  • 1 tsp lemon zest
  • 2 tsp lamon juice

Instructions

Vanilla Cake Instructions

  • Heat your oven to a range between 335º F/168º C and 350º F/177º C. I usually stick to the lower setting to avoid over-browning the cake outside before it's fully baked inside.

  • Set aside 4oz of milk and oil in a separate bowl or cup. In another measuring cup, mix the remaining milk, vanilla extract, almond extract, and room temperature eggs.

  • Measure out the dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them in the stand mixer bowl.

  • Attach the paddle, add softened butter in chunks, and mix until it looks like coarse sand.

  • Add the milk/oil mixture into the dry ingredients and mix on medium speed for 2 full minutes (speed 4 on my KitchenAid).

  • Then, add ⅓ of the milk/egg mixture three times until the batter is just combined. Don't forget to scrape the bowl!

Chantilly Cream Instructions

  • Cream together the softened butter, cream cheese and mascarpone cheese together until smooth.

  • Add in the powdered sugar and continue creaming until combined

  • Whip the cream until soft peaks form. Add pudding mix to stabilize, whip until just combined.

  • Mix in vanilla and almond extract. Peaks should be firm but not curdled.

  • Keep an eye on the cream; it happens fast! Check out the stabilized whipped cream recipe for alternatives to pudding.

  • Fold your cream cheese mixture and whipped cream together to make your frosting.

Berry Cake Filling

  • Put berries and 2.5 oz sugar in a saucepan, bring to a simmer.

  • Mix cornstarch with cold water, pour into berries.

  • Cook until thickened (1-2 minutes).

  • Remove from heat, stir in lemon zest and juice.

  • Let the berry filling cool before using.

Notes

  1. Choose Your Pan: I used two 8″x2″ round cake pans, but feel free to use the cake batter calculator for different sizes. Flexibility is key!
  2. Room Temperature Magic: Ensure all ingredients (eggs, cream cheese, milk, butter, etc.) are at room temperature for the perfect blend. Check my blog for room temperature hacks.
  3. Weigh It Right: Use a scale to weigh all ingredients, even liquids (unless stated otherwise). Metric measurements are in the recipe card for precision. Scales rule, cups drool – accuracy is your recipe’s BFF.
  4. Mise en Place FTW: Prep like a chef – have everything measured and ready before mixing. No more “Oops, I forgot the sugar” moments.
  5. Cool and Chill: Chill cakes before frosting; it’s fondant-friendly. Great for stacking and transporting – I refrigerate before delivery. Learn cake decorating basics for a stunning finish.
  6. Follow the Flour Rules: Don’t swap cake flour for all-purpose without a green light from the recipe. Substituting might lead to recipe roadblocks. All-purpose flour lacks the protein punch of cake flour (10%-12% vs. 9% or less).

Nutrition

Calories: 544kcal | Carbohydrates: 60g | Protein: 3g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 94mg | Sodium: 197mg | Potassium: 103mg | Fiber: 1g | Sugar: 56g | Vitamin A: 865IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 0.2mg

Keyword best chantilly cake recipe, chantilly cake recipe, easy chantilly cake recipe, mini chantilly cake recipe, strawberry chantilly cake recipe

Times for The Tips!

  1. Prep-Ahead Cake Layers: Make life easy by baking those white cake layers ahead. Pop them in plastic wrap and stash them at room temp for two days, or in the freezer for up to two months. Your call!
  2. Chill with the Frosting: Hold off on making the berry Chantilly frosting too early. It’s a diva and loses its fluffiness in a tight container. Whip it up right before your assembly party for the best results.
  3. Plan Your Assembly: Feel like prepping in advance? Assemble the cake up to a day before your grand dessert moment and keep it cool in the fridge. Leftovers are cool too – store ’em covered for up to 4 days.
  4. Freeze the Cake Layers, Not the Whole Shebang: While the assembled cake isn’t a freezer fan, you can totally freeze those white cake layers in advance for up to 2 months. Just thaw and let them join the party when you’re ready.

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Frequently Asked Questions (FAQs)

Q: Can I frost and fill the cake without chilling it first?

A: Chilling the cakes before frosting and filling is recommended. It not only enhances the taste but also makes it fondant-friendly and great for stacking.

Q: Why is it crucial to use room-temperature ingredients?

A: Room temperature ingredients ensure a smoother blend, creating a better-textured cake. Check out my blog for room-temperature ingredient hacks.

Q: Can I use different-sized cake pans for this recipe?

A: Absolutely! Feel free to adjust the recipe using the cake batter calculator for various cake pan sizes.

Related

Chantilly Cake Recipe (Slice of Heaven) (2024)

FAQs

What is Chantilly cake frosting made of? ›

Light and fluffy Chantilly Frosting is a thickened whipped cream made with cream cheese and mascarpone plus a hint of almond. Simple yet flavorful and the perfect silky frosting for cakes and cupcakes! This post may contain affiliate links.

Why is Chantilly cake so good? ›

As to what makes the cake so popular, Conrad thinks it's the classic combination of whipped cream and berries. “Buttercream is too sweet,” she says, but the texture you get with mascarpone, cream cheese and heavy cream is an ideal foil for the tart, juicy fruit.

What is the difference between a gentilly cake and a Chantilly cake? ›

What is the difference between a Chantilly cake and a Gentilly cake? Both are delicious layered vanilla cakes with berries in between. The two main differences between them are that unlike chantilly cake a Gentilly cake is frosted with buttercream and instead of milk, Gentilly cake uses buttermilk.

Why is it called a Chantilly cake? ›

The cake's name comes from Chantilly cream, a French term for sweetened whipped cream flavored with vanilla or liqueur. To make the frosting for this cake, you fold sweet, fluffy Chantilly cream with a rich, tangy mixture of whipped mascarpone and cream cheese.

What is the difference between whipped cream and Chantilly? ›

Chantilly cream is a kind of whipped cream with more sugar, plus vanilla. If you're wondering how to choose one over the other, you'd use Chantilly cream anywhere you'd use whipped cream, but where you want to add some additional sweetness, and vanilla flavor.

What is a Chantilly king cake? ›

Now at Bywater Bakery, Conrad pays homage to the local favorite with a twist of Carnival magic, dubbed the Chantilly king cake. The Chantilly king cake takes the berry-filled, mascarpone whipped cream right from the original and stuffs it inside of a brioche king cake.

Should Chantilly cake be refrigerated? ›

After I fully assemble the cake, I'll keep it in the fridge until about 30 minutes prior to serving. After that time, I'll remove it from the fridge and onto a pretty cake stand so it's slightly chilled but fresh tasting for serving. If you have leftover cake and want to store it, you can do this for about 3 days.

What is Costco's white cake? ›

You can either order what Costco refers to as a white cake—a.k.a. vanilla—or a chocolate cake. The former is a vanilla sheet cake filled with vanilla cheesecake mousse that's iced with white buttercream.

What type of cake is Costco cake? ›

When special-ordering a cake, you can choose from white cake with white icing filled with vanilla cheesecake mousse and chocolate cake with chocolate icing filled with chocolate mousse. The order form also offers decorating options (roses, balloons, candles, rainbow, baby shower, flag, cross, and seasonal designs).

What's in a Robert Redford cake? ›

Whatever you want to call it, this cake involves chocolate and all kinds of other sweet indulgences that may help explain its name (with apologies, perhaps, to the actor Robert Redford). This is a popular, irresistible chocolate cake dessert with loads of chocolate, caramel topping, candy bars, and whipped topping.

Can I eat a 2 week old cake? ›

“You'll want to store a cake in the fridge with plastic wrap against the cut part (of the cake) to prevent the cake from drying out,” says Edwards, adding that store-bought cakes may last longer in the fridge, but homemade cakes should typically be consumed in five to seven days.

Why is it called Lazy Daisy cake? ›

In 1950, Quaker Oats created their own recipe to include in advertisem*nts. The word lazy is in the title because it was considered an easy and quick cake. Newspaper ad from the 1930s advertising Lazy Daisy Cakes.

What is chantilly cream made of? ›

Crème Chantilly is cream sweetened with sugar and flavoured, usually with vanilla. Either granulated, caster or powdered icing sugar (confectioner's sugar) along with vanilla extract or paste is added to the cream. It's then whipped until light and airy and holds its shape.

Does Ermine frosting taste like buttercream? ›

What is ermine frosting? Ermine buttercream is a type of cake frosting that goes by many names, including boiled milk, cooked flour, heritage, or Ermine frosting. The texture and flavor of this frosting are unlike any other buttercream I've tested. It's light and fluffy with a very mild sweetness and buttery flavor.

What is the difference between buttercream frosting and Ermine frosting? ›

How does ermine frosting differ from other frostings? Unlike Italian and French buttercreams, which are made with eggs (whites only in the case of Italian, whole eggs in the case of French) and sugar syrup, ermine frosting is egg-free, and it eliminates the fussy step of streaming hot syrup into a running mixer.

What's the difference between whipped icing and frosting? ›

You'll be glad to know there is a distinction between the two. In broad terms, frosting is thick and fluffy, and is used to coat the outside (and often the inner layers) of a cake. Icing is thinner and glossier than frosting, and can be used as a glaze or for detailed decorating.

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