Chantilly Cake Recipe

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Elegant, light, and indulgently fruity — the Chantilly Cake is a dreamy dessert that feels like springtime on a plate. With its distinct “naked cake” appearance, this layered beauty combines moist vanilla sponge with whipped mascarpone cream and a cascade of fresh berries. It’s a showstopper at weddings, birthdays, or any celebration where you want to impress with both flavor and presentation.

The real charm of a Chantilly Cake lies in its simplicity and freshness. Unlike heavy buttercream-laden cakes, this version offers a balance of airy sweetness and juicy tartness from the berries. Every bite is a melody of textures: fluffy cake, silky cream, and bursts of fresh strawberries, blueberries, and raspberries. It’s the kind of cake that invites you to linger at the table a little longer.

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Ingredients for this Chantilly Cake

For the Vanilla Cake Layers:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup whole milk, room temperature
• ½ cup sour cream

For the Chantilly Cream Frosting:

• 1 ½ cups heavy whipping cream, chilled
• 1 cup mascarpone cheese
• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

For Assembly:

• 1 pint strawberries, halved
• 1 pint blueberries
• 1 pint raspberries
• Optional: a drizzle of honey or berry compote between layers

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Step 1: Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Grease and line three 6-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large mixing bowl, cream the butter and sugar until light and fluffy (about 3-4 minutes). Beat in the eggs one at a time, then add the vanilla extract.

Next, add the dry ingredients to the butter mixture in three parts, alternating with the milk and sour cream. Begin and end with the flour mixture. Mix just until combined — do not overmix. Divide the batter evenly between the prepared pans and smooth the tops.

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Step 2: Bake and Cool

Bake the cakes for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely. This ensures the frosting won’t melt when applied.

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Step 3: Make the Chantilly Cream Frosting

In a chilled mixing bowl, whip the heavy cream until stiff peaks form, then set aside. In another bowl, beat together the mascarpone cheese, cream cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold the whipped cream into the cheese mixture until fully combined and fluffy. Refrigerate until ready to use.

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Step 4: Assemble the Cake

Level the cake layers if needed. Place the first layer on a cake board or serving plate. Spread a generous amount of Chantilly cream on top, followed by an even layer of mixed berries. Repeat with the second layer.

Place the final cake layer on top and apply a thin crumb coat of frosting around the entire cake to achieve the “naked” look. Chill the cake for 15–30 minutes, then add a light final coat of frosting if desired.

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Step 5: Decorate with Fresh Berries

Arrange a beautiful medley of halved strawberries, blueberries, and raspberries on top of the cake. You can also press a few berries along the base of the cake or scatter some around your cake stand for an extra flourish.

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Estimated Nutrition (Per Slice — based on 12 servings)

• Calories: ~410 kcal
• Total Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 115mg
• Sodium: 210mg
• Carbohydrates: 40g
• Sugar: 25g
• Protein: 6g
• Fiber: 2g (from berries)

Note: Nutritional values may vary depending on portion sizes and specific ingredients used.

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Frequently Asked Questions

1. Can I make this cake ahead of time?

Yes, you can bake the cake layers 1–2 days ahead. Store them wrapped at room temperature or refrigerate. Frosting should be made fresh on the day of assembly.

2. What’s the best substitute for mascarpone cheese?

You can use additional cream cheese mixed with a bit of heavy cream to mimic the smooth texture and richness of mascarpone.

3. Can I use frozen berries instead of fresh?

It’s best to use fresh berries for this cake. Frozen berries can leak too much juice and make the cake soggy.

4. How do I get that “naked cake” look?

Apply a thin crumb coat of frosting using an offset spatula, scraping just enough to cover the surface without fully hiding the cake layers.

5. Is it possible to make this cake gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour. Make sure all other ingredients (like baking powder) are gluten-free too.

6. Can I add a filling between the layers?

Absolutely. A thin layer of berry compote or lemon curd pairs beautifully with the Chantilly cream and adds extra flavor.

7. Why is my Chantilly cream runny?

Make sure your heavy cream is very cold and don’t overmix once you combine it with the cheeses. Whipping cream past stiff peaks can also cause separation.

8. What other fruits can I use?

Blackberries, kiwi, mango slices, or even pitted cherries make delicious alternatives or additions to the berry mix.

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