Chantilly Cake

If we were asked to name our favorite showstopping cake, Chantilly cake would rank high on our list. A Chantilly cake recipe features fresh summer berries and an airy vanilla cake, which are delicious in themselves. But the frosting is what makes this cake really stand out. It’s a cloud-like combo of sweetened mascarpone, cream cheese and whipped cream—not like any frosting you’ve had before.

Ingredients for Chantilly Cake

• Butter: We use 3/4 cup softened butter in this Chantilly cake recipe for rich-tasting cake layers. Soften the butter so it creams beautifully with the sugar.
• Sugar: The cake layers are sweetened with 1-1/2 cups granulated sugar. Do not swap in brown sugar or you’ll discolor the batter and impart a caramel-molasses flavor. Brown sugar is nice in fall and winter desserts but doesn’t work in a berry Chantilly cake recipe.
• Eggs: For the best cake batter possible, bake with room-temperature eggs. To bring eggs to room temperature, place them in a bowl and cover them with warm (not hot!) water for 10 to 15 minutes.
• Vanilla: Vanilla-forward desserts deserve the best vanilla extract.
• Cake flour: This type of flour makes for lighter, fluffier, more tender and delicate cake layers. You can sub in all-purpose flour, but remember your cake layers will be denser.
• Baking powder: We fluff up the cake layers with a bit of baking powder.
• Milk: While 2% milk is recommended, you can use heavy cream, whole milk or buttermilk in its place.
• Frosting: Chantilly cream frosting is somehow both light and airy like a cloud but still indulgently creamy thanks to the richness of the cream cheese and mascarpone.
• Filling: Each layer of this berry Chantilly cake is topped with seedless strawberry jam, Chantilly cream frosting and fresh berries. Make sure you wash the berries properly so they’re not soggy.

Directions

Step 1: Make the batter

Preheat the oven to 350°F. Line the bottoms of two greased 9-inch round baking pans with parchment, then grease the parchment.

In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy, five to seven minutes. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In another bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the creamed mixture alternately with the milk, beating well after each addition. Pour into prepared pans, dividing the batter evenly.

Step 2: Bake the cakes

Bake the cakes until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cakes in their pans for 10 minutes, then remove the cakes from their pans and onto wire racks. Peel off the parchment and let the cakes cool completely to room temperature.

Step 3: Make the frosting

In a small bowl, use a hand mixer or stand mixer to beat the mascarpone and cream cheese until blended. Gradually beat in the confectioners’ sugar until smooth. In another bowl, use clean beaters to beat the heavy whipping cream and vanilla extract until stiff peaks form. Add the whipped cream mixture to the mascarpone mixture and beat on low speed until combined.

Step 4: Assemble the layers

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Cut the cakes in half, horizontally, and spread one-third of the berry jam mixture onto a cut side.

Editor’s Tip: To make your freshly baked cake layers easier to cut in half, freeze them for at least an hour after they’ve cooled.

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Top with about 1 cup frosting.

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Sprinkle one-third of the fresh berries all over the Chantilly cream.

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Place another cake layer on top, and gently press it down. Repeat the layers.

Step 5: Frost and decorate

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Spread the remaining frosting onto the sides and top of the cake, decorating it however you’d like. This is your chance to get creative with cake decorating ideas, like adding edible flowers or piping on the frosting.

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Recipe Variations

• Play up the New Orleans flavors: Add 1 teaspoon almond extract to your cake batter for a more authentic New Orleans flavor.
• Make the berries shine: Give the berries on your cake a jewel-like shine, as you’d see in a bakery window. Just make a glaze by thinning out a little strawberry jam with a splash of warm water, then brush it on the berries.
• Enhance with lemon: Brighten the flavors by grating lemon (or orange!) zest into the cake batter and/or frosting. You could also swap the jam filling for lemon curd.

How to Store Chantilly Cake

Given the amount of dairy in the frosting, it is best to keep any berry Chantilly cake leftovers in the refrigerator. Use an airtight container so the cake doesn’t get stale or take on any other fridge flavors.

How long does Chantilly cake last?

Chantilly cake will last up to four days in the fridge. Keep in mind that the berries will break down as the days go on, breaking the frosting a bit in the process.

Chantilly Cake Tips

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What’s the difference between Chantilly cream and whipped cream?

Many people mistake Chantilly cream for sweetened whipped cream, but Chantilly cream uses cream cheese and mascarpone for thicker, richer, more stable frosting.

Where did the berry Chantilly cake recipe come from?

The berry Chantilly cake recipe was made famous by baker Chaya Conrad, who was working at a Whole Foods in New Orleans. The recipe, based on her grandmother’s, quickly became a staple of the city and is often served at weddings, graduations, showers and birthdays.

In an interview with Ann Maloney of the Times-Picayune, Conrad said she is happy that her cake recipe is being shared and adapted by others: “I feel like I’ve had a real impact.” And with that, we would have to agree!