Chantilly cake is the most perfect cake for spring time! It is a classic vanilla cake that is slathered with jam, a light mascarpone and whipped cream frosting , and fresh berries in between each layer. Impressive looking yet really easy to make!
Make no mistake, my husband ate this entire cake by himself and he was NOT mad about it. I just had to make it after hearing all about the Whole Foods Bakery version and how amazing it is. Considering the cake isn’t kosher (wah!) I decided to make my own version. It did not disappoint.
What this cake is made of
So let’s talk. The complete cake is composed of layers of fluffy vanilla cake that is slathered with a layer of strawberry jam. It’s then layered with a mascarpone and whipped cream frosting, plus a ton of fresh berries like strawberries, blackberries, blueberries, and raspberries.
Why’s it called chantilly?
So glad you asked. Chantilly cream is basically just whipped cream that is sweetened. BUT as you can see here the frosting is made from a mascarpone and whipped cream mixture.
Had this cake just used the whipped cream without the mascarpone it wouldn’t be as stable, so we stuck the mascarpone cheese into it. Plus mascarpone is just so good.
Ingredients you need
Mascarpone cheese– like we talked about above, mascarpone is an Italian cream cheese that helps to stabilize the cream frosting.
Whipping cream– You need heay whipping cream for this recipe, other milk wont work.
Fresh Berries– Use any berries that you want!
Jam– Use any berry jam you want here too. I used strawberry.
How to make this recipe
First make the cake.
Cream together butter and sugar, then add in the eggs one at a time. A stand or hand mixer here is handy! Combine the dry ingredients in one bowl or on a large piece of parchment paper. Combine the wet ingredients in a measuring cup.
Alternate between adding in the dry and the wet ingredients. Fill up either 3 6″ round cake pans or 2 8″ round cake pans and bake for 30-35 minutes on 350°F.
My favorite pans to use are Wilton! Here are the 6″ ones. Here are the 8″ ones.
Now make the mascarpone frosting!
Combine the mascarpone cheese with vanilla and confectioners sugar, mixing just until combined. Whip the heavy cream until stiff peaks form about 2 minutes on high speed. Be careful not to over whip or it can curdle. Fold the whipped cream into the mascarpone and you’re done!
Assembling the cake
This is the best part! Take one layer of cake and even out the top with a long serrated knife or cake leveler. Slather strawberry jam all over the top leaving 1″ off the sides. Layer on the cream filling and top with berries.
Repeat the process of jam, mascarpone chantilly cream, and berries until you get to the top layer.
Cake Batter Cake tops leveled off A layer of strawberry jam A layer of frosting Berries and frosting
Decorating the cake
Theres two ways you can do this. You can either frost the entire cake with the frosting and decorate the top with berries. Or you can leave it as a naked cake and decorate the way I did here, without covering the entire cake. All you have to do is top the cake with some dollops of cream and throw on some berries!
I love this naked cake look because it takes a lot of the stress away from decorating, takes less time, and looks rustically pretty!
Storing
Since this recipe is made from whipped cream and fresh fruit, you need to store it in the fridge. It can lose its lift and deflate a little if it’s left at room temperature. Store it in the fridge for up to 5 days.
I do not recommend freezing the fully assembled cake. If you want to make this ahead, make the cakes then freeze them. Then make the frosting and assemble the cake on the day that you need it.
Again, my husband demolished this cake, and I wasn’t mad about it either 🙂
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Chantilly Cake Recipe
Equipment
- Hand or Stand mixer
Ingredients
For the cake
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 eggs large
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup yogurt whole milk
- 3/4 cup milk any kind, I used whole
For the Frosting
- 1 8 oz mascarpone cheese softened
- 1 tsp vanilla extract
- 3/4 cup confectioners sugar
- 1 cup heavy whipping cream
Other
- 1//2 cup strawberry jam or other jam
- Assorted berries as much as you want!
Instructions
Make the cake
- Preheat the oven to 350° F and spray either 3 6" round cake pans or 2 8" round cake pans with baking spray and set aside.
- In a bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter with the 1 1/2 cups sugar until a paste forms. About 1 minutes on medium speed. Scrape down the bowl. With the mixer running on low, add in the 3 eggs one at a time mixing in between. Next add in the tsp of vanilla.
- Combine the 2 cups flour, 1 tsp baking powder, 1/2 tsp kosher salt, and 1/4 tsp baking soda either in a bowl or on a large piece of parchment paper. Combine the 1/2 cup yogurt, and the 3/4 cup milk in a measuring cup.
- Alternate adding the dry ingredients (1/3rd of it at a time) with the wet ingredients mixing in between each addition, starting and ending with the dry ingredients. Clean the bowl if you are making the mascarpone frosting right away.
- Divide the batter evenly between the cake pans and bake for 30-35 minutes. The cake is done when the edges start to pull away from the sides and if you insert a toothpick into the middle of the cake and it comes out clean.
Make the Mascarpone Chantilly Cream
- In a medium sized bowl mix together the 8 oz of mascarpone cheese with the 1 tsp of vanilla and 3/4 cup of confectioners sugar. Set aside. Using a hand mixer or the stand mixer with the whip attachment, beat the 1 cup heavy cream on high speed until stiff peaks form, about 2 minutes. Make sure not to over whip as the cream can curdle. Fold the cream into the mascarpone cheese using a large spatula until no more streaks of cream are visible.
Assemble the cake!
- Level off the tops of the cakes if necessary using a large serrated knife or a cake leveler. Place one cake down and top with strawberry jam leaving 1" off on the side. Layer a topping of the mascarpone chantilly cream on top. Top with fresh berries. Repeat these steps until the top layer of cake. Decide how you will decorate the cake. Either cover the rest in frosting or top with a dollop of cream and berries.
Love the recipe. Thank you so much.
Thank you so much!
Add 1-2 TBLS lemon jiuce, 2 TBLS flour, 1/2 teas vanilla 1/4 teas nutmeg and used brown sugar instead of white. Brush with egg wash and sprinkle with a bit of sugar. Bake 10 minutes at 450, then 40 minutes at 375.