Chantilly Cake
Yield: 12 servings
This easy Chantilly Cake recipe features tender vanilla cake, fresh berries, and a dreamy vanilla mascarpone whipped cream frosting!
Ingredients
For the Cake
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
For the Chantilly cream filling & frosting
- 8 ounces mascarpone cheese at room temperature
- ½ cup powdered sugar
- 1 tablespoon pure vanilla extract
- 2 cups cold heavy whipping cream
- 1½ cups fresh berries blueberries, blackberries, raspberries, or diced strawberries will work
Instructions
- For the Cake: Preheat oven to 350° F. Spray two round 8” cake pans with nonstick baking spray and dust them lightly with flour. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
- Add the vanilla and mix to combine.
- With the mixer on low speed, add ⅓ of the dry ingredients, followed by ½ of the milk. Then add another ⅓ of the dry ingredients, the rest of the milk, and lastly, the rest of the dry ingredients. Mix just until fully combined – do not over mix.
- Divide the batter equally between the prepared cake pans.
- Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pan for 10 minutes. Then run a knife around the perimeter of the pans and turn the cakes out onto a wire rack. Allow to cool completely before adding frosting.
- For the Chantilly Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, powdered sugar, and vanilla on medium speed to combine.
- With the mixer on low speed, slowly drizzle in the cream. Then beat on medium-low speed until the cream is incorporated. Increase the mixer speed to medium-high and beat until the cream forms stiff peaks, about 2-3 minutes.
- Assembly: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of Chantilly cream (about ½” thick) evenly over the cake. Sprinkle the berries over the cream and place the second layer of cake on top.
- Frost the top and sides of the cake with the remaining Chantilly cream and decorate the top with a few fresh berries for garnish.
- Refrigerate the cake for at least an hour before slicing and serving.
Nutrition Information:
Serving: 1 Calories: 546kcal Carbohydrates: 70g Protein: 8g Fat: 27g Saturated Fat: 16g Polyunsaturated Fat: 8g Trans Fat: 1g Cholesterol: 137mg Sodium: 268mg Fiber: 1g Sugar: 42g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.