A Chantilly cake is a light vanilla layer cake filled and frosted with sweet mascarpone-cream frosting and fresh berries.
Ingredients
For the cake
- 2½ cups (315 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1¾ cups (350 g) sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240 ml) milk
For the Chantilly frosting
- 225 g (8 oz) mascarpone cheese
- 225 g (8 oz) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2 tsp vanilla extract
- 2 cups (480 ml) cold heavy whipping cream
For the filling
- 2 cups strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
Instructions
1. Bake the cake
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch (20 cm) cake pans.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding the dry ingredients and milk.
- Divide batter between pans and bake for 25–30 minutes.
- Cool completely.
2. Make the Chantilly frosting
- Beat mascarpone, cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the mascarpone mixture until light and fluffy.
3. Assemble
- Place one cake layer on a serving plate.
- Spread a layer of frosting and top with mixed berries.
- Add the second cake layer.
- Frost the top and sides.
- Decorate with additional berries.
Tips
- Chill the cake for at least 1 hour before serving for cleaner slices.
- Fresh berries work best, but well-drained frozen berries can be used in a pinch.
- For extra flavor, brush the cake layers lightly with a simple vanilla syrup.
Storage
Keep refrigerated for up to 3 days because of the fresh cream and berries.
Serves: 10–12 🍓🫐🍰✨
