Chantilly Cake Recipe

A light and airy Berry Chantilly Cake featuring moist vanilla layers, fresh mixed berries, and a luscious mascarpone frosting. Perfect for celebrations or any special occasion!

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 45

Cook Time: 30

Total Time: 1 15

Servings:

Calories: 450kcal

Cost: $33.65

Equipment

3 9-inch cake pans Greased and lined with parchment
Stand mixer or hand mixer For batter and frosting
Large mixing bowls For wet and dry ingredients
Offset spatula For frosting application
Wire cooling racks To cool cakes evenly
Cake turntable Optional, for easier decorating

Ingredients

Vanilla Cake:

3 cups all-purpose flour Sifted for a light texture
1 tablespoon baking powder Ensures a fluffy cake
½ teaspoon salt Enhances flavor
1 cup unsalted butter softened
2 cups granulated sugar Adds sweetness
4 large eggs room temperature
2 teaspoon pure vanilla extract Pure for best flavor
1 cup whole milk room temperature

Chantilly Cream Frosting:

16 oz mascarpone cheese softened
16 oz cream cheese softened
2 cups heavy whipping cream Cold, for best whipping
1½ cups powdered sugar Sweetens and stabilizes
2 teaspoon vanilla extract Enhances flavor

Berry Filling:

2 cups mixed berries strawberries, raspberries, blackberries
¼ cup granulated sugar To macerate the berries
1 tablespoon lemon juice Enhances berry flavor

Instructions

For the Cake:

Preheat oven to 350°F. Grease and line three 9-inch cake pans.
Mix flour, baking powder, and salt.
Cream butter and sugar until fluffy (5 minutes).
Beat in eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk to butter mixture.
Divide batter between pans.
Bake 25-30 minutes until done.
Cool completely.

For the Frosting:

Beat mascarpone and cream cheese until smooth.
Whip cream, powdered sugar, and vanilla separately until stiff.
Fold whipped cream into cheese mixture.

Assembly:

Layer cake with frosting and berries between each layer.
Frost outside completely.
Top with remaining berries.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition