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Chantilly Cake

Mouthwatering Chantilly Cake with Fresh Berries Delight

This Chantilly Cake is a delightful summer dessert featuring fluffy layers filled with whipped cream and fresh berries.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 350 kcal

Equipment

  • Mixing bowls
  • 9-inch round cake pans
  • Whisk
  • Spatula

Ingredients
  

For the Cake

  • 1 cup Unsalted Butter softened, can substitute with margarine
  • 2 cups Granulated Sugar can use brown sugar for a caramel note
  • 4 large Eggs room temperature
  • 1 tablespoon Pure Vanilla Extract
  • 1 teaspoon Almond Extract optional
  • 3 cups Cake Flour can use all-purpose flour
  • 1 tablespoon Baking Powder ensure it's fresh
  • 1 teaspoon Kosher Salt can substitute with sea salt
  • 1 cup Whole Milk can substitute with almond or oat milk

For the Frosting

  • 2 cups Heavy Cream ensure not half and half
  • 8 ounces Cream Cheese can use Neufchâtel for a lighter option
  • 8 ounces Mascarpone Cheese can substitute with extra cream cheese
  • 1 cup Confectioners' Sugar can use granulated sugar if needed

For Assembly

  • 1 jar Raspberry Jam can swap with other fruit preserves
  • 2 cups Fresh Berries e.g., Blueberries and Raspberries

Instructions
 

Cake Preparation

  • Cream softened unsalted butter with granulated sugar until light and fluffy. Add eggs, vanilla extract, and almond extract; mix well.
  • In a separate bowl, whisk together cake flour, baking powder, and kosher salt. Gradually add the dry mix to the butter mixture, alternating with whole milk, until just combined.
  • Divide the batter between two greased 9-inch round cake pans. Bake at 350°F for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.

Frosting Preparation

  • Whip heavy cream until soft peaks form. In another bowl, mix cream cheese and mascarpone cheese until smooth, then gradually add confectioners' sugar and combine well. Fold in the whipped cream.

Assembly

  • Place one cake layer on a serving plate, spread raspberry jam, and add a layer of frosting. Top with the second cake layer and frost the entire cake. Decorate with fresh berries.
  • Refrigerate the assembled cake for at least 4 hours or overnight for best flavor.

Notes

Optional: Garnish with a dusting of powdered sugar for an elegant finish.
Keyword berries, birthday cake, cake, Chantilly Cake, summer dessert, whipped cream