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Delicious Chantilly Cake with fresh fruit and whipped cream toppings.

Chantilly Cake

  • Author: Louna
  • Total Time: 1 hour 15 minutes plus chilling time
  • Yield: 8-12 servings 1x
  • Diet: Vegetarian

Description

Chantilly Cake is a light and airy vanilla-almond layered cake with cream cheese and mascarpone frosting, topped with fresh berries and raspberry jam.

Ingredients

Scale
  • 1 cup unsalted butter, room temperature, plus more for pans
  • 3 cups cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 tsp almond extract
  • 1/4 cup vegetable oil
  • 1 cup whole milk, room temperature, divided
  • 2 cups heavy cream, chilled
  • 1 tsp pure vanilla extract (for frosting)
  • 1/4 tsp kosher salt (for frosting)
  • 2 (8 oz) blocks cream cheese, room temperature
  • 1 (8 oz) container mascarpone cheese, room temperature
  • 2 1/2 cups confectioners sugar, divided
  • 9 tbsp raspberry jam, divided
  • 1 pint fresh blueberries, divided
  • 12 oz fresh raspberries, divided

Instructions

  1. Preheat oven to 350°F and grease two 9-inch round pans; line bottoms with parchment paper.
  2. Sift together cake flour and baking powder; whisk in kosher salt.
  3. Cream butter and granulated sugar with mixer until light and fluffy, about 4 minutes.
  4. Add eggs one at a time, then vanilla and almond extracts; mix well.
  5. Add one-third of dry ingredients, mix on low; add vegetable oil and half the milk, mix.
  6. Add another third of dry ingredients, remaining milk, and then last dry ingredients; fold gently.
  7. Divide batter between pans, smooth tops; bake 35-40 minutes until golden and tester comes out clean.
  8. Cool cakes in pans 15 minutes, then invert onto wire racks to cool completely.
  9. Whip heavy cream with vanilla and salt until stiff peaks form.
  10. Beat cream cheese, mascarpone, and 2 cups confectioners sugar until smooth.
  11. Fold whipped cream into cream cheese mixture gently to make frosting.
  12. Layer one cake with raspberry jam and part of frosting; add berries on top.
  13. Top with second cake layer; frost entire cake and decorate with remaining berries and jam.
  14. Chill cake before serving for best flavor and texture.

Notes

  • Do not overmix the batter to avoid a dense cake.
  • Ensure all ingredients are at room temperature for even mixing and baking.
  • Sift flour for a lighter texture.
  • Use an oven thermometer for accurate baking temperature.
  • Chill utensils and bowl before whipping cream for better volume.
  • Freeze unfrosted layers wrapped tightly if making ahead; frost when ready to serve.
  • Prep Time: 30 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice (approx.)
  • Calories: 420
  • Sugar: 35g
  • Sodium: 180mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 110mg

Keywords: Chantilly Cake, vanilla almond cake, cream cheese frosting cake, berry Chantilly cake, French Chantilly cake recipe

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Find it online: https://www.recipeslouna.com/chantilly-cake-recipe/