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5 from 6 votes

Chantilly Cake Recipe

By Britney
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 20
a slice of berry chantilly cake on a plate with fresh berries and a fork.
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Berry Chantilly Cake Recipe has soft vanilla cake layers, whipped mascarpone frosting and is loaded juicy berries tucked in every bite.

Equipment

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Ingredients 

Vanilla Cake Layers

  • 3 3/4 cups (469 g) Cake Flour
  • 1 tbsp + 1/4 tsp Baking Powder
  • 1/4 tsp Nutmeg
  • 1 tsp Kosher Salt
  • 3/4 cup (168 g) Salted Butter, (room temperature)
  • 1/2 cup (112 g) Vegetable Oil
  • 2 2/3 cups (533 g) Sugar
  • 4 large (200 g) Eggs, (room temperature)
  • 2 (60 g) Egg Whites
  • 2 tbsp Vanilla Bean Paste , (or vanilla extract)
  • 3/4 tsp Almond Extract
  • 3/4 cup (180 g) Whole Milk
  • 1/2 cups (120 g) Heavy Cream, (room temperature)
  • 1/2 cup (120 g) Sour Cream, (room temperature)

Berry Filling

  • 1/2 cup Raspberry Jam or Preserves
  • 1 cup Blackberries, (cut in half), additional for garnish
  • 1 cup Raspberries, , additional for garnish
  • 1 cup Blueberries, , additional for garnish
  • 1 cup Strawberries, (cut into quarters), additional for garnish

Chantilly Cream Frosting

  • 2 1/2 cups (600 g) Heavy Cream, (cold)
  • 3 1/2 cups (438 g) Powdered Sugar
  • 1 tbsp Vanilla Bean Paste
  • 1/4 tsp Almond Extract
  • 16 oz (454 g) Mascarpone, (cold)
  • 8 oz (226 g) Cream Cheese, (room temperature

Instructions 

  • Preheat oven to 350°F. Spray 4 8-inch round cake pans with nonstick baking spray or line with parchment paper. (you can use 3 pans for thicker cake layers)
  • In a large mixing bowl, whisk together flour, baking powder, nutmeg, and kosher salt. 3 3/4 cups Cake Flour 1 tbsp + 1/4 tsp Baking Powder 1/4 tsp Nutmeg 1 tsp Kosher Salt
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vegetable oil, and granulated sugar on medium speed until fluffy, about 3 minutes, until pale and fluffy. 3/4 cup Salted Butter 1/2 cup Vegetable Oil 2 2/3 cups Sugar
  • Scrape down the sides of the bowl with a rubber spatula. Reduce mixer speed to low and begin adding eggs, ensuring each egg is fully incorporated prior to adding the next. Then add all of the egg whites and mix until combined, scraping down the sides of the bowl as needed. It'll take about 1 minute for the egg whites to become fully incorporated into the butter mixture so be patient. Add in vanilla bean paste (or extract) and almond extract and mix to combine, about 15 seconds. 4 large Eggs 2 Egg Whites 2 tbsp Vanilla Bean Paste 3/4 tsp Almond Extract
  • Add half of the dry ingredients to the bowl, then add the whole milk, heavy cream, and sour cream and mix until just combined, about 15 seconds. Scrape down the sides of the bowl and add the remainder of the flour mixture. Continue to mix until just combined and smooth, about 15 seconds. 3/4 cup Whole Milk 1/2 cups Heavy Cream 1/2 cup Sour Cream
  • Divide the cake batter among the prepared pans. Bake until a wooden pick inserted in center comes out  clean, 28 to 30 minutes. Let cool in pans for 10 minutes.  Remove from pans, and let cool completely on a wire rack.  
  • Cut the berries in half (cut the strawberries into quarters) and place into a large bowl. Set aside. 1 cup Blackberries 1 cup Raspberries 1 cup Blueberries 1 cup Strawberries
  • Now make the mascarpone chantilly cream. Add heavy cream, powdered sugar, vanilla bean paste, and almond extract to the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for about 1 minute, gradually increasing to medium-high speed. Mix for 2-3 minutes, until the cream begins to thicken (soft peaks), then add mascarpone and cream cheese. Continue to mix until stiff peaks are reached, about 1-2 minutes, until smooth and creamy. 2 1/2 cups Heavy Cream 3 1/2 cups Powdered Sugar 1 tbsp Vanilla Bean Paste 1/4 tsp Almond Extract 16 oz Mascarpone 8 oz Cream Cheese
  • Place the first cake layer on a cake stand. Brush with the raspberry jam  (if it's too thick, microwave for 10 seconds to loosen it up a bit), then spread an even layer of frosting onto the cake. Sprinkle with 1/3 of the berries. Top with the next cake layer and repeat until all layers are added. Spread a thin layer of frosting on top and sides of the cake. Place into the refrigerator to set for 30 minutes. Remove from the refrigerator and use an offset spatula to add the remainder of the frosting. Garnish with berries on top. 1/2 cup Raspberry Jam or Preserves

Notes

  • Room temperature ingredients are a must. Cold eggs or butter can break with the batter and lead to uneven mixing. You'll want to use room temperature eggs, butter, heavy cream, and sour cream for the cake. 
  • Whip the mascarpone cream just until smooth. Over-mixing can cause it to break or turn grainy.
  • Chill the cake before frosting. A cold cake is easier to frost, especially with a soft whipped cream based frosting.
  • Assemble with care. Add a thin layer of frosting between each cake layer to keep the berries in place and prevent sliding.
  • Assemble and Decorate right before serving - Berries can release juices over time, so keep it looking fresh by adding fruit at the end.

Nutrition

Calories: 721kcal, Carbohydrates: 79g, Protein: 8g, Fat: 42g, Saturated Fat: 23g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 134mg, Sodium: 336mg, Potassium: 161mg, Fiber: 2g, Sugar: 57g, Vitamin A: 1334IU, Vitamin C: 9mg, Calcium: 146mg, Iron: 2mg

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

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