chantilly cake recipes

This light and moist vanilla cake is layered with a mixed berry filling and homemade Chantilly cream! Decorated with fresh fruit, this Berry Chantilly Cake is a flavorful twist on the classic vanilla layer cake.

Berry Chantilly Cake

(325 grams) all purpose flour

tsp baking powder

tsp salt

(168 grams) unsalted butter, room temperature

vegetable oil

(310 grams) sugar

tbsp vanilla extract

eggs

(300 milliliters) milk

tbsp (78 grams) sugar

cornstarch

water

lemon juice

(167 grams) chopped strawberries

(148 grams) blueberries

(84 grams) raspberries

oz (283 grams) mascarpone cheese, cool but not cold

oz (283 grams) cream cheese, room temperature

(201 grams) powdered sugar

tsp vanilla extract

berries,

Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.

Combine the flour, baking powder and salt in a medium-sized bowl and set aside.

Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until mostly combined.

Slowly add the milk and mix until well combined.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

To make the berry filling, combine the sugar, cornstarch, water and lemon juice in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.

Add the berries and stir to coat with the sugar mixture.

Continue to cook until the berries start to soften and let out juice. Use your spatula to mash the berries a bit.

Remove from heat when juices have begun to thicken, after about 3-4 minutes. Pour the mixture into another bowl and refrigerate until cool.

When your cake layers and filling have cooled, it&#8217;s time to build the cake. First, make the whipped cream. Add the mascarpone cheese and cream cheese to a large mixer bowl and whip just until smooth. Don’t over mix or it can thin out your mascarpone cheese and make it watery.

Add a small amount of heavy whipping cream at a time (starting with a few tablespoons and slowly adding more at a time) and mix with your whisk attachment on medium speed to incorporate the cream with the cheeses. Continue adding the cream and mixing until all the cream is added. You want to be sure to do this slowly and in small amounts at a time so that your cream mixture doesn&#8217;t end up lumpy.

Once all is combined, add the powdered sugar and vanilla extract. Turn the speed to high and whip until it reaches stiff peaks.

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat. Place the first cake on a serving plate or a cardboard cake round.

Pipe a dam of whipped cream around the outer edge of the cake and fill it with half of the berry filling.

Pipe a layer of whipped cream on top of the berry filling and spread evenly.

Top with the second layer of cake and another layer of berry filling and whipped cream.

Add the final layer of cake on top and frost the cake with the remaining whipped cream. Use any remaining whipped cream to pipe swirls on top of the cake. Finish off the cake with some fresh berries.

Store the cake in the fridge until ready to serve. Cake is best stored in an airtight container and eaten within 2-3 days.

You never fail to amaze me with your spectacular desserts!  Everything I have baked is absolutely delicious.  Thank you for inspiring us to present beautiful works of art which dazzle the eyes and satisfy the cravings.  I can't wait to make this wonderful creation!

I always struggle with how much of the frosting to leave for frosting the outside... either I skimp on the filling and have too much outer frosting or I use too much inside and don’t leave enough to frost... any idea how many cups to leave for outside or for the filling so I balance it correctly? Thanks!

I agree with Suzy-Q!  This is another winner.  Such a fresh, decadent, gorgeous dessert that isn't all that hard to make.  I found the instructions for the Chantilly Cream excellent and easy to follow.  I had never made Chantilly before but was utterly amazed at how well it turned out.  If you enjoy a wonderful cake that isn't quite as sweet as some, this is a fresh, wonderful combination.  Between the sweet and tangy fruit filling and the ultra creamy, yummy cream, it's a win win!  Can't recommend enough.  Great job, Lindsay!

Love love love this frosting recipe! I used it with the sponge of your other berry cake and mascarpone frosting so I am only commenting on the frosting part of this recipe and it’s amazing. I did find it a little tricky because I am not a very good baker but on the second try I feel I nailed it! I whipped the heavy cream first, then I whipped together (very briefly!!) the cheeses. I spooned the cream in like the recipe says but I folded them together before sifting in the sugar and adding the vanilla. I then used my hand held mixer and very very briefly on high whipped it all together.  I found doing it this way kept the cream fluffy and airy. 😊

This chantilly cake recipe consists of super soft and fluffy vanilla cake layers, filled with a creamy, vanilla flavored whipped cream, tart homemade berry jam (that is SO EASY to make) and loads of fresh berries! Its refreshing, light and packed with so much flavor - one of my absolute favorite cakes of all time.

Moist Chantilly Cake

flour (regular all purpose (see note 1 if you want to use cake flour))

½ tsp baking soda

(omit

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola)

white granulated sugar

eggs (room temperature)

vanilla essence/extract

tsp white vinegar

buttermilk

berries

lemon juice (freshly squeezed)

tbsp white granulated sugar

mascarpone (cold)

cream cheese

sugar (also known as icing/confectioners sugar)

vanilla extract/essence

heavy whipping cream (cold)

IMPORTANT: For the vanilla cake recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake :)

Preheat oven to 180°C (350°F) conventional (see note 4 if using a convection oven with a fan) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

In a bowl, sift together flour, cornstarch, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

In a large bowl, add in butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.

Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).

Add in vanilla, vinegar and half a cup of the buttermilk (112g), and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup (225g) of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 3).

Distribute the batter evenly into the two 8 inch cake tins. Drop the cake tins lightly on the counter to remove any large air bubbles and bake for 30-35 minutes or until a toothpick comes out clean.

Once baked, allow the cake layers to cool in the cake tins for 20 minutes, before turning them out onto a wire rack to completely cool.

Vanilla Cake

Place all the ingredients into a saucepan and mix well. Place the saucepan over a low-medium heat and let the mixture slowly heat up, stirring every now and then to make sure nothing is sticking to the bottom of the pan.

Once the berries start to get soft and the mixture is liquidy, continue to cook for a few minutes to allow it to thicken up. If using firm berries like strawberries, use a potato masher to break up the berries while they&#39;re cooking in the pan.

Once the mixture is slightly thickened and coats the back of a spoon well, remove from the heat and place it in a heatproof bowl or container. Allow it to come to room temperature before using (see note 6).

Berry Jam Filling

Before beginning, ensure the mascarpone, cream cheese and whipped cream are cold.

In a large bowl, combine the mascarpone, cream cheese, powdered sugar and vanilla. Using a hand or stand mixer, mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined and smooth. If using a stand mixer use the whisk attachment.

Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don&#39;t want to overwhip the cream.

Chantilly Whipped Cream

Trim off the tops of the cake layers with a serrated knife so that they&#39;re nice and flat.

Place the first cake layer onto a serving plate/cake stand and spread out a generous amount of whipped cream. Using a large piping tip (I used a 1M), pipe a dam of frosting around the edges of the cake layer. Fill the middle with half of the berry jam and top with fresh berries.

Place the next cake layer on top and spread out more whipped cream on the top and sides of the cake.

Using a 1M piping tip (or any large piping tip), pipe a border around the top edge of the cake. Fill the centre with the remaining berry jam and top with more fresh fruit. Slice and enjoy!

Assembly (see video for demonstration)

I made this yesterday and my family really enjoyed it! I followed to the precise ingredients and instructions carefully. I plan to make another one at my workplace soon, and I'm sure they will love it too! Thank you for sharing!

This recipe has become my go to recipe for vanilla cakes, everyone always LOVES the taste! It stays so moist for days, and I don't use any sugar syrup. I've frozen this cake and had it in the fridge and it stays perfect. I've used AP flour and cake flour, both will taste amazing but I do prefer cake flour. I also have used different whipped topping recipes, different fillings, etc. I'm telling you, you can't go wrong with this cake! It's delicious. Even the people I know who don't usually like cake, gobble this up whenever I make it. Thank you SO MUCH, MK, for sharing your talent with the world! 💜

Yet another spectacular recipe by MK!
The chantilly cream was divine and the cake looked and tasted amazing.

https://www.youtube.com/watch?v=NfqzgeI0VZU

This chantilly cake recipe consists of super soft and fluffy vanilla cake layers, filled with a creamy, vanilla flavored whipped cream, tart homemade berry jam (that is SO EASY to make) and loads of fresh berries!

RECIPE: https://cakesbymk.com/recipe/moist-chantilly-cake/
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INGREDIENTS:

🔹Vanilla Cake

▢2⅓ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
▢¼ cup (25 g) cornstarch
▢½ tsp baking soda
▢1 tsp baking powder
▢½ tsp salt - omit if using salted butter
▢½ cup (113 g) unsalted butter - room temperature
▢½ cup (105 g) unflavoured vegetable oil - I use canola
▢1⅔ cups (332 g) white granulated sugar
▢3 large eggs - room temperature
▢1¼ tbsp vanilla essence/extract
▢1 tsp white vinegar
▢1½ cups (337 g) buttermilk - room temperature, see note 5 on blog post if using a homemade buttermilk substitute

🔹Berry Jam Filling

▢1 cup (140 g) mixed berries - fresh or frozen will both work. I used blueberries, strawberries and raspberries.
▢¾ tbsp cornstarch
▢1 tbsp lemon juice - freshly squeezed
▢3 tbsp (38 g) white granulated sugar

🔹Chantilly Whipped Cream

▢½ cup (113 g) mascarpone - cold
▢½ cup (113 g) cream cheese - cold, use a firm cream cheese (not the spreadable type).
▢1 cup (125 g) powdered sugar - also known as icing/confectioners sugar
▢1 tsp vanilla extract/essence
▢2 cups (460 g) heavy whipping cream - cold

🔹Extra

▢2 cups (280 g) mixed fresh berries of your choice - I used raspberries, strawberries and blackberries. Berries must be fresh (not frozen).


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Top 2 chantilly cake recipes recipes from across the web

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Berry Chantilly Cake

Moist Chantilly Cake

Top 2 chantilly cake recipes recipes from across the web

The most viewed chantilly cake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Berry Chantilly Cake

Moist Chantilly Cake

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