Chantilly Cake

Soft vanilla sponge layered with chantilly frosting, mascarpone, cream cheese, and tons of fresh berries. A dreamy dessert for any occasion.

this Recipe

I wasn’t planning to cry over a cake. That’s not even something I thought I could do. But here we are. It happened the first time I made this chantilly cake for my grandma’s birthday last summer. We were deep into July—hot, sticky, one of those days when your knees sweat—and I was already melting by 10 a.m. I wanted something that looked impressive but didn’t feel heavy. You know, like the cake version of a sundress.

Anyway, I found this recipe online, tweaked a few things (as one does), and hoped for the best. I was elbow-deep in whipped frosting when I realized the mascarpone smelled exactly like the filling from the Italian pastries my grandma used to sneak me when I was a kid. That smell hit me out of nowhere—and bam, I’m standing in my kitchen crying like a weirdo over frosting.

That first chantilly cake wasn’t perfect. The layers were uneven, and my berries were kind of haphazard. But that didn’t matter. My family devoured it. My grandma gave me one of her squinty, proud smiles and said it reminded her of something her mom used to make. And just like that, this recipe went from Pinterest project to tradition.

Why You’ll Love This Chantilly Cake Recipe?

Look—I’m not saying this chantilly cake is magical, but I am saying it disappears faster than any dessert I’ve ever made. It’s light, but not boring. Sweet, but not cloying. The vanilla cake is ridiculously fluffy, almost like angel food but with more richness. And the frosting? It’s like a dream you don’t want to wake up from—creamy, tangy, whipped just right.

It’s not one of those super fussy desserts where you have to temper eggs or hold your breath while folding. It’s simple in the best way. And with all the fresh berries layered between each bite, it kind of feels like sunshine in cake form.

I don’t make this cake every week (though don’t tempt me), but it always shows up when something matters—birthdays, anniversaries, random Tuesday night when I need a win. You get the idea.

Ingredient Notes:

You know how some recipes sound simple until you start Googling half the ingredient list? This isn’t one of those. Everything in this chantilly cake is familiar, cozy, and easy to find—even if you’re shopping in yoga pants at 8 p.m. like I usually do.

• Cake flour – It’s softer than regular flour, which makes the cake texture light and tender. Not a must, but it does help. You could sub in all-purpose in a pinch, just don’t sue me if the texture is denser.

• Sour cream – Okay, hear me out: this is the real MVP. It keeps the cake moist. Yes, I said moist. Sorry. But it’s true.

• Mascarpone cheese – Fancy name, not-so-fancy taste. It’s creamy and subtle and pairs perfectly with berries. You could swap it out for more cream cheese if you have to, but I love the slight sweetness here.

• Fresh berries – You need them. I don’t make the rules. Strawberries, raspberries, blueberries—anything that pops and brings tartness to cut through the richness.

• Heavy cream – You’re gonna whip it like your arm depends on it. (Or let your mixer do the hard part. I won’t judge.)

How To Make Chantilly Cake?

Step 1. Get your act together (aka preheat your oven)
Start by heating your oven to 350°F. Grease and line two 8-inch cake pans. I always forget the parchment paper and regret it every. single. time. So don’t skip it.

Step 2. Dry ingredients in one bowl
Mix your cake flour, baking powder, baking soda, and salt. This part’s easy. You literally just whisk.

Step 3. Wet ingredients in another
Whisk together the eggs, milk, oil, sour cream, and vanilla. It’ll look a little like custard soup. That’s fine.

Step 4. Cream the butter and sugar
This is when things get real. Beat them until it looks like frosting. Pale, fluffy, and like you could eat it with a spoon. (Not saying I did. Not saying I didn’t.)

Step 5. Combine everything
Start adding your dry and wet ingredients to the butter-sugar mix—go in rounds: wet, dry, wet, dry, wet. Don’t overmix or you’ll end up with sad, tough cake.

Step 6. Pour and bake
Evenly divide the batter into the two pans, smooth the tops, and bake for 40–45 minutes. When your toothpick comes out clean, they’re done. Let them cool completely. I know it’s hard to wait. Distract yourself.

Step 7. Make the chantilly frosting
Beat the mascarpone, cream cheese, and butter until fluffy. Add powdered sugar, vanilla, and almond extract. In a separate bowl, whip the cream until it holds stiff peaks, then gently fold it into the cheese mixture. It should look like the cloud topping of your dreams.

Step 8. Build your cake tower
Slice each cake layer in half so you have four layers. Start stacking: cake, frosting, berries. Repeat until you’re out of layers. Then frost the outside. Top with more berries. Take a deep breath. You did it.

Storage Options:

Okay, so technically this cake should be stored in the fridge—especially with all that dairy and fresh fruit. Cover it loosely and it’ll keep for about 3 days. But let’s be real: it probably won’t last that long. And if it does, I admire your self-control.

You can freeze the plain cake layers ahead of time if you’re planning. Just don’t freeze the frosted version unless you want sad, soggy berries and weird texture.

Variations and Substitutions:

Not everything always goes according to plan. I get that. So here’s how to pivot without panic:

• Can’t find mascarpone? Double the cream cheese. It’ll be a bit tangier, but still tasty.

• Only have all-purpose flour? Use it, but swap 2 tablespoons per cup with cornstarch. Close enough.

• No almond extract? Skip it or try a bit of lemon zest. I’ve done both.

• Different berries? Totally fine. I once used chopped mango and blackberries because that’s what I had. It slapped.

What to Serve with Chantilly Cake?

• Champagne or sparkling rosé – It just feels right. Like brunch but make it fancy.

• Black coffee – The bitter pairs so well with the creamy sweetness.

• Fresh whipped cream on the side – If you’re extra like that (which, same).

Frequently Asked Questions:

Can I make this chantilly cake ahead of time?
Definitely. Bake the cake layers a day before. Frosting can be made a few hours ahead too. Just keep it all cold and assemble when ready.

My frosting is soup—what happened?!
Yikes. It usually means the cream wasn’t whipped long enough or the cheeses were too warm. Chill it all next time, and be gentle when folding.

Are frozen berries okay?
In a pinch, yes. Just dry them well or they’ll bleed all over the cake and make it look like a murder mystery dessert. Which… not the vibe.

So yeah, this chantilly cake might look like something you’d buy from a fancy bakery, but you can totally make it at home. Messy counters and all. Whether you bake it for a birthday, a date night, or just because you need a pick-me-up on a Wednesday—I hope it makes your day a little sweeter.

If you make it, tag me, message me, or just shout from the rooftops. I genuinely wanna know how it went. Did your berries slide off? Did your family lose their minds over it? Did you eat it directly from the fridge at 2 a.m.? No judgment—I’ve done all of the above.

Keep the Flavor Coming – Try These:

Savory Smothered Chicken Topped with Spinach & Mushrooms

Tasty Swedish Meatball Noodle Bake Recipe

Easy Rotel Sausage Crescents

Chantilly Cake

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

A soft and fluffy vanilla sponge cake layered with whipped Chantilly frosting and fresh berries. Elegant, light, and perfect for celebrations or summer gatherings.

PRINT PIN REVIEW SAVE Saved!

12 Servings

Ingredients

1x2x3x

For the Cake Layers:

• 3 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon fine sea salt
• 4 large eggs at room temperature
• 1 cup whole milk
• 1/3 cup vegetable oil
• 1/2 cup sour cream
• 2 teaspoons pure vanilla extract
• 1 cup unsalted butter softened
• 2 cups granulated sugar

For the Chantilly Frosting:

• 1/2 cup unsalted butter softened
• 8 oz cream cheese softened
• 8 oz mascarpone cheese softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups heavy whipping cream

For the Fruit Filling:

• 1 1/2 cups fresh strawberries sliced or chopped
• 1 1/2 cups fresh blueberries
• 1 1/2 cups fresh raspberries

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the cake pans and preheat the oven

1. Begin by preheating the oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper to ensure the cakes release cleanly.

Combine the dry ingredients

1. In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Mix the wet ingredients

1. In a separate bowl, combine the eggs, milk, vegetable oil, sour cream, and vanilla extract. Mix until well blended.

Cream the butter and sugar

1. Using an electric mixer, beat the softened butter and granulated sugar on high speed for approximately 3 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.

Incorporate the dry and wet mixtures

1. With the mixer on low speed, alternately add the dry and wet mixtures into the creamed butter and sugar. Begin and end with the wet ingredients, adding in thirds. Mix just until the batter is smooth and well combined.

Bake the cake layers

1. Evenly divide the batter between the two prepared pans. Gently tap the pans on the countertop to release any air bubbles. Bake for 40 to 45 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Chantilly frosting

1. In the bowl of a stand mixer, combine the softened butter, cream cheese, and mascarpone. Beat until the mixture is light, creamy, and smooth. Add the powdered sugar, vanilla extract, and almond extract, and continue mixing until fully incorporated.

Whip the cream and fold it in

1. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cheese mixture using a spatula, being careful not to deflate the mixture.

Assemble the cake

1. Once the cake layers are completely cooled, carefully slice each in half horizontally to create four even layers. Place one layer onto a serving plate. Spread a layer of chantilly frosting over the cake, top with a mix of fresh berries, then cover with a thin layer of frosting to hold the fruit in place. Repeat this process with the remaining layers, finishing with a cake layer on top.

Frost and decorate

1. Use the remaining chantilly frosting to cover the top and sides of the cake. Decorate with the remaining fresh berries. Refrigerate the cake for at least 1 hour before serving to allow it to set.

Notes

To Make This Recipe Gluten-Free: Replace the cake flour with a high-quality gluten-free 1:1 baking flour blend that contains xanthan gum. If your blend doesn’t already include it, add 1 teaspoon of xanthan gum per 2 1/2 cups of flour. The cake’s texture will remain soft and tender, although the structure may be slightly more delicate. Handle the cooled layers with care during assembly.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/