Chantilly Cake
A soft and fluffy vanilla sponge cake layered with whipped Chantilly frosting and fresh berries. Elegant, light, and perfect for celebrations or summer gatherings.
12 Servings
Ingredients
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
Instructions
Prepare the cake pans and preheat the oven
- 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
- In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
Mix the wet ingredients
- In a separate bowl, combine the eggs, milk, vegetable oil, sour cream, and vanilla extract. Mix until well blended.
Cream the butter and sugar
- 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
- 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
- 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
- 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
- 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
- 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
- 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.