This beautiful Chantilly Cake Recipe | Best Ever comes together in about 1 hour and is a real showstopper that your family will love! It’s layered with fluffy vanilla cake and topped off with a decadent, creamy Chantilly cream that is just out of this world! Feel free to switch up the berries or use whatever you have on hand to suit your family’s taste. I like to think of this as a ‘clean out the fridge’ dessert because you can get creative with the toppings! Whether it’s for a birthday, holiday get-together, or just because it’s Wednesday, this cake is sure to wow!
Ingredient Breakdown
Cake Ingredients
3 cups unbleached cake flour
1 tsp baking powder
½ tsp salt
4 large eggs, at room temperature
1 cup whole milk, at room temperature
2 tbsp unsalted butter, melted and cooled
3 tbsp vegetable oil
¾ cup granulated sugar
1 tsp pure vanilla extract
Chantilly Cream Ingredients
2 cups cold heavy whipping cream
2 containers mascarpone cheese (about 16 oz total), at room temperature
3 cups sifted powdered sugar
2 tsp vanilla extract
2 tbsp water
Fresh Berries for Topping
- 4 ounces fresh raspberries
- 4 ounces fresh blueberries
- 8 ounces fresh strawberries, hulled and sliced
Fresh or frozen berries work well; just make sure they’re thawed and drained if they’re frozen, so they don’t make things soggy!
Let’s Get Cooking!
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper to make removing the cake a breeze!
In a medium bowl, sift together the cake flour, baking powder, and salt. Give it a little whisk to combine, then set it aside!
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until they are pale and fluffy, about 3-5 minutes. You’ll know it’s ready when it’s all light and airy!
In a small saucepan, gently heat the milk and butter together until the butter melts. Keep stirring it lightly and then let it cool slightly to avoid cooking those precious eggs when you mix them!
Now it’s time for some teamwork! Alternate adding the dry mixture and the milk mixture into the egg mixture. Start and end with the dry ingredients and mix just until combined, don’t overmix or it might turn out dense.
Gently fold in the vegetable oil until fully combined and you have a smooth batter. It should smell amazing at this point!
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Pro tip: Make sure to rotate the pans halfway through for even baking!
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to cooling racks to cool completely. Trust me, resist the urge to frost while it’s still warm, patience is key!
While the cakes cool, let’s whip up the Chantilly cream! In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. It should look like a dream, light and fluffy!
Gently fold in the mascarpone cheese until everything is smooth and creamy. Just make sure not to over-mix it here!
Now it’s time to assemble the cake! Place one layer on a serving plate and spread a generous layer of Chantilly cream on top, then sprinkle some of those gorgeous fresh berries. Repeat with the remaining layers.
Frost the top and sides of the cake with the remaining Chantilly cream. Decorate with extra berries for that beautiful finish. Get creative here, you can even add edible flowers for a nice touch!
Place the cake in the fridge for at least 1 hour before serving. This chilling time helps everything come together and set nicely.
Why I Love This Recipe
So, let me tell you why this is my go-to recipe for gatherings: First off, it’s comfort food meets elegance! My family goes absolutely wild for it, which makes it perfect for any occasion. I’m a real sucker for that first bite when the cake is so tender and the cream melts in your mouth, that’s just heaven, if you ask me! The best part is that you can use whatever you’ve got on hand. Sometimes I even sneak in a mix of berries depending on what’s in season or what I can find at the store.
If you loved this recipe, be sure to check out my Fluffy Blueberry Chiffon Cake, my Carpathian Cream Cake, or my Gooey Coffee Caramel Cake!
Why This Recipe Works
Quick & Easy
The beautiful thing about this cake is that it comes together all in one go! You don’t need any fancy equipment, just a few bowls and a whisk and you’ll be set! This means minimal cleanup, which is a huge win after a day in the kitchen.
Crowd-Pleaser
This is a cake that everyone can agree on. I mean, who can resist a dreamy cake layered with berries and whipped cream? It’s loaded with tons of flavor, and it looks stunning on any dessert table!
Customizable
One of my favorite things about this cake is how versatile it is! You can easily switch out flavors, add some almond extract, swap out the berries for whatever is in season, or even layer it with caramel! The possibilities are endless, and that’s what keeps this as my go-to recipe through the years.
Serving & Storage Tips
How to Serve This Cake
Serve it chilled, and if you’re feeling extra, pair it with a scoop of vanilla ice cream or a drizzle of chocolate sauce! It’s also delightful alongside a cup of coffee or tea.
Storage
This cake will keep in the refrigerator for about 3-5 days, but I promise it won’t last that long! Just make sure to cover it well with plastic wrap or foil to keep it moist.
Reheating Instructions
You probably won’t need to reheat this beauty, but if you happen to have leftovers (which is unlikely), just let it sit at room temperature for a bit. If the cream seems to have set, you could re-whip it slightly for that fresh, fluffy texture again.
Freezer Friendly?
If you want to prepare ahead, you can freeze the cake layers separately (without the cream and berries) for up to 3 months. Just wrap them tightly! When you’re ready to use them, let them thaw in the fridge overnight.
And there you have it! Your new favorite Chantilly Cake Recipe, Best Ever. It’s always a hit at parties, and with such an easy-to-follow method, you’ll be whipping this up time and time again! Can’t wait for you to try it, happy baking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Chantilly Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
- In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until pale and fluffy, about 3-5 minutes.
- In a small saucepan, gently heat the milk and butter together until the butter melts. Let cool slightly.
- Alternate adding the dry mixture and the milk mixture into the egg mixture. Start and end with the dry ingredients.
- Gently fold in the vegetable oil until fully combined and the batter is smooth.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to cooling racks to cool completely.
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold in the mascarpone cheese until smooth and creamy.
- Place one cooled cake layer on a serving plate. Spread a layer of Chantilly cream on top, then add fresh berries. Repeat with remaining layers.
- Frost the top and sides of the cake with remaining Chantilly cream and decorate with extra berries.
- Chill the cake in the fridge for at least 1 hour before serving.