Old-Fashioned Chantilly Cake
An Old-Fashioned Chantilly Cake is the kind of summer cake that shows up at family gatherings, potlucks, and birthdays year after year. It’s built around fresh berries, soft cake layers, and a light frosting that doesn’t feel heavy. Nothing about it is complicated, but it always feels special on the table. If you like old-fashioned desserts that still get made, this one fits right in.
Chantilly Cake with fresh berries tastes light, creamy, and gently sweet, with fresh fruit balancing everything out. The cake itself is soft and tender, while the frosting is smooth without being dense. The berries add freshness and a little contrast in every bite. It’s rich enough to feel like a real dessert, but not overwhelming.
A Classic Summer Dessert
This is a classic summer cake that works when berries are at their best. It feels familiar and timeless, the kind of cake people recognize even if they don’t know the name.
It’s also a good option when you want something that looks impressive without being too fussy. And with all the fresh berries in it, and on it, it’s perfect for summertime.
What You Need To Make a Chantilly Cake
This cake relies on pantry basics plus fresh fruit. I made it with berries, and you can do that, too. But I think you could absolutely sub those out for fresh sliced peaches or nectarines in the height of summer. That would be sheer perfection. But then think for wintertime, a white cake with supremed oranges? Citrusy and fresh!
- all-purpose flour
- cornstarch
- baking powder
- salt
- unsalted butter, softened
- sugar
- vanilla extract
- almond extract
- egg whites
- milk
- water
- heavy cream
- cream cheese
- mascarpone cheese or additional cream cheese
- powdered sugar
Fresh berries for topping and filling as desired:
- blueberries
- strawberries
- raspberries
You can swap the berries based on what’s in season or what you have on hand. This recipe also works well as cupcakes, which makes it easier for parties or casual serving. If mascarpone is hard to find or too pricey, using all cream cheese keeps the frosting simple and reliable.
You Need A Simple Syrup For This Cake
Brushing the cake layers with simple syrup is a key step in making a good Chantilly cake. This cake isn’t very sweet and doesn’t rely on a lot of sugar, so the syrup adds moisture and balance without making it heavy. Skipping it can leave the layers dry, while using it keeps the cake soft and pleasant from the first slice through the leftovers.
There are different thickness’ of simple syrup, a lot of them are made with a 1:1 ratio, meaning 1 cup sugar to one cup water. For this recipe we want it sweeter and less runny so we’re going with a 2:1 ratio, 2 cups sugar and 1 cup water. The directions are right in the recipe card, but a simple syrup is so easy to make. Any extra syrup doesn’t go to waste either, you can stir it into coffee drinks, iced tea, or mocktails as needed. Or use it on some seasonal decorations and make these sugared cranberries for a winter cake that is sure to be stunning.
How To Store Leftovers
Store the finished cake in the refrigerator and plan to eat it within two days. Keep it covered so the frosting stays fresh and doesn’t absorb fridge odors.
If you’re making it ahead of time don’t add berries to the top if possible. You will want to wait to decorate until you’re just about cut and serve the cake for the cleanest look.
Chantilly Cake
Ingredients
For the Cake
- 2 1/2 cups all purpose flour
- 1/3 cup cornstarch
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup butter unsalted, softened
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 6 large egg whites room temperature
- 3/4 cup milk
Simple Syrup
- 2 cups water
- 1 cup sugar
Frosting
- 2 cups heavy cream
- 1 tsp vanilla
- 1 pack cream cheese 8 oz softened
- 1/4 cup mascarpone cheese or additional cream cheese
- 2 cups powdered sugar
Fruit Filling and Topping
- 1 cup blueberries
- 1 cup strawberries sliced
- 1 cup raspberries
Instructions
Make the Cake
- Preheat the oven to 350°F and prepare two 8 inch cake pans with nonstick spray and cut parchment paper to fit in the bottoms of the pan
- In a medium bowl stir together the flour, baking powder, cornstarch, and salt then set aside
- In a stand mixer cream the butter, and sugar, until light and fluffy
- Beat in the egg whites, vanilla extract, almond extract, and milk until combined
- Add the dry ingredients and mix until the batter is thick and fully incorporated
- Divide the batter evenly between the prepared pans
- Bake for 25 to 28 minutes until set and a toothpick inserted in the center comes out clean
- Cool the cakes completely before decorating
Make the Simple Syrup
- While the cakes bake bring the water and sugar to a boil in a saucepan stirring until the sugar dissolves
- Remove from heat and allow to cool
Make the Frosting
- In a stand mixer with a whisk attachment whip the heavy cream and vanilla until stiff peaks form
- Transfer the whipped cream to another bowl
- In the same mixer bowl beat the cream cheese, mascarpone, and powdered sugar until smooth and creamy
- Gently fold the whipped cream into the cheese mixture until fully combined
- Refrigerate until ready to assemble
Assemble and Decorate
- Level the cooled cakes if needed using a serrated knife
- Brush a thin layer of simple syrup over the surface of each cake
- Spread a thin layer of frosting over the first cake layer
- Add a layer of fruit and gently press into the frosting
- Place the second cake layer on top
- Frost the sides and top of the cake evenly using an offset spatula
- Decorate with remaining fresh fruit pressing gently into the frosting, if you're not serving it immediately leave the fruit off the top until you are ready to serve the cake
- Refrigerate until about 30 minutes before you're ready to serve the cake
