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A chantilly cake frosted to perfection is topped with strawberries, raspberries, and blueberries. It sits on a stand beside bowls of fresh berries and a red checked cloth, with one slice served on a plate.
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Chantilly Cake

A light elegant cake layered with fresh berries and a creamy Chantilly style frosting that everyone asks for after the first slice.
Prep Time40 minutes
Cook Time28 minutes
Resting Time30 minutes
Total Time1 hour 38 minutes
Course: Dessert
Cuisine: American
Servings: 16 Servings
Calories: 482kcal
Author: Laura

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
    Two round metal cake pans lined with parchment paper sit on a white marble countertop.
  • In a medium bowl stir together the flour, baking powder, cornstarch, and salt then set aside
    A glass bowl of flour with three small containers of white powder ingredients on a marble countertop.
  • In a stand mixer cream the butter, and sugar, until light and fluffy
    A stand mixer bowl with two sticks of butter inside sits next to a glass bowl filled with granulated sugar on a marble countertop.
  • Beat in the egg whites, vanilla extract, almond extract, and milk until combined
    A metal mixing bowl with sugar, softened butter, eggs, and vanilla extract on a marble countertop.
  • Add the dry ingredients and mix until the batter is thick and fully incorporated
    A metal mixing bowl containing smooth, light-colored dough sits on a white marble countertop.
  • Divide the batter evenly between the prepared pans
    Two round cake pans filled with unbaked cake batter sit on a white marble countertop.
  • Bake for 25 to 28 minutes until set and a toothpick inserted in the center comes out clean
  • Cool the cakes completely before decorating
    Two round sponge cake layers on a marble surface, one in a pan and one on a board, with a bowl of syrup and a blue pastry brush nearby.

Make the Simple Syrup

  • While the cakes bake bring the water and sugar to a boil in a saucepan stirring until the sugar dissolves
    A stainless steel saucepan filled with clear liquid sits on a white marble countertop.
  • Remove from heat and allow to cool
    A stainless steel saucepan filled with clear water sits on a marble countertop.

Make the Frosting

  • In a stand mixer with a whisk attachment whip the heavy cream and vanilla until stiff peaks form
    A metal mixing bowl on a marble surface contains cream, peanut butter, and vanilla extract.
  • Transfer the whipped cream to another bowl
  • In the same mixer bowl beat the cream cheese, mascarpone, and powdered sugar until smooth and creamy
    A metal mixing bowl filled with smooth, creamy white batter sits on a marble countertop.
  • 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
    Two round sponge cake layers on a marble surface, one in a pan and one on a board, with a bowl of syrup and a blue pastry brush nearby.
  • Spread a thin layer of frosting over the first cake layer
  • Add a layer of fruit and gently press into the frosting
    A pavlova topped with whipped cream, strawberries, raspberries, and blueberries sits on a round platter on a marble surface.
  • Place the second cake layer on top
    A single round layer of plain, baked sponge cake sits on a circular cake board, placed on a white marble surface.
  • Frost the sides and top of the cake evenly using an offset spatula
    Round chantilly cake with a smooth layer of white frosting on a circular board, placed on a white marble surface.
  • 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
    A round chantilly cake with white frosting topped with whole strawberries and blueberries, placed on a marble surface.
  • Refrigerate until about 30 minutes before you're ready to serve the cake
    A slice of frosted chantilly cake with berries is lifted from the whole cake, which sits on a cake stand with a red-checkered cloth underneath.

Video

Nutrition

Serving: 1 serving | Calories: 482kcal | Carbohydrates: 68g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 259mg | Potassium: 124mg | Fiber: 1g | Sugar: 49g | Vitamin A: 780IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 1mg