Sweet, light, and simply heavenly Chantilly Cake is a must-make this summer! Layers of vanilla cake are held together with delightfully fluffy chantilly frosting. There are berries in between each layer of cake and on top to give it that classic pop of naturally sweet flavor!

A layered chantilly cake is topped with fresh berries.


Berry Chantilly Cake

I struggle to think of a layered cake that says summer quite as loudly as chantilly cake does! Put simply, this cake is pure bliss. Homemade vanilla cake is layered with sweet and fluffy chantilly frosting. Raspberries, blackberries, strawberries and blueberries speckle the layers of frosting, giving each bite a true taste of summer! Plus, they’re adorned on top as both a decorative garnish and final fruity touch.

Don’t let the fact that this pretty cake is layered intimidate you. It’s really VERY easy to assemble this beauty! Plus, you can make your chantilly cake as picture perfect as you’d like. I personally prefer more of a crumb coating along the sides with a scattering of fresh berries on top. That way, it’s still pretty enough to present at parties, but I don’t have to try hard to make it look too perfect.

This classic cake recipe is light and fluffy, making it perfect for those hot summer days when you want something sweet that won’t weigh you down. If you’re curious about what exactly chantilly frosting is, there’s one simple answer… It’s like whipped cream, except better! Mascarpone, cream cheese and more come together to create the signature frosting that just can’t be beat.

The ingredients for chantilly cake are presented on a white surface.

How to Make Chantilly Cake

  1. Prepare. Preheat the oven to 350°F and grease three cake pans. Line each pan with parchment paper.
  2. Mix the dry ingredients. Whisk together the flour, sugar, baking soda and baking powder in a bowl.
  3. Mix the wet ingredients. Whisk together the egg, milk, sour cream and vanilla in another bowl.
  4. Make the cake batter. Alternating with the dry ingredients, add ½ of the flour mixture and stir a few times, then add ½ of the melted butter and stir a few times. Continue until the flour mix and the melted butter have been completely used.
  5. Bake. Divide the batter evenly between the cake pans. Bake for 20-25 minutes.
  6. Cool the cakes. Let the cakes sit in the pans for 5 minutes at room temperature. Then, take them out of the pans and place them on a wire rack for 10 more minutes. Transfer to the fridge for the remainder of the time while you make the frosting.
  7. Make the frosting. Beat together the butter, cream cheese and mascarpone with an electric mixer on medium speed until fluffy. Beat in the extracts, then add powdered sugar until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cheese mixture.
  8. Assemble the first few layers of cake. Spread about ½ cup of the frosting on the first layer, then top with 1 cup of the berries. Start placing the berries in the center and and press them towards the outside as you go. Add a small amount of frosting on top of the berries before adding the next layer of cake.
  9. Finish assembling the cake. Repeat with the frosting and berry process with the next layer of cake. Add the final cake layer on top, then top with frosting on the top and sides of the cake. Top the cake off with remaining berries.
  10. Refrigerate. Keep chantilly cake refrigerated until ready to serve.
Layered chantilly cake has been cut into.

Tips and Variations to Try

  • You can use vegetable shortening instead of nonstick spray. The cakes will release well from a pan sprayed or greased with vegetable shortening.
  • Use parchment paper! It is recommended to use round sheets of parchment paper to ensure the entire cake releases. This avoids any small pieces getting stuck to the bottom and creating a hole in your cake layer.
  • You can use a stand or hand mixer to make the batter. You can, but you should keep it at a very low speed. Honestly, the cake will come out more moist if it is mixed ‘by hand’ instead of using an electric mixer.
  • Use your favorite berries. You can use whatever combination of fruit you’d like. Chantilly cakes commonly have at least two to three different berries included.
A slice of cake is presented next to a whole cake.

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A layered chantilly cake is topped with fresh berries.

Get the Recipe: Chantilly Cream Cake Recipe

Yield: 12
Prep Time: 50 minutes
Cook Time: 1 hour
Chill Time: 1 hour
Indulge in the heavenly delight of Chantilly Cake with fresh berries! This delectable dessert combines layers of moist vanilla cake, luscious Chantilly cream, and a generous topping of vibrant fresh berries.
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Ingredients

Cake Batter:

  • 3 1/3 cups cake flour
  • 3 tsp baking powder
  • ½ tsp baking soda
  • 1 cup butter, melted
  • 2 cup granulated sugar
  • 6 egg whites, room temperature
  • 2 tsp clear vanilla extract
  • 1 ½ cup whole milk
  • ½ cup sour cream

Chantilly Frosting

  • ½ cup unsalted butter, room temperature
  • 8 oz cream cheese, softened
  • 8 oz mascarpone cheese, softened
  • 2 cup heavy cream
  • 1 tsp clear vanilla extract
  • ½ tsp almond extract
  • 2 cups powdered sugar- consider 2 ½ or 3 cups?

Berries

  • 3 cups seasonal fresh berries plus more for garnish- 1 cup each chopped strawberries, blueberries whole, raspberries whole, and blackberries whole

Equipment

  • 3 8" round cake pans

Instructions 

  • Preheat the oven to 350 degrees.
  • Prepare three 8” cake pans by greasing with nonstick cooking spray and lining the bottom with a round piece of parchment paper and set aside.
  • In a medium sized bowl, combine flour, sugar, baking soda and baking powder in a bowl and mix together.
  • In a separate larger mixing bowl, using a heavy-duty whisk, combine the egg, milk, sour cream and vanilla.
  • Alternating with the dry ingredients, add ½ of the flour mixture and stir a few times, then add ½ of the melted butter and stir a few times. Continue until the flour mix and the melted butter have been completely used. The batter will be very thick, and very smooth when all the ingredients are added.
  • Divide the batter into the 3 prepared cake pans. You may have to use a small spatula to spread the batter evenly in each pan before baking. The batter creates about 9 cups of mixture, so about 3 cups per cake pan should work.
  • Bake for 20-25 minutes or until the tester or toothpick inserted comes out clean. (Since oven brands vary, consider rotating the pans in the oven after the first 10 minutes. Check your cakes after 15-20 minutes cooking, and remove from the oven if they are done.)
  • Let the cakes sit in their pans for five minutes after coming out of the oven. Release each to a nonstick cooking rack for 10 minutes, then place them in the fridge while you make the frosting.
  • In a mixer beat together the butter, cream cheese and mascarpone on medium speed until fluffy.
  • Add the vanilla and almond extracts and incorporate.
  • Then add the powdered sugar and combine.
  • In another separate bowl whip with heavy cream until stiff peaks form.
  • Fold the whipped cream into the sugar and cheese mixture. (If the frosting seems a bit soft after folding in the whipped cream, put it in the fridge for 20-30 minutes. It will thicken a bit and be frosting you can work with to cover your cake.)
  • Build the cake by spreading about ½ cup of the frosting spread on the first layer then top with 1 cup of the berries, starting in the center and pressing them into the frosting (so they stick once cut), maybe adding a bit more fruit towards the edges. Add a small amount of frosting on the layered fruit, so the next cake layer has something to stick to.
  • Repeat with the next layer, then plac the last layer of cake on top.
  • Mound the remaining frosting on the cake top and spread down the sides. (Helpful tip- start filling in the gaps from the sides; each layer of cake has created spaces when layered on top of each other, so it’s easier to fill those in to obtain a smooth surface to finish frosting the cake.)
  • Garnish the top with remaining berries, starting in the center and gently pressing them into the frosting and adding more to fill out to the sides.
  • Keep refrigerated until you are ready to serve, about 1-2 hours.

Notes

  • Storage: Keep any leftover cake covered or in an airtight container and refrigerated up to 2 days after frosting. The fresh fruit won’t hold up long.
  • FAQ’s: Can I use vegetable shortening instead of nonstick cooking spray? Yes, you can, the cakes will release well from a pan sprayed or greased with vegetable shortening.
  • Do I have to use round parchment paper on the bottom of the cakes? Yes it is recommended to ensure the entire cake releases, and this avoids any dreaded small nuggets getting stuck to the bottom and creating a hole in your cake layer.
  • Can I use a stand or hand mixer to make the batter? Yes, you can yet it would be recommended to keep it at a very low speed. Honestly the cake will come out more moist if it is mixed ‘by hand’ instead of using an electric mixer.
  • Does the frosting have to be piped onto the cake? It doesn’t require it, but if you have a creative decorative idea you’d like to consider, go for it!
  • Do I have to add the listed berries? You can use whatever combination of fruit you’d like, chantilly cakes commonly have at least two-three different berries included.
Calories: 890kcal, Carbohydrates: 88g, Protein: 11g, Fat: 56g, Saturated Fat: 34g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 153mg, Sodium: 291mg, Potassium: 311mg, Fiber: 2g, Sugar: 60g, Vitamin A: 1938IU, Vitamin C: 1mg, Calcium: 178mg, Iron: 1mg
Author: Kellie
Course: Dessert
Cuisine: American, Southern