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4.3 from 9 votes

Chantilly Cake

This easy Chantilly Cake recipe features tender vanilla cake, fresh berries, and a dreamy vanilla mascarpone whipped cream frosting!

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 12 servings
Calories: 546 kcal
Course: Cake
Cuisine: American

Ingredients

For the Cake
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup 2 sticks unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup whole milk
For the Chantilly cream filling & frosting
  • 8 ounces mascarpone cheese at room temperature
  • ½ cup powdered sugar
  • 1 tablespoon pure vanilla extract
  • 2 cups cold heavy whipping cream
  • 1½ cups fresh berries blueberries, blackberries, raspberries, or diced strawberries will work

Instructions

    Cup of Yum
  1. For the Cake: Preheat oven to 350° F. Spray two round 8” cake pans with nonstick baking spray and dust them lightly with flour. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
  4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.
  5. Add the vanilla and mix to combine.
  6. With the mixer on low speed, add ⅓ of the dry ingredients, followed by ½ of the milk. Then add another ⅓ of the dry ingredients, the rest of the milk, and lastly, the rest of the dry ingredients. Mix just until fully combined – do not over mix. 
  7. Divide the batter equally between the prepared cake pans. 
  8. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pan for 10 minutes. Then run a knife around the perimeter of the pans and turn the cakes out onto a wire rack. Allow to cool completely before adding frosting. 
  9. For the Chantilly Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, powdered sugar, and vanilla on medium speed to combine. 
  10. With the mixer on low speed, slowly drizzle in the cream. Then beat on medium-low speed until the cream is incorporated. Increase the mixer speed to medium-high and beat until the cream forms stiff peaks, about 2-3 minutes. 
  11. Assembly: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of Chantilly cream (about ½” thick) evenly over the cake. Sprinkle the berries over the cream and place the second layer of cake on top. 
  12. Frost the top and sides of the cake with the remaining Chantilly cream and decorate the top with a few fresh berries for garnish. 
  13. Refrigerate the cake for at least an hour before slicing and serving.

Nutrition Information

Serving 1 Calories 546kcal (27%) Carbohydrates 70g (23%) Protein 8g (16%) Fat 27g (42%) Saturated Fat 16g (80%) Polyunsaturated Fat 8g Trans Fat 1g Cholesterol 137mg (46%) Sodium 268mg (11%) Fiber 1g (4%) Sugar 42g (84%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 546

% Daily Value*

Serving 1
Calories 546kcal 27%
Carbohydrates 70g 23%
Protein 8g 16%
Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 8g 47%
Trans Fat 1g 50%
Cholesterol 137mg 46%
Sodium 268mg 11%
Fiber 1g 4%
Sugar 42g 84%

* Percent Daily Values are based on a 2,000 calorie diet.