0 from 3 votes
Chantilly Cake
This Chantilly Cake is light, fluffy, and layered with silky mascarpone cream and fresh berries. A hint of vanilla and a touch of sweetness in every bite makes it an excellent choice for birthdays, brunch, or any time you’re craving something a little special.
Prep Time
30 mins
Cook Time
30 mins
Cooling & Decorating Time
2 hrs
Total Time
3 hrs 10 mins
Servings: 12 slices
Calories: 776 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 3 Tablespoons cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1 cup whole milk
- ¼ cup sour cream
For the Simple Syrup:
- ½ cup water
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Mascarpone Chantilly Cream:
- 12 ounces mascarpone cheese cold
- 12 ounces cream cheese softened
- 2 ¼ cups powdered sugar
- 2 teaspoons vanilla extract
- 3 cups heavy whipping cream cold
For the Filling and Topping:
- 2 cups strawberries hulled and sliced
- 1 cup raspberries
- 1 cup blueberries
- Extra berries for decoration
Instructions
- Preheat the oven to 325°F. Grease and line two 8-inch cake pans with parchment paper.
- Sift the all-purpose flour and cornstarch together, then whisk in the baking powder and salt.
- Beat the butter and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. Stir in the sour cream until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Wrap in plastic wrap and chill for 30 minutes before slicing.
Cup of Yum
Make the Simple Syrup
- Heat the water and sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the vanilla extract. Let cool completely.
Cup of Yum
Make the Mascarpone Chantilly Cream
- Beat the mascarpone and cream cheese together until smooth. Add the powdered sugar and vanilla extract and mix until well combined.
- Slowly pour in the cold heavy cream while beating, and continue whipping until stiff peaks form. Chill until ready to use.
Assemble the Cake
- Use a serrated knife to slice each cake in half horizontally, creating four thin layers.
- Brush each layer lightly with simple syrup to keep them moist.
- Spread a thick layer of mascarpone Chantilly cream over the first cake layer, then sprinkle with an even layer of berries.
- Repeat with the remaining layers, finishing with cream on the top and sides.
- Pipe extra cream around the edges and decorate the top with fresh berries. ( I used tip 1M from this set. )
- Chill the cake for at least 1 hour before slicing to help the layers set.
Nutrition Information
Calories
776kcal
(39%)
Carbohydrates
97g
(32%)
Protein
12g
(24%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
199mg
(66%)
Sodium
268mg
(11%)
Potassium
325mg
(9%)
Fiber
2g
(8%)
Sugar
68g
(136%)
Vitamin A
1946IU
(39%)
Vitamin C
18mg
(20%)
Calcium
196mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 776
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 97g | 32% |
| Protein | 12g | 24% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 199mg | 66% |
| Sodium | 268mg | 11% |
| Potassium | 325mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 68g | 136% |
| Vitamin A | 1946IU | 39% |
| Vitamin C | 18mg | 20% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.