A Luxuriously Light and Elegant Dessert

When it comes to show-stopping desserts that strike the perfect balance between elegance and indulgence, few can rival the timeless beauty of a Chantilly Cake. This berry-studded, cream-laden masterpiece is an ode to soft, buttery layers, fresh fruit, and cloud-like mascarpone Chantilly cream. Whether you’re hosting a bridal shower, celebrating a birthday, or simply craving something special, this cake is a dessert that’s bound to impress.

Why This Recipe Is Perfect for You

If you adore light and fluffy cakes with layers of rich, velvety cream and the bright pop of fresh berries, this recipe is tailor-made for you. It’s perfect for intermediate bakers looking to elevate their cake game, as well as enthusiasts wanting a reliable, step-by-step guide to baking a bakery-quality cake at home.

This Chantilly Cake isn’t just beautiful—it’s an incredibly flavorful and versatile dessert. With its layers of vanilla-scented sponge, a delicate soak of simple syrup, and silky mascarpone Chantilly cream, this cake is an experience for the senses.

Let’s dive in.

Ingredients at a Glance

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 oz mascarpone cheese, cold
12 oz 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

Essential Kitchen Equipment

To create this cake with ease, gather the following tools:

Two 8-inch round cake pans
Parchment paper
Mixing bowls
Electric hand mixer or stand mixer
Fine mesh sifter
Serrated knife
Silicone spatula
Offset spatula
Cooling rack
Saucepan (for syrup)
Piping bag and tip (1M for decorating)

Step-by-Step Instructions

1. Bake the Cake Layers

Preheat your oven to 325°F. Prepare two 8-inch cake pans by greasing them and lining the bottoms with parchment paper.

In a medium bowl, sift together flour and cornstarch. Whisk in the baking powder and salt.

In a large bowl, cream the butter and granulated sugar for 2-3 minutes until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add the flour mixture in three additions, alternating with milk, beginning and ending with dry ingredients. Stir in the sour cream just until combined—do not overmix.

Divide the batter evenly between your cake pans and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack. Wrap and chill for 30 minutes before slicing.

2. Make the Simple Syrup

In a small saucepan over medium heat, combine water and sugar. Stir until the sugar fully dissolves. Remove from heat and stir in the vanilla extract. Let cool completely before use.

3. Prepare the Mascarpone Chantilly Cream

Beat mascarpone and cream cheese together until smooth and creamy. Add powdered sugar and vanilla extract and mix until well combined.

Slowly drizzle in the cold heavy cream while beating continuously. Continue until stiff peaks form. Keep chilled until needed.

4. Assemble the Cake

Once your cakes are cooled and chilled, slice each layer horizontally to create four thin layers.

Brush each layer lightly with simple syrup to enhance moisture.

Spread a generous layer of Chantilly cream over the first cake layer, followed by a scattering of fresh berries.

Repeat the process until all layers are stacked. Finish with a final layer of cream on the top and sides of the cake.

Pipe decorative swirls using a 1M piping tip and garnish with extra fresh berries.

Chill the assembled cake for at least 1 hour to help it set before slicing and serving.

Tips and Tricks for Success

Chill for Clean Layers: Chilling the cake layers before slicing ensures clean cuts and prevents crumbling.
Use Cold Cream: For the Chantilly cream, cold heavy cream and mascarpone are key to achieving stable, fluffy peaks.
Syrup Matters: Don’t skip the simple syrup—it keeps the sponge moist and enhances the vanilla flavor.
Choose Ripe Berries: Use ripe but firm berries for the best texture and taste. If using frozen berries, thaw and drain well first.
Stabilize the Cream: If you’re preparing the cake in advance, consider adding a teaspoon of unflavored gelatin to the cream for extra stability.

Variations to Try

Citrus Twist: Add lemon zest to the cake batter and lemon juice to the simple syrup for a bright, zesty profile.
Chocolate Lovers: Swap out half the flour with cocoa powder for a chocolate Chantilly version.
Nutty Note: Add finely chopped toasted almonds or pistachios between the layers for added crunch.
Tropical Vibes: Replace the berries with mango, kiwi, and pineapple for a summery, exotic take.

How to Store Leftovers

Store any leftover Chantilly Cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. The cream is best served cold, and the flavors often intensify after a day of resting.

To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw in the fridge overnight before serving.

Pairing Suggestions

This cake pairs beautifully with:

Sparkling wine or champagne: The bubbles enhance the fruitiness and contrast the cream.
Iced Earl Grey or jasmine tea: Light, floral teas balance the richness of the mascarpone.
Lemon sorbet: A citrusy palate cleanser that complements the creamy texture of the cake.

Frequently Asked Questions

Q: Can I make this cake ahead of time?
Yes! Bake the layers and prepare the cream a day ahead. Assemble the cake a few hours before serving to allow it to set in the fridge.

Q: Can I use whipped topping instead of mascarpone cream?
You can substitute with stabilized whipped cream for a lighter texture, but the flavor will not be as rich or tangy.

Q: What if I don’t have mascarpone cheese?
You can replace mascarpone with additional cream cheese, though the taste and texture will slightly differ.

Q: Is this recipe suitable for cupcakes?
Absolutely! Divide the batter into cupcake liners and bake for 18–22 minutes. Top each with a swirl of Chantilly cream and berries.

Q: Can I use a different size cake pan?
Yes, but adjust baking times accordingly. For example, three 6-inch pans will yield taller layers and may bake a little faster.

Final Thoughts

Whether you’re crafting a dessert for a special celebration or indulging in an afternoon of home baking, this Chantilly Cake delivers unmatched charm and flavor. Its soft vanilla sponge, rich mascarpone Chantilly cream, and vibrant berries create a symphony of texture and taste in every bite.

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Happy baking! 🍓🎂