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Chantilly Cake

Luscious Chantilly Cake with Fresh Berries for Summer Bliss

This Chantilly Cake is a beautiful and delicious dessert layered with fresh berries, perfect for summer celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 cup unsalted butter Provide moisture and richness; substitute with a dairy-free spread for vegan option.
  • 2.5 cups cake flour Light and versatile, gives a tender texture.
  • 1 tablespoon baking powder Acts as a leavening agent; ensure it’s fresh.
  • 0.5 teaspoon kosher salt Enhances flavor; regular salt can be substituted.
  • 2 cups granulated sugar Sweetens the cake; brown sugar can provide deeper flavor.
  • 4 large eggs Adds structure and moisture; substitute with applesauce or flax eggs for vegan.
  • 1 teaspoon vanilla extract Imparts flavor complexity.
  • 0.5 teaspoon almond extract Imparts flavor complexity.
  • 0.25 cups vegetable oil Keeps the cake moist; can substitute with melted coconut oil.
  • 1 cup whole milk Adds moisture and richness; non-dairy milk works too.
For the Frosting
  • 2 cups heavy cream Essential for the whipped frosting.
  • 0.5 cups cream cheese Adds tanginess and firmness.
  • 0.5 cups mascarpone cheese Provides creaminess; substitute with more cream cheese if needed.
  • 1 cup confectioners' sugar Sweetens frosting; granulated sugar can be powdered.
For the Filling
  • 0.5 cups raspberry jam Adds flavor and moisture between layers.
  • 1 cups fresh blueberries Fresh toppings that provide flavor and color.
  • 1 cups fresh raspberries Fresh toppings that provide flavor and color.

Equipment

  • electric mixer
  • 9-inch Round Cake Pans
  • mixing bowls
  • whisk
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.
  3. Add 4 large eggs, one at a time, mixing well and then blend in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract.
  4. In a separate bowl, whisk together 2.5 cups of cake flour, 1 tablespoon of baking powder, and 1/2 teaspoon of kosher salt.
  5. Gradually add dry mixture to the wet ingredients, alternating with 1 cup of whole milk, and mix on low speed.
  6. Drizzle in 1/4 cup of vegetable oil and mix until smooth.
  7. Distribute the batter between the prepared pans. Bake for 25-30 minutes until tops are golden brown.
  8. Allow cakes to cool in the pans for 10 minutes before transferring them to wire racks.
Assembly
  1. Whip 2 cups of heavy cream with 1/2 cup of confectioners' sugar until stiff peaks form.
  2. Once cooled, place one cake layer on a serving platter, spread with raspberry jam, and add whipped cream.
  3. Scatter blueberries and raspberries on top, place the second layer on top, and press down gently.
  4. Frost the sides and top of the cake with remaining whipped cream.
  5. Decorate with additional fresh berries and refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Letting the assembled cake chill enhances the flavors and makes slicing easier.

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