This chantilly cake recipe consists of super soft and fluffy vanilla cake layers, filled with a creamy, vanilla flavored whipped cream, tart homemade berry jam (that is SO EASY to make) and loads of fresh berries! Its refreshing, light and packed with so much flavor – one of my absolute favorite cakes of all time.
What is a Chantilly Cake?
The name ‘chantilly cake’ comes from the type of frosting used in the cake. In other words, its a term used to describe a lighty sweetened whipped cream with vanilla flavor.
Traditional chantilly cakes are made up of vanilla cake layers (sponge cakes are often used too), filled with chantilly cream and fresh berries or berry jam (or both – like my recipe!). Its a light, refreshing cake, perfect as a summer dessert when berries are in season.
What is the difference between whipped cream and chantilly cream?
Chantilly cream is often used interchangeably with whipped cream, though chantilly cream is often referred to as a flavored and sweetened version of whipped cream, which distinguishes it from regular whipped cream.
The chantilly cream used in this recipe is inspired by the very popular Whole Foods berry chantilly cake that also uses mascarpone and cream cheese in the whipped cream to add additional flavor and stability.
How to Make Chantilly Cake
This recipe has a few different elements, but it all comes together relatively quickly!
Vanilla Cake
The cake used in this recipe is my 5 star rated vanilla cake recipe – so so moist and fluffy!
Begin by preheating your oven to 180°C (350°F) conventional and grease and/or line two 8 inch cake pans (I use my homemade cake release).
In a bowl, sift together all purpose flour, cornstarch, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
In a large mixing bowl, add in butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine – if using a stand mixer use the paddle attachment), cream together for 2 minutes on a medium speed until light and creamy.
Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
Add in vanilla extract/essence, vinegar and half a cup of the buttermilk (112g), and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
Finish off by adding in half of your flour mixture to your wet mixture, and gently fold it in with a rubber spatula until just combined. Then add in the remaining 1 cup (225g) of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix.
Distribute the cake batter evenly into the two prepared cake pans. Drop the cake tins lightly on the counter to remove any large air bubbles and bake for 30-35 minutes or until a toothpick comes out clean.
Once baked, allow the cake layers to cool in the cake tins for 20 minutes, before turning them out onto a wire rack to completely cool.
Berry Jam Filling
Place berries, cornstarch, lemon juice and white sugar into a saucepan and mix well. Place the saucepan over a low-medium heat and let the mixture slowly heat up, stirring every now and then to make sure nothing is sticking to the bottom of the pan.
Once the berries start to get soft and the mixture is liquidy, continue to cook for a few minutes to allow it to thicken up. If using firm berries like fresh strawberries, use a potato masher to break up the berries while they’re cooking in the pan.
Once the mixture is slightly thickened and coats the back of a spoon well, remove from the heat and place it in a heatproof bowl or container. Allow it to come to room temperature before using.
Chantilly Whipped Cream
In a large bowl, combine mascarpone cheese, cream cheese, powdered sugar and vanilla. Using a hand or stand mixer, mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined and smooth. If using a stand mixer use the whisk attachment.
Add in heavy cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium-high speed and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don’t want to overwhip the cream.
Assembly (see video for demonstration)
Trim off the tops of the cake layers with a serrated knife so that they’re nice and flat.
Place the first layer onto a serving plate/cake stand and spread out a generous amount of the whipped cream frosting with an offset spatula. Using a large piping tip (I used a 1M), pipe a dam of frosting around the edges of the cake layer. Fill the middle with half of the berry filling and top with fresh berries (you can use fresh blueberries, raspberries, blackberries, strawberries, etc.).
Place the next cake layer on top and spread out more whipped cream on the top and sides of the cake. I like to use my cake scraper to scrape the edges and make it nice and smooth!
Using a 1M piping tip (or any large piping tip), pipe a border around the top edge of the cake. Fill the centre with the remaining berry jam and top with more fresh fruit. Slice and enjoy!
How to Store Chantilly Cake?
Chantilly cake should be stored in the fridge due to the whipped cream frosting. Place the cake into an airtight container before placing into the fridge to prevent the cake from drying out.
Moist Chantilly Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Vanilla Cake
- 2⅓ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1¼ tbsp vanilla essence/extract
- 1 tsp white vinegar
- 1½ cups (337 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute
Berry Jam Filling
- 1 cup (140 g) mixed berries - fresh or frozen will both work. I used blueberries, strawberries and raspberries.
- ¾ tbsp cornstarch
- 1 tbsp lemon juice - freshly squeezed
- 3 tbsp (38 g) white granulated sugar
Chantilly Whipped Cream
- ½ cup (113 g) mascarpone - cold
- ½ cup (113 g) cream cheese - cold, use a firm cream cheese (not the spreadable type).
- 1 cup (125 g) powdered sugar - also known as icing/confectioners sugar
- 1 tsp vanilla extract/essence
- 2 cups (460 g) heavy whipping cream - cold
Extra
- 2 cups (280 g) mixed fresh berries of your choice - I used raspberries, strawberries and blackberries. Berries must be fresh (not frozen).
Instructions
- IMPORTANT: For the vanilla cake recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake 🙂
Vanilla Cake
- Preheat oven to 180°C (350°F) conventional (see note 4 if using a convection oven with a fan) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
- In a bowl, sift together flour, cornstarch, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
- In a large bowl, add in butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.
- Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
- Add in vanilla, vinegar and half a cup of the buttermilk (112g), and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
- Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 1 cup (225g) of buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold until just combined. Do not overmix (see note 3).
- Distribute the batter evenly into the two 8 inch cake tins. Drop the cake tins lightly on the counter to remove any large air bubbles and bake for 30-35 minutes or until a toothpick comes out clean.
- Once baked, allow the cake layers to cool in the cake tins for 20 minutes, before turning them out onto a wire rack to completely cool.
Berry Jam Filling
- Place all the ingredients into a saucepan and mix well. Place the saucepan over a low-medium heat and let the mixture slowly heat up, stirring every now and then to make sure nothing is sticking to the bottom of the pan.
- Once the berries start to get soft and the mixture is liquidy, continue to cook for a few minutes to allow it to thicken up. If using firm berries like strawberries, use a potato masher to break up the berries while they're cooking in the pan.
- Once the mixture is slightly thickened and coats the back of a spoon well, remove from the heat and place it in a heatproof bowl or container. Allow it to come to room temperature before using (see note 6).
Chantilly Whipped Cream
- Before beginning, ensure the mascarpone, cream cheese and whipped cream are cold.
- In a large bowl, combine the mascarpone, cream cheese, powdered sugar and vanilla. Using a hand or stand mixer, mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined and smooth. If using a stand mixer use the whisk attachment.
- Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don't want to overwhip the cream.
Assembly (see video for demonstration)
- Trim off the tops of the cake layers with a serrated knife so that they're nice and flat.
- Place the first cake layer onto a serving plate/cake stand and spread out a generous amount of whipped cream. Using a large piping tip (I used a 1M), pipe a dam of frosting around the edges of the cake layer. Fill the middle with half of the berry jam and top with fresh berries.
- Place the next cake layer on top and spread out more whipped cream on the top and sides of the cake.
- Using a 1M piping tip (or any large piping tip), pipe a border around the top edge of the cake. Fill the centre with the remaining berry jam and top with more fresh fruit. Slice and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
74 Comments
Another success made for work colleagues. I was a little worried when the height collapsed slightly before I turned them out (I need to practice this one again) but it didn’t affect its popularity. My husband was hoping for leftovers but was sadly disappointed as it went so quickly. Guess first day of retirement means baking another one, not that I’m complaining it tasted fabulous. Jam was so easy to make and I love the chantilly cream. Maryam you are such an inspiration.
Please keep your recipies coming.
Yay! So so happy to hear everyone loved the chantilly cake Alison 😀
Yes the cakes do shrink ever so slightly after baking, so as long as they don’t shrink A LOT then its fine.
Haha I do not blame your husband, this chantilly cake is probably one of my fav cakes and it sounds like you did an incredible job making it! Happy retirement Alison 🙂
If I only have 2 9×3 inch cake pans, do I double the recipe or do I just bake it less time with one batch?
Hi Andromeda! 🙂 Doubling the recipe may be a little too much batter, but 1.5x the recipe would be great if you’re comfortable with making the necessary calculations. You could also use 1x the recipe, just keep in mind the cake layers will be a little thinner and will require a reduced cooking time as you have mentioned 🙂
Hope you enjoy the recipe!
This cake is incredibly scrumptious. This is the best tasting stabilized cream I have found And I’m using this jam for just about everything from cakes to toast to a yogurt add in. Thanks so much for consistently delicious, easy to follow recipes. MK is always my “go to” when I’m in the mood to bake.
Hi Ava! Thank you so much for the wonderful feedback 😀 so happy to hear you enjoyed all the different elements of this cake – the stabilized whipped cream is my fav part 😀
Thank you for all the love and support Ava 🙂
Hi MK
I followed your recipe for the Chantilly cake and it came out perfect! Lovely and moist, wonderful flavour. The berries jam was easy to make. I had to substitute buttermilk with natural yogurt but it worked well. This will become one of favourite cakes to bake. Thank you for the recipe. Shame I can’t share a photo of the cake.
Awesome! So so happy to hear you loved the recipe Shabir and that the yogurt substitute worked great 😀
I love seeing photos! If you’re on Instagram you can tag me @cakesbymk.nz and hopefully I’ll be able to see it 🙂
Hi MK I am new subscriber and I love your cake recipes, just looks so beautiful and delicious mashallah❤️🥰I am learning to bake and I am watching your videos to teach myself,
But what I would love to politely ask you, is it ok if can make a video on how to make a soft salted caramel chocolate cake, i asked u this because ur cakes looks so amazing and I always watch you when it comes to baking a cake 🥰 and also I don’t how else or where else to contact you on so I thought of sending a message to you on your blog
Hi Saima! Welcome to the blog 😀 so happy to hear you’re enjoying the blog so far and exciting to hear that you’re learning to bake! Will be sure to keep a soft salted caramel chocolate cake in mind for future videos 🙂
All the best on your baking journey and I hope you enjoy the recipes Saima 😀
This cake is just simply the best. I made it yesterday for a few friends and there were just a few crumbs remaining. Thanks so much for your wonderful recipes
Aww yay! So so happy to hear you and your friends loved the recipe Cherylann 😀 really appreciate the wonderful feedback 🙂
Yummy ,moist best cake👌🏽
Awesome! So so happy to hear you enjoyed the recipe Lesedi 😀
Hi MK! How long does the cake stay fresh for once it is made? Thanks in advance! 🩷
Hi Laura! 🙂 Because the cake has a whipped cream frosting, its best eaten on the day, though if kept in an airtight container in the fridge, it will last for up to a week or so 🙂
Hope that helps and hope you enjoy the recipe!
Hello KM
thank you so much is a very yummy cake
you are one in a millio
Kind regards
Teresita
Hi Teresita! 🙂 Thank you so much for the wonderful feedback, so happy to hear you enjoyed the recipe 😀
I would really like to try it. My daughter love cakes so much.
Hi Rethabile! That’s exciting to hear that you’re wanting to give cake making a go 😀 If you’re new to baking, I would recommend checking out the videos below:
https://www.youtube.com/watch?v=DRy1KuFMdOo
https://www.youtube.com/watch?v=B47xIlc25-o&t=36s
Hopefully they’ll give you the tips and confidence to give the recipe a go – I am sure you’ll do great! 😀
Hi MK ! I love all your recipes 😍 would the sponge in this cake work for a layer cake with buttercream?
Hi Laura! So happy to hear you’re enjoying the recipes 😀
Yes absolutely! The recipe is my original vanilla cake recipe so it can definitely be used with buttercream and as a layer cake 🙂
Hope that helps and hope you enjoy the recipe 🙂