Food
Chantilly Cake
By Ryan Hurd · Published Sep 14, 2026
Servings
Serves 8
Prep
15 min
Cook
45 min
Difficulty
Medium
Chantilly cake. Alycia and I first experienced this several years ago at her brother's wedding. This cake went FAST. One of us got a slice, the other did not. But we split it, and that was an accident, because ever since, it's usually what I request for my birthday, or we'll pick one up whenever we visit a Fresh Market or Whole Foods, because this cake is RIDICULOUSLY good and will hook you. The "frosting" (it's a cream, I believe), isn't your standard frosting; it's less rich but more creamy. It's like buttercream on crack, with a hint of sweetness that's just right, not too heavy or cloying. The cake itself is light and airy, with a delicate texture that melts in your mouth, making it perfect for those who prefer something not too dense. Paired with the light nature of Chantilly cake, and some fresh berries or fruit, boy oh boy is this just asking for trouble, for calorie intake. The combination of the fluffy cake and the silky cream is a match made in heaven. The fresh berries add a burst of color and a tangy sweetness that balances out the richness of the cream. It's a dessert that's both indulgent and refreshing, making it a perfect treat for any occasion.
Ingredients
Cake
- • 3 1/2 cups cake flour
- • 1 tsp fine sea salt
- • 1 Tbsp baking powder
- • 1/4 tsp baking soda
- • 1/3 cup vegetable oil
- • 1/4 cup sour cream, full fat
- • 2 tsp vanilla extract
- • 1 cup whole milk
- • 1/3 cup granulated sugar
- • 2 cups unsalted butter, softened
Chantilly Cream
- • 8 oz cream cheese
- • 8 oz mascarpone cheese, softened
- • 2 cups heavy whipping cream
- • 1 tsp vanilla extract
- • 1/2 tsp almond extract
- • 2 cups powdered sugar
Topping
- • 4 cups mixed fresh berries
Steps
- 1.Preheat oven to 350° and line two round cake pans with parchment paper.
- 2.In a stand mixer, mix wet ingredients - eggs, milk, oil, sour cream, & vanilla, for about 3 minutes. With the largest mixing bowl, cream the butter and sugar until it's light and fluffy, about 3 minutes with a mixer.
- 3.Alternate adding the dry and wet mixtures to the creamed butter, starting and ending with the wet ingredients. Mix just until combined after each addition - overmixing makes tough cake. Divide the batter evenly between your pans and bake for 40-45 minutes until golden and springy. Let the cakes cool completely in the pans, then wrap them tightly in plastic wrap & freeze for at least 2 hours.
- 4.While your cakes chill in your mixer, beat the cream cheese & mascarpone until smooth & creamy. Add the vanilla & almond extracts, then gradually mix in the powdered sugar.
- 5.In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cheese mixture in three additions. Folding instead of stirring keeps the frosting light & airy. Pop in the fridge to firm up while you prep the berries.
- 6.To assemble the cake, cut the two round cakes in half, horizontally. Place the first layer on a cake stand and spread 1/2 cup of frosting over it. Scatter some berries on top, then add a thin layer of frosting to glue the next layer on.
- 7.Repeat with all layers, then frost the top and sides with the remaining frosting. Pile the remaining berries artfully on top. Chill the cake for at least an hour before serving for clean slices.
You might also like
Comments
Loading comments...