I can't think of any dessert as gorgeous and guest-ready as this perfect Chantilly Cream Cake. Layers of from-scratch vanilla cake are slathered in a homemade fruit filling and surrounded with a rich, decadent Chantilly cream then topped with fresh berrys for a heavenly dessert.
This Cake with Chantilly Cream is great for a birthday cake or other special occasion, such as Easter or Mothers' Day.
This is one of our easy cake recipes you will want to bookmark for later.
Why You'll Love This Recipe
Our Chantilly Cream Cake is moist and tasty.Made with a fresh fruit filling tucked between the cake layers and a lovely buttercream frosting, it is delicious.
It's also beautiful.Guests will be so impressed by this cake with a fruit filling and delicious Chantilly cream frosting.
If you're hosting a shower, party, brunch, or special event our Cake with Chantilly Cream recipe is perfect!
This is a beautiful cake with fresh fruit inside and on top of the cake. Perfect for a spring gathering.
Ingredients for Chantilly Cream Cake
You'll need lots of sugar, butter, and vanilla to make this gorgeous cake. Notice the overlap of ingredients between each part of the recipe and buy plenty.
Ingredients for the From-Scratch Vanilla Cake
Cake Flour. This is a very specific type of flour made especially for cakes. Please do not use all-purpose flour for our Chantilly Cream Cake recipe.
Granulated Sugar. White table sugar.
Baking Powder and Baking Soda. Both are needed for rising and fluffiness in the cake.
Salt. Intensifies the flavor.
Unsalted Butter. If you don't have unsalted butter, you may reduce the amount of salt added to the recipe.
Vanilla Extract. Pure vanilla extract is the flavor of a white cake.
Whole Milk. You'll need the fat content of whole milk for a moist cake. See my tips at the end if you don't have any on hand.
Eggs. See our tips for how to bring eggs to room temperature quickly.
Vegetable Oil.
Ingredients for the Filling
Fresh or Frozen Berries. Both work just fine! Pick your favorites or use a mix.
Granulated Sugar. White table sugar.
Water. To give your fruit filling a liquid base. Watch this turn into a delicious syrupy glaze to surround your fruit.
Cornstarch. To thicken the filling so it doesn't run off the cake.
Lemon Zest and Lemon Juice. These add flavor and a sour element to the filling. It's a beautiful contrast.
Ingredients for the Chantilly Cream
Cream Cheese. A soft, neutral cheese used for desserts and frosting.
Unsalted Butter. If you don't have unsalted butter, you may reduce the amount of salt added to the recipe.
Mascarpone Cheese. Soft, creamy cheese from Italy.
Powdered Sugar. This very fine sugar is used to make smooth creams.
Vanilla Extract. Pure vanilla extract is preferred.
Heavy Whipping Cream. This is what makes the magic happen!
Cream of Tartar. For stability. See our pro tips for a different option.
Refer to recipe card for amounts.
Equipment Needed to Make Chantilly Cream Cake
- Electric mixer or stand mixer with whisk attachment
- Mixing Bowls
- Spatula
- Measuring Cups and Spoons
- Cake Pans
How to Make Chantilly Cream Cake
Step-By-Step Instructions
Vanilla Cake
- In a large bowl, add all of the dry ingredients flour, sugar, baking powder, baking soda and salt to the bowl with the softened butter.
- Mix until a crumbly mixture forms.
- Gradually add in the wet ingredients one at a time starting with the eggs, followed by the oil, followed by the milk.
- Mix for 2-3 minutes on low speed to incorporate enough air for the cake to rise, scraping the sides of the bowl
- Mix until the cake batter forms. Fold in the vanilla to make sure that there’s no residual dry ingredients on the bottom of the bowl.
- Pour into prepared 8 inch baking dishes, only fill about ½-3/4 full.
- Bake for 25 mins at 350º. Let cake cool and then turn onto a wire rack.
Berry Filling
- Add berries in granulated sugar too heavy bottom sauce pan and cook on a low simmer.
- Once the berries and the sugar begin to create a sauce after the sugar melts, combine water andcorn starch to create what is called a slurry.
- Add the slurry to the mixture in allowed to take and remove from heat and in the zest of one lemon and lemon juice.
- Transfer to a bowl and let cool until ready to assemble the cake
Chantilly Cream for Cake
- Add heavy cream and cream of tartar or instant pudding to a bowl whip to soft peaks and set aside.
- Add cream cheese butter and mascarpone cheese to the mixing bowl blend on medium speed until smooth.
- Add powdered sugar and vanilla blend until well incorporated.
- Fold in the stabilized whipped cream with a rubber spatula until no streaks are left in the frosting
- Whip on high until stiff peaks form.
Put the Layer Cake Together
- Build a dam of Chantilly cream around the inside of the cake. If you do not like wet cake add icing to the center as well.
- Top with a layer of cake repeat this process for however many layers of cake you have.
Brush off the sides of the cake for any loose crumbs. Top bottom layer with cream cheese frosting. Add berries and add second cake layer upside down so cake is flat on top.
Frost the sides of the cake. Spoon the filling in the center of the cake the dam of icing will help hold it in.
Then completely cover the cake in Chantilly cream and then add berries and enjoy!
Pro Tips and Shortcuts
- A few hours before you will begin, pull out all of the ingredients that need to be at room temperature and set them on the counter
- At the time of creating I didn’t have whole milk so I did one cup of 2 percent and ¼ heavy cream for the added fat content.
- You can sub the cream of tartar with instant dry pudding to help stabilize the whipped cream.
- Store leftovers in an airtight container.
FAQs
How can I make the chantilly cream cake gluten-free?
I have not tested this recipe with a gluten-free flour substitute, but the one-for-one flours may work. On the other hand, if I was making this cake gluten-free I would probably use a box mix for the cake and make the fruit filling and chantilly cream from scratch.
What is chantilly cream?
Chantilly cream is nothing more than whipped cream with sweetener added. Our chantilly cream frosting also has two kinds of cheese mixed in to add body and flavor.
Which berries are best for Chantilly Cream Cake?
Strawberries, raspberries, blackberries, and blueberries will all work for the fruit filling in this cake. You can use one or more of the berries or a blend of all four.
More Great Cake Recipes
Old Fashioned Orange Cake - so good like grandma used to make!
Texas Sheet Cake - Another one of those delicious and moist chocolatey cakes!
Sour Cream Pound Cake - Just 7 ingredients for this delicious pound cake!
Cookie Cake - A giant cookie cake to be shared!
Old Fashioned Orange Cake - A delicious orange chiffon style cake.
Neapolitan Cake - beautiful multi-colored cake.
📖 Recipe
Chantilly Cake
Equipment
- Stand or hand mixer
Ingredients
Vanilla Cake
- 3 cups cake flour scooped and leveled
- 2 cups granulated sugar
- 3 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cup whole milk
- 3 eggs brought to room temperature*see notes
- ½ cup vegetable oil
Filling
- 2 cup fresh or frozen berries
- ⅓ cup granulated sugar
- ¼ cup water
- ¼ cup cornstarch
- 1 teaspoon lemon zest
- 2 teaspoon lemon juice
Chantilly Cream for Cake
- 2 boxes 32 oz cream cheese softened
- 1 stick 8 oz unsalted butter softened
- ½ cup mascarpone cheese-softened
- 22 oz powdered sugar sifted
- 2 teaspoons vanilla extract
- 8 oz heavy whipping cream
- 2 teaspoons cream of tartar
Instructions
Chantilly Cake
- Heat oven to 350°.
- In a large mixing bowl, add all of the dry ingredients flour, sugar, baking powder, baking soda and salt to the bowl with the soften butter.
- Mix until a crumbly mixture forms.
- Add in the wet ingredients one at a time starting with the eggs, followed by the oil, and then the milk.
- Mix for 2-3 minutes on low speed to incorporate enough air for the cake to rise.
- Mix until the batter forms and scrap the sides of the mixing bowl. Fold in the vanilla extract.
- Pour into prepared 8 inch or 9" baking dishes, filling about ½-3/4 full.
- Bake for 25 mins at 350 degres f.
Chantilly Filling
- In a medium sauce pan, add berries and granulated sugar. Cook on a low simmer
- Once the berries and the sugar begin to create a sauce after the sugar melts, combine water and corn starch in a separate bowl to create what is called a slurry.
- Add the slurry to the berry mixture and remove from heat.e
- Add the zest of one lemon and the lemon juice.
- Transfer to a bowl and let cool until ready to assemble the cake.
Chantilly Cream
- In a large bowl or bowl of a stand mixer, add heavy cream and cream of tartar* to a bowl whip to soft peaks and set aside.
- Add cream cheese butter and mascarpone cheese to the mixing bowl blend until smooth.
- Add powdered sugar and vanilla blend until well incorporated.
- Fold in the stabilized whipped cream with a rubber spatula until no streaks are left in the frosting
Building the Cake
- Build a dam of Chantilly cream around the inside of the cake. If you do not like wet cake add icing to the center as well.
- Spoon the filling in the center of the cake the dam of icing will help hold it in.
- Top with a layer of cake repeat this process for however many layers of cake you have.
- Completely cover the cake in chantilly cream tough with berries and enjoy!
Notes
- A few hours before you will begin, pull out all of the ingredients that need to be at room temperature and set them on the counter
- At the time of creating I didn’t have whole milk so I did one cup of 2 percent and ¼ heavy cream for the added fat content.
- You can sub the cream of tartar with instant dry pudding to help stabilize the whipped cream.
- Store leftovers in an airtight container.
Nutrition
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Tamara
This is so pretty! I can see making it for a summer birthday, with berries fresh from our garden.
Raquel
Yes, you have a fabulous garden for desserts!
Scarlet
I made this for my daughter's birthday. It was a huge hit. So good!
Laur
This cake is so light and just perfect!!
Raquel
Glad you loved it as much as we do!