Chantilly Cream Cake

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 for dessert heaven.

Why You'll Love This Recipe

Our Chantilly Cream Cake is moist, fruity, and very tasty. 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 Chantilly Cream Cake Recipe is perfect!

How to Make Chantilly Cream Cake

Making this cake is not hard, but it does involve a few different steps. 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. When the time comes to get started, you'll make the cake and bake it first. Then you will make the fruit filling to put between the layers. Next, mix up the chantilly cream frosting. Finally, the cake is finished and assembled with Chantilly Cream. Everything you need to know to make an awesome cake is laid out for you in this article step-by-step. Don't forget to print the recipe card at the end of the post to save for next time!

Equipment Needed to Make Chantilly Cream Cake

• Stand or Hand Mixer
• Mixing Bowls
• Spatula
• Measuring Cups and Spoons
• Cake Pans

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.

Step-By-Step Instructions

Instructions for the From-Scratch Vanilla Cake

1. Add all of the dry ingredients flour, sugar, baking powder, baking soda and salt to the bowl with
   the softened butter.
2. Mix until a crumbly mixture forms
3. Add in the wet ingredients one at a time starting with the eggs, followed by the oil, followed by
   the milk.
4. Mix for 2-3 mins to incorporate enough air for the cake to rise.
5. Mix until the batter forms. Fold in the vanilla to make sure that there’s no residual dry
   ingredients on the bottom of the bowl.
6. Pour into prepared 8 inch baking dishes, only fill about ½-3/4 full.
7. Bake for 25 mins at 350º.

Instructions for the Filling

1. Add berries in granulated sugar too heavy bottom sauce pan and cook on a low simmer
2. Once the berries and the sugar begin to create a sauce after the sugar melts, combine water and
   corn starch to create what is called a slurry.
3. Add the slurry to the mixture in allowed to take and remove from heat and in the zest of one
   lemon and lemon juice.
4. Transfer to a bowl and let cool until ready to assemble the cake

Instructions for the Chantilly Cream

1. Add heavy cream and cream of tartar or instant pudding to a bowl whip to soft peaks and set
   aside.
2. Add cream cheese butter and mascarpone cheese to the mixing bowl blend until smooth.
3. Add powdered sugar and vanilla blend until well incorporated.
4. Fold in the stabilized whipped cream with a rubber spatula until no streaks are left in the frosting

Put the Layer Cake Together

1. 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.
2. Spoon the filling in the center of the cake the dam of icing will help hold it in.
3. Top with a layer of cake repeat this process for however many layers of cake you have.
4. Completely cover the cake in Chantilly cream with berries and enjoy!

Pro Tips and Shortcuts

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.

Bring eggs to room temperature quickly by placing them in a bowl of warm water before starting
the recipe. After about 5-7 minutes they are ready and it reduces the probability of changing the “grade”
of the eggs.

Stabilizer for the cream: cream of tartar or instant dry pudding will help stabilize the whipped cream.

FAQ

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

Print Pin

5 from 1 vote

Chantilly Cake

A delicious vanilla cake with a berry filling, perfect for any occasion.

Course Dessert

Cuisine American

Keyword chantilly cake recipe

Prep Time 20 minutes

Cook Time 25 minutes

frosting tim 10 minutes

Servings 10

Calories 296kcal

Author Raquel Pineira

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
• 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

• 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 teaspoon vanilla extract
• 8 oz heavy whipping cream
• 2 teaspoon cream of tartar

Instructions

• 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 mins to incorporate enough air for the cake to rise.
• Mix until the 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 350.

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 and
• corn 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

• 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 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
• Put the 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.
• 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

cream for the added fat content.
Bring eggs to room temperature quickly by placing them in a bowl of warm water before starting
the recipe.
After about 5-7 to minutes they are ready and it reduces the probability of changing the “grade”
of the eggs.
Stabilizer for the cream: cream of tartar or instant dry pudding will help stabilize the whipped cream

Nutrition

Calories: 296kcal | Carbohydrates: 53g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 290mg | Potassium: 172mg | Fiber: 1g | Sugar: 49g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg

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