Go Back
–+ servings
Chantilly Cake
Print Recipe
5 from 37 votes

Chantilly Cake

A delicious vanilla cake with a berry filling, perfect for any occasion.
Prep Time20 minutes
Cook Time25 minutes
frosting tim10 minutes
Course: Dessert
Cuisine: American
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 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

*instant vanilla pudding can be used in place of cream of tarter.
  • 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

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