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chantilly cake recipe

Chantilly Cake Recipe

This Chantilly Cake recipe is a creamy, dreamy summer treat. It's a rich cake, studded with berries, topped with a light Chantilly frosting.
5 from 2 votes
Prep Time 1 hr
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 8


  • 8-inch cake pan
  • parchment paper
  • cake turntable
  • silicone brush
  • cake comb
  • offset spatula
  • disposable piping bag
  • large piping tip


For the cake layers

  • 2 1/4 cups cake flour
  • 3 tbsp corn starch
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 3/4 cup sugar
  • 1/2 cup unsalted butter 1 stick, at room temperature
  • 3 egg whites
  • 3/4 cup milk
  • 1/4 tsp almond extract

For the sugar syrup

  • 1/4 cup water
  • 1/4 cup sugar

For the chantilly cream

  • 8 oz mascarpone cheese
  • 8 oz cream cheese
  • 1 3/4 cups powdered sugar
  • 1 quart heavy whipping cream
  • 1/4 tsp almond extract

For assembly

  • 1 pint raspberries
  • 1 pint blueberries
  • 1 pint blackberries


For the cake

  • Preheat oven to 350 F.Grease two 8-inch pan and line them with parchment paper.
  • Cream butter and sugar together in the bowl of a stand mixer, using the paddle attachment. Beat until light and fluffy.
  • Whisk together flour, cornstarch, salt and baking powder in a large bow.
  • Gradually add egg whites with the mixer on low to medium speed, mixing until incorporated.
  • Slowly add milk and almond extract, with the mixer on medium speed.
  • Add dry ingredients to wet ingredients, 1/3 at a time, with the mixer on low speed.
  • Pour the batter into the cake pan. Bake for 25-30 minutes until the cakes are golden on top and spring back when pressed. The sides of the cake should begin to pull away from the pan.
  • Let cakes cool for 10 minutes, then remove from pan and cool on wire rack. Wrap in plastic wrap and freeze at least one hour.

For the sugar syrup

  • Combine water and sugar in a small saucepan and stir until all the sugar is dissolved. Set aside.

For the Chantilly Cream

  • Chill mixing bowl in refrigerator and keep all ingredients chilled until ready to use.
  • Mix cream cheese and powdered sugar in a stand mixer with the paddle attachment, until well blended. Ensure that there are no lumps.
  • Add the mascarpone, scraping down the sides and bottom of the bowl with a rubber spatula. Mix until fully combined.
  • Slowly add the heavy cream at low speed, stopping and scraping down the sides of the bowl as needed.
  • Add the almond extract.
  • Fit the mixer with a whisk attachment and whip at medium-high speed until the icing resembles the consistency of a whipped cream or mousse, standing in soft peaks on a spatula. Keep chilled until ready to use.

Assemble the cake

  • Trim the top of the cakes. Split each layer in half, if making a four layer cake.
  • Put the chantilly cream in a piping bag with a half inch tip.
  • Place the bottom layer on your cake turntable (we like this set, which has a turntable, offset spatula, and cake combs).
  • Brush with sugar syrup.
  • Pipe a layer of chantilly cream, as well as a dam around the edge. Top with fresh fruit. If you’re intimidated by a piping bag, just slather it on with an offset knife and no one will be the wiser.
  • Repeat with the second cake layer.
  • Pipe chantilly around the sides and top of the cake. Smooth with a cake comb or offset spatula.
  • Decorate the top of the cake with fresh fruit or piped rosettes for a finishing touch.
Keyword berries, cream cheese, whipped cream, white cake
Tried this recipe?Let us know how it was!