Chantilly Cake

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Chantilly Cake is a light and fluffy layered dessert filled with fresh berries, sweet mascarpone cream, and whipped frosting. Perfect for celebrations.

Prep Time1 30

Cook Time35

Chill (overnight preferably):8

Total Time10 5

Course: Dessert

Cuisine: American

Keyword: Chantilly Cake

Servings:

Calories: 740kcal

Author: Carrie Barnard

Ingredients

For the Cake:

8 large eggs
1 1/2 cups granulated sugar
1 1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons corn starch

For the Frosting:

16 oz cream cheese softened
8 oz mascarpone cheese
3 cups powdered sugar
3/4 teaspoon almond extract
1 1/4 teaspoons vanilla extract
2 cups heavy cream

For the Simple Syrup:

2 cups water
3/4 cup granulated sugar

For the Topping:

1 1/2 cups chopped strawberries
1 cup blueberries
1 cup raspberries
1 cup blackberries

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Instructions

For the Cake:

Line two 10-inch round cake pans with parchment paper and lightly spray with nonstick cooking spray. Set aside.
In a medium bowl, sift together the flour, baking powder, and corn starch. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on high speed until foamy.
Gradually add the granulated sugar while continuing to beat until the mixture becomes thick, pale, and airy (about 7–10 minutes).
Once the mixture reaches ribbon stage (falls like ribbons when lifted), beat in the vanilla extract.
Carefully fold in the sifted dry ingredients with a large whisk or spatula. Be gentle to preserve the air in the batter.
Evenly divide the batter between the prepared cake pans.
Bake at 350°F for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely in the pans, then carefully remove and cool further on wire racks.
Once fully cooled (preferably chilled overnight), slice each cake horizontally into 2 thin layers using a serrated knife, for a total of 4 cake layers.

For the Frosting:

In a stand mixer, beat together the softened cream cheese, mascarpone, powdered sugar, almond extract, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream to stiff peaks form.
Gently fold the whipped cream into the cheese mixture using a spatula until fully incorporated. Cover and refrigerate for at least 1 hour.

For the Simple Syrup:

In a small saucepan, combine the water and granulated sugar.
Bring to a boil, then reduce to a simmer. Let simmer for 15–20 minutes until slightly thickened. Cool completely.

Assemble the Cake:

Place the first cake layer on a serving plate. Lightly brush or spray with cooled syrup.
Spread an even layer of mascarpone frosting on top. Add a mix of the berries.
Top with another cake layer. Then repeat the syrup, frosting, and berries for each remaining layer.
Cover the top and sides of the cake with the remaining frosting. Decorate with fresh berries on top.
Then the cake is ready to slice, serve and enjoy!

Notes

Chill the cake before slicing for neater layers.

Don’t overmix the batter or frosting to retain airiness.

You can prepare the syrup and frosting a day in advance. Use only fresh, dry berries to prevent sogginess.

Use room temperature ingredients: Especially for the eggs, cream cheese, and mascarpone. This ensures a smoother batter and frosting. Don’t over mix the batter.

Once the dry ingredients are added, gently fold them in to avoid deflating the whipped eggs, which give the sponge its airy texture. Bake immediately after mixing.

The sponge batter relies on air for leavening, so it should go into the oven as soon as it's mixed.

Don't over whip mascarpone or cream cheese. They can become grainy if overworked.

Cool the syrup completely before applying to the cake to prevent melting the frosting or warming the sponge.

Apply syrup lightly. You want the cake moist but not soggy. Use a pastry brush or spray bottle for even application.

Refrigerate the assembled cake. Because of the cream cheese and fresh berries, keep it covered in the fridge. It stays fresh for 2–3 days.

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