Discover how to make the most delightful Chantilly cake that combines fluffy vanilla layers with heavenly whipped cream frosting. This classic dessert brings together light-as-air sponge cake with the signature Chantilly cream for a treat that's both elegant and irresistible.
Why You'll Love This Chantilly Cake Recipe
This beloved cake has earned its reputation as a crowd favorite for good reason. Originally popularized in Hawaiian bakeries, this delicate creation features pillowy vanilla cake layers embraced by silky Chantilly cream - a heavenly combination of whipped cream and mascarpone cheese. Perfect for special occasions or whenever you're craving something extraordinarily delicious.
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Ingredients
the Vanilla Cake:
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk, room temperature
the Chantilly Cream Frosting:
- 3 cups heavy whipping cream, cold
- 8 ounces mascarpone cheese, softened
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
Prepare the Cake Pans
- Preheat your oven to 350°F (175°C)
- Grease three 9-inch cake pans and line the bottoms with parchment paper
- Dust the sides with flour, tapping out excess
Make the Cake Batter
- Sift together cake flour, baking powder, and salt in a medium bowl
- In a large bowl or stand mixer, cream butter and sugar until light and fluffy (about 5 minutes)
- Add eggs one at a time, beating well after each addition
- Stir in vanilla extract
- Gradually add the dry ingredients alternating with milk, beginning and ending with flour mixture
- Mix until just combined, being careful not to overmix
Bake the Cakes
- Divide batter evenly between prepared pans
- Bake for 25-30 minutes or until a toothpick inserted comes out clean
- Cool in pans for 10 minutes
- Remove from pans and cool completely on wire racks
Prepare the Chantilly Cake Recipe
- In a chilled bowl, whip heavy cream until soft peaks form
- In a separate bowl, beat mascarpone, powdered sugar, vanilla, and salt until smooth
- Gently fold whipped cream into mascarpone mixture until well combined
Assemble the Cake
- Level cake layers if needed
- Place first layer on cake plate
- Spread generous layer of Chantilly cream
- Repeat with remaining layers
- Cover entire cake with remaining cream
- Refrigerate for at least 2 hours before serving
Storage Instructions
- Store assembled cake in the refrigerator for up to 3 days
- Unfrosted cake layers can be wrapped well and frozen for up to 2 months
- Chantilly cream should be made fresh and used within 24 hours
Recipe Variations
- Fruit-filled: Add fresh berries between layers
- Chocolate: Replace ¼ cup flour with cocoa powder
- Almond: Add 1 teaspoon almond extract to the batter
- Coconut: Replace vanilla extract with coconut extract and add toasted coconut between layers
Equipment For Chantilly Cake Recipe
- Three 9-inch round cake pans
- Stand mixer or hand mixer
- Parchment paper
- Offset spatula
- Cake turntable (optional but helpful)
- Wire cooling rack
- Sifter or fine-mesh strainer
Top Tip
Ensure all ingredients are at the proper temperature - room temperature for cake ingredients, cold for cream
Don't overmix the cake batter to maintain its light texture
Chill your mixing bowl and beaters before making the Chantilly cream
If mascarpone is too firm, let it soften slightly but don't let it become warm
FAQ
What is a Chantilly cake made of?
A Chantilly cake consists of light vanilla cake layers filled and frosted with Chantilly cream. The signature Chantilly cream combines heavy whipping cream, mascarpone cheese, powdered sugar, and vanilla extract. This combination creates a stable, rich frosting that's characteristic of the classic Hawaiian-style dessert.
How is Chantilly different from whipped cream?
Chantilly cream differs from regular whipped cream because it incorporates mascarpone cheese and is stabilized with powdered sugar. While traditional whipped cream uses only heavy cream, sugar, and vanilla, Chantilly cream's addition of mascarpone creates a more stable, richer texture that holds its shape longer and provides a more complex flavor profile.
Why is Chantilly cake so good?
Chantilly cake's exceptional taste comes from its perfect balance of textures and flavors. The light, moist vanilla cake layers complement the rich, creamy Chantilly frosting. The mascarpone cheese in the frosting adds depth without overwhelming sweetness, while the whipped cream keeps it light and airy. This combination creates a harmonious blend that makes it irresistible.
What's the difference between Chantilly and Gentilly cake?
Chantilly cake features vanilla cake layers with mascarpone-whipped cream frosting, while Gentilly cake is a New Orleans specialty with almond-flavored layers and a distinctive butter-cream cheese frosting. Though similar in appearance, Gentilly cake has a notably different flavor profile due to its almond essence and lacks the signature Chantilly cream frosting.
HOW DID YOUR CHANTILLY CAKE RECIPE TURN OUT?
This Chantilly cake recipe creates the perfect balance of flavors and textures. The cake layers are tender and moist, while the Chantilly cream provides a rich, creamy contrast that's not too sweet. The combination of mascarpone and whipped cream creates a stable frosting that holds its shape beautifully while remaining light and airy.
How did your Chantilly Cake Recipe turn out? Ready to savor something new? This recipe is sure to impress with its light, airy texture and perfectly balanced sweetness. If you're a fan of elegant layer cakes, be sure to try our Key Lime Cake Recipe next – another easy-to-make yet delicious treat!
Did you make this Chantilly Cake Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists or use any unique ingredients? Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
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Pairing
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Chantilly Cake Recipe
Equipment
- Three 9-inch round cake pans
- Stand mixer or hand mixer
- Parchment paper
- Offset spatula
- Cake turntable (optional but helpful)
- Wire cooling rack
- Sifter or fine-mesh strainer
Ingredients
Vanilla Cake Layers:
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk room temperature
Chantilly Cream:
- 3 cups heavy cream cold
- 8 oz mascarpone cheese softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Berry Filling:
- 2 cups mixed berries raspberries, blackberries, blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Garnish:
- Fresh mixed berries
- Mint leaves
Instructions
- Preheat oven to 350°F. Grease and line three 9-inch cake pans.
- Mix flour, baking powder, and salt.
- Cream butter and sugar until fluffy (5 minutes). Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk to butter mixture.
- Divide batter between pans. Bake 25-30 minutes.
- Cool completely.
- Whip cream to soft peaks. Mix mascarpone, powdered sugar, vanilla, and salt separately. Fold together.
- Macerate berries with sugar and lemon juice for 15 minutes.
- Layer cake: cake, cream, berries. Repeat.
- Frost exterior with remaining cream.
- Garnish with fresh berries and mint.
Notes
- Keep ingredients at proper temperature (cold cream, room temp eggs/milk)
- Don't overmix batter
- Pat berries dry before layering
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