Chantilly Cake Recipe

A four-layer vanilla cake filled with fresh berries and wrapped in silky mascarpone whipped cream. This Hawaiian-inspired dessert perfectly balances light, fluffy cake with creamy frosting and bright berry flavors.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Chantilly Cake Recipe

Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings: slices

Calories: 578kcal

Cost: $27

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

Nutrition