Description
This easy Chantilly cake recipe combines soft vanilla cake layers with rich mascarpone cream frosting and fresh berries, creating a dessert perfect for any occasion.
Ingredients
Scale
Cake Layers
- 2 ½ cups all-purpose flour or cake flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 tsp vanilla extract
Chantilly Cream
- 1 cup mascarpone cheese
- 1 cup cream cheese
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Optional: 1 tsp almond extract
Toppings
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- Fresh mint leaves for garnish
Instructions
Step 1: Preparing the Cake Layers
- Preheat the oven to 350°F (175°C) and grease two 8-inch or 9-inch round cake pans.
- Sift together the flour, baking powder, and baking soda in a mixing bowl.
- Cream butter and sugar in a separate bowl until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients and buttermilk, alternating between the two, starting and ending with the dry mix.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
Step 2: Making the Chantilly Cream
- Beat mascarpone and cream cheese until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed to avoid lumps.
- Slowly pour in heavy whipping cream while increasing the mixer speed to medium-high. Beat until stiff peaks form.
- Stir in vanilla and almond extracts for extra flavor.
Step 3: Assembling the Cake
- Trim the tops of the cooled cake layers to ensure they are even.
- Place the first cake layer on a serving plate. Spread a generous layer of Chantilly cream and top with a mix of fresh berries.
- Add the second cake layer and repeat the process. Frost the entire cake with the remaining Chantilly cream, smoothing the sides and top.
- Decorate with additional berries and garnish with mint leaves.
Notes
- Buttermilk Substitute: If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.
- Room Temperature Ingredients: Ensure all ingredients, especially eggs, butter, and dairy, are at room temperature for smoother mixing and better texture.
- Customizable Flavors: Add a hint of almond or citrus zest to the cake batter or frosting for a unique twist.
- Decorating Tip: For a polished finish, use a piping bag to decorate with extra Chantilly cream and create swirls or patterns on the top and sides.
- Berry Selection: Use fresh, seasonal berries for the best flavor and presentation. Frozen berries can be used, but ensure they are thawed and drained to avoid excess moisture.
- Even Cake Layers: Use a cake leveler or serrated knife to trim the tops of the cake layers for a professional look.
- Chilling Time: For easier slicing and a firmer texture, chill the cake for 1–2 hours before serving.
- Serving Suggestion: Pair with tea, coffee, or a glass of champagne for an elegant dessert experience.
- Storage Tip: If storing the cake for an extended period, wrap individual slices in plastic wrap and aluminum foil before freezing for up to 1 month. Thaw overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 370
- Sugar: 26g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg