Today I’m excited to share my take on the beloved Chantilly Cake. It starts with a super-soft, from-scratch vanilla cake, is layered with a quick homemade berry jam, and finished with a light whipped cream cheese and mascarpone frosting. A how-to video is included in the original recipe.
The Perfect Chantilly Cake
Chantilly cake is tender and plush, staying soft even when refrigerated. My version is made entirely from scratch: a moist vanilla cake baked with the reverse-creaming method, a bright, quick berry jam filling, and a cloud-like mascarpone and cream cheese whipped frosting. It’s lightly sweet, balanced by fresh berry flavor, and ideal for summer gatherings or special occasions.
I’ve adapted classic techniques to produce a cake with a sturdy yet melt-in-your-mouth crumb. If you love airy, not-too-sweet cakes with fresh fruit and delicate frosting, this Chantilly Cake is for you.
What You Need
The ingredients are chosen to create a cake layer that remains moist and soft in the refrigerator while still holding up to layers and filling. Below are the key components and why they matter:
- Butter: This recipe uses all butter combined with the reverse-creaming method and plenty of buttermilk to produce a slightly dense but tender crumb that stays soft.
- Flour: All-purpose flour gives the best structure and texture for these layers.
- Sugar: A mix of granulated and light brown sugar adds sweetness and a touch of moisture and flavor from the brown sugar.
- Buttermilk: Adds moisture, tenderizes the crumb, and reacts with baking soda for lift.
- Mascarpone & cream cheese: The frosting blends mascarpone, cream cheese, and whipped cream for an airy yet slightly tangy Chantilly frosting. Use full-fat cream cheese and slightly chilled mascarpone for best texture.
- Fruit: Use fresh or frozen berries to make the jam filling; fresh berries make the best garnish. Common choices are raspberries, strawberries, blackberries, and blueberries.
Scroll down to the recipe section for exact ingredient amounts and full instructions.
How to Make Chantilly Cake
This cake uses the reverse-creaming method: instead of creaming butter and sugar first, you work the butter into the dry ingredients until the mixture resembles coarse crumbs, then add the wet ingredients. This technique produces a tight, plush crumb and helps prevent over-mixing, resulting in layers that stay soft longer.
- Combine the dry ingredients and sugars. Add softened butter a tablespoon at a time while mixing until the mixture looks sandy.
- Whisk buttermilk, eggs, and vanilla together, then slowly add to the dry mixture and mix just until smooth and lump-free.
- Divide batter evenly among three prepared 8″ cake pans (lined with parchment if desired) and bake until a toothpick comes out clean or with a few moist crumbs. The layers will remain pale—this is normal.
- Cool in the pans for 10–15 minutes, then invert onto a rack to finish cooling completely before assembly.
SAM’S TIP: These layers usually bake up flat, but if yours develop a dome, level them with a sharp knife before assembling.
Berry Filling
The filling is a quick stovetop jam made with fresh or frozen berries. It thickens to a spreadable, jam-like consistency and complements the light frosting beautifully.
- Whisk sugar and cornstarch together in a saucepan to break up lumps, then stir in berries, water, and lemon juice.
- Cook over medium heat until the berries release their juices, then mash them with a fork or potato masher for a smoother texture.
- Continue cooking until the mixture thickens to a loose jam consistency. It will thicken more as it cools, so avoid overcooking.
- Cool completely in a heatproof container before using. Refrigerate to speed cooling if needed.
Traditional Chantilly cakes sometimes use whole fresh berries between layers. I prefer jam for texture and stability, but both options work—see the notes in the recipe for details.
How to Make Chantilly Frosting
The frosting is a hybrid between stabilized whipped cream and cream cheese frosting: airy and lightly sweet with a subtle tang from the mascarpone and cream cheese.
- Beat heavy cream with part of the powdered sugar and vanilla until you reach just-stiff peaks—thick and fluffy but not overwhipped.
- In a separate bowl, beat softened cream cheese and slightly chilled mascarpone with the remaining powdered sugar until smooth—do not over-beat the mascarpone or it can become grainy.
- Fold the cream cheese/mascarpone mixture into the whipped cream and beat gently until fully combined and fluffy. The final texture should be like a very thick stabilized whipped cream.
Assembling Chantilly Cake
Assembly is straightforward, but piping a frosting “dam” helps keep the jam from leaking out the sides.
- Place the first cake layer on your serving plate. Pipe a thick ring of frosting around the edge to form a dam.
- Spread half the cooled jam inside the ring. If using fresh berries instead of jam, spread a thin layer of frosting and top with berries instead of piping a dam.
- Add the next layer and repeat the dam and filling. Top with the final layer and cover the entire cake with the remaining frosting.
- Use any leftover frosting to pipe decorations and finish with fresh fruit as desired. Store covered in the refrigerator.
Frequently Asked Questions
Yes. The classic Chantilly Cake often uses whole or sliced fresh berries between layers. If you choose fresh fruit, wash and dry the berries well, spread a thin layer of frosting between layers, and arrange the berries before adding the next cake layer. Note that a cake with fresh berries usually won’t keep as long as one made with jam.
The frosting can be sensitive to temperature and mixing. Whip the cream to just-stiff peaks. The cream cheese should be softened, but the mascarpone should remain slightly chilled and should not be over-beaten. Overworking mascarpone can make the frosting grainy or cause separation.
Enjoy!
More Recipes You Might Like
Strawberry Cake
Lemon Cake
Funfetti Cake from Scratch
Angel Food Cake
Chantilly Cake
A moist from-scratch vanilla cake layered with homemade berry jam and finished with a whipped cream-cheese-mascarpone Chantilly frosting.
Prep: 1 hr 30 mins • Cook: 40 mins • Total: 2 hrs 10 mins • Serves: 10 slices
Ingredients
Cake Layers
- 2 2/3 cups (333 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, firmly packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 Tablespoons (170 g) unsalted butter, softened and cut into pieces
- 1 1/2 cups (355 ml) buttermilk, room temperature preferred
- 2 large eggs, room temperature preferred
- 1 Tablespoon vanilla extract
Berry Filling
- 1/3 cup (65 g) granulated sugar
- 3 Tablespoons (23 g) cornstarch
- 3 cups / 12 oz (340 g) fresh or frozen mixed berries (strawberries, raspberries, blackberries)
- 3 Tablespoons water
- 1 1/2 Tablespoons lemon juice
Chantilly Cream Frosting
- 2 1/2 cups (590 ml) heavy cream
- 2 cups (250 g) powdered sugar, divided
- 2 teaspoons vanilla extract
- 8 oz (226 g) cream cheese, softened
- 8 oz (226 g) mascarpone, softened for 15–20 minutes
- Additional fresh fruit for decorating, if desired
Instructions
Cake Layers
- Preheat oven to 350°F (175°C). Grease and flour three 8″ pans and line the bottoms with parchment rounds if desired.
- In a large bowl, combine flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- With a mixer on low, add the butter one tablespoon at a time, mixing until the mixture is sandy.
- Whisk together buttermilk, eggs, and vanilla. Slowly add to the dry mixture while mixing until the batter is smooth.
- Divide batter between prepared pans and bake 30–32 minutes, or until a toothpick comes out clean or with a few moist crumbs. Layers may remain pale—this is normal.
- Cool in pans 10–15 minutes, then loosen edges and invert onto a rack to cool completely before assembling.
Berry Filling
- Whisk sugar and cornstarch in a small saucepan. Add berries, water, and lemon juice and stir to combine.
- Cook over medium heat, stirring until berries release their juices. Mash the berries for a smoother filling.
- Continue cooking until the mixture reaches a loose jam-like consistency. Remove from heat and cool completely in a heatproof container.
Chantilly Cream Frosting
- Beat heavy cream with 1 1/2 cups (190 g) powdered sugar and vanilla until just-stiff peaks form.
- In another bowl, briefly beat cream cheese, mascarpone, and the remaining 1/2 cup (63 g) powdered sugar until smooth—do not overmix.
- Fold the mascarpone mixture into the whipped cream and beat on low, then increase speed until thick and fluffy.
Cake Assembly
- Place one cooled cake layer on a serving plate. Pipe a frosting ring around the edge to form a dam.
- Fill the center with half the cooled jam and spread evenly.
- Repeat with the second layer, then top with the final layer and frost the entire cake. Reserve frosting to pipe decorations and top with fresh fruit if desired.
- Store the assembled cake covered in the refrigerator and enjoy within 4–5 days. The cake can be frozen for up to 2 months.
Notes
Using fresh berries: If you prefer fresh berries instead of jam, use about 4 cups total for the layers and topping. Spread a thin layer of frosting between layers and arrange berries before adding the next layer. Cakes with fresh fruit will not keep as long as those with jam.
Make-ahead: Berry filling can be made up to 3 days ahead and refrigerated. Cake layers can be baked up to 2 days ahead and stored tightly wrapped at room temperature. I recommend preparing the frosting just before assembling for best consistency.
Gluten-free: This recipe has reportedly been adapted successfully with Cup4Cup gluten-free flour, though I have not tested it personally.
Nutrition (approximate)
Serving: 1 slice • Calories: 955 kcal • Carbohydrates: 104 g • Protein: 10 g • Fat: 56 g
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