Best Chantilly Cake Recipe: Step-by-Step Instructions for Fluffy Layers
Equipment
- 2 (8-inch) cake pans
- Electric mixer
- Mixing bowls
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- For the Chantilly Frosting:
- 8 oz mascarpone cheese softened
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla extract
- For Assembly:
- 2 cups mixed fresh berries strawberries, blueberries, raspberries
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Make the Cake Batter: In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternately add dry ingredients and milk, mixing until smooth.
- Bake the Cake: Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool completely on a wire rack.
- Prepare Chantilly Frosting: Beat mascarpone and cream cheese until smooth. Add powdered sugar and vanilla. Gradually pour in heavy cream and beat until fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting and top with berries. Add the second cake layer and frost the entire cake. Decorate with more fresh berries.
- Chill & Serve: Refrigerate for at least 1 hour before serving for the best texture.
Video
Notes
- For extra flavor, brush cake layers with a light berry syrup before assembling.
- Keep refrigerated until ready to serve.
