Delicious Chantilly Cake Recipe

5 Min Read

Indulge in the luxurious and decadent flavors of a classic Chantilly Cake with this irresistible recipe.

Originating from France, Chantilly Cake is renowned for its light and airy sponge layers, filled with luscious Chantilly cream and fresh berries.

This elegant dessert is perfect for special occasions, celebrations, or any time you crave a slice of heavenly sweetness.

With its delicate layers and exquisite taste, Chantilly Cake is sure to captivate your senses and delight your taste buds with every bite.


For the Cake Layers:

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk

For the Chantilly Cream:

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

For Assembly:

  • Fresh berries (such as strawberries, raspberries, and blueberries)
  • Additional powdered sugar for dusting


Preparing the Cake Layers:

Preheat your oven to 350°F (175°C).

Grease and flour three 9-inch round cake pans.

In a medium bowl, sift together the cake flour, baking powder, and salt.

Set aside.

Mixing the Cake Batter:

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined.

Baking the Cake Layers:

Divide the batter evenly among the prepared cake pans.

Smooth the tops with a spatula.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and let cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Making the Chantilly Cream:

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

Be careful not to overwhip.

Assembling the Cake:

Once the cake layers are completely cooled, place one layer on a serving plate or cake stand.

Spread a layer of Chantilly cream over the top, then arrange fresh berries on top.

Repeat with the remaining cake layers, Chantilly cream, and berries.

Finish with a dusting of powdered sugar on top.

Nutritional Facts

  • Calories per Serving: Approximately 350 kcal (1 slice)
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 110mg
  • Sodium: 180mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 1g
  • Sugars: 20g
  • Protein: 5g


1. Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour for cake flour in this recipe. However, keep in mind that cake flour produces a lighter and more tender crumb.

2. How should I store leftover Chantilly Cake?

Store any leftover Chantilly Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to three days. Enjoy chilled or bring to room temperature before serving.

3. Can I make the Chantilly cream ahead of time?

Yes, you can prepare the Chantilly cream ahead of time and store it in the refrigerator for up to 24 hours. Whip it again briefly before using to ensure it maintains its texture.

4. Can I use different fruits for topping?

Absolutely! Feel free to use any combination of fresh fruits you like for topping the Chantilly Cake, such as kiwi, mango, or blackberries, for a delicious variation.

5. Can I freeze Chantilly Cake?

While you can freeze Chantilly Cake, it is best to freeze the individual cake layers without the cream and berries. Wrap each layer tightly in plastic wrap and aluminum foil before freezing for up to three months. Thaw in the refrigerator before assembling and decorating the cake.

Share This Article
Leave a comment