Chantilly Cake

5 from 5 votes

This berry Chantilly cake is what dreams are made of friend! A moist, fluffy white cake gets layered with raspberry jam, fresh berries, and lighter than air Chantilly frosting made with mascarpone cheese. Although very impressive, it's easier than you think to make!

Prep Time1 15

Cook Time28

Total Time1 43

Course: Dessert

Cuisine: American

Servings: servings

Calories: 723kcal

Author: Heather Perine

Ingredients

Cake:

3 cups (345 g) cake flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter, softened
2 cups (400 g) granulated sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large (160 g, ⅔ cup) egg whites
¾ cup (180 g) sour cream
¾ cup (170 g) milk

Filling:

2 cups mixed berries raspberries, blueberries, strawberries, plus more for garnish
1 teaspoons lemon zest
1 tablespoons lemon juice
1/2 cup seedless raspberry jam
2 Tablespoons water

Chantilly Frosting:

8 ounces mascarpone cheese
8 ounces cream cheese softened
2 cups (226 g) confectioners sugar
2 cup (480 ml) heavy whipping cream
1 ½ teaspoons vanilla extract

Instructions

Make the cakes:

Prep oven and pans. Position rack in the center oven. Preheat the oven to 350°F/177°C). Prepare two 9-inch round pans with non-stick spray, then line with parchment circle, and spray again.
Combine dry ingredients. Sift together cake flour, baking powder, and baking soda. Add salt and whisk together. Set aside.
Cream butter and sugar. In a stand mixer bowl with paddle attachment, (or you can use your hand mixer) cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl halfway through mixing. The mixture should be pale yellow.
Add extracts and eggs. With an electric mixer on low speed, add in the vanilla and almond extract. With the mixer running, slowly add in the egg whites mixing to combine. Scrape down the bowl as needed.
Alternate the dry ingredients and sourcream/milk. In a small bowl, stir together the milk and sour cream. Alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients. Mix on medium speed between additions until incorporated.
Bake cakes. Divide batter equally into the prepared pans. Bake for 22-26 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. Cool cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost.

Make the filling:

Make berry filling. In a large mixing bowl, stir together the berries, lemon juice, and lemon zest.
Make raspberry spread. In a microwave safe bowl, combine jam and water. Microwave until melted together, about 20-30 seconds.

Make the frosting:

Whip heavy cream. In a large mixing bowl, with an electric mixer, beat whipping cream and vanilla extract on high speed until stiff peaks form, about 2-3 minutes Refrigerate until ready to use.
Beat cream cheese and mascarpone cheese. In a bowl of a stand mixer, fitted with paddle attachment, cream together the mascarpone, and cream cheese together on medium speed, until light and fluff about 4 minutes.
Add confectioners sugar. With mixer on low speed, add in the confectioner sugar gradually, mixing to combine.
Add whipped cream. Fold in whipped cream mixture, with a rubber spatula, until just incorporated and frosting is smooth.

Assemble the cake:

Divide cake layers. Using a serrated knife, cut the cake layers in half. Place one round onto cake plate/serving dish.
Add jam. Spread on ⅓ of the jam filling. Spread on a thin layer of the Chantilly cream and top with ⅔ cup of chopped fresh berries.
Add frosting. Spread on a thin layer of the Chantilly cream frosting.
Add berries. Top with 1/3 of the fresh berries.
Finish assembling. Repeat with remaining cake layers repeating adding jam, frosting, and berries with the other two layers.
Frost the cake. Frost top and sides with remaining Chantilly frosting, smoothing the frosting with an offset spatula.
Garnish. Garnish with more fresh berries if desired.

Notes

Storage: Store the cake covered in foil or plastic wrap at room temperature for up to 3 days.
Freezing: I would not recommend freezing because of the frosting and berries. But you can freeze the cake layers only for up to 3 months, make sure they are wrapped well. Then thaw overnight in the fridge, and then assemble and serve.
Cake Flour - Cake flour is key to producing a light, tender cake. If you use all-purpose flour the cake won't be as tender. You can make a homemade cake flour, but it won't produce quite the same results as store-bought. I made one version with the DIY cake flour and it was noticeably denser, and not as tender.
Egg whites - You want to use room temperature egg whites only in this cake which will create a light, fluffy cake. You do NOT need to whip the egg whites first but simply add them to the your properly creamed butter and sugar.
Sour cream - I recommend using full-fat sour cream, not light or fat free. This adds richness and moisture, and the only adequate substitution I could recommend is using Greek yogurt.

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