Homemade Chantilly Cake Recipe
A Chantilly cake is a showstopping dessert that combines light-as-air vanilla sponge layers with luscious Chantilly cream (sweetened whipped cream) and fresh berries. Unlike heavy buttercream cakes, this treat is delicate, refreshing, and perfect for birthdays, summer gatherings, or afternoon tea. With its melt-in-your-mouth texture and customizable fillings, it’s a crowd-pleaser that looks gourmet but is surprisingly simple to make at home.
Ingredients
For the Cake Layers
- Makes three 8-inch layers
- 2 ½ cups cake flour or substitute with 2 ¼ cups all-purpose flour + ¼ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 large egg whites at room temperature (save yolks for another recipe!)
- 1 ½ cups granulated sugar
- 1 cup buttermilk or 1 cup milk + 1 tablespoon lemon juice, stirred and rested for 5 minutes
- 2 teaspoons pure vanilla extract or 1 teaspoon vanilla bean paste for intense flavor
For the Chantilly Cream & Filling
- 3 cups heavy cream 36% fat or higher, chilled
- ¾ cup powdered sugar sifted
- 2 cups fresh mixed berries strawberries, raspberries, blueberries – patted dry
- 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
Optional Additions
- Lemon zest for a citrus twist
- Edible flowers or mint leaves for garnish
- ½ cup toasted coconut flakes for tropical flavor
Instructions
Baking the Cake Layers
Prep the Oven & Pans
- Preheat oven to 350°F (175°C).
- Line three 8-inch round cake pans with parchment paper. Do not grease the sides—this helps the cake rise evenly.
Mix Dry Ingredients
- In a bowl, whisk together:
- 2 ½ cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
Whip Egg Whites
- In a clean, grease-free bowl, beat 6 egg whites with ½ tsp cream of tartar until stiff peaks form (about 3–4 minutes).
- Tip: Room-temperature egg whites whip faster and hold more air.
Make the Batter
- In a separate bowl, combine:
- 1 ½ cups granulated sugar
- 1 cup buttermilk
- 2 tsp vanilla extract
- Alternate adding dry ingredients and buttermilk mixture, mixing until just combined.
- Gently fold in whipped egg whites with a spatula. Do not overmix!
Bake & Cool
- Divide batter evenly into pans.
- Bake 20–25 minutes until tops spring back when pressed.
- Cool in pans for 10 minutes, then transfer to a wire rack.
H3: Making the Chantilly Cream
Chill Tools
- Freeze your mixing bowl and beaters for 10 minutes before starting.
Whip the Cream
- Beat 3 cups heavy cream on medium speed until slightly thickened.
- Gradually add ¾ cup powdered sugar and 1 tbsp vanilla bean paste.
- Whip to medium-stiff peaks (soft enough to spread but firm enough to hold shape).
H3: Assembling the Cake
Level the Layers
- Use a serrated knife to trim domed tops for even stacking.
Layer Cake, Cream & Berries
- Place the first layer on a cake stand.
- Spread ½ cup Chantilly cream over the layer.
- Scatter ½ cup fresh berries (halved strawberries, raspberries, or blueberries).
- Repeat with remaining layers.
Frost the Exterior
- Apply a thin crumb coat (initial layer of cream) to seal crumbs. Chill 15 minutes.
- Add a final thick layer of cream. Use an offset spatula for smooth sides.
Garnish & Serve
- Top with extra berries, mint leaves, or edible flowers.
- Chill 1 hour before slicing.
Notes
Pro Tips for Success
- Room-Temperature Ingredients: Cold egg whites or buttermilk can deflate the batter.
- Fold, Don’t Stir: Preserve air bubbles in egg whites by folding gently.
- Stabilize the Cream: Add 2 tbsp instant pudding mix to the cream for heat-resistant frosting.
Serving & Storage
- Serve: Slice with a hot knife for clean edges.
- Store: Refrigerate up to 2 days (cover with a cake dome). Freeze unfrosted layers for 1 month.
