Chantilly Cake Recipe | How to Make with Berries (2024)

Discover the secrets of creating a mouthwatering Chantilly Cake from scratch. Indulge in the velvety Chantilly cream and delicate layers of sponge cake. Perfect for any occasion!

This is a very rich, yet moist and sweet Chantilly Cake that makes good use of fresh fruit. This cake is so fresh, perfect for a summer garden party, mother’s day, birthday cake, or a bridal shower… especially when strawberries and blueberries are in season.

Chantilly Cake Recipe | How to Make with Berries

Indulge your taste buds with the delectable delight of Chantilly cake. This classic recipe has been passed down through generations, bringing joy to countless dessert lovers. With its light and fluffy layers, rich cream filling, and luscious fruit toppings, Chantilly cake is a true masterpiece that never fails to impress.

Whether you are a seasoned baker or just starting out in the kitchen, this recipe is sure to be a hit. The combination of moist cake layers and velvety cream creates a symphony of flavors that will leave everyone wanting more. Perfect for birthdays, special occasions, or simply as a sweet treat for yourself, Chantilly Cake is an irresistible indulgence that deserves a place in your recipe collection.

Publix was selling a Chantilly cake for twenty bucks years ago, and Hubby asked if I could make one. I said, “Oh sure, no problem,” and went on a hunt for a Chantilly cake recipe. It was not easy to find. I eventually found a Chantilly cake recipe that looked pretty darned close to what Publix was selling over at Imperial Sugar. These days, the Publix Chantilly cake is now pushing $30 and Whole Foods berry Chantilly cake is even more!

Far and away the most hilarious thing about the Imperial Sugar recipe was the frosting/filling amounts. I doubled them, and still was spreading the frosting pretty thin to cover the cake.

The lemon cake was great! I would consider substituting all lemon extract instead of lemon and vanilla extract for the cake, if you like lemon and are making this cake at home. The cake and whipped cream frosting are fabulous! They do hold up for a few days in the refrigerator, the cake better than the frosting.

I have to say that while we enjoyed this Chantilly cake thoroughly, it is not inexpensive to make at home. Is the Publix cake as good as this homemade Chantilly cake? Debatable, but most would say probably not. The homemade cake is not cheap to make though, and it is time consuming. But ooooooohhhhh so good!

Origins of Chantilly Cake

This delectable dessert cake traces its roots back to the charming town of Chantilly, France. With its delicate layers of sponge cake, velvety cream, and luscious fruits, Chantilly Cake quickly gained popularity worldwide. Today, it’s a staple in many bakeries and patisseries, including renowned establishments like Publix and Whole Foods.

Tips and variations for making this Chantilly cake recipe:

● Use all lemon extra instead of lemon extract and vanilla in the sponge cake.
● Watch your baking times. You may have to bake longer than 25 minutes. Always use the middle baking rack in your oven when possible. Bake until a toothpick or cake tester comes out clean.
● Little tip for the whipped cream: If you add one tablespoon of meringue powder to the whipped cream before you start whipping it, it will stabilize it and will keep in the fridge for an additional day.
● This is a four layer cake. You will be cutting your round cakes in half horizontally. Each layer cake is half of that original whole layer cake. You are using half of the Chantilly frosting for the layers, and the other half for the top and sides. You place the first cake layer down, frost, place the second cake layer down on top of that frosting, frost again, place the third cake layer down on top of the frosting, frost, place the fourth cake layer down on top of that frosted layer, frost the top of the cake and the sides of the cake with the remaining frosting, and decorate.
● You may want to add mint leaves, fresh blueberries and/or fresh blackberries in addition to sliced fresh strawberries for your garnish. When fresh berries are available, this is the cake to make!
● This Chantilly cake was made with simple ingredients commonly found at your local grocery store.
● Cake Troubleshooting 101: Navigating Baking Challenges with Ease
● Elevate Your Baking Game: Learn the Magic of Sifting
● A Dozen Uses For Leftover Egg Whites

Here are some other cake recipes you might enjoy:

● The Best Carrot Cake Recipe
● Lemon Meringue Cake Recipe
● Homemade Strawberry Cake Recipe

Chantilly Cake Recipe Ingredients

For the Lemon Cake:

● 2 cups Cake Flour
● 2 tsp Baking Powder
● 1 cup Unsalted Butter, room temperature
● 1½ cups White Sugar
● 8 Egg Yolks, large, room temperature
● ½ teaspoon Salt
● 2 teaspoons Vanilla Extract
● 1 teaspoon Lemon Extract
● 1 Tablespoons Lemon Zest
● ¾ cup Buttermilk, room temperature

Frosting and Filling Ingredients:

● 1 quart Heavy Whipping Cream
● 6 Tablespoons Sugar
● 4 teaspoons Vanilla Extract
● 1 pint Blueberries
● 1 quart Strawberries, hulled and sliced
● 2 Tablespoons Slivered Almonds

Chantilly Cake Mise en Place:

● (2) 8-inch Cake Pans
● Parchment Paper
● Sifter
● Electric Mixer: Stand-up Mixer (paddle attachment, whisk attachment, large bowl, etc.) or Hand Mixer
● Egg Separator
● Measuring Cup
● Measuring Spoons
● Cake Tester
● Rubber Spatula
● Plastic Wrap
● Bowl(s)
● Huller
● Knives
● Cake Stand or Cake Plate
● Piping Tip(s) (optional)
● Pastry Piping Bag (optional)
● Frosting Knife

Chantilly Cake Recipe Directions:

1. Preheat oven to 350°F.
2. Butter and flour two (2) 8″ baking pans. Line bottom with parchment paper; set aside.

3. Sift together cake flour and baking powder; set aside.

4. In the bowl of a stand mixer add the butter and beat the butter on medium speed until creamy, add sugar; mix until fluffy.

5. Slowly add egg yolk (one at a time, use a spoon to get them from the bowl if you separate into a bowl), mix well in between each added yolk.

6. Add salt, vanilla extract, lemon extract and lemon zest; beat until combined.

7. Add 1/3 of cake flour mixture; mix until combined.

8. Add ½ buttermilk; mix until smooth. Repeat until all the cake flour mixture and buttermilk are added, and batter is smooth.

9. Divide batter equally into the two prepared cake pans. Bake at 350°F for 20-25 minutes until an inserted cake pick comes out clean from the center.

10. Remove cakes from oven and allow to sit 5 minutes. Then, turn upside down onto a smooth, plastic covered surface and allow cakes to cool completely.
11. Wash blueberries and strawberries. Hull and slice the strawberries. Allow both to dry. Remove 4-5 berries-worth of sliced berries for topping garnish.

12. When the cakes are completely cool, slice in half horizontally.Slice one cake at a time (less to handle and possibly crack).

13. Place one of the sliced cakes on the bottom of a cake plate. Prepare your frosting/filling.

14. Prepare frosting/filling:
15. In a cold stand-up mixer bowl, combine the heavy whipping cream, sugar and vanilla extract. Whip on medium-high speed until stiff peaks form.
16. Remove and set aside half the whipped cream mixture to frost your cake.

17. Fold in blueberries and all but a few strawberries into the remaining half of the whipped cream.

18. Spread 1/3 of the berries and whipped cream mixture over the half cake on your cake plate.
19. Place the other part of the cake on top of the berries and whipped cream mixture.

20. Spread 1/3 of the berries and whipped cream mixture on top of that cake (you are layering the cake and frosting).
21. Slice your second cake horizontally, place one half on top of the berries and whipped cream mixture.
22. Spread 1/3 of the berries and whipped cream mixture on top of that cake.

23. Place your final horizontally cut cake on top of that mixture.
24. Using the other half of the whipped cream that was set aside, frost your cake completely.

25. Garnish with almond slices and remaining sliced strawberries.

26. For best results, refrigerate cake until serving.

27. Serve cold.

28. Refrigerate any leftovers in an airtight container.

● For more recipeson Ann’s Entitled Life, click here.

● If you enjoyed this post, be sure to sign up for the Ann’s Entitled Life weekly newsletter, and never miss another article!