This fluffy Chantilly cake is made with fresh berries and layers of soft vanilla sponge cake. To finish, it's frosted with a light and airy mascarpone whipped cream and decorated with strawberries, raspberries, and blueberries!
This Chantilly cake is the best dessert combining soft, layers of Genoise sponge cake, fluffy mascarpone Chantilly cream, and fresh berries!
I always serve this berry Chantilly cake during the summer when berries are at their peak. But it's also a fantastic cake to serve all year round, especially during special occasions like birthdays, anniversaries, and holidays like Thanksgiving and Christmas.
What is Chantilly Cake?
Chantilly cake is a delicate sponge cake filled with berries and frosted with fluffy Chantilly cream, which is another name for whipped cream. Berry Chantilly cake was invented in New Orleans by baker Chaya Conrad while working at Whole Foods.
Step by Step Photos
- Bain-marie: In a large heat-proof bowl, add the eggs, sugar, vanilla, and salt. Place this bowl inside a large bowl that's been filled with hot water.
- Next, beat on high speed until the eggs become foamy and increase in volume.
- The final stage should be the ribbon stage, where the beaten eggs flow down the whisk like a ribbon and keep their shape for 3 to 4 seconds. The color should be pale yellow and the volume should be at least 3 times the initial amount.
- Sift the flour in three parts, gently folding after each time.
- Add the melted butter to the batter. Note: To help incorporate the butter, mix about three heaping tablespoons of the batter with the melted butter.
- Gently fold the butter mixture with the batter, being careful not to deflate it.
- Pour the sponge cake batter into a cake pan lined with parchment paper and bake.
Allow the cake to cool on a wire rack and remove all the parchment paper. Slice into layers only when the cake has completely cooled.
Frost the vanilla sponge with the Chantilly cream and layer with your berries. Decorate and serve. Enjoy!
Berry Chantilly cake can be served right after decorating, or you can store it in the fridge to set up. I recommend serving this the day of or within two days for the best results. Enjoy and happy baking!
Chantilly Cake Tips
More cake recipes:
Fluffy Chantilly Cake with Berries
Vanilla Genoise Cake
- 1 cup cake flour
- 4 eggs - room temperature
- ⅔ cup sugar
- 1 ¾ tablespoon butter - melted
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup hot water
- 3 tablespoons sugar
Mascarpone Chantilly Cream
- 2½ cups heavy whipping cream - cold
- 1⅓ cup powdered sugar - adjust to taste
- 12 oz mascarpone cheese - cold
- ½ teaspoon vanilla extract
Berry Topping and Filling
- 2 ½ cups berries - strawberries, raspberries, blueberries
For the Vanilla Cake:
- Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper.
- Whip Eggs: In a large heat-proof bowl, add the eggs, sugar, vanilla, and salt. Place this bowl inside a larger bowl that's been filled with hot water (bain-marie). Using a hand mixer, beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to 10 minutes. Replace the hot water halfway through as it cools down. See Note 1.⅔ cup sugar, 4 eggs, ½ teaspoon vanilla extract, ¼ teaspoon salt
- Add Flour: Sift in the flour in three parts, gently folding after each time.1 cup cake flour
- Add Butter: To help incorporate the butter, mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter. See Note 2.1 ¾ tablespoon butter
- Bake: Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about 25 minutes. For two 6-inch round pans, about 18 minutes.
- Cool: Remove all parchment paper and allow it to cool completely on a cooling rack.
For the Mascarpone Chantilly Cream:
- Using a whisk attachment, beat the mascarpone cheese and powdered sugar together until fluffy and combined. Next, add ⅓ of the heavy whipping cream and mix on low. Once combined, add the remaining heavy whipping cream and beat on high speed until light and fluffy.2½ cups heavy whipping cream, 1⅓ cup powdered sugar, 12 oz mascarpone cheese, ½ teaspoon vanilla extract
- Cake syrup: Make cake syrup by dissolving the sugar in hot water. Set aside.3 tablespoons sugar, ⅓ cup hot water
- Fill: Slice the cake into even layers using a leveler. Working with the bottom layer, brush on a layer of cake syrup then add a thin layer of frosting. Top with berries and apply another thin layer of frosting on top. Add the next layer of cake and repeat the previous steps for the cake syrup, frosting, and berries. Note: Aim to use up all the cake syrup as this adds moistness to the sponge layers.2 ½ cups berries
- Decorate: Frost the top and sides of the cake and decorate with more berries. Serve and enjoy!
✎ Recipe Notes
- Whipping eggs: It is essential the egg mixture is warm to the touch and the sugar is completely dissolved for this step, thus requiring a bain-marie. See step-by-step photos in the post for the proper ribbon stage. If you're looking for a sponge cake that doesn't require a bain-marie, try my Easy Sponge Cake recipe.
- When adding butter, it's very easy to deflate the batter. Make sure the melted butter and batter are still warm. Cold temperatures will solidify the butter and deflate the batter. Fold very gently at this stage until just combined.
- Storage: Store decorated and filled Chantilly cake in the fridge for up to 2 days.
*Nutritional information is an estimate, calculated using online tools.
There's actually no difference. Chantilly cream is another name for sweetened whipped cream.
It's made of rounds of delicate sponge cake filled and decorated with Chantilly cream and fresh berries.