If we had to name our favorite show-stopping cake, it would probably be Chantilly cake. It has fresh summer berries and an airy vanilla cake, which are delicious in themselves. But the frosting is what makes this cake really stand out. It’s a cloud-like combo of sweetened mascarpone cheese and whipped cream—not like any frosting you’ve had before.
Where Did Chantilly Cake Come From?
The Berry Chantilly Cake was created by baker Chaya Conrad at a Whole Foods in New Orleans. It quickly became a staple of the city, and is often served at weddings, graduations, showers and birthdays.
In an interview with Ann Maloney of the Times-Picayune, Conrad said that she is happy that her cake recipe is being shared and adapted by others: “I feel like I’ve had a real impact.”
Although it may look complex, Chantilly cake is surprisingly easy and fun to put together. Here’s how to make this southern signature at home.
Our Test Kitchen-Approved Chantilly Cake Recipe
Chantilly Cake
Ingredients
- 3/4 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/3 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup 2% milk
- 16 ounces mascarpone cheese
- 16 ounces cream cheese, softened
- 3 cups confectioners’ sugar
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 2/3 cup seedless strawberry jam
- 2 cups each fresh blueberries, raspberries and sliced strawberries, plus more for decorating, if desired
Instructions
- Step 1: Make the cake Preheat oven to 350°F. Line bottoms of two greased 9-inch round baking pans with parchment; grease the parchment. In a large bowl, cream butter and sugar until light and fluffy for 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing the batter evenly.Bake until a toothpick inserted in center comes out clean, about 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks; remove parchment. Cool completely.
- Step 2: Make the frostingIn a small bowl, beat mascarpone and cream cheese until blended. Gradually beat in confectioners’ sugar until smooth. In another bowl, beat cream and vanilla until stiff peaks form. Add whipped cream to mascarpone mixture and beat on low speed until combined.
- Step 3: Assemble the layersCut the cakes in half, horizontally, and spread one-third of the berry jam mixture onto the cut sides. Top with about 1 cup of frosting. Sprinkle one-third of the fresh berries over the cream. Top with another cake layer, and gently press down. Repeat the layers.
- Step 4: Frost and decorateSpread the remaining frosting onto the sides and top of cake, decorating however you’d like with remaining frosting and berries. This is your chance to get creative!
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