Chantilly Cake Recipe

I’m sharing my Chantilly Layer Cake because I stumbled on a little-known technique for stabilizing whipped cream that prevents weeping and keeps the fruit layers intact.

I never thought a simple Chantilly Cake could mess with my dessert expectations, but here we are. The sponge, built from plain all purpose flour, feels pillowy yet has this subtle crumb that soaks up flavor without getting soggy, while clouds of heavy whipping cream turn every slice into something dangerously easy to eat.

I kept playing with ideas from a Raspberry Chantilly riff to a more classic Chantilly Layer Cake and each version made me taste memories, I didn’t know I had. If you like surprises, this cake will make you curious about what else can hide inside a humble slice.

Ingredients

• All purpose flour: mostly carbohydrates, some protein, gives structure and crumb, refined not whole.
• Granulated sugar: pure sucrose, lots of carbs, makes cake sweet and tender.
• Unsalted butter: fat adds richness, moisture and flavor, small amounts of protein.
• Vegetable oil: neutral fat, keeps crumbs tender, higher calories but melts in mouth.
• Eggs: provide protein, structure and lift, help emulsify batter for even texture.
• Whole milk: adds fat and calcium, softens crumb, subtle dairy sweetness.
• Heavy whipping cream: high fat, makes Chantilly light and creamy, adds luxurious mouthfeel.
• Mascarpone or cream cheese optional: boosts stability, adds tang and extra richness.

Ingredient Quantities

• 2 1/2 cups all purpose flour (312 g)
• 2 cups granulated sugar (400 g)
• 1 tablespoon baking powder (15 g)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened (115 g)
• 1/2 cup vegetable oil (120 ml)
• 3 large eggs, room temp
• 1 cup whole milk, room temp (240 ml)
• 2 teaspoons vanilla extract (for cake)
• 3 cups heavy whipping cream, very cold (720 ml)
• 3/4 cup powdered sugar, sifted (90 g)
• 2 teaspoons vanilla extract (for chantilly cream)
• 8 oz mascarpone or cream cheese, softened (225 g) optional for stability
• 1/4 cup simple syrup or other soaking syrup, optional

How to Make this

1. Preheat oven to 350F (175C). Grease and line two 8 or 9 inch round pans with parchment, then lightly flour or spray; sift together 2 1/2 cups all purpose flour, 1 tablespoon baking powder and 1/2 teaspoon salt and set aside.

2. In a large bowl cream 1/2 cup softened unsalted butter with 2 cups granulated sugar until light and a bit fluffy, about 2-3 minutes; add 1/2 cup vegetable oil and mix until combined. Beat in 3 large eggs one at a time, scraping the bowl, then stir in 2 teaspoons vanilla extract for the cake.

3. Add the dry ingredients in three additions, alternating with 1 cup room temperature whole milk, beginning and ending with the dry mix. Mix just until combined, dont overmix or the cake will get tough.

4. Divide batter evenly between prepared pans, smooth tops, and bake 25-30 minutes or until a toothpick in the center comes out clean or with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.

5. For the Chantilly cream chill your mixing bowl and beaters in the freezer for 10-15 minutes first. Pour 3 cups very cold heavy whipping cream into the bowl and add 3/4 cup sifted powdered sugar and 2 teaspoons vanilla extract for the chantilly. Whip on medium-high speed to medium-stiff peaks.

6. If you want more stable frosting, beat 8 oz softened mascarpone or cream cheese lightly with a spatula then fold it into the whipped cream gently until smooth; this helps the Chantilly hold up. If you overwhip, add a splash of cold milk and whisk briefly to soften.

7. Optional syrup step: if using 1/4 cup simple syrup brush a thin layer onto each cake layer with a pastry brush to keep the cake extra moist. You can flavor the syrup (vanilla, rum, or coffee) but keep it light.

8. Assemble: place one layer on a plate or board, brush with syrup if using, spread a generous layer of Chantilly cream, top with second cake layer, press lightly and crumb coat with a thin layer of cream. Chill 15-20 minutes to set the crumb coat.

9. Finish frosting with remaining Chantilly cream, smooth or pipe as you like. Refrigerate at least 1 hour before slicing so the cream firms. For clean slices dip a knife in hot water, wipe dry between cuts. Serve cold within 24-48 hours for best texture.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Two 8 or 9 inch round cake pans, parchment paper and nonstick spray or a little flour for the pans
3. Large mixing bowl plus a metal bowl you can chill for whipping cream, youll want it cold, it helps the cream whip better
4. Electric mixer (stand or hand) with beaters
5. Measuring cups, measuring spoons and a kitchen scale for accuracy
6. Sifter or fine mesh sieve (for flour and powdered sugar)
7. Rubber spatula and wooden spoon for folding and scraping
8. Whisk (for the syrup and small mixes)
9. Wire cooling rack, pastry brush for the syrup, and an offset spatula or bench scraper to smooth the frosting

FAQ

Chantilly Cake Recipe Substitutions and Variations

• All purpose flour (312 g): swap with cake flour 1:1 for a lighter, softer crumb; or use a 1:1 gluten free flour blend with xanthan gum, expect a slightly denser cake; or try whole wheat pastry flour by replacing up to half the AP flour for nuttier flavor and a bit more chew.
• Granulated sugar (400 g): use light brown sugar 1:1 for a deeper caramel note and more moisture; or coconut sugar 1:1 for less refined sweetness, but color will be darker; or replace part of the sugar with 3/4 cup maple syrup or honey for every 1 cup sugar and reduce the milk by about 3 tbsp since liquid sweeteners add moisture.
• Butter 1/2 cup + vegetable oil 1/2 cup: use all butter (1 cup) for richer flavor and firmer crumb; or use all neutral oil (1 cup) for extra moistness and longer shelf life; or swap up to half the oil with applesauce 1:1 to cut fat and keep it moist, though cake will be a bit softer.
• Heavy whipping cream (3 cups) or mascarpone (optional): substitute chilled full fat coconut cream 1:1 and whip for a dairy free chantilly; or use equal parts mascarpone or full fat cream cheese for more stable, less weepy whipped filling; or stabilize whipped cream with gelatin: sprinkle 1 tsp powdered gelatin over 2 tbsp cold water, dissolve gently, cool a bit then add while whipping for firmer peaks.

Pro Tips

– Weigh the flour if you can. Cups lie, scales don’t. If you must use cups, spoon the flour into the cup and level it off instead of packing it down or your cake will come out dense.

– Get eggs, milk and butter to room temp and mix them gently. If the eggs are cold the batter can look curdled and the cake ends up heavy. Quick trick: put eggs in warm tap water for 5 to 10 minutes.

– Chill the bowl and beaters for the whipped cream, but watch the peaks closely. You want medium-stiff peaks that hold but still have a little flop at the tip. If you overwhip, add a splash of cold milk or a few tablespoons of fresh cream and whisk gently to rescue it. When using mascarpone, beat it smooth first and fold in gently so the cream does not break.

– Use a light touch with syrup and assembly. Brush just enough syrup to add moisture, not soak it, and let layers cool completely before frosting or the cream will melt and weep. For cleaner slices, warm your knife in hot water, wipe it dry between cuts.