If we were asked to name our favorite show-stopping cake, Chantilly cake would rank high on the list. It features 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, cream cheese and whipped cream—not like any frosting you’ve had before.
Where Did Chantilly Cake Come From?
Berry Chantilly Cake was made famous by baker Chaya Conrad, who was working at a Whole Foods in New Orleans. The recipe, based on her grandmother’s, quickly become 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 she is happy that her cake recipe is being shared and adapted by others: “I feel like I’ve had a real impact.” And with that, we would have to agree!
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

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
Frosting:
- 16 ounces mascarpone cheese
- 16 ounces cream cheese, softened
- 3 cups confectioners’ sugar
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
Filling:
- 2/3 cup seedless strawberry jam
- 2 cups each fresh blueberries, raspberries and sliced strawberries, plus more for decorating, if desired
Directions
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 frosting
In 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 layers

Cut 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 decorate

Spread 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!
Does Chantilly Cake Need to Be Refrigerated?
Given the amount of dairy in the frosting, it is best to keep any Chantilly cake leftovers in the refrigerator. This will not only keep the frosting from spoiling, but will prolong the life of your berries as well. Use an airtight container so the cake doesn’t get stale or take on any other fridge flavors.
Tips for Making Chantilly Cake
- Add a teaspoon of almond extract to your cake batter for a more authentic New Orleans flavor.
- To make your freshly baked cake layers easier to cut in half, freeze them for at least an hour after they’ve cooled.
- Give the berries on your cake a jewel-like shine like you’d see in a bakery window. Just make a glaze by mixing a little strawberry jam with a splash of warm water to thin it out, then brush it on the berries.
Try These Cakes Next
For a dazzling summer dessert, you can’t beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. —Shirley Joan Helfenbein, Lapeer, Michigan.
Go to Recipe
This margarita cake is perfect for a picnic on a warm day. You'll be surprised at how closely it tastes like the real thing. These other
margarita dessert recipes are delicious, too. ?—Dawn Lowenstein, Huntingdon Valley, Pennsylvania
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. —Jan Bamford, Sedgwick, Maine
Marshmallow frosting puts these cupcakes over the top. Chocolate bar pieces and graham cracker crumbs on top make them extra indulgent and even more like the real thing—but better! —Erin Rachwal, Hartland, Wisconsin
My mother used to love making this easy pineapple sunshine cake in the summertime. It's so cool and refreshing that it never lasts very long! —Kathleen Worden, North Andover, Massachusetts
This elegant-looking Boston cream pie is so easy to prepare. Our dinner guests always seem to enjoy it. —Jane Uphoff, Cunningham, Kansas
This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. —Lisa Brockwell, Necedah, Wisconsin
This deliciously different dessert is made in the slow cooker instead of in the oven. When done, add final touches to the cooled pineapple shortcake jars and serve. —Joan Hallford, North Richland Hills, Texas
This lemon ice cream cake is a cool treat my family loves anytime, but we find it especially refreshing on a hot summer day. The cream of coconut and lemon juice make a delicious combo, and the streusel adds a nice crunch. You can substitute any crunchy sugar, lemon or coconut cookie in place of the shortbread, as long as each cookie is about 2 inches. —Janet Gill, Canton, Ohio
This Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. —Becky Hardin, St. Peters, Missouri
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
One night I goofed, accidentally using the balsamic butter I save for grilling chicken on my pound cake. What a delicious mistake that my entire family loved! For a patriotic look, add a drizzle of blueberry syrup. —Tammy Hathaway, Freeman Twp, Maine
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario
This cake has a great homemade flavor and tender crumb. Be sure to pile on the buttery frosting, which adds a burst of vanilla. —Taste of Home Test Kitchen
This Key lime pound cake was inspired from a basic pound cake recipe that I like to play around with. It's now the only cake requested at every gathering. The unfrosted cake freezes well. —Pat Stewart, Canton, Georgia
This cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the cake. If it breaks while you're transferring it to the serving plate, just push the pieces back together, pressing gently. —Stella Ohanian, Porter Ranch, California
Cake
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness. —Marilyn Blankschien, Clintonville, Wisconsin
I think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, South Carolina
My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. —Diana Jennings, Lebanon, Missouri
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Because I'm our town's postmaster, I can bake only in my spare time. I especially like this sour cream pound cake recipe. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
A sweet treat in the summer, this patriotic poke cake with dazzling red and blue stripes is a fun one to make with the kids. —Elisabeth Schulz, Blossvale, New York
I add
root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear! —Kat Thompson, Prineville, Oregon
Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Mason, Harmony, North Carolina
One day a friend showed me how to make a traditional icebox cake with just cream and graham crackers. I make it extra special with the fruit. Now everyone at the potluck can have a banana split with no fuss! —Shelly Flye, Albion, Maine
I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. —Victoria Casey, Enterprise, Oregon
This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. —Meryl Herr, Overland Park, Kansas
This cake is easy to make on a lazy day and is a guaranteed delicious dessert that can be enjoyed for several days—if you can make it last that long. It's also wonderful for fall weather and the holidays. —Nancy Heishman, Las Vegas, Nevada
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
I created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. —Jennifer Gilbert, Brighton, Michigan
I wanted to make my youngest son an ice cream cake one year for his summer birthday, as he prefers ice cream to the traditional cake. He picked the flavors and I decided to try my favorite brownie recipe as a crust. It worked! —Krista Frank, Rhododendron, Oregon
If you love a moist and creamy cake, this one’s for you. The lemon juice and lemonade give the layers a tangy, citrusy touch, and the cream cheese frosting with sprinkles makes it extra pretty. —Lauren Knoelke, Milwaukee, Wisconsin
Layered icebox cakes are so fun because they look impressive but couldn't be easier. Fresh raspberries make this one really special. Use Anna's Ginger Thins to get the scalloped edges, or regular gingersnaps if those are not available. —Elisabeth Larsen, Pleasant Grove, Utah
I saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas
For my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! —Nancy Foust, Stoneboro, Pennsylvania
This citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. —Donna Pochoday, Morristown, New Jersey
Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana
My guests see fireworks when I turn a frozen pound cake into a patriotic pleaser! Assemble this tempting torte early in the day and keep it in the refrigerator until it's time for dessert. —Margery Bryan, Moses Lake, Washington
The post How to Make Chantilly Cake appeared first on Taste of Home.
source
https://www.tasteofhome.com/article/how-to-make-chantilly-cake/
0 Response to "How to Make Chantilly Cake"
Post a Comment