Indulge your sweet tooth and treat yourself to a slice (or two) of decadent Chantilly cake. This classic French dessert has been elevated to new heights with the addition of luscious berries, velvety buttercreams, and other indulgent toppings. In this article, we’ll take you on a journey through 18 mouthwatering Chantilly cake recipes that combine the tender sponge of traditional Chantilly cake with the vibrant flavors and textures of fresh berries.
From classic pairings like vanilla and strawberries to bold combinations like matcha green tea and white chocolate shavings, each recipe is sure to delight. Whether you’re a seasoned baker or just starting out, these Chantilly cake recipes are easy to follow and guaranteed to impress your friends and family.
Classic Vanilla Chantilly Cake with Fresh Strawberries
Celebrate the sweet simplicity of French patisserie with this timeless cake recipe. Layers of moist vanilla sponge, whipped cream, and fresh strawberries create a delightful dessert for any occasion.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg whites
– 1/2 cup (120ml) whole milk
– 1/4 teaspoon salt
– 1/2 cup (120g) unsalted butter, softened
– 1/2 cup heavy cream
– 2 tablespoons granulated sugar (for whipped cream)
– 2 cups sliced fresh strawberries
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour three 8-inch (20cm) round cake pans.
2. Whisk together flour, sugar, and salt. Beat in egg whites and milk until smooth.
3. Melt butter and fold into batter. Divide evenly among prepared pans. Bake for 15-18 minutes or until a toothpick comes out clean.
4. Allow cakes to cool completely. Whip heavy cream with granulated sugar until stiff peaks form.
5. Assemble cake by spreading whipped cream between layers, finishing with a layer of strawberries on top.
Cooking Time: 45-50 minutes (including cooling time)
Layered Chantilly Cake with Raspberry Buttercream
This classic French cake is elevated by a tangy raspberry buttercream and whipped cream, making it the perfect dessert for any special occasion.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
For the buttercream:
– 1 cup (2 sticks) unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons raspberry jam or preserves
– 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour three 8-inch round cake pans.
2. Beat the egg whites until stiff peaks form. Gradually add sugar, salt, and butter; beat until smooth.
3. Divide batter evenly among prepared pans and bake for 15-20 minutes or until golden brown.
4. Allow cakes to cool completely before assembling with whipped cream and raspberry buttercream.
Cooking Time: 45-50 minutes (cake), plus chilling time
Chocolate Chantilly Cake with Whipped Ganache
Elevate your baking skills with this indulgent dessert that combines the moistness of a cake, the creaminess of whipped ganache, and the intensity of dark chocolate.
Ingredients:
- 1 1/2 cups (190g) all-purpose flour
- 1 cup (200g) granulated sugar
- 3/4 cup (85g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk, at room temperature
- 2 large eggs
- 1/4 cup (60g) unsalted butter, melted
- Whipped ganache ingredients: 1 cup heavy cream, 8 ounces dark chocolate chips, and 1 tablespoon granulated sugar
Instructions:
- Precise the cake batter according to package instructions. Pour into a greased and floured 9-inch springform pan.
- Bake at 350°F (180°C) for 35-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before whipping ganache ingredients together until stiff peaks form.
Cooking Time: Approximately 45 minutes
Lemon Chantilly Cake with Blueberry Compote
This refreshing dessert combines the brightness of lemon cake with the sweetness of blueberries, topped with a light and airy chantilly cream. Perfect for springtime gatherings or special occasions.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 tablespoons freshly squeezed lemon juice
– 1 cup buttermilk
For the blueberry compote:
– 1 cup fresh or frozen blueberries
– 2 tablespoons granulated sugar
– 2 tablespoons water
For the chantilly cream:
– 1 cup heavy cream, chilled
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
2. Prepare the cake batter and divide it evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
3. Allow the cakes to cool completely before assembling the dessert.
4. Prepare the blueberry compote by combining blueberries, sugar, and water in a saucepan. Cook over medium heat until the mixture thickens.
5. Whip heavy cream with granulated sugar and vanilla extract until stiff peaks form.
6. Assemble the cake by spreading whipped cream on top of one cake layer, followed by a layer of blueberry compote.
Cooking Time: 25-30 minutes for cakes, 10-15 minutes for compote
Coconut Chantilly Cake with Tropical Fruit Medley
Elevate your dessert game with this tropical treat that combines the creamy richness of coconut chantilly cake with a vibrant medley of fresh fruits.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
For the chantilly topping:
– 1 cup heavy cream
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons granulated sugar
For the tropical fruit medley:
– 1 cup fresh pineapple chunks
– 1 cup fresh mango chunks
– 1 cup fresh kiwi chunks
– 1/4 cup chopped fresh mint leaves
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. Mix dry ingredients, then add butter and eggs. Divide batter evenly between prepared pans.
3. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
4. Prepare chantilly topping by whipping heavy cream with sugar and coconut.
5. Assemble the cake by spreading chantilly topping on one layer, top with fruit medley, and finish with second cake layer.
Cooking Time: Approximately 1 hour 15 minutes
Matcha Green Tea Chantilly Cake with White Chocolate Shavings
This delightful dessert combines the subtle bitterness of matcha green tea with the richness of white chocolate and whipped cream, creating a unique and refreshing cake perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup unsalted butter, softened
– 2 teaspoons matcha powder
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– White chocolate shavings for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) springform pan.
2. Whisk together flour, sugar, egg whites, and softened butter until smooth.
3. Add matcha powder and vanilla extract; whisk until combined.
4. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
5. Allow cake to cool completely.
6. Whip heavy cream with a pinch of sugar until stiff peaks form.
7. Top cooled cake with whipped cream and garnish with white chocolate shavings.
Cooking Time: 25-30 minutes
Red Velvet Chantilly Cake with Cream Cheese Frosting
Elevate your special occasions with this decadent Red Velvet Chantilly Cake, paired with a tangy Cream Cheese Frosting. This show-stopping dessert is sure to impress.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons red food coloring
– 1 cup buttermilk
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, eggs, red food coloring, and buttermilk. Mix until smooth.
4. Gradually add dry ingredients to wet ingredients; mix until combined.
5. Divide batter evenly between prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Allow cakes to cool completely before frosting with Cream Cheese Frosting.
Cooking Time: 60-70 minutes (including cooling time)
Spiced Chantilly Cake with Caramelized Apples
A moist and aromatic cake filled with the warmth of spices and topped with a fluffy chantilly cream, perfectly complemented by the sweetness of caramelized apples.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs, at room temperature
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
For the chantilly cream:
– 1 cup heavy cream, chilled
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
For caramelizing apples:
– 2-3 Granny Smith apples, peeled and sliced
– 2 tablespoons unsalted butter
– 2 tablespoons brown sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. Whisk together flour, sugar, and spices. Add softened butter and eggs; whisk until smooth.
3. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
4. Allow cakes to cool completely before assembling with chantilly cream and caramelized apples.
5. Caramelize apples by melting butter in a skillet, then adding sliced apples and brown sugar. Cook over medium heat until tender.
Cooking Time: 45-50 minutes
Mocha Chantilly Cake with Espresso Whipped Cream
Elevate your dessert game with this rich and decadent mocha cake, topped with a velvety espresso whipped cream. Perfect for coffee lovers and chocolate enthusiasts alike!
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs, at room temperature
– 1 teaspoon instant coffee powder
– 1/4 cup unsalted butter, melted
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
2. Whisk together flour, sugar, baking powder, and salt. Add cocoa powder, milk, eggs, and coffee powder; whisk until smooth. Fold in melted butter.
3. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
4. Allow cakes to cool completely on wire racks.
5. Whip heavy cream with instant espresso powder until stiff peaks form. Dust with confectioners’ sugar.
Cooking Time: Approximately 50-60 minutes, including cooling time.
Blackberry Lavender Chantilly Cake
This decadent cake combines the lusciousness of blackberries with the subtle charm of lavender, all wrapped up in a light and airy chantilly cream. Perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3/4 cup (180ml) whole milk, at room temperature
– 1/2 cup (120g) unsalted butter, softened
– 2 large eggs, at room temperature
– 1 tsp (5g) vanilla extract
– 1 cup (120g) fresh blackberries
– 1 tbsp (15g) dried lavender buds
– 1 cup (240ml) heavy cream, chilled
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) springform pan.
2. Whisk together flour, sugar, and milk in a medium bowl. Add softened butter and whisk until smooth.
3. Beat in eggs and vanilla extract.
4. Fold in blackberries and lavender buds.
5. Pour batter into prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
6. Allow cake to cool completely before whipping heavy cream with confectioners’ sugar to create chantilly cream.
7. Assemble cake by spreading chantilly cream on top of cooled cake.
Cooking Time: 40-45 minutes
Pistachio Rosewater Chantilly Cake with Edible Flowers
Elevate your dessert game with this exotic and delicate cake, infused with the subtle flavors of pistachio and rosewater. Topped with a fluffy chantilly cream and adorned with edible flowers, this cake is perfect for special occasions or as a show-stopping treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/4 cup pistachio meal
– 2 large egg whites
– 1 tsp rosewater
– 1 cup heavy cream, chilled
– Edible flowers (such as violas or pansies)
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. Whisk together flour, confectioners’ sugar, and pistachio meal.
3. Add softened butter and whisk until smooth.
4. In a separate bowl, whip egg whites until stiff peaks form.
5. Fold whipped egg whites into the cake batter.
6. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow cake to cool completely before topping with chantilly cream and edible flowers.
Cooking Time: 25-30 minutes
Chantilly Sheet Cake with Mixed Berry Coulis
This classic dessert combines a moist vanilla cake with a light and airy Chantilly cream, topped with a sweet and tangy mixed berry coulis. Perfect for special occasions or everyday treats.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
For the Chantilly cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
For the mixed berry coulis:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tablespoons granulated sugar
– 2 tablespoons cornstarch
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Prepare the cake according to package instructions or recipe.
3. In a separate bowl, whip heavy cream and sugar until stiff peaks form. Add vanilla extract.
4. Pour whipped cream over cooled cake.
5. To make coulis, combine mixed berries and granulated sugar in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Mix cornstarch with a little water, then add to the berry mixture. Simmer for an additional 2-3 minutes or until thickened.
6. Spoon coulis over whipped cream.
Cooking Time: 30-40 minutes (depending on cake preparation time)
Tiramisu-Inspired Chantilly Cake with Coffee Soaked Layers
Elevate your dessert game with this Italian-inspired cake that combines the richness of tiramisu with the fluffiness of chantilly. Moist coffee-soaked layers are layered with whipped cream and chocolate shavings for a decadent treat.
Ingredients:
– 1 cup strong brewed coffee
– 12 large egg yolks
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup heavy cream, chilled
– 1/4 cup confectioners’ sugar
– Chocolate shavings for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour three 8-inch (20cm) round cake pans.
2. Whisk together coffee, egg yolks, and sugar. Add softened butter and whisk until smooth.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, whisking until combined.
4. Divide batter evenly among prepared pans and bake for 18-20 minutes or until golden brown.
5. Allow cakes to cool completely before assembling. Whisk heavy cream and confectioners’ sugar until stiff peaks form.
6. Assemble cake by spreading whipped cream on each layer, followed by chocolate shavings.
Cooking Time: 45-50 minutes
Caramelized Banana Chantilly Cake with Pecan Praline
This show-stopping cake combines the sweetness of caramelized bananas, the lightness of whipped chantilly cream, and the crunch of pecan praline. Perfect for special occasions or a decadent treat.
Ingredients:
– 3 ripe bananas
– 1 cup (200g) granulated sugar
– 1/4 cup (60ml) heavy cream
– 1 tsp vanilla extract
– 2 cups (250g) all-purpose flour
– 1 cup (120g) unsalted butter, softened
– 1 cup (240ml) whole milk
– 3 large egg yolks
– 1/4 cup (30g) chopped pecans
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Grease two 8-inch (20cm) round cake pans.
2. Caramelize bananas by cooking them in a skillet with sugar over medium heat until golden brown.
3. Prepare chantilly cream by whipping heavy cream, vanilla extract, and confectioners’ sugar until stiff peaks form.
4. Bake cakes according to package instructions.
5. Assemble the cake by spreading caramelized banana slices on top of one cake layer, topping with whipped cream, and finishing with a pecan praline crust (made by cooking pecans and sugar in a skillet).
6. Chill for 30 minutes before serving.
Cooking Time: Approximately 45-50 minutes
Earl Grey Chantilly Cake with Honey Drizzle
Elevate your dessert game with this unique Earl Grey-infused cake, topped with a luscious chantilly cream and finished with a sweet honey drizzle.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons Earl Grey tea leaves, finely ground
– 1/2 cup whole milk, at room temperature
– 1/4 teaspoon salt
For the chantilly cream:
– 1 cup heavy cream, chilled
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
For the honey drizzle:
– 2 tablespoons pure honey
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
2. Whisk together flour, sugar, eggs, Earl Grey tea leaves, milk, and salt in a large bowl until smooth.
3. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
4. Allow cakes to cool completely.
5. Whip heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
6. Drizzle honey over the top of one cake layer, then spread chantilly cream over the honey.
7. Top with second cake layer and serve.
Cooking Time: 50-60 minutes
Chantilly Mini Cakes with Fresh Figs and Honey
These bite-sized treats are the perfect union of tender sponge, creamy chantilly cream, and luscious fresh figs, all tied together with a hint of warm honey.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 6 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 cup heavy cream, chilled
– 2 tablespoons confectioners’ sugar
– 4-6 fresh figs, sliced
– Honey, for drizzling
Instructions:
1. Preheat oven to 350°F (180°C). Grease a mini muffin tin.
2. Whisk together flour and sugar. In a separate bowl, whisk eggs and butter until smooth. Add vanilla extract.
3. Fold wet ingredients into dry ingredients until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 12-15 minutes or until golden brown.
6. Allow cakes to cool completely.
7. Whisk heavy cream and confectioners’ sugar until stiff peaks form.
8. Assemble by placing a cake on each plate, topping with a dollop of chantilly cream, and finishing with sliced fresh figs. Drizzle with honey.
Cooking Time: 12-15 minutes
Chantilly Angel Food Cake with Citrus Glaze
Experience the light-as-air texture and sweet citrus flavor of this classic cake, perfect for special occasions.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour, sifted
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) egg whites, at room temperature
– 1 teaspoon cream of tartar
– 1/2 teaspoon salt
– 1/2 cup (120ml) unsalted butter, softened
– 2 teaspoons vanilla extract
– Citrus Glaze (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Sift flour and sugar into a large bowl.
2. In a separate bowl, whisk egg whites and cream of tartar until frothy. Gradually add softened butter, whisking until stiff peaks form.
3. Fold vanilla extract into egg mixture. Gently fold dry ingredients into egg mixture until just combined.
4. Pour batter into an ungreased angel food cake pan or 9-inch (23cm) round springform pan.
5. Bake for 40-45 minutes or until top is golden brown and cake springs back when touched.
Citrus Glaze:
– 1 cup (200g) powdered sugar
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon freshly squeezed lemon juice
Whisk ingredients together until smooth. Drizzle over cooled cake.
Chantilly Cheesecake Fusion with Strawberry Coulis
Elevate your dessert game with this decadent fusion of creamy cheesecake and sweet strawberry coulis.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs, separated
– 1 tsp vanilla extract
– 1 cup heavy cream
– 1 cup fresh strawberries, hulled and sliced
– 2 tbsp granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Mix crumbs, sugar, and melted butter; press into a 9-inch springform pan.
2. Beat cream cheese until smooth. Add sugar, eggs, and vanilla extract; mix well.
3. Pour cheesecake batter into the prepared pan. Bake for 55-60 minutes or until edges are set.
4. In a blender, puree strawberries with granulated sugar. Strain to remove seeds.
5. Allow cheesecake to cool completely. Top with strawberry coulis and serve.
Cooking Time: 55-60 minutes
Summary
Indulge in the decadent world of Chantilly cakes with this collection of 18 mouthwatering recipes. From classic vanilla with fresh strawberries to innovative flavor combinations like matcha green tea with white chocolate shavings, there’s something for every taste bud. Whether you’re in the mood for fruity and bright, rich and chocolatey, or creamy and dreamy, these Chantilly cake recipes are sure to satisfy your sweet tooth. Get ready to whip up a whirlwind of flavors and textures that will leave you and your loved ones in awe!
