Chantilly Cake

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Imagine a cake that’s not just a cake but a celebration of flavors and textures. That’s the magic of Chantilly cake—a towering masterpiece filled with juicy berries and crowned with clouds of whipped cream frosting. It’s the kind of dessert that turns ordinary moments into extraordinary memories.

Where does the tale of Chantilly cake begin?
Picture Chaya Conrad, a bakery manager at Whole Foods in New Orleans, crafting this delightful creation. Inspired by her grandmother’s recipe, she birthed a sensation! Today, she runs Bywater Bakery, yet her cake still graces the shelves of Whole Foods nationwide. From the South to TikTok, its popularity knows no bounds.

But why the name “Chantilly cake”?
It all ties back to Chantilly cream—a velvety concoction of whipped cream infused with vanilla or liqueur, straight from the heart of French culinary tradition. Our frosting? A blend of airy Chantilly cream and a tangy mascarpone-cream cheese mixture. It’s a match made in dessert heaven, with hints of vanilla and almond extracts elevating each bite.

And the best part? You can make it ahead!
Yes, you heard right! This cake is a star that shines brighter with time. Prepare it at least four hours before serving, or better yet, let it chill overnight. This resting period allows the flavors to mingle, resulting in a cake that’s not just delicious but also easier to slice.

Chantilly Cake

Prep Time 45 minutes
Total Time 1 hour 25 minutes
Course Dessert
Servings 10


  • 1 cup 2 sticks unsalted butter, softened, plus extra for pans
  • 3 cups 333 g. cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups 325 g. granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1/4 cup vegetable oil
  • 1 cup whole milk at room temperature, divided

Frosting & Assembly:

  • 2 cups heavy cream chilled
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 8-oz. blocks cream cheese, at room temperature
  • 1 8-oz. container mascarpone cheese, at room temperature
  • 2 1/2 cups 260 g. confectioners’ sugar, divided
  • 9 tablespoons raspberry jam divided
  • 1 pint fresh blueberries divided
  • 12 ounces fresh raspberries divided


  • Preheat your oven to 350°F. Butter two 9-inch round baking pans and line them with parchment paper.
  • In a medium bowl, sift together the flour and baking powder, then whisk in the salt.
  • In a large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla and almond extracts.
  • Alternate adding the dry ingredients and half of the milk to the butter mixture, mixing until just combined. Fold in the remaining dry ingredients.
  • Divide the batter evenly between the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
  • In a large bowl, beat the heavy cream, vanilla extract, and salt until soft peaks form. In another bowl, beat the cream cheese and mascarpone until smooth, then gradually add the confectioners’ sugar.
  • Fold the whipped cream into the cream cheese mixture.
  • Cut the cakes in half horizontally. Spread jam, frosting, and berries between the layers, then frost the top and sides of the cake.
  • Chill the cake for at least 4 hours or overnight before slicing and serving.
  • Indulge in the magic of Chantilly cake, where every slice tells a story of sweetness and joy!

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