Chantilly Cake

10 servings


1 hour 25 minutes

total time


1 c. (2 sticks) unsalted butter, room temperature, plus more for pans

3 c. (333 g.) cake flour

2 1/2 tsp. baking powder

1/2 tsp. kosher salt

1 3/4 c. (325 g.) granulated sugar

4 large eggs, room temperature

1 tsp. pure vanilla extract

1 1/2 tsp. almond extract

1/4 c. vegetable oil

1 c. whole milk, room temperature, divided

2 c. heavy cream, chilled

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

2 (8-oz.) blocks cream cheese, room temperature

1 (8-oz.) container mascarpone cheese, room temperature

2 1/2 c. (260 g.) confectioners' sugar, divided

9 tbsp. raspberry jam, divided

1 pt. fresh blueberries, divided

12 oz. fresh raspberries, divided



Preheat oven to 350°. Butter 2 (9") round baking pans. Line pans with parchment.

Into a medium bowl, sift flour and baking powder. Whisk in salt.

In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and granulated sugar on medium-high speed, scraping down bowl as needed, until light and fluffy, about 4 minutes.

Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and beat until fully combined.

Add one-third of dry ingredients and beat on low speed until just barely combined. Add oil and half of milk; beat until combined. Beat in another one-third of dry ingredients, followed by remaining milk. Fold in remaining dry ingredients.

Divide batter between prepared pans; smooth tops. Bake cakes until golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes.

Let cool in pans 15 minutes. Invert onto a wire rack and let cool completely.

Frosting & Assembly

In a large bowl, using handheld mixer, beat cream, vanilla, and salt on medium-high speed until soft peaks form, about 2 minutes.

In another large bowl, using handheld mixer, beat cream cheese and mascarpone on medium-high speed until smooth, light, and fluffy, about 3 minutes. Scrape down sides of bowl. Add one-third of confectioners' sugar and slowly beat to combine. Continue to add remaining confectioners' sugar in 2 batches, scraping down sides of bowl as needed, until incorporated. Continue to beat on medium-high speed until smooth and creamy, about 2 minutes more.

Using a rubber spatula and working in 2 batches, fold whipped cream into cream cheese mixture.

Using a serrated knife, cut off tops of cakes so surface is flat, if needed. Cut each cake in half horizontally. Place one cake on a platter or cake stand. Using an offset spatula, spread 3 tablespoons jam all the way to the edges. Top with about 1 cup frosting and spread, leaving a 1/2" border. Top with one-quarter of berries, gently pressing into cream. Top with another cake half. Gently press on cake to distribute frosting and help the layers stick together. Repeat process 2 more times.

Using an offset spatula, spread frosting over top and sides of cake. If desired, add a few swooshes. Top with remaining berries.

Refrigerate cake at least 4 hours or up to overnight. Let sit at room temperature 20 minutes before slicing.


Serving Size




Total Fat

68 g

Saturated Fat

37 g

Unsaturated Fat


Trans Fat

1 g


266 mg


548 mg

Total Carbohydrate

107 g

Dietary Fiber

4 g

Total Sugars

76 g


12 g

10 servings


1 hour 25 minutes

total time
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