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Chantilly Cake Recipe

Looking for a delicious and impressive dessert to serve at your next gathering? Look no further than this Berry Chantilly Cake recipe. Sponge cake with a light and fluffy Chantilly Cream and berries will tantalize your taste buds with its creamy, fruity deliciousness!

In this post, I’ll share my favorite Chantilly cake recipe and tips for making the perfect cake every time.

What is Chantilly Cake?

Chantilly cake is a rich and creamy dessert that originated in France. It is made with layers of light and fluffy sponge cake, filled with a creamy Chantilly cream, then sandwiched and topped with fresh fruit.

The History of Chantilly Cake

The Chantilly Cream used in the Chantilly Cake is thought to originate from 17th-century Château de Chantilly in France. It was created by the chef of the Duke of Condé who was known for his love for sweets.

The Chantilly Cake was originally created for Antoine’s Restaurant in New Orleans. The cake consisted of a simple sponge cake filled with Chantilly Cream, lightly sweetened whipped cream, and fresh fruit.

Over time, the recipe evolved and became more elaborate with the addition of different flavors and decorations. Today, Chantilly cake is a popular dessert worldwide, often served on special occasions such as weddings and birthdays.

A cake slice on a plate with a fork next to it. A cake stand with the cut cake in the background.

The Perfect Chantilly Cake Recipe

Now that you know a little bit about the history of Chantilly Cake, it’s time to share my favorite recipe. This recipe is easy to follow and produces a delicious and impressive cake that will surely be a crowd-pleaser.

In my version, I use fresh berries (raspberries, blueberries, and blackberries). I like using whole berries because they don’t bleed into the cream or cake. You’re welcome to use other berries of choice, though. Strawberries and kiwis are other good choices for this cake.

A view of the side of the cake slice with sponge cake, chantilly cream and the berries exposed.


Overview of how to make the Chantilly Cake:

See a more detailed recipe and ingredient amounts at the bottom of the post in the recipe card.

  1. Bake three sponge cakes following this Sponge Cake Recipe or check the recipe card for the recipe.

Sponge Cake Step by step pictures

Chantilly Cream Frosting

While the original Chantilly Cream consists of only heavy whipped cream, sugar, and vanilla, this recipe also includes cream cheese. Cream cheese not only adds a bit of a tang to the cream to balance out the mellowness of the rest of the cake flavor but also stabilizes the cream.

  • Heavy Whipping Cream – use 33% fat content or higher for this recipe. Make sure it is cold before whipping.
  • Cream Cheese – this will not only add flavor but also stabilize the heavy cream in the recipe. Make sure the cream cheese is full-fat, not reduced-fat.
  • Granulated Sugar – adds sweetness to the recipe.
  • Vanilla Emulsion – adds flavor. Use vanilla extract or vanilla emulsion.

Chantilly Cream Frosting Ingredients laid out. Top view.

How to make the Chantilly Cream Frosting

  1. Whip cream cheese until smooth. Add sugar and vanilla emulsion and whip to incorporate.
  2. Add heavy cream in thirds and whip until a thick but fluffy mixture forms. Use it right away.

Step by step process of making the Chantilly Cream Frosting

Assemble the Chantilly Cake: 

  • Gather all of the components of the cake: sponge cakes, berries, cream, soaking syrup ingredients, and the cake platter.

All ingredients needed for assembling the cake laid out. Top view.

  1. Make the soaking syrup: Mix 1/2 cup milk and 1/2 cup sweetened condensed milk in a cup or a squeeze bottle.
  2. Trim the tops of the cake layers to make them even.
  3. Reserve 1 1/2 cups of Chantilly Cream to cover the outside of the cake. Set aside.
  4. Add a dollop of cream to the center of a cake platter or board.
  5. Top with your first cake layer, and press to adhere. Brush or squeeze with 1/3 of the soaking syrup.
  6. Add a little less of the remaining Chantilly cream frosting and spread evenly. Press in enough berries to fit tightly next to each other. Add another scoop of cream and spread on top of the berries.
  7. Repeat the above step with the second cake layer.
  8. Finish with the third cake layer. Use the remaining soaking liquid for the last layer.
  9. Cover the outside with the reserved cream. Smooth it with a spatula. Run the tip of a spatula from the bottom up, creating a design as shown.Step by step process of layering the cake with cream and berries.
  10. Arrange the remaining berries in a circle around the perimeter of the cake to resemble a wreath of berries.
  11. Refrigerate overnight or at least for 5-6 hours or, better yet, overnight.

Chantilly Cake with Berries arranged around the top perimeter, in a wreath shape.

How to store the Chantilly Cake

To prevent the cake from absorbing fridge odors, store it in the fridge under a cake dome or in an airtight container. Do not freeze.

Chantilly Cake Recipe

Top view of Chantilly Cake with berries and flowers as a wreath.
5 from 3 votes

Chantilly Cake Recipe

Author: Marina | Let the Baking Begin
Course: Dessert
Keyword: Chantilly Cake
Calories: 517 kcal
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 6 hours 55 minutes
Servings: 12 Cake slices


Sponge Cake

Chantilly Cream

Soaking syrup

Fresh Berries

  • 6 oz fresh raspberries
  • 6 oz fresh blackberries
  • 6 oz fresh blueberries


Sponge Cake

  1. Prep:

    Preheat oven to 350℉ with the rack centered. Line the bottoms of three 8"or 9" round cake pans with parchment.

  2. Whip eggs and sugar:

    To a bowl of a stand mixer fitted with the whip attachment, add 6 large eggs and whip on high speed for about 1-2 minutes.

    Once foamy, add 1 1/2 cup granulated sugar one tablespoon at a time. Whip for about 10 minutes on speed 8/10, or until the eggs flow in a ribbon that doesn't disappear for about 2 seconds.

  3. Dry ingredients:

    Sprinkle or sift in 1 1/2 cup all-purpose flour and 1 1/2 tsp baking powder, in halves, then fold gently without deflating the batter, until no flour streaks remain.

  4. Liquid ingredients:

    In a cup whisk 2 tablespoons melted butter" uid="17"], 1 tablespoon hot water, and 1 teaspoon vanilla extract.[/adjustable] Add them to the batter and carefully fold it in until no streaks remain.

  5. Bake:

    Bake in the oven for about 22 - 25 minutes or until a toothpick inserted in the center comes out clean, or an instant-read thermometer registers 190°F in the center.

  6. Cool the sponge cake:

    Remove from the oven and cool inside the baking pan for 5 minutes. Then, run a knife on the inside of the baking pan losening the cake from the pan. Turn it over onto a wire rack and allow to cool completely.

How to make the Chantilly Cream Frosting

  1. In a bowl of a mixer fitted with a whip attachment, whip 16 oz cream cheese for 3-4 minutes, stopping to scrape down the bottom several times. Add 3/4 cup granulated sugar and 1 tsp vanilla extract a[/adjustable] and whip until fully incorporated.

    Now, while continuing to whip, drizzle in 2 cups heavy whipping cream , stopping to scrape down the bottom of the mixer bowl after each addition to prevent the formation of lumps in the cream.

    Continue whipping until all cream has been added and the Chantilly cream is nice and fluffy and forms stiff peaks. Do not overwhip or the cream will become grainy, and/or separate. If this happens add a little bit more liquid heavy whipping cream and gently fold it in with a spatula, not a mixer.

How to make the soaking syrup

  1. In a cup or a squeeze bottle combine 1/2 cup milk or condensed milk and 1/2 cup sweetened condensed milk . Whisk or shake to combine.

Assemble the Chantilly Cake

  1. Prep:

    Optional: trim just the top layer of cake off each cake. This will help the absorption of the moisture from the cream and the soaking liquid as well as make the cut slice look better.

    Reserve about 1 1/2 cups of Chantilly cream frosting for covering the outside of the cake. Set aside.

    For straight edges, assemble the cake in a cake ring lined with an acetate film (optional).

  2. Adhere: Add a dab of Chantilly cream to the center of the cake platter or cake board. Add the first cake layer on top and press gently to adhere.

  3. Soak: Drizzle with 1/3 of the soaking liquid using the squeeze bottle or a pastry brush.

  4. Add 1/2 of the remaining Chantilly cream and spread it into an even layer not coming to the outer 1/2 inch of the cake's edge.

    Press the raspberries gently into the cream. You will have some raspberries left over, that is ok - you can use them to decorate the top of the cake.

  5. Layer the rest of the cake in the same fashion, adding a combination of blackberries and blueberries between the second and third cake layers instead of raspberries. Add the third cake layer, and add it bottom side up, not down.

Decorate the Chantilly Cake:

  1. Cover the outside of the Chantilly Cake with the remaining cream. Smooth out the sides with the side of a bench scraper. Then, using a spatula, make grooves by sliding the spatula tip from the bottom up the cake.

    Add the remaining berries around the edges of the cake in a wreath shape.

Refrigerate the Chantilly Cake

  1. Refrigerate the cake for at least 5-6 hours or better yet, overnight to set. This will make the cake more stable and easier to cut. Serve cold.

  2. To prevent the cake from absorbing fridge odors, store it in the fridge under a cake dome or in an airtight container. Do not freeze.

Recipe Notes


You can also use this 3 ingredient sponge cake for this Chantilly Cake. If you prefer the flavor and tenderness of that one, omit the soaking syrup.

Nutrition Facts
Chantilly Cake Recipe
Amount Per Serving (1 Cake slice)
Calories 517 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 18g113%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 180mg60%
Sodium 182mg8%
Potassium 254mg7%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 42g47%
Protein 9g18%
Vitamin A 1302IU26%
Vitamin C 9mg11%
Calcium 131mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Emily

    Absolutely delicious and so easy to follow. Made this for Christmas and it was gone within minutes. And for those complaining about ads, how do you except a blogger to make money, we are lucky enough we get the recipe for free. So Thank you for sharing this recipe with us !!

    · Reply
  • Carol

    I fully expect you to delete this message from your comments. I am just writing to give you an honest opinion about what I think about your blog. The recipe for chantilly cake would not pin the other day so I contacted you through return message and you replied that if I hover over any picture it would have pin button. This was not working and I wrote back, which you did not answer. Fine, I did not expect you to.That meant I still had not been able to pin this recipe. So I looked it up on here, and very slowly was able to pin it. I will not be bothering with any more of your recipes and this is why. You have all sorts of garbagey adds on here. It is overwhelming. I don’t know if that was specifically the problem that it created to pin or what BUT I cannot be bothered with recipes with sites like this. It looks cheap and no matter how nice your recipes are, it is not worth the frustration to try to pick them out among the adds.
    Know that it gives me no pleasure to write a letter like this, either. I just think that maybe when some bloggers wish for their success on a site like pinterest they might appreciate to know what readers do not like, as well as what they do like.

    · Reply
    • Hi Carol,
      I’m sorry to hear that the experience on the site was not up to your expectation.
      You mentioned that I did not respond to your email, but I in fact have (3 different times). 
      After you brought up the fact that the pictures do not pin, I responded to you within a minute of you sending the email, and then sent this issue to support. As soon as they responded I sent you a follow up email with the update, sounds like you might’ve missed it.

      While I understand where you’re coming from when it comes to ads, I would not be able to do what I do if it wasn’t for them. If I did this just for fun and as a hobby, I would not have the time or resources to perfect everything and make it what it is. But, as a consumer you definitely have the freedom to chose a platform or website that makes you the most comfortable.

      · Reply
  • Linda Stanley

    What a shame you don’t do metric measurements as well as I’d love to try some of your recipes. Unfortunately in England we don’t use cups for measuring we use scales!

    · Reply

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