Easy Chantilly Cake Recipe
Easy Chantilly Cake Recipe — and it’s basically a fluffy cloud of deliciousness topped with berries and a cream that’s so good, you’ll want to eat it with a spoon. I’m not kidding when I say this is the perfect cake for just about anything.
My family? Obsessed. Absolutely, completely obsessed. My husband, Mark, claims he “doesn’t really like cake,” but then somehow manages to inhale half of this thing in one sitting. And the kids? Forget about it. They see those berries on top and they’re climbing all over me. Last time I made it, little Lily tried to swipe a whole strawberry before I could even get a picture! (Hence, the imperfect photos… #reallife, right?) Seriously, this cake has become a weekly request. I even made it for Mark’s birthday instead of the fancy chocolate thing he thought he wanted. He didn’t complain. Not one bit. Easy Chantilly Cake Recipe
Why You’ll Love This Easy Chantilly Cake Recipe
- It’s seriously, ridiculously easy. Like, even I can’t mess it up, and I’ve set off the smoke alarm making toast before.
- That chantilly cream? Ugh. So light, so dreamy. It’s sweetened just right, so you don’t get that sugar crash.
- Berries! Healthy-ish, right? Plus, they look so pretty on top.
- It’s the ultimate “I need something impressive but I have zero time” dessert. Trust me on this.
- It’s a forgiving recipe. Don’t have raspberries? Throw on some blueberries. Forgot the vanilla? Eh, it’ll still be amazing.
How to Make It
Okay, so first things first, you’re gonna need a cake. Boxed cake mix? Totally fine. I won’t judge. I’ve used everything from the fancy stuff to the dollar store kind. Just bake it according to the box directions – don’t overbake it! Nobody likes a dry cake. Let that cool COMPLETELY. Like, seriously cool it. Otherwise, you’ll end up with melty cream and a soggy mess.
While the cake is cooling, whip up the chantilly cream. This is the good stuff. Heavy cream goes in a bowl, along with some powdered sugar (don’t use granulated, trust me). Vanilla extract, because vanilla makes everything better. Now, whip it with an electric mixer until it forms stiff peaks. Don’t over-whip it, though, or you’ll end up with butter. And while butter is great, it’s not what we’re going for here.
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Once the cake is cool, frost that baby with the chantilly cream. Pile it on high! Then, arrange your berries on top. Get creative! Make a pattern! Or just throw them on there randomly. It’s all good. And that’s it! Pop it in the fridge for at least 30 minutes to let the cream set up a bit. And try not to eat it all in one sitting. (I can’t promise you won’t, though.)
Ingredient Notes
- Cake Mix: Seriously, use whatever you like. Yellow, white, chocolate (if you’re feeling wild). Just make sure it’s a flavor that goes well with berries. Don’t use carrot cake… that might be a disaster waiting to happen.
- Heavy Cream: This is essential. You cannot use milk. You just can’t. It won’t whip, and you’ll be sad.
- Powdered Sugar: Don’t even think about using granulated. Powdered is finer, mixes better, and gives you that perfect smooth texture.
- Vanilla Extract: Don’t skip this! It adds so much flavor. I usually use the real stuff, but imitation vanilla works in a pinch. I won’t tell anyone.
- Berries: Use whatever’s in season and looks good. Strawberries, raspberries, blueberries, blackberries… heck, even throw on some sliced peaches if you’re feeling fancy.
Recipe Steps:
- Bake cake according to package instructions and let cool completely.
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Frost the cooled cake with the chantilly cream.
- Arrange fresh berries on top of the frosted cake.
- Refrigerate for at least 30 minutes before serving.
What to Serve It With
Honestly? Nothing. It’s perfect on its own. But if you really want to be extra, a scoop of vanilla ice cream on the side is never a bad idea. Or maybe a glass of bubbly. Because, why not?
Tips & Mistakes
- Don’t overbake the cake! A dry cake is a sad cake. Use a toothpick to check for doneness. It should come out clean (or with just a few crumbs).
- Make sure your heavy cream is COLD. Stick it in the freezer for 10-15 minutes before whipping. It’ll whip up faster and hold its shape better.
- Don’t over-whip the cream. It’ll turn into butter. Stop when you see stiff peaks.
- If your cream starts to look grainy, you’ve over-whipped it. There’s no going back. Start over. (Or just use it as butter on toast. No one will know.)
Storage Tips
Leftovers (if there are any) should be stored in the fridge, covered. It’ll keep for a couple of days. The berries might get a little soft, but it’ll still taste amazing. And yes, eating it cold for breakfast is totally acceptable. I may or may not have done that more than once. Hey, no judgement!
Variations and Substitutions
- Different extracts: Try almond extract instead of vanilla for a different flavor. Or lemon extract! Yum.
- Different berries: Use whatever’s in season. Or frozen berries, if you’re in a pinch. Just thaw them out and pat them dry before using them.
- No berries at all: Okay, this might be blasphemy, but you could skip the berries altogether and top it with chocolate shavings or toasted nuts.
- Forgot the vanilla extract? A little lemon zest can brighten the flavors!
- I once accidentally used salted butter instead of unsalted in the cake.. It was…interesting. Edible, but definitely not my best moment. Don’t do that.
Frequently Asked Questions
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Easy Chantilly Cake Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk room temperature
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 0.5 cup water warm
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a large bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, vegetable oil, vanilla extract, and eggs to the flour mixture, and beat on medium speed for about 2 minutes.
- Gradually add the warm water to the batter, mixing until fully combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
