Chantilly Cake Recipe

This exquisite Chantilly cake has moist vanilla cake layers, thick mascarpone-cream cheese icing, and fresh berries. Great for spring and summer parties! 

– 3 cups cake flour spooned & leveled (345 grams) – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup buttermilk at room temperature (240 ml) – ¼ cup canola or vegetable oil (60 ml) – 1 tablespoon pure vanilla extract – ½ teaspoon pure almond extract optional


– 1 cup Danish Creamery unsalted butter softened (2 sticks; 230 grams) – 2 cups granulated sugar (400 grams) – 4 large eggs at room temperature


Bake vanilla cake at 350°F. Three 8-inch round cake pans with nonstick spray and parchment paper. Mix cake flour, baking powder, soda, and salt in a large bowl. 


Big buttermilk, oil, vanilla, and almond extract bowl.  Stir granulated sugar into butter in a stand mixer with the paddle attachment or a large basin with a handheld mixer on low speed. 


Beat butter and sugar on medium for 4–5 minutes until creamy. Carefully scrape each egg into the basin. Scratching follows first and last eggs.


Use low speed to switch dry and buttermilk three times. Do not overmix. Stir batter in bowl with rubber spatula. Pour batter into three pans.


Bake cakes for 25–30 minutes until a toothpick inserted in the center comes out clean. After baking, cool pans 20 minutes. Cut the cakes, then carefully remove them from the pans to cool on a wire rack.


Also See: 

Ermine Frosting Recipe