17 Delicious Chantilly Cake Recipes for Every Occasion

Delight your taste buds and impress your guests with our roundup of 17 Delicious Chantilly Cake Recipes for Every Occasion. Whether you’re celebrating a special milestone or simply indulging in a sweet treat, these cakes promise to add a touch of elegance and flavor to your table. From classic vanilla to innovative twists, there’s a recipe here to satisfy every craving. Ready to find your next showstopper dessert? Let’s dive in!

Classic Chantilly Cake with Fresh Berries

First off, let’s talk about a dessert that’s as elegant as it is delicious—Classic Chantilly Cake with Fresh Berries. It’s the perfect blend of light, fluffy cake, rich cream, and the sweet tang of berries, making it a hit for any occasion.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• A pinch of salt
• 1 tbsp of baking powder
• 1/2 cup of unsalted butter, softened
• 3/4 cup of whole milk
• 2 large eggs
• A splash of vanilla extract
• 2 cups of heavy cream
• 1/4 cup of powdered sugar
• A couple of cups of mixed fresh berries (strawberries, blueberries, raspberries)

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
3. Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat until smooth. Tip: Don’t overmix to keep the cake light.
4. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling prevents the cream from melting.
6. While the cakes cool, whip the heavy cream and powdered sugar until stiff peaks form.
7. Place one cake layer on a serving plate, spread half of the whipped cream over it, and scatter half of the berries on top.
8. Top with the second cake layer, spread the remaining cream, and decorate with the rest of the berries. Tip: Chill the cake for an hour before serving to set the cream.

Here’s the deal—this cake is a dream with its fluffy layers, creamy filling, and bursts of berry goodness. Serve it chilled with a drizzle of honey for an extra touch of sweetness.

Chocolate Chantilly Cake with Whipped Cream Frosting

Absolutely everyone needs a go-to chocolate cake recipe, and this Chocolate Chantilly Cake with Whipped Cream Frosting is about to become yours. It’s rich, fluffy, and topped with the lightest whipped cream frosting you’ll ever taste.

Ingredients

• 2 cups of all-purpose flour
• 1 and 3/4 cups of sugar
• 3/4 cup of unsweetened cocoa powder
• 2 teaspoons of baking powder
• 1 and 1/2 teaspoons of baking soda
• 1 teaspoon of salt
• 1 cup of milk
• 1/2 cup of vegetable oil
• 2 large eggs
• 2 teaspoons of vanilla extract
• 1 cup of boiling water
• 2 cups of heavy cream
• 1/4 cup of powdered sugar
• a splash of vanilla extract for the frosting

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually stir in the boiling water. The batter will be thin, but that’s okay.
5. Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. While the cakes cool, make the frosting. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Once the cakes are cool, spread a layer of whipped cream frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
9. Chill the cake in the refrigerator for at least an hour before serving to let the frosting set.

Just imagine slicing into this cake to reveal its moist, chocolatey layers, all wrapped in a cloud of whipped cream. Serve it with fresh berries on the side for a pop of color and a hint of tartness that cuts through the sweetness perfectly.

Lemon Chantilly Cake with Blueberry Compote

Just imagine slicing into a cake that’s as light as a cloud, with a tangy lemon flavor that’s perfectly balanced by sweet blueberries. This Lemon Chantilly Cake with Blueberry Compote is your next showstopper dessert, and it’s easier to make than you might think.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• A pinch of salt
• 1 tbsp of baking powder
• 1/2 cup of unsalted butter, softened
• 3 eggs
• A splash of vanilla extract
• Zest and juice of 2 lemons
• 1 cup of heavy cream
• A couple of cups of fresh blueberries
• 1/4 cup of water
• 1/4 cup of sugar (for the compote)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a bowl, whisk together the flour, sugar, salt, and baking powder.
3. Add the softened butter, eggs, vanilla, lemon zest, and juice to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake light.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
5. While the cake cools, make the compote by simmering blueberries, water, and sugar in a saucepan over medium heat for about 10 minutes. Tip: Stir occasionally to prevent sticking.
6. Whip the heavy cream until soft peaks form for the Chantilly cream. Tip: Chill your bowl and beaters first for best results.
7. Once the cake is cool, spread the Chantilly cream over the top and drizzle with blueberry compote.

Zesty lemon and sweet blueberries come together in every bite, with the Chantilly cream adding a luxurious lightness. Serve it chilled for a refreshing summer dessert, or at room temperature to let the flavors shine even more.

Vanilla Bean Chantilly Cake with Raspberry Filling

Wow, have you ever had a cake so light and fluffy it feels like you’re biting into a cloud? That’s exactly what this Vanilla Bean Chantilly Cake with Raspberry Filling is all about. It’s the perfect mix of sweet, tangy, and downright dreamy.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar, because we’re not skimping on sweetness
• A pinch of salt, just to balance things out
• 3 eggs, at room temperature to keep things smooth
• A splash of vanilla extract, for that classic flavor
• 1 cup of heavy cream, whipped to perfection
• A couple of vanilla beans, because we’re fancy like that
• 1 cup of fresh raspberries, for that burst of tangy goodness
• 1/2 cup of raspberry jam, to amp up the filling

Instructions

1. Preheat your oven to 350°F. Grease two 9-inch cake pans and line them with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, and salt. This is your dry team, ready to go.
3. Add the eggs and vanilla extract to the dry ingredients. Mix until just combined. Overmixing is the enemy of fluffy cakes, so keep it gentle.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let them cool completely on a wire rack.
5. While the cakes cool, whip the heavy cream until stiff peaks form. Scrape in the seeds from the vanilla beans and fold gently to combine.
6. Spread the raspberry jam over the first cake layer, then top with fresh raspberries. Dollop half of the vanilla whipped cream on top, then place the second cake layer over it.
7. Frost the top and sides with the remaining whipped cream. For a rustic look, don’t worry about making it perfect.
8. Chill the cake for at least an hour before serving. This helps everything set and makes slicing a breeze.

Craving a slice yet? The cake is incredibly moist, with the raspberry filling adding a lovely contrast to the sweet, vanilla-infused cream. Serve it with a few extra raspberries on the side for a pop of color and extra tang.

Strawberry Chantilly Cake with Cream Cheese Frosting

Ever find yourself craving something sweet, fruity, and downright luxurious? This Strawberry Chantilly Cake with Cream Cheese Frosting is your answer, combining fluffy layers, fresh strawberries, and a frosting that’s rich yet light.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• A pinch of salt
• 3 eggs
• A splash of vanilla extract
• 1 cup of fresh strawberries, diced
• 8 oz of cream cheese, softened
• 1/2 cup of butter, softened
• 2 cups of powdered sugar
• A couple of tablespoons of milk

Instructions

1. Preheat your oven to 350°F. Grease two 9-inch round cake pans and line them with parchment paper for easy removal.
2. In a large bowl, whisk together the flour, sugar, and salt. This ensures your cake is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract. The batter should be smooth and slightly thick.
4. Gently fold in the diced strawberries. This keeps the berries intact for bursts of flavor in every bite.
5. Divide the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Tip: Rotate the pans halfway through for even baking.
6. While the cakes cool, beat the cream cheese and butter together until fluffy. Gradually add the powdered sugar and milk to reach your desired frosting consistency. Tip: If it’s too thick, add a bit more milk; too thin, more powdered sugar.
7. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake. Tip: For a rustic look, use the back of a spoon to create swirls in the frosting.

Velvety layers of cake meet the tangy sweetness of cream cheese frosting, with juicy strawberries adding a fresh contrast. Serve it chilled for a refreshing summer dessert, or at room temperature to let the flavors shine even more.

Matcha Chantilly Cake with White Chocolate Ganache

This Matcha Chantilly Cake with White Chocolate Ganache is the perfect blend of earthy and sweet, making it a showstopper for any occasion. You’ll love how the vibrant matcha pairs with the creamy ganache.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• 3 tsp of matcha powder
• 1 tsp of baking powder
• 1/2 tsp of salt
• 1 cup of milk
• 1/2 cup of vegetable oil
• 2 eggs
• 1 tsp of vanilla extract
• 1 cup of heavy cream
• 8 oz of white chocolate, chopped
• A splash of vanilla extract for the ganache

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, matcha powder, baking powder, and salt.
3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake fluffy.
4. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
5. While the cakes cool, make the ganache by heating the heavy cream until just boiling. Pour over the chopped white chocolate and let sit for 2 minutes before stirring until smooth. Add a splash of vanilla extract.
6. Once the cakes are completely cool, spread a layer of ganache on top of one cake, then place the second cake on top. Cover the entire cake with the remaining ganache. Tip: Use a spatula dipped in hot water for a smooth finish.
7. Chill the cake for at least an hour before serving to let the ganache set. Tip: For an extra touch, dust the top with a little matcha powder before serving.

Velvety and rich, this cake strikes a beautiful balance between the bold matcha and sweet white chocolate. Serve it with a side of fresh berries to cut through the richness, or enjoy a slice with your morning coffee for a decadent start to the day.

Coconut Chantilly Cake with Mango Curd

Ever dreamed of a cake that’s like a tropical vacation in every bite? This Coconut Chantilly Cake with Mango Curd is just that—fluffy, creamy, and bursting with sunny flavors. Perfect for when you’re craving something sweet and exotic.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• 1/2 cup of unsalted butter, softened
• 3 eggs
• 1 cup of coconut milk
• 1 tsp of vanilla extract
• 1/2 tsp of baking powder
• A pinch of salt
• 1 cup of heavy cream
• 2 tbsp of powdered sugar
• 1 ripe mango, pureed
• 1 tbsp of lemon juice
• A splash of water

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. In a bowl, mix flour, baking powder, and salt. Set aside.
3. Beat butter and sugar until fluffy. Tip: Scrape the bowl sides for even mixing.
4. Add eggs one at a time, then vanilla, mixing well after each.
5. Alternately add dry ingredients and coconut milk, starting and ending with flour. Tip: Don’t overmix to keep the cake tender.
6. Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to a rack.
8. For the mango curd, combine mango puree, lemon juice, and water in a saucepan. Cook on low until thickened, about 10 minutes. Cool.
9. Whip heavy cream and powdered sugar to stiff peaks for the Chantilly.
10. Assemble the cake by spreading mango curd between layers and frosting with Chantilly cream. Tip: Chill the cake for an hour before serving for best texture.

This cake is a dreamy mix of moist coconut layers, tangy mango, and cloud-like cream. Try serving it with extra mango slices on top for a pop of color and freshness.

Red Velvet Chantilly Cake with Cream Cheese Frosting

Ready to dive into a dessert that’s as fun to make as it is to eat? This Red Velvet Chantilly Cake with Cream Cheese Frosting is a showstopper, blending the rich, velvety texture of red velvet with the tangy sweetness of cream cheese frosting. Perfect for any occasion, it’s sure to impress.

Ingredients

• 2 1/2 cups of all-purpose flour
• 1 1/2 cups of sugar
• 1 tsp of baking soda
• 1 tsp of cocoa powder
• 1 tsp of salt
• 2 eggs
• 1 1/2 cups of vegetable oil
• 1 cup of buttermilk
• 2 tbsp of red food coloring
• 1 tsp of vanilla extract
• 1 tsp of white vinegar
• 8 oz of cream cheese, softened
• 1/2 cup of unsalted butter, softened
• 4 cups of powdered sugar
• A splash of milk

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
3. Add the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake tender.
4. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cakes cool, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, then a splash of milk to reach your desired consistency. Tip: For extra smooth frosting, sift the powdered sugar first.
7. Once the cakes are cool, spread a layer of frosting on top of one cake, then place the second cake on top. Frost the top and sides of the cake with the remaining frosting. Tip: Use a bench scraper for smooth sides.

Finished with a velvety crumb and a creamy, tangy frosting, this cake is a dream. Serve it with a dusting of cocoa powder or fresh berries for an extra special touch.

Pumpkin Spice Chantilly Cake with Cinnamon Whipped Cream

Fall is just around the corner, and you know what that means—it’s time to bring out the cozy flavors. Imagine slicing into a moist, spiced cake topped with fluffy cinnamon whipped cream. Sounds like a dream, right?

Ingredients

• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 tbsp of pumpkin spice
• 1 cup of pumpkin puree
• 1/2 cup of vegetable oil
• 2 large eggs
• 1 tsp of vanilla extract
• 1 cup of heavy cream
• 2 tbsp of powdered sugar
• 1 tsp of cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and pumpkin spice.
3. Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined—don’t overmix!
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
5. While the cake cools, whip the heavy cream with powdered sugar and cinnamon until stiff peaks form.
6. Once the cake is completely cool, spread the cinnamon whipped cream over the top.
7. Tip: For an extra flavor boost, sprinkle a little extra cinnamon on top before serving.
8. Tip: Make sure your heavy cream is cold for the best whipped cream texture.
9. Tip: Let the cake cool completely before adding the whipped cream to prevent melting.

Delight in every bite of this Pumpkin Spice Chantilly Cake, where the soft, spiced cake meets the light, cinnamon-kissed cream. Serve it with a hot cup of coffee for the ultimate fall treat, or surprise your friends with it at your next gathering.

Black Forest Chantilly Cake with Cherry Filling

This Black Forest Chantilly Cake with Cherry Filling is a showstopper that’s surprisingly simple to whip up. Think layers of moist chocolate cake, fluffy Chantilly cream, and a tangy cherry filling that’ll have you coming back for seconds.

Ingredients

• 2 cups of all-purpose flour
• 1 3/4 cups of sugar
• 3/4 cup of cocoa powder
• 2 tsp of baking soda
• 1 tsp of baking powder
• 1 tsp of salt
• 2 eggs
• 1 cup of buttermilk
• 1 cup of strong black coffee, cooled
• 1/2 cup of vegetable oil
• 2 tsp of vanilla extract
• 2 cups of heavy cream
• 1/4 cup of powdered sugar
• 1 can of cherry pie filling
• A splash of kirsch (optional)

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, coffee, oil, and vanilla to the dry ingredients. Mix until just combined. Tip: Don’t overmix to keep the cake tender.
4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cakes cool, whip the heavy cream and powdered sugar to stiff peaks for the Chantilly cream. Tip: Chill your bowl and beaters for better volume.
7. Once cooled, level the cakes if needed. Place the first layer on your serving plate.
8. Spread a generous layer of Chantilly cream over the first layer, then spoon half the cherry filling on top. Tip: Add a splash of kirsch to the cherries for an adult twist.
9. Top with the second cake layer, then frost the outside with the remaining Chantilly cream.
10. Decorate the top with the remaining cherry filling. Chill for at least an hour before serving.

Fluffy, rich, and bursting with cherry flavor, this cake is a dream. Serve it with a dusting of cocoa powder or chocolate shavings for extra decadence.

Tiramisu Chantilly Cake with Coffee Soaked Layers

Ever find yourself craving something sweet, coffee-infused, and downright luxurious? This Tiramisu Chantilly Cake is your dream come true, with layers of coffee-soaked sponge and creamy, dreamy filling.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• 4 eggs
• A splash of vanilla extract
• 1 cup of strong brewed coffee, cooled
• A couple of tablespoons of cocoa powder
• 1 1/2 cups of heavy cream
• 8 oz of mascarpone cheese
• 1/4 cup of powdered sugar

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour and sugar. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Tip: Don’t open the oven door too early to prevent the cakes from sinking.
4. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5. Once cooled, use a serrated knife to slice each cake horizontally into two layers. Tip: A gentle sawing motion gives you even layers.
6. Brush each layer with the cooled coffee. Be generous but don’t soak them to the point of sogginess.
7. In a chilled bowl, whip the heavy cream, mascarpone, and powdered sugar until stiff peaks form. Tip: Chill your beaters and bowl beforehand for the best whip.
8. Spread a layer of the cream mixture between each cake layer, then cover the top and sides with the remaining cream.
9. Dust the top with cocoa powder for that classic tiramisu finish.

And there you have it—a cake that’s as light as a cloud with the rich, coffee-kissed flavor of tiramisu. Serve it chilled with a side of espresso for the ultimate indulgence.

Carrot Chantilly Cake with Cream Cheese Frosting

Ever find yourself craving something sweet but not too heavy? This carrot Chantilly cake with cream cheese frosting is your answer. It’s moist, flavorful, and just the right amount of sweet.

Ingredients

• 2 cups of all-purpose flour
• 1 1/2 cups of sugar
• 1 tsp of baking soda
• 1 tsp of cinnamon
• 1/2 tsp of salt
• 3 eggs
• 1 cup of vegetable oil
• 2 cups of grated carrots
• 1 tsp of vanilla extract
• a splash of milk
• 8 oz of cream cheese, softened
• 1/2 cup of butter, softened
• 4 cups of powdered sugar
• a couple of drops of vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the flour, sugar, baking soda, cinnamon, and salt.
3. Add the eggs, oil, and vanilla to the dry ingredients. Mix until just combined.
4. Fold in the grated carrots. Tip: Don’t overmix to keep the cake fluffy.
5. Divide the batter between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla. Tip: If it’s too thick, a splash of milk will loosen it up.
8. Once the cakes are cool, frost the top of one layer, place the second layer on top, and frost the entire cake. Tip: A crumb coat first makes for a smoother finish.

What you’ll love about this cake is the perfect balance of spice and sweetness. The cream cheese frosting adds a tangy contrast that’s irresistible. Try serving it with a dusting of cinnamon or toasted nuts on top for an extra crunch.

Banana Chantilly Cake with Peanut Butter Frosting

You’ve probably had your fair share of banana cakes, but this one? It’s a game-changer. Imagine layers of moist banana cake, slathered with creamy peanut butter frosting, and topped with a light chantilly cream that’ll have you coming back for seconds.

Ingredients

• 2 cups of all-purpose flour
• a pinch of salt
• a teaspoon of baking soda
• a couple of ripe bananas, mashed
• a splash of vanilla extract
• 1/2 cup of unsalted butter, softened
• 1 cup of sugar
• 2 eggs
• 1/2 cup of buttermilk
• 1 cup of creamy peanut butter
• 2 cups of heavy cream
• 1/4 cup of powdered sugar

Instructions

1. Preheat your oven to 350°F and grease two 9-inch cake pans.
2. In a bowl, whisk together the flour, salt, and baking soda.
3. In another bowl, cream the butter and sugar until fluffy. Tip: Make sure your butter is at room temperature for the best texture.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla.
5. Alternately add the flour mixture and buttermilk to the banana mixture, starting and ending with the flour. Tip: Don’t overmix to keep the cake tender.
6. Divide the batter between the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
7. While the cakes cool, whip the heavy cream and powdered sugar to soft peaks for the chantilly cream.
8. Spread peanut butter between the cake layers, then frost the outside with chantilly cream. Tip: Chill the cake for an hour before serving to set the frosting.

So there you have it—a cake that’s irresistibly fluffy with a rich peanut butter punch. Serve it with a drizzle of caramel or a sprinkle of crushed peanuts for that extra crunch.

Almond Chantilly Cake with Apricot Jam

Wow, you’re in for a treat with this Almond Chantilly Cake layered with sweet apricot jam. It’s the perfect blend of nutty and fruity, and trust me, it’s easier to make than you think.

Ingredients

• 2 cups of almond flour
• 1 cup of sugar
• 3 eggs
• A splash of vanilla extract
• 1/2 cup of butter, softened
• 1/2 cup of heavy cream
• A couple of tablespoons of apricot jam
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a bowl, mix the almond flour, sugar, and a pinch of salt until well combined.
3. Add the softened butter and mix until the mixture looks like coarse crumbs.
4. Beat in the eggs one at a time, then stir in the vanilla extract for that lovely aroma.
5. Pour the batter into the greased pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. Let the cake cool completely on a wire rack—this is crucial for easy handling.
7. While the cake cools, whip the heavy cream until stiff peaks form for the Chantilly.
8. Once cooled, slice the cake horizontally into two layers.
9. Spread a generous layer of apricot jam on the bottom layer, then top with half of the whipped cream.
10. Place the second cake layer on top and cover with the remaining whipped cream.
11. For a fancy touch, lightly toast some almond slices and sprinkle on top.

Fluffy, creamy, and with a hint of apricot sweetness, this cake is a dream. Serve it with a drizzle of extra jam or a side of fresh berries for an extra pop of color and flavor.

Mocha Chantilly Cake with Chocolate Shavings

Craving something sweet and indulgent? This Mocha Chantilly Cake with Chocolate Shavings is your go-to dessert, blending rich coffee flavors with creamy, dreamy textures that’ll have you coming back for seconds.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• 1/2 cup of unsweetened cocoa powder
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 cup of buttermilk
• 1/2 cup of vegetable oil
• 2 large eggs
• 2 tsp of vanilla extract
• 1 tbsp of instant coffee granules
• 1 cup of heavy cream
• 2 tbsp of powdered sugar
• a handful of chocolate shavings for topping

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
4. Dissolve the instant coffee granules in 1/4 cup of hot water, then stir into the batter.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. While the cakes cool, whip the heavy cream and powdered sugar until stiff peaks form.
8. Place one cake layer on a serving plate, spread half of the whipped cream on top, then add the second layer and cover with the remaining cream.
9. Sprinkle the chocolate shavings over the top for a fancy finish.

First bite reveals a moist, fluffy cake with a hint of coffee, perfectly balanced by the light, sweet cream. Try serving it with a drizzle of caramel or alongside a scoop of vanilla ice cream for an extra treat.

Peach Chantilly Cake with Vanilla Bean Frosting

Alright, let’s dive into making this dreamy Peach Chantilly Cake with Vanilla Bean Frosting. It’s the perfect blend of sweet peaches and creamy frosting that’ll have you coming back for seconds.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of granulated sugar
• A pinch of salt
• 1 tsp of baking powder
• 1/2 cup of unsalted butter, softened
• 2 large eggs
• A splash of vanilla extract
• 1/2 cup of whole milk
• 2 ripe peaches, sliced
• 1 cup of heavy cream
• 1 vanilla bean, seeds scraped
• A couple of tbsp of powdered sugar

Instructions

1. Preheat your oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
3. Add the softened butter and mix until the mixture looks like coarse crumbs.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the milk, mixing until the batter is smooth. Tip: Don’t overmix to keep the cake tender.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. While the cakes cool, whip the heavy cream, vanilla bean seeds, and powdered sugar to stiff peaks for the frosting. Tip: Chill your bowl and beaters for quicker whipping.
9. Once cooled, spread a layer of frosting on one cake, top with peach slices, then place the second cake on top.
10. Frost the top and sides of the cake with the remaining frosting and decorate with more peach slices. Tip: For a rustic look, leave the sides slightly unfrosted.

Kind of amazing how the fluffy cake pairs with the juicy peaches and rich frosting, right? Serve it chilled for a refreshing twist on a classic dessert.

Raspberry Rose Chantilly Cake with Rosewater Whipped Cream

Fancy a dessert that’s as delightful to look at as it is to eat? This Raspberry Rose Chantilly Cake is a showstopper, blending the floral notes of rosewater with the tart sweetness of raspberries, all wrapped up in a cloud of whipped cream.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of sugar
• A pinch of salt
• 3 eggs
• A splash of vanilla extract
• 1/2 cup of unsalted butter, softened
• A couple of cups of fresh raspberries
• 1 tbsp of rosewater
• 2 cups of heavy cream
• A dusting of powdered sugar for garnish

Instructions

1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, and salt until well combined.
3. Add the eggs, vanilla extract, and softened butter to the dry ingredients. Mix until the batter is smooth and fluffy.
4. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cakes cool, whip the heavy cream with the rosewater until stiff peaks form. This is your rosewater whipped cream.
6. Once the cakes are completely cool, spread a layer of rosewater whipped cream on top of one cake layer. Scatter a handful of fresh raspberries over the cream.
7. Place the second cake layer on top and cover the entire cake with the remaining rosewater whipped cream.
8. Garnish the top of the cake with the remaining raspberries and a dusting of powdered sugar.

Zesty and floral, this cake is a dream with its light, airy texture and the perfect balance of sweet and tart. Serve it at your next brunch for a touch of elegance, or enjoy a slice with a cup of tea for a quiet afternoon treat.

Conclusion

Greatness awaits in every slice with these 17 Chantilly cake recipes, perfect for any celebration or cozy night in. We’ve gathered a variety to suit every taste and occasion, ensuring your baking adventures are always exciting. Don’t forget to try these delights, share your favorites in the comments, and pin your must-bakes on Pinterest. Happy baking!