Chantilly cake is a light and airy cake that is made with layers of vanilla cake and a rich mascarpone-cream cheese frosting. It is often decorated with fresh berries and powdered sugar.


3 ¼ cups unbleached cake flour (415g), 2 ½ tsp baking powder, ½ tsp kosher salt, 1 cup unsalted butter, (227g)

2 cups white sugar (400g), 4 large eggs, 1 Tbsp vanilla extract, 3 Tbsp vegetable oil (45mL), 1 cup whole milk, (240mL)

2 8-ounce containers mascarpone cheese, 1 8-ounce block cream cheese, 3 cups powdered sugar, sifted (360g), 2 cups heavy whipping cream (480mL), 1 ½ tsp vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Add the dry ingredients to the wet ingredients alternately with the milk and oil, beginning and ending with the dry ingredients. Beat until just combined.

Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.

In a large bowl, beat together the mascarpone cheese, cream cheese, and powdered sugar until smooth.

In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone cheese mixture until combined.