Chantilly Cake

Chantilly Cake is a stunning layered dessert that blends light sponge cake, velvety pastry cream, and fluffy Chantilly cream into one unforgettable treat. Whether you're celebrating a special occasion or just want to impress your guests, this elegant cake is as beautiful as it is delicious. The delicate balance of sweetness, citrus zest, and creamy textures makes it a true showstopper.

Why Everyone Will Love This Recipe

This Chantilly Cake recipe checks all the boxes for a perfect dessert:

• Light and Airy Texture: The sponge layers are soft and fluffy, ideal for soaking up the fragrant syrup.
• Creamy Dreamy Filling: Layers of homemade pastry cream add luxurious richness.
• Delicate Citrus Syrup: Brightens the cake with orange and lemon zest.
• Elegant Appearance: Finished with smooth Chantilly cream, it looks straight out of a patisserie.
• Perfect for Celebrations: Birthdays, showers, or dinner parties—this cake suits every event.

What Is Chantilly Cake?

Chantilly Cake, often associated with French or Creole baking traditions, is a multi-layered dessert made with sponge cake, pastry cream, and a whipped cream-based frosting known as Chantilly cream. Named after Château de Chantilly in France, the term “Chantilly” refers to sweetened whipped cream. This version is inspired by both European and Southern American styles, making it a versatile and universally loved dessert.

Pro Tips for the Best Chantilly Cake

• Use Room-Temperature Eggs: This helps achieve maximum volume when whipping.
• Don’t Overmix the Batter: Fold gently to keep the sponge light and airy.
• Chill Before Serving: The flavors and textures improve after a couple of hours in the fridge.
• Flavor the Cream: Add a touch of orange liqueur or almond extract to the Chantilly cream for an extra kick.
• Decorate Simply: A few piped rosettes or fresh fruit can elevate the final presentation.

Frequently Asked Questions

Can I Make Chantilly Cake Ahead of Time?

Yes! It’s actually best when made a few hours ahead so the flavors can meld. Prepare the day before and store in the fridge.

What’s the Difference Between Whipped Cream and Chantilly Cream?

Chantilly cream is sweetened whipped cream, often flavored with vanilla. It’s ideal for frosting and piping.

Can I Use Store-Bought Sponge Cake?

You can, though homemade yields a superior texture. If using store-bought, choose a light, plain sponge or Genoise.

How Do I Avoid a Dense Sponge?

Make sure to beat the eggs and sugar until very pale and fluffy, and gently fold in the dry ingredients to retain air.

Is Chantilly Cake the Same as a Tres Leches Cake?

Not quite. While both cakes are creamy, Chantilly Cake uses pastry cream and whipped cream, whereas tres leches is soaked in a milk mixture.

How to Store Chantilly Cake

Cover the assembled cake with plastic wrap or store it in a cake container in the refrigerator. It will stay fresh for up to 3 days. To keep the cream texture light, avoid placing it in warm areas. Always serve chilled for the best texture.

How to Freeze Chantilly Cake

You can freeze individual slices of Chantilly Cake:

• Wrap each slice tightly in plastic wrap and place in a freezer-safe container.
• Freeze for up to 1 month.
• Thaw overnight in the fridge before serving.

Note: Due to the whipped cream, the texture may change slightly upon thawing, but it will still be delicious.

How to Make Chantilly Cake

In a small saucepan, boil water, sugar, and citrus zests until the sugar dissolves. Set aside to cool and infuse.

Beat whole eggs, yolks, and sugar in a large bowl until thick and pale.

Gently fold in sifted flour and potato starch until just combined.

Pour batter into a greased and floured 21 cm springform pan. Bake at 356°F (180°C) for 25–35 minutes. Cool completely on a wire rack.

Whisk yolks and sugar until pale, then mix in sifted flour.

Warm milk with vanilla or zest until steaming. Slowly pour into the egg mix while whisking.

Return to the pot and stir constantly until thickened. Cool with plastic wrap on the surface.

Beat cold cream and powdered sugar to soft peaks. Chill until ready to use.

Slice sponge cake into 3 even layers. Place first layer on a serving plate, brush with syrup, and spread pastry cream on top.

Repeat with second layer and more pastry cream.

Top with final sponge layer, then cover entire cake with Chantilly cream.

Use a spatula to smooth the surface or pipe rosettes for a beautiful finish.