Chantilly Cream Cake

This Chantilly Cake is the gorgeous, show stopping dessert everyone will be raving about! Learn how to make it 100% ahead of time or in stages with step-by-step photos, a full video tutorial, and plenty of helpful tips. This recipe is elevated with tender vanilla cake, billowy, stabilized Chantilly cream frosting that‘s easy to work with and doesn’t slide off, and quick macerated berries + store-bought jam for ethereal cake perfection.

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Watch how to make Berry chantilly cake

Chantilly cake layered with Chantilly cream and berries on a vanilla cake

What is Chantilly Cake?

Chantilly cake is a decadent dessert consisting of layers of tender vanilla cake, berries and above all, Chantilly cream frosting. Chantilly cream, also known as crème Chantilly, is a sweetened whipped cream flavored with vanilla extract and often contains cream cheese and mascarpone. Chantilly cake is known for its light and tender texture, creamy richness, and delightful sweetness complimented by sweet-tart pops of berries.

Why you’ll love this Berry Chantilly Cake Recipe

AIRY, CLOUD-LIKE CRUMB: The vanilla cake is stand-alone scrumptious thanks to the reverse creaming method.
TENDER YET STURDY: The cake is velvety, tender, and moist with structure to support the filling so you don’t have to worry about it collapsing.
BERRIES + JAM: A variety of berries are layered over shortcut store-bought jam for loads of bright, sweet cohesive berry flavor.
MASCERATED BERRIES: The berries are tossed in sugar and lemon juice/zest so they soften slightly and meld together. Their released juices are combined with the store-bought jam for added fresh berry delight.
STABILIZED CHANTILLY CREAM: The whipped cream is stabilized with gelatin so it remains super airy and is very forgiving. Without it, you have to work quickly and risk the whipped cream deflating and the frosting sliding all over the cake, especially on a warm day.
100% MAKE AHEAD FRIENDLY: Thanks to the stabilized cream!

berry Chantilly cake on a platter garnished with berries - showing how to garnish and frosting design

Chantilly Cream Cake ingredients

This Chantilly cake recipe is comprised of three parts 1) the cake, 2) the Chantilly cream and 3) the berries. Let’s take a closer look at what you’ll need for each component (exact measurements in the printable recipe card at the bottom of the post):

For the Vanilla cake

Cake flour: This flour is almost 30x finer than all-purpose flour! It has a lower protein content (8-9%) than all-purpose flour (10-13%) so it is finer, lighter, and softer which translates into meltingly tender cake layers that are lighter and softer, with a fine, close crumb. You should be able to find cake flour in the baking aisle.
Butter: Unsalted is typically best for baked goods so you can add the precise amount of salt. If you only have salted butter, reduce the salt in the recipe.
Vegetable oil: Using mostly butter adds delicious rich flavor, while adding a little vegetable oil adds extra moistness and creates a more tender crumb.
Buttermilk: Using buttermilk instead of milk adds acidity, tenderness, and richness to the batter, resulting in a more flavorful cake with a tender crumb. You may also make your own sour milk (see notes).
Sugar: Use granulated sugar to let the vanilla and berries really shine.
Eggs: In baking, eggs should be at room temperature. If you forgot to put them on the counter, submerge them in a bowl of warm tap water for about 20 minutes before mixing into the batter.
Baking powder: This leavening agent helps tenderize the cake and make it rise in the oven. Make sure the baking powder is fresh so it works!
Vanilla extract: All desserts need a little oomph of vanilla. The better the quality, the better it tastes, so go as quality as you can.

top view showing ingredients for Chantilly Cake: cake flour, eggs, sugar, buttermilk, vanilla and baking powder

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FOR THE Berry Filling

Berries: I recommend using a wide variety of berries (strawberries, blueberries, blackberries, raspberries) for both visual appeal and palate excitement. However, feel free to mix and match to suit your preferences and budget. If strawberries are on sale, you can use more strawberries, if raspberries are on sale, use more raspberries.
Lemon juice and zest: The lemon enhances the fresh berry flavor and balances the sugar.
Sugar: Granulated sugar please to sweeten the berries.
Jam: Use your favorite seedless raspberry or strawberry jam.

top view showing ingredients for Chantilly Cake berry filling: strawberries, raspberries, blackberries, blueberries, sugar, lemon juice and lemon zest

FOR THE Chantilly Cream:

Heavy cream: Look for “heavy whipping cream” at the grocery store. You must use heavy cream – no other substitutions will work. Take care that your heavy cream is very cold, remove it from the refrigerator just when ready to use.
Unflavored gelatin: This is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store. It is what makes this “stabilized” whipped cream and not just whipped cream. For vegetarians, use 1 1 ½ teaspoons agar-agar instead of gelatin.
Cream cheese: Use full-fat brick-style cream cheese for best results. Please do NOT use less fat/nonfat or cream cheese in tubs because it is much softer and will create a sliding cake.
Mascarpone: Mascarpone is a soft, creamy Italian cheese, similar to cream cheese but slightly sweeter with a smoother texture. You can typically find it near other specialty cheeses or in the section with gourmet or imported foods.
Powdered sugar: This is also known as confectioner’s sugar. This sweetens the frosting without overpowering it and interacts with the gelatin better than granulated sugar.
Vanilla extract: Use quality extract to really boost the flavor of the Chantilly cream.
Almond extract: This is optional, but I love it! Just ½ teaspoon adds a subtle nutty aromatic sweetness and depth.

top view showing ingredients for frosting (Chantilly cream) for Chantilly Cake: heavy cream, sugar, mascarpone, cream cheese, vanilla extract, almond extract

How to make a Chantilly Berry Cake

There are a few steps in making this berry Chantilly cake recipe, but each is simple, just make sure to give yourself enough time to cool and assemble. Let’s take a closer look at how to make it with step-by-step photos or watch the how to video in the recipe card (full recipe measurements in the printable recipe card at the bottom of the post):

STEP 1: MAKE THE CAKE BATTER

Combine the Wet Ingredients: Whisk the eggs, buttermilk, vanilla extract and almond extract together in a 3-cup (or more) liquid measuring cup.
Reverse Creaming Method: Mix the cake flour, sugar, baking powder and salt on the lowest speed until combined in a mixing bowl, then add the butter one piece at at time. Increase the speed to medium and continue to beat until the mixture resembles coarse meal.
Add the Wet Ingredients: Add approximately half of the egg mixture to the flour mixture, and beat until light and fluffy. Reduce speed and beat in remaining egg mixture.
Add to Pans: Divide the batter evenly between three parchment paper lined pans (I use a kitchen scale).

a collage showing how to make Chantilly cake recipe by 1) whisking wet ingredients together in a liquid measuring cup, 2) whisking dry ingredients together, 3) creaming butter and sugar, 4) beating in liquid measuring ingredients, 5) beating until fluffy

showing how to make Chantilly cake by adding batter to cake pans

STEP 2: BAKE THE CAKES

Bake: Bake until a few moist crumbs cling to a toothpick.
Cool: Allow the cakes to cool in pans for 10 minutes then remove cakes to a wire rack and let cool completely.

showing how to make Chantilly cake recipe by baking until tender

sTEP 3: Macerate berries

Macerate Berries: Reserve some berries for topping the cake. Add remaining berries, sugar, lemon juice, and lemon zest to a bowl and stir to combine. Allow to sit for 20 minutes, stirring at 10 minutes.
Microwave Jelly: After 10 minutes, there should be some liquid at the bottom of the bowl. Add 2 tablespoons of it to a small microwave safe dish. Add the jam and microwave for 10 seconds. Stir with a fork to combine.

showing how to make Chantilly cake recipe by mixing berry filling with sugar and lemon juice

sTEP 4: MAKE THE Chantilly cream

Combine Cream Cheese and Mascarpone: Beat the cream cheese and mascarpone until creamy. Add 1 ½ cups powdered sugar, vanilla extract, almond extract and salt and beat on low until combined. Increase speed to medium and beat until fluffy, about 30 seconds.

showing how to make Chantilly cake by beating cream cheese, mascarpone and sugar until creamy

Make Stabilized Whipped Cream: Whisk together unflavored gelatin and water in a small microwave safe bowl. Microwave for 20 seconds, meanwhile, add heavy cream and powdered sugar to a large mixing bowl. Whip to soft peaks, then slowly pour in the gelatin and continue to beat to stiff peaks.

showing how to make berry Chantilly cake by making homemade whipped creamy by whipping cream, sugar and gelatin

Combine Heavy Cream and Cream Cheese Mixture: Add whipped heavy cream to cream cheese mixture and beat on low speed just until combined. Set aside or keep refrigerated until ready to use.

showing how to make Chantilly cake by combining whipped cream with cream cheese and mascarpone

STEP 5: ASSEMBLE THE CAKE

First Cake: Place 1 cake on a serving plate/cake stand. Transfer some frosting to a piping bag (or Ziploc bag). Pipe a ring of frosting just inside the top edge of cake. Add half the jam and spread it to the edges of the piped frosting. Add about ¾ cup frosting and spread to the edges of the cake. Tightly layer about one-third of the fresh berries over the cream.

showing how to make Chantilly cake by layering cake with jam, followed by Chantilly cream, followed by berries

Second Cake: Top berries with the second leveled cake. Gently press down. Repeat procedure with piping/jam/frosting/berries.
Third Cake: Add final cake top side down.

a collage showing how to make a Chantilly cake by showing three cakes layered with Chantilly cream and berries

Crumb coat: To make a crumb coat, separate about ¾ cup frosting and frost the cake starting with the top and working down until the cake is evenly, thinly frosted. Chill the cake before proceeding to frost.
Frost cake: Frost the outside of cake as you desire with the remaining frosting.
Add berries: You can add the decorative berries on top the cake at any point between frosting the cake and serving.

showing how to make Chantilly Cake recipe by frosting with a crumb coat

STEP 8: CHILL and Slice

Chill: Refrigerate the cake for 45 minutes to firm up before slicing.
Slice: Slice, then serve the cake at room temperature.

a slice of Chantilly cream cake on a plate showing the layers

Berry Chantilly Cake Recipe Tips

Follow these tips and tricks for a runaway, light and ultra-tender success!

Prep Ahead: As with all recipes, carefully read through the entire recipe, and prepare any special ingredients, such as room temperature butter, eggs, and buttermilk. Allow plenty of time to make the cake.
Use room temperature ingredients: Room temperature ingredients help the emulsion be more successful between the butter, sugar and eggs and whisk to a higher volume (AKA so it’s difficult to overmix and over-activate the gluten).
Room temperature eggs hack: Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.
Use cool, room temperature butter: The butter should not be warm or visibly greasy; your finger should NOT easily stick into the butter. Instead, butter should only give slightly when pressed.
Don’t pack the flour: Don’t scoop the measuring cup into the flour bag/container or else the flour will compress; packed flour yields denser, drier cakes. Rather, fluff the flour, then use a spoon to scoop the flour into a measuring cup, then level. Better yet, weigh the flour. I highly recommend investing in a kitchen scale (this is the exact one I have).
Beat the batter until fluffy: Beat the flour with half the egg mixture until fluffy in order to aerate the batter, otherwise your cakes won’t rise in the oven.
Don’t overmix your cake batter: At the opposite end of the spectrum, don’t overbeat once you add the second half of the egg mixture or you cake can be dense, tough and dry.
Divide the cakes evenly: I use a kitchen scale to measure each pan and adjust as needed. This will create even cakes with the most even layers.
Don’t peek at the cake: Don’t open the oven door before 18 minutes or your cake can bake unevenly and fall. Every oven is different, so your cakes make take less or more time to bake.
Sweeten the jam to taste: After you add the juices from the macerated berries to the jam, adjust to taste. Some berries are sweeter than others, so you may need to add additional lemon zest or powdered sugar. Don’t make it too sweet though, we want some tanginess to complement the sweetness of the cake.

Our favorite way to serve Chantilly Cake Recipe

This Chantilly Cake is best served at room temperature instead of chilled, but easiest to slice when chilled (otherwise the filling can squeeze out). So, slice the cake fresh from the refrigerator, then let it come to room temperature for 30 minutes or so before serving.

showing how to make Chantilly Cake by topping with berries

berry chantilly cake Variations

Make it Lemony: Replace 2 tablespoons of buttermilk with lemon juice and add 1 tablespoon lemon zest.
Berry Cake Batter: Mix 1 ½ cups blueberries with one tablespoon flour to help prevent the blueberries from sinking. Fold floured blueberries into the cake batter at the very end of mixing. I try to use smaller blueberries as they seems to allow the batter to cook more evenly. You may need to add extra baking time.
Berry Chantilly Cream: Fold in mashed berries, jam or berry puree into the cream for a fruity twist.
Chocolate Chantilly Cream: Incorporate cocoa powder and additional sugar into the whipped cream for a rich chocolate flavor.
Coconut Chantilly Cream: Add coconut extract to the batter and decorate the cake with toasted shredded coconut for a tropical twist.
Add Almonds: In addition to the almond extract already in the recipe, decorate the cake with finely chopped almonds or almond slices.

Chantilly cake recipe with Chantilly cream, strawberries, raspberries, blackberries and blueberries

Make Ahead chantilly cake recipe

Make the cake entirely ahead of time, or in stages, here’s how:

-Frosting: Can be made up to 24 hours, covered and refrigerated. Let it come close to room temperature before using.
-Cakes: Make, cool, and wrap tightly in plastic wrap and refrigerate one day in advance or freeze for up to 3 months.
-Crumb Coated Cake: Let the crumb coat set completely in the fridge, then tightly wrap the cake in plastic wrap and refrigerate or freeze until ready to finish frosting.
-Frosted Cake: Assemble the entire cake, cover with a cake cover or tent with foil. Refrigerate for 24 hours before slicing, then allowing to sit at room temperature before serving.

How to store Berry Chantilly Cake

Chantilly cake can be stored in the refrigerator covered with a cake cover or foil for up to 3-4 days. However, it’s at peak freshness/tenderness the first two days. Slice the cake, then bring to room temperature before serving.

HOW TO Freeze chantilly cream cake

-To freeze individual cake layers: Tightly wrap the individual cake layers in plastic wrap and freeze for up to three months.
-To freeze crumb coated cake: Tightly wrap the set cake in a couple layers of plastic wrap followed by a couple layers of foil, freeze for up to two months.
-To freeze frosted cake: Flash freeze the cake until solid, then tightly wrap in a couple layers of plastic wrap followed by a couple layers of foil, freeze for up to two months. Remove the plastic wrap, transfer to a cake container and allow to thaw overnight in the refrigerator before slicing. After slicing, let come to room temperature before serving.

Chantilly Cake Recipe FAQs

Why should you use room temperature ingredients in Chantilly cake?

You’ve heard it here many times, and no doubt in other recipes, so why use room temperature ingredients when baking a cake? Is it that important? The answer is YES! It is essential that you use room temperature eggs, buttermilk, and butter for this recipe or your cake will not rise properly or be as tender. Here’s why:

1. Room temperature ingredients bind together more easily than if you had some cold and some warmer ingredients – you can literally feel the difference when mixing by hand. In other words, the batter is easier to NOT overmix and overwork the gluten, which creates more even lift and rise in the cake when baking.

2. Cold ingredients require longer to bind together so they are easy to overmix which over-develops the gluten making a denser cake.
Cold eggs and milk can break the emulsion of the sugar and butter, so the batter loses air cells, resulting in a baked cake that is grainy or flat in texture, dry or dense.

3. Cold ingredients also produce a thicker, colder batter which takes longer to bake which changes the entire structure and texture of the cake.

What’s the difference between whipped cream and Chantilly cream?

Whipped cream and Chantilly cream are both airy and light toppings made from whipping heavy cream. The primary difference lies in the addition of sweeteners and flavorings. Whipped cream is simply whipped heavy cream, , while Chantilly cream is sweetened whipped cream with sugar and vanilla. Other ingredients like cream cheese and mascarpone are often added as well when making a frosting.

What is the legend of Chantilly cream?

The legend of Chantilly cream traces back to the 17th century in France, specifically to the Château de Chantilly, a grand estate located north of Paris. As the story goes, François Vatel, the chef at the château, was preparing a feast for a royal banquet hosted by Louis XIV. In a rush to create an exquisite dessert, Vatel supposedly whipped up sweetened cream with vanilla, creating what we now know as Chantilly cream. This creamy delicacy became a hit at the banquet and gained popularity among the French aristocracy, eventually spreading beyond the château and becoming a beloved topping for various desserts worldwide. While the historical accuracy of this legend is debatable, it adds a romantic and flavorful tale to the origins of Chantilly cream.

Where did Chantilly Cake originate?

The exact origins of Chantilly cake are not definitively documented, but it is believed to have originated in France, possibly in the region surrounding the Château de Chantilly. The cake may have been inspired by the Chantilly cream that was popularized in the same region. However, the specific inventor of Chantilly cake remains unclear, as it has likely evolved over time through various culinary traditions and adaptations.

What is the flavor of Chantilly?

Chantilly, when referring to Chantilly cream or Chantilly cake, typically implies a flavor profile characterized by sweetness with subtle hints of vanilla. Chantilly cream is sweetened whipped cream often flavored with vanilla extract, while Chantilly cake may incorporate similar flavors along with other ingredients such as fruit or chocolate.

up close of berry Chantilly cake with a bite taken out showing how moist and tender the cake is

Looking for more Berry Dessert recipes?

Lemon Blueberry Cake
Chocolate Raspberry Cake
White Chocolate Raspberry Cake
Raspberry Crumble Bars
Strawberry Shortcake
Strawberry Shortcake Cake
Berry Cobbler
Strawberry Crisp
Fruit Pizza

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Total Time: 4 25

Prep Time: 1 30

Cook Time: 25

Cooling/Chilling 2 30

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Ingredients

Vanilla Cake

3 large eggs, room temperature
1 1/4 cup buttermilk, room temperature (See DIY in Notes)
2 tablespoons vegetable oil
1 tablespoon vanilla extract
2 1/2 cups (285 g.) cake flour, spooned and leveled
1 2/3 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
16 tablespoons unsalted butter cut into16 pieces cold room temperature (see notes)

Chantilly Cream Frosting

1 ½ teaspoons unflavored gelatin
2 tablespoons water
1 8-oz. block full fat cream cheese, room temperature (DON’T microwave)
8 oz. mascarpone cheese, softened at room temperature for 20 minutes
2 ½ cups powdered sugar, divided
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
1/8 teaspoon salt
2 cups heavy whipping cream

Berry Filling

You don’t need to be exact with these amounts: If (fill in the blank), are on sale, use more of those berries and less of something else, if you don't like blueberries, swap with another berry, etc.
1/2 pound fresh strawberries
6 oz. fresh raspberries, divided
6 oz. fresh blackberries, divided
4 oz. fresh blueberries, divided
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2/3 cup seedless berry jam

Instructions

CAKE

Prep: Preheat oven to 350 degrees F. Line the bottom of three 8-inch round cake pans with parchment paper (or I love these silicone mats). Spray with nonstick cooking spray WITH flour or butter and flour the pans.
Mix wet ingredients: Whisk the eggs, buttermilk, vegetable oil and vanilla extract together in a 3-cup (or more) liquid measuring cup. Set aside.
Mix dry ingredients: Using a stand mixer fitted with paddle attachment, mix the cake flour, sugar, baking powder and salt on the lowest speed until combined, about 20 seconds.
Add butter: With the mixer still running at the lowest speed, add 1 piece of butter at a time and continue to beat until all the butter is added. Increase speed to medium and continue to beat until the mixture resembles coarse meal, with butter bits no larger than small peas.
Add wet ingredients: With the mixer running on low, add approximately half the egg mixture to the flour mixture. Increase speed to medium-high and beat until light and fluffy, approximately 60 seconds. Reduce speed to medium-low and add remaining egg mixture and beat until incorporated, about 30 seconds (batter may look slightly curdled.) DO NOT OVERMIX.
Bake: Divide the batter evenly between the three prepared cake pans (I use a kitchen scale), smooth with a spatula and drop a few times on the counter to remove air bubbles. Bake at 350 degrees F for 18-25 minutes or until a toothpick inserted in the center of the cakes comes out with just a few crumbs. The top of the cakes will be pale. Note: If you can't fit three pans in the oven at once, it's okay to leave one cake pan on the counter while the other two bake.
Cool: Cool cakes in the pans for 10 minutes, then invert onto wire racks to cool completely.

For the Chantilly Cream:

The Chantilly Cream can be made at any point while the cakes are cooling, then refrigerated until ready to use.
Combine gelatin/water: Add unflavored gelatin to a small microwave safe bowl. Add 2 tablespoons cold water and whisk together with a fork; let stand for 5 minutes. Meanwhile:
Beat cream cheese mixture: In a large bowl or the bowl of a stand mixer using the paddle attachment, beat the cream cheese and mascarpone until creamy. Add 1 ½ cups powdered sugar, vanilla extract, almond extract and salt and beat on low until combined. Increase speed to medium and beat until fluffy, about 30 seconds.
Microwave gelatin: Microwave the gelatin for 20 seconds. Stir the mixture, then set aside while you immediately begin to beat the heavy cream. If at any point the gelatin solidifies (if you get interrupted in the next step), microwave again and let cool slightly.
Make whipped cream: In a separate large mixing bowl, beat the heavy cream and remaining 1 cup powdered sugar using a handheld mixer until soft peaks form (the peaks flop over when the beaters are lifted). Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined, then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).
Combine: Add whipped heavy cream to cream cheese/mascarpone mixture and beat on low speed just until combined. Set aside or keep refrigerated until ready to use.

For the Berry Filling:

Berries for garnish: Set aside approximately ⅓ of the best-looking berries of each kind for topping the cake.
Combine berries: Hull and thickly slice the remaining strawberries (you want them just a little thinner than the blueberries). Place them in a bowl with all remaining berries for the filling. Gently stir with the sugar, lemon juice and lemon zest.
Macerate berries: Allow berries to sit for 20 minutes, stirring at 10 minutes. After 10 minutes, there should be some liquid at the bottom of the bowl. Add 2 tablespoons of it (plus water as needed to equal 2 tablespoons) to a small microwave safe bowl. Add the jam and microwave for 10 seconds. Stir with a fork to combine. Taste and add a little powdered sugar for sweeter or lemon zest for tangier (keep in mind, you don’t want it too sweet because the frosting and cake are sweet).

ASSEMBLE

Level cakes: Trim the domed tops of each cake using a serrated knife or cake leveler.
First cake: Place 1 cake on a serving plate/cake stand. Transfer some frosting to a piping bag (or Ziploc bag). Pipe a ring of frosting just inside the top edge of cake. Add half the jam and spread it to the edges of the piped frosting. Add about ¾ cup frosting and spread to the edges of the cake. Tightly layer about one-third of the fresh macerated berries over the frosting
Second cake: Top with the second leveled cake. Gently press down. Repeat procedure with piping/jam/frosting/berries.
Third cake: Add final cake top side down. (Make Ahead: Cover the cake with plastic wrap and refrigerate until you're ready to continue.)

FROST CAKE

Crumb coat: Separate about ¾ cup frosting to use as the “crumb coat.” Frost the cake starting with the top and working down until the cake is evenly, thinly frosted. Freeze the cake for 15-30 minutes or until the crumb layer has set. Refrigerate remaining frosting separately.
Frost cake and garnish: Frost the outside of cake as you wish with remaining frosting. Add berries on top of the cake as desired.

CHILL THEN SLICE

Chill: Refrigerate the cake for 45 minutes to firm up before slicing.
Serve at room temperature: After slicing, let come to room temperature, about 30 minutes, before serving.

Video

Notes

Cake flour: This flour is almost 30x finer than all-purpose flour! It has a lower protein content (8-9%) than all-purpose flour (10-13%) so it is finer, lighter, and softer which translates into meltingly tender cake layers that are lighter and softer, with a fine, close crumb. You should be able to find cake flour in the baking aisle.
Don’t pack the flour: Don’t scoop the measuring cup into the flour bag/container or else the flour will compress; packed flour yields denser, drier cakes. Rather, fluff the flour, then use a spoon to scoop the flour into a measuring cup, then level. Better yet, weigh the flour. I highly recommend investing in a kitchen scale (this is the exact one I have).
DIY Buttermilk: Add 1 ¼ tablespoon white vinegar to a measuring cup and add whole milk to equal 1 ¼ cups. Let come to room temperature or microwave for 10 seconds or so.
Butter: The butter should not be warm or visibly greasy; your finger should NOT easily stick into the butter. Instead, butter should only give slightly when pressed.
Unflavored gelatin: This is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store. It is what makes this “stabilized” whipped cream and not just whipped cream. For vegetarians, use 1 1 ½ teaspoons agar-agar instead of gelatin.
Storage: Chantilly cake can be stored in the refrigerator covered with a cake cover or foil for up to 3-4 days. However, it’s at peak freshness/tenderness the first two days. Slice the cake, then bring to room temperature before serving.

Make Ahead

Frosted Cake: Assemble the entire cake, cover with a cake cover or tent with foil. Refrigerate for 24 hours before slicing, then allowing to sit at room temperature before serving.
Frosting: Can be made up to 24 hours, covered and refrigerated. Let it come close to room temperature before using.
Cakes: Make, cool, and wrap tightly in plastic wrap and refrigerate one day in advance or freeze for up to 3 months.
Crumb Coated Cake: Let the crumb coat set completely in the fridge, then tightly wrap the cake in plastic wrap and refrigerate or freeze until ready to finish frosting.

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4 Comments

Teresa says

at

When do you add the gelatin and water mixture to the frosting? It doesn’t say in the recipe.

- Jen says
  
  at
  
  Hi Teresa, it is in Step 5:
  Turn the mixer to low and slowly pour in the gelatin mixture.
  Enjoy!
  
Debra Davis says

at

Hello Jen, can I use the same ingredients for the cake, but without using the reverse method. I feel comfortable making cake non reverse method.

- Jen says
  
  at
  
  Hi Debra, I think it should work okay (won’t be as soft/tender) but I haven’t tested it with this particular recipe. Apologies! I promise the reverse method isn’t difficult!