Chantilly Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Line the bottoms of two 8-inch (20 cm) round cake pans with parchment and lightly butter the sides. Have a large mixing bowl and a whisk or electric mixer ready.

Whip eggs and sugar

Place the 6 whole eggs and 3/4 cup granulated sugar in a heatproof mixing bowl. Set the bowl over a pot of barely simmering water (double-boiler) and whisk constantly until the mixture reaches about 110°F (43°C) and the sugar is dissolved, about 3–4 minutes. Remove from heat. Using a stand or hand mixer, beat the mixture on high until tripled in volume, pale, and thick, and it forms a ribbon when the whisk is lifted—about 6–8 minutes.

Fold in flour

Sift 1 cup cake flour and 1/4 tsp salt over the whipped eggs. Using a silicone spatula, gently fold the flour into the egg mixture in 3 additions, folding with wide strokes to keep as much air as possible.

Incorporate butter

Whisk together 4 tbsp melted cooled butter and 1 tsp vanilla. Take a few tablespoons of the batter and whisk into the butter to temper it, then gently fold the butter mixture back into the batter until just combined. Do not overmix.

Bake

Divide the batter evenly between the two prepared 8-inch pans. Smooth the tops gently. Bake in the preheated oven for 18–22 minutes, or until the cakes are golden and a toothpick comes out clean. Remove from oven and let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

Optional leveling

When completely cool, if you want 3–4 thin layers, use a long serrated knife or cake leveler to slice each round horizontally into 2 layers (for up to 4 layers total). Alternately, keep as two layers.

Combine 1/4 cup sugar and 1/2 cup water in a small saucepan and bring to a simmer, stirring until sugar dissolves. Remove from heat and stir in 1 tsp vanilla (or 1 tbsp liqueur). Let cool to room temperature. Keep covered until ready to brush on cake layers.

Bloom gelatin

Sprinkle 1 tsp unflavored gelatin over 2 tbsp cold water in a small bowl. Let stand 5 minutes to bloom.

Melt gelatin

Gently warm the bloomed gelatin either in the microwave for 5–8 seconds or over a small pan of simmering water until liquid. Do not boil. Let cool slightly but keep fluid.

Prepare cream base

In a large chilled bowl, combine 1 cup mascarpone, 3 cups cold heavy cream, 3/4 cup powdered sugar, and 2 tsp vanilla. Start whipping on medium speed until the mixture thickens and reaches soft peaks.

Add gelatin and finish

With the mixer running on low, slowly drizzle in the warm liquid gelatin. Increase speed and whip to medium-firm peaks—cream should hold shape but still be spreadable. Taste and adjust sweetness if needed. Chill the chantilly cream in the refrigerator briefly if it softens — about 10–20 minutes — but don't let it set so hard it’s impossible to spread.

Prepare layers

Place the first cake layer (cut-side up if you sliced) on a cake board or serving plate. Brush a generous tablespoon or two of simple syrup over the top to moisten—do not oversaturate. Spread a thin even layer (about 1/3 to 1/2 cup) of chantilly cream over the layer.

Scatter about 1/3 of the sliced strawberries over the cream (reserve some for between layers and for the top). Repeat with remaining layers: syrup → cream → berries. If you have 4 thin layers, divide the cream and berries evenly across them.

Place the final cake layer on top (top-side up), brush lightly with syrup, and spread the remaining chantilly cream over the top and sides using an offset spatula. Apply a thin crumb coat first if desired, chill 15–30 minutes to set, then finish with a final smooth layer of cream.

Pipe additional rosettes or dollops with the reserve 1/2 cup chantilly if desired and arrange remaining berries on top. Dust lightly with 1 tbsp powdered sugar just before serving if you like.

Chill the assembled cake for at least 1 hour to set the cream (preferably 2–3 hours) before slicing. Use a hot, clean knife (wipe between slices) to get clean cuts. Keep refrigerated; consume within 48 hours for best texture.