Easy Chantilly Cream Cake Recipe (with Raspberry Mousse)

Learn how to make a lovely and mouth-watering Chantilly Cake with Raspberry Mousse that starts with a box cake mix.

This delicious and easy Chantilly Cream Cake recipe features Raspberry Mousse, three vanilla layers, and a creamy mousse filling.

It’s iced with a chantilly frosting, then layered and topped with fresh berries!

Years ago, when we first were married, my husband’s family would purchase Chantilly cakes from Dorothy Ann Bakery, a local Minnesota favorite, for a birthday cake, a special occasion, or family celebrations.

It was everyone’s top pick, an impressive dessert, and I loved it too.

Today’s berry Chantilly cake recipe is my simplified version of that cake. It rivals its predecessor at half the price!

Here in Minnesota, Dorothy Ann’s Chantilly cake (or torte) is the perfect union of pillowy soft, fluffy vanilla cake and rich cream topping. If you prefer, you can order it from the bakery.

They use white sponge cake layered with a creamy mousse filling (available in Chocolate, Raspberry, Strawberry, or Lemon) and then frost it with a non-dairy whipped topping. 

Why You’ll Love It

You will adore this shortcut Chantilly cake recipe for its blend of simplicity and indulgence. I added shortcuts to make the recipe easier and faster!

This recipe promises quick and hassle-free baking. The light and airy Chantilly cake layers, paired with a luscious raspberry mousse filling, create a combination of flavors that will delight your taste buds.

The simple instructions ensure a stress-free experience, allowing you to effortlessly whip up a wonderful dessert for family and friends while still managing to get all the other things done for your celebration!

Ingredients

Below are the grocery items you need, separated into three sections: cake, filling, and frosting.

Boxed Cake Mix Ingredients 

Cake Layers

First, I used a box cake. You could definitely make it from scratch or doctor up the boxed cake mix if you’d like, but with all the other deliciousness going on, it is completely unnecessary, in my opinion.

I used a Betty Crocker cake mix in French vanilla for the base, but the choice is yours! Then, you just need the add-ins for the mix. Mine called for oil (I used avocado oil), whole eggs, and water.

Boxed Cake Mix, I chose a classic vanilla cake
Oil
, your choice
Eggs
Water

Get more ideas for yellow cake mix recipes here.


Raspberry Mousse Ingredients 

Raspberry Mousse Filling 

Our second timesaver is a two-ingredient raspberry mousse filling. The cake layers are surrounded by this fluffy delight.

It’s much quicker than a traditional mousse but does not sacrifice any lush flavor or texture.

Then, add a variety of fresh berries, including raspberries, blueberries, strawberries, and blackberries, between the layers and on top, too

Below are the ingredients for my quick mousse.

Raspberry Jam or Spread
Heavy Whipping Cream
Berries

Flavor the mousse with your favorite fruit; blueberry or strawberry jam or fruit spread works great, too.

If you love raspberry as much as I do, you should also try these pretty little raspberry almond thumbprint cookies.
And don’t miss this delicious raspberry Moscow mule.


Chantilly Cream Ingredients 

Chantilly Cream Frosting

And lastly, you will finish off the layer cake with this luscious Chantilly frosting. The photo above has all the ingredients you need to make Chantilly cream frosting.

Vanilla Extract
Cream Cheese
Jello
Butter
Mascarpone
Heavy Whipping Cream
Powdered Sugar
and More Berries!


Variations

Chantilly Cake is a versatile dessert, and you can play with flavors and toppings to create a variety of delicious variations. Mix and match these ideas, or get creative with your flavor combinations. Here are some suggestions:

Cake Size

I used three 6-inch round cake pans for this recipe. I just love little cakes! They look small, but don’t let that fool you! Each 6-inch cake can typically feed 6-8 people. They are perfect for a family or small dinner party.

I did not cut the three cake layers in half but cut off the cake domes on each layer. Leveling tutorial

You can also use two 8-inch cake pans for a four-layer presentation and torte the layers (slice in half).

Cake Flavors

Chantilly Cakes mean so many different things to people, so why not make it your own?

Chocolate Chantilly Cake
Substitute chocolate sponge layers for a rich and indulgent twist. Add chocolate shavings or cocoa powder to the Chantilly cream.

Citrus Burst Chantilly Cake
Add orange or lemon zest to infuse the Chantilly cream with citrus flavors. Use citrus-flavored sponge layers, or add a lemon or orange curd layer.

Coffee Lover’s Chantilly Cake
Add instant coffee granules to the Chantilly cream for a subtle coffee flavor. You can also use coffee-soaked sponge layers for a mocha twist.

Coconut Dream Chantilly Cake
Infuse coconut flavor by adding coconut extract to the Chantilly cream. Consider using coconut milk in the cake batter and topping with toasted coconut flakes.

This cake version would also be amazing with a coconut buttercream frosting.

Lavender Infused Chantilly Cake
Add dried culinary lavender to the Chantilly cream for a unique and fragrant twist. Use it sparingly to avoid an overpowering taste.

Salted Caramel Chantilly Cake
Drizzle layers with salted caramel sauce and add a pinch of sea salt to the Chantilly cream for a perfect balance of sweetness and saltiness.

Red Velvet Chantilly Cake
Use red velvet cake layers and pair them with Chantilly cream. Garnish with white chocolate shavings or cream cheese frosting for a delightful combination.

Matcha Green Tea Chantilly Cake
Add matcha green tea powder to the Chantilly cream for a unique and earthy flavor. You can also incorporate matcha into the cake layers.

Pistachio Delight Chantilly Cake
Add pistachio extract or ground pistachios to the Chantilly cream. Decorate with chopped pistachios for a lovely green and nutty touch.

Fresh Fruit Ideas

Try different berries or fruit varieties to enhance your chosen cake flavor. For example, various peaches, apricots, kiwi, oranges, or pineapple combinations.

You can, of course, stick with the tried and true raspberry, blueberry, strawberry, and blackberry combo. It’s a classic that always works!

Instructions

Below are the easy step-by-step directions for making the chantilly cake.

1
2

1 Bake the Box Cake

To make the cake, use three 6-inch or two 8-inch cake pans and follow the directions on the box cake package.

I baked my three 6-inch cake pans at 350° for 25 minutes until golden brown. Watch closely; ovens do vary.

To check the cake for doneness, insert a toothpick into the center. When it comes out clean, it is ready. Set the cakes on a wire rack to cool completely. After 10 minutes, you can remove them from the pans and continue to cool on racks. The cakes need to be completely cool before assembling.

If you are frosting the cake the same day, wrap the cake layers in plastic wrap and put them in the refrigerator to chill for about an hour. You will want to cut your cake layers, fill them with mousse, and crumb coat on the same day.

If you assemble the cake the next day, wrap it in plastic wrap and leave it on the counter. If it is not frosted, the refrigerator can dry out the cake, so limit the amount of chilling time if possible. You can also freeze your cake layers in freezer bags to frost later.

2 Prepare the Raspberry Mousse

Leave the jar of raspberry spread (or jam) out at room temperature for 1 hour or microwave briefly to soften, if necessary. If microwaving, watch closely and stir so you don’t burn or melt it too much.

Using a stand mixer with a whisk attachment or a hand mixer, preferably in a chilled bowl, whip the heavy cream on medium-high speed until medium peaks form. This takes approximately 3-4 minutes. Be careful not to over-mix.

Next, blend in the softened fruit spread just until combined. Cover and chill until you are ready to put on the cake. Use within 24 hours.

3
4

3 Make the Chantilly Cream Frosting

Bring the butter and cheeses for the Chantilly cream frosting to room temperature. Remove them from the refrigerator for 30-60 minutes before you begin.

Using a stand mixer with a whisk attachment or a hand mixer, cream the butter, mascarpone cheese, and cream cheese until smooth. Next, add the powdered sugar, then blend until incorporated.

In a separate bowl, beat the whipped cream to a soft peak stage. To stabilize the whipped cream, add 1 teaspoon of the powdered pudding mix until blended. Mix in the vanilla. Now whip until firm peaks form. Keep an eye on it so you do not overmix.

Now, fold together both the cream cheese and whipped cream mixtures until combined to create your finished frosting.

4 Cut the Cake Layers

Place your cooled cake on a flat surface, cutting board, or cake turntable. Using a long serrated knife, slice the crown or dome off the top of each 6-inch layer to create a level and flat surface. (Use the excess for another dessert or to snack on as you work!)

If you are making an 8-inch cake, tort or slice both cake layers in half when you are ready to use them.

5
6

5 Assemble the 1st Layer

Put the first cake layer on a plate, pedestal, cake card, or on a turntable. Using an icing spatula, spread a generous layer of raspberry mousse on top of the first cake layer.

Then, position various kinds of fresh berries on top of the mousse. Use whole berries or slice the larger berries in half, if necessary.

6 Add the 2nd Layer

Repeat this process for layer number two. Spread the layer with the mousse and add a layer of fruit again.

7
8

7 Add the 3rd Layer (Top)

Finally, stack the top layer and brush off any crumb remnants.

Not Pictured: Crumb Coat

After you finish all the layers of cake, mousse, and berries, do a crumb coat with the Chantilly Cream frosting.

A crumb coat is a thin base layer of icing spread over the entire cake. It prevents tiny crumbs from ruining your masterpiece!

After you put on the crumb coat, chill to firm up the cake in the frig or pop in the freezer for 30 minutes.

8 Frost the Cake

Next, apply the final coat of Chantilly Cream frosting. When you are satisfied with the finished look, decorate the very top with a design of mixed berries and mint leaves. If desired, dust the berries with powdered sugar.

Refrigerate the finished cake, uncovered, for at least 2 hours to 1 day before eating. Chilling sets and firms up the cake, so cutting will be easier and cleaner.

If you need to refrigerate the cake for more than a few hours, cover it loosely with plastic wrap, a cake dome, or a cake carrier and put it in the refrigerator.

You can keep any leftover cake in the refrigerator for approximately 4-5 days.

FAQ

What is a Chantilly Cake?

According to Wikipedia, Chantilly Cakes date back to the 1950s in Hawaii. Typically, chocolate cakes made with a coconut-style frosting without the coconut were, and still are, referred to as Chantilly cakes. In the Southern United States, Chantilly Cake is made with round white cakes layered with fresh berries and whipped cream frosting.

What is Chantilly cake frosting made of?

Chantilly cake frosting, also known as Chantilly cream, is made from a simple combination of heavy cream, powdered sugar, and vanilla extract.

What is the difference between whipped cream and Chantilly cream?

Chantilly cream is simply a sweetened whipped cream. The biggest difference between Chantilly cream and traditional whipped cream is that Chantilly cream is sweetened or enhanced more. The preparation is nearly identical. I’ve added mascarpone cheese and cream cheese to the topping in today’s recipe for more flavor. It’s decadent, delicious, and easy peasy to make!

What is special about Chantilly cake?

Chantilly Cake is unique for its blend of elegance and indulgence. Its light and airy cake layers paired with fluffy Chantilly cream perfectly balance textures. The cake’s versatility shines through, allowing for myriad flavor variations, from classic vanilla to creative twists like chocolate, citrus, or matcha. Its regal appearance, often adorned with fresh berries or decorative elements, makes it a go-to choice for special occasions, while the nostalgic appeal and adaptability in presentation add to its charm

Let’s get started! How do you make a chantilly cake?

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Chantilly Cake with Raspberry Mousse


  • Author: Cindy Munson
  • Total Time: 1 hour
  • Yield: Serves 6-8 1x

Description

You will love this cake! It’s a party on a plate. Layers of vanilla cake with delicious chantilly frosting made with mascarpone and cream cheese. Filled with creamy raspberry mousse and fresh berries.


Ingredients

Scale

Cake

box cake mix, vanilla or French vanilla

cake add-in ingredients, follow box

Chantilly Cream Frosting

1/2 cup (4 oz) butter, room temp

8 oz mascarpone cheese, room temp

8 oz cream cheese, room temp

1 1/2 cups powdered sugar

3/4 cup heavy cream

1 teaspoon vanilla instant pudding mix

1 teaspoon vanilla extract, reg or clear here

1 cup berries

Raspberry Mousse Filling

raspberry spread, seedless

1 1/2 cups heavy whipping cream


Instructions

Bake the Cake

Using three 6-inch or two 8-inch cake pans, follow the directions on the box cake package to make the cake.

I baked my three 6-inch cake pans at 350° for 25 minutes until golden brown. Watch closely, ovens do vary.

To check the cake for doneness, insert a toothpick into the center. When it comes out pretty clean, it is ready. Set the cakes on a wire rack to cool completely. You can remove them from the pans after 10 minutes then continue to cool on racks. The cakes need to be completely cool before assembling.

If you are frosting the cake the same day, wrap the cake layers in plastic wrap and put them in the refrigerator to chill for about an hour. You will want to cut your cake layers, fill them with mousse, and crumb coat on the same day.

If you are assembling the cake the next day, wrap it in plastic wrap and leave it out on the counter. The refrigerator can dry out the cake if it is not frosted, so limit the amount of chilling time if possible. You can also freeze your cake layers in freezer bags to frost later.

Prepare the Raspberry Mousse

Leave the jar of raspberry spread (or jam) out at room temperature for 1 hour or microwave very briefly to soften, if necessary. If microwaving, watch closely and stir, so you don’t burn it or melt it too much.

Using a stand mixer with a whisk attachment or a hand mixer, preferably in a chilled bowl, whip the heavy cream on medium-high speed until medium peaks form. This takes approximately 3-4 minutes. Be careful not to over mix.

Next, blend in the softened fruit spread just until combined. Cover and chill until you are ready to put on the cake. Use within 24 hours.

Make the Chantilly Cream Frosting

Bring the butter and cheeses for the Chantilly cream frosting to room temperature. Set out of the refrigerator for 30-60 minutes before you begin.

Using a stand mixer with a whisk attachment or a hand mixer, cream the butter, mascarpone cheese, and cream cheese until smooth. Next, add the powdered sugar, then blend until incorporated.

In a separate bowl, beat the whipped cream to the soft peak stage. To stabilize the whipped cream, add 1 teaspoon of the powdered pudding mix until blended. Mix in the vanilla. Now whip until peaks are firm. Keep your eye on it, so you do not overmix.

Now, fold together both the cream cheese and whipped cream mixtures, until combined to create your finished frosting.

Assemble the Cake

Place your cooled cake on a flat surface, cutting board, or cake turntable. Using a long serrated knife, slice the crown or dome off the top of each 6-inch layer to create a level and flat surface.
(Use the excess for another dessert or to snack on as you work!)

If you are making an 8-inch cake, tort or slice both cake layers in half when you are ready to use them.

Put the first cake layer on a plate, pedestal, cake card, or on a turntable. Using an icing spatula, spread a generous layer of raspberry mousse on top of the first cake layer.

Then position various kinds of fresh berries on top of the mousse. Use whole berries or slice the larger berries in half, if necessary.

Repeat this process for all layers until you reach the cake top.

Frost the Cake with Chantilly Cream

After you are done with all of the layers of cake, mousse, and berries, do a crumb coat with the Chantilly Cream frosting.

A crumb coat is a thin base layer of icing that you spread over the entire cake. It prevents tiny crumbs from messing up your masterpiece!

After you put on the crumb coat, chill to firm up the cake in the frig or pop in the freezer for 30 minutes.

Next, do the final coat with the Chantilly Cream frosting.
When you are satisfied with your finished look, decorate with a design of mixed berries and mint leaves on the very top. Finish with a dusting of powdered sugar on the berries, if desired.

Refrigerate the finished cake, uncovered, for at least 2 hours to 1 day before eating. Chilling sets and firms up the cake, so cutting will be easier and cleaner.

If you need to refrigerate the cake for more than a few hours, cover it loosely with plastic wrap, a cake dome, or a cake carrier and put it in the refrigerator.

You can keep any leftover cake in the refrigerator for approximately 4-5 days.

Notes

For a brighter white frosting, use a clear vanilla flavoring affiliate link, instead of traditional brown vanilla extract.

It’s important to keep the cake refrigerated because of the fresh fruit and whipped cream.

Chantilly cakes are wonderful when served chilled, but you can also enjoy them at room temperature. Take the cake out of the refrigerator approximately 1-2 hours ahead of time. Be sure to put it back in soon after serving.

For the best and most accurate results, weigh your larger-sized ingredients (the cup sizes), if you have a scaleaffiliate link

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: Chantilly, Cake, Torte, Chantilly Cream, Mascarpone cheese, Cream cheese, Whipped Cream, Dessert

Recipe Card powered byTasty Recipes

Cake Making Equipment

Here’s a list of the kitchen tools that will come in handy for this Chantilly Cake with Raspberry Mousse Recipe.

Stand Mixer

I do love my Kitchenaid! I’ve had it for nearly 25 years. Mine is white, but this beautiful cherry red seems like a perfect color for today’s Chantilly cake with fresh berries post! 😍 Find the Kitchenmaid here. (affiliate link)

Hand Mixer

Here’s a smaller mixing option with the same great brand name and gorgeous color selections! Find the hand mixer here (affiliate link)

Round Cake Pans

These pans are recommended by professionals. They will last forever and not disappoint! Find the baking pans here. (affiliate link)

Cake Circles Boards

These cardboard bases make every step easier when moving around, assembling, decorating, and serving your cake. Plus, they are inexpensive. See the 6-inch cardboard base and 8-inch cardboard base here. (affiliate link)

A Serrated Knife

A staple in every kitchen and perfect for slicing and leveling your cake. Find the serrated knife here. (affiliate link)

An Offset Icing Spatula

This spatula set makes frosting a joy. The offset design helps your craftsmanship! 😂 Find this spatula set here. (affiliate link)

Cake Bench Scraper

Smooth out the surfaces of your cake with this OXO bench-scraping beauty. Your cake will look so pretty and professional! Find this cake bench scraper here. (affiliate link)

I hope you enjoy making this delicious Chantilly Cake with Raspberry Mousse recipe. Please let me know if you do with a comment below.

Have a Sweet Day. 😁 Happy baking!

xo,
Cindy

5 comments on “Easy Chantilly Cream Cake Recipe (with Raspberry Mousse)

  1. This was incredibly tasty! The raspberry mousse is the perfect addition. We loved it.

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