Chantilly Cake with Raspberry Mousse

This delicious Chantilly Cake with Raspberry Mousse recipe has three vanilla layers and a creamy mousse filling. It’s iced with a chantilly cream frosting, then layered and topped with fresh berries!

Chantilly Cake Copycat Recipe

Years ago, when we first were married, my husband’s family would purchase Chantilly cakes for family celebrations from a local Minnesota favorite, Dorothy Ann Bakery. It was everyone’s top pick and I loved it too!

This recipe is my simplified version of that Chantilly cake. I believe it rivals its predecessor, at half the price!

Chantilly Cake Recipe Shortcuts

I added a couple of shortcuts to make the recipe easier and faster! Now you can make the dessert yourself and still get all the other things done for your celebration.

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

Our second timesaver is a 2 ingredient raspberry mousse filling. It’s so much quicker than a traditional mousse but does not sacrifice any of the lush flavor or texture.

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

What is a Chantilly Cake?

According to Wikipedia, Chantilly Cakes date back to the 1950s, in Hawaii. Typically there, 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 created with round white cakes that are layered with fresh berries and whipped cream frosting.

What is a Chantilly Cake Made Of?

As you see, there are different interpretations, depending on who you ask.

Cake Layers

Here in Minnesota, Dorothy Ann’s Chantilly cake (or torte) is the perfect union of soft pillowy cake with rich cream topping. If you prefer to buy it, you can order yours HERE

They use white sponge cake layered with a creamy mousse filling (available in Chocolate, Raspberry, Strawberry, or Lemon) and then frost it in a non-dairy whipped topping. I chose a Betty Crocker cake mix in a french vanilla flavor, but the choice is all yours!

Raspberry Mousse Filling 

The cake layers today are surrounded by fluffy raspberry mousse. Below are the ingredients for my quick timesaving mousse.


Raspberry Mousse Ingredients 

 

Chantilly Cream Frosting

The photo below has all the ingredients you need to make Chantilly cream frosting.


Chantilly Cream Ingredients 

 

What is 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.

In today’s recipe, I’ve added mascarpone cheese and cream cheese to the topping for more flavor. It’s decadent and delicious, and easy peasy to make!

 

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

 

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Chantilly Cake with Raspberry Mousse

  • Author: Cindy Munson
  • Yield: Serves 6-8 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

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 & Add-ins

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 tsp vanilla instant pudding mix
1 tsp 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

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

Recipe Card powered byTasty Recipes

Alternate Ideas and Versions to Try

If you enjoy experimenting with recipes, here are a couple of variations to try!

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 slice the 3 cake layers in half, but I did cut off the cake domes on each layer. Leveling tutorial

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

Filling Flavors

Play around with the filling flavors! Try chocolate, strawberry, or lemon. You could also use the Chantilly cream in between the layers instead of mousse.

Cake Flavors

Chantilly Cakes mean so many different things to people, so why not make it your own? What’s your favorite flavor cake? Chantilly Cream Frosting has such a yummy neutral taste, that I think it will pair well with almost any cake flavor.

Fresh Fruit Ideas for Cakes

Try different berries or fruit varieties to enhance your chosen cake flavor. Try peaches, apricot, kiwi, orange, or pineapple in various combinations.

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

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 it HERE

 

 

Hand Mixer

Here’s a smaller mixing option, with the same great brand name and gorgeous color selections! Find it HERE

 

Round Cake Pans

These pans are recommended by professionals. They will last forever and not disappoint! Find them HERE

 

  

Cake Circles Boards

These cardboard bases make every step easier when moving around, assembling, decorating, and serving your cake. Plus they are inexpensive. Find 6-inch HERE and 8-inch HERE

 

A Serrated Knife

A staple in every kitchen and perfect for slicing and leveling your cake. Find it HERE

 

 

An Offset Icing Spatula

This spatula set makes frosting a joy. The offset design helps your craftsmanship! 😂 Find it HERE

 

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 it HERE

 

I hope you enjoy making this delicious Chantilly Cake with Raspberry Mousse recipe! Please let me know if you do, with a comment below, or tag me @bebraveandbloom.

Have a Sweet Day! 😁

xo,
Cindy

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Be sure to consult a registered and licensed dietitian, licensed nutritionist, or certified nutrition specialist if you have questions about ingredients and how they fit into your personal nutrition plan.

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4 Comments
  • Will
    Posted at 22:33h, 23 May Reply

    Turned out great! Loved the shortcuts too. Thanks!

    • cindy
      Posted at 04:21h, 24 May Reply

      Thanks so much, Will! 😃

  • Danielle
    Posted at 19:23h, 02 June Reply

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

    • cindy
      Posted at 17:32h, 03 June Reply

      Thanks! It’s my new fav too. 😃

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