Chantilly Cake Recipe

Chantilly Cake Recipe

Chantilly Cake Recipe

Chantilly Cake Recipe With Strawberries

When I hear the word Chantilly, it brings me back to culinary school days and perfecting my Chantilly cream. We had to whisk it by hand, which took a little sweat, a tired arm, and about 10 minutes to get the peaks tall enough to pass the test, while being careful to not over whip, making the cream into butter.

The history of Chantilly cream dates back to the 18th century. In the hamlet of Chantilly, there was a dairy, a mill, barns, and cottages. This delicate and sweet cream were the signatures of the little hamlet. The name grew from there as the Duc de Conde, the owner of Chantilly, dined with his cousin Louis XIV of France.

Now Chantilly Cake is a cake topped with that “light as snow” cream. We also added strawberries and chopped walnuts for garnishment.

Chantilly cake is a basic sponge of which there are many variations. Many cultures have similar sponge cakes such as Dominican Cake from the Dominican Republic or Yema Cake from the Philippines. But Chantilly cake is a little lighter, less buttery, and topped with that extra light and just sweetened whipped cream.

Chantilly Cake Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 10 People

Chantilly Cake Recipe


  • 4 tablespoons butter, unsalted
  • ½ cup milk
  • 1 ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 3 large whole eggs
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup sliced strawberries
  • 1 cup ground walnuts
  • 2 tablespoons powdered sugar
  • 1 ½ cup heavy whipping cream


  1. Butter the insides of two 9 inch cake pans, line them with parchment or wax paper, grease the paper with butter a bit and set aside.
  2. Heat your oven to 350F.
  3. In a pot whisk together the milk and melted butter over low heat.
  4. When the butter has melted, turn off heat.
  5. Sift together the flour, baking powder, and soda.
  6. In a mixing bowl whisk together the whole eggs, salt, 1 teaspoon vanilla, and sugar for 5 minutes or until fluffy and pale.
  7. Lower the mixer speed and stream the milk and melted butter into the eggs.
  8. Remove all attachments from the mixer and fold the flour mix into the egg mix until just combined.
  9. Pour the batter evenly into the greased pans and bake for 20 minutes or until lightly golden and firm.
  10. Let the cakes cool for 15 minutes before inverting them out of their pans.
  11. When the cakes are fully cooled whip your cream.
  12. In a mixing bowl whip together the heavy cream, powdered sugar, and 1 teaspoon vanilla until stiff peaks form.
  13. Place one cake layer on a platter and spread a dollop of cream on and a few sliced strawberries, then top with the other cake and cover with the cream.
  14. Garnish with berries and cover the sides with crushed walnuts. (get fancy with your berry arrangement!)