Why This 9×13 Chantilly Cake Recipe is a Must-Try

This homemade white chantilly cake isn’t just another dessert recipe; it’s a celebration of simplicity and exquisite flavor. Here’s why I absolutely adore making and sharing it:

• Bake in a Standard 9×13″ Pan: Forget the stress of specialty cake pans and intricate layering techniques. This recipe is designed to be baked in a single, common 9×13″ pan, which most home bakers already own. This makes the process incredibly straightforward, yet still delivers a cake that looks and tastes like it came from a high-end bakery. It’s a testament to the versatility of this pan (I love it so much I even wrote an entire cookbook focused on 9×13″ baking!).
• Achieve a Light but Flavorful Texture Effortlessly: Many light and airy cakes require delicate techniques like whipping egg whites separately. Not this one! This white chantilly cake achieves its wonderfully tender and moist texture without any complicated steps. The secret lies in a balanced blend of ingredients that work together to create a light crumb that melts in your mouth, bursting with delightful flavor.
• The Perfect Mascarpone Frosting: If you’re tired of overly sweet, heavy buttercreams, this frosting is for you. Inspired by the famous Whole Foods chantilly cake, our recipe uses mascarpone cheese as its base. This Italian cream cheese creates a frosting that is incredibly light, super creamy, and perfectly balanced in sweetness. It provides a luxurious mouthfeel that complements the delicate cake without overpowering it, making every bite a pure joy.

Key Ingredients and Smart Substitutions for Your Chantilly Cake

Crafting the perfect chantilly cake starts with understanding your ingredients. Here’s a deeper look into the components that make this cake truly special, along with useful tips for substitutions:

• Mascarpone Cheese: This is the star of our frosting, imparting that distinct light, rich, and not-overly-sweet flavor profile. You’ll typically find mascarpone in a tub, usually located near the cream cheese section in your grocery store. While you *can* substitute with cream cheese, be aware that the resulting frosting will be slightly “wetter” and have a tangier, more tacky consistency. For the authentic light and creamy chantilly experience, I highly recommend investing in mascarpone – it truly elevates the recipe, even if it’s a little pricier (around $5 a tub).
• Cornstarch: A simple pantry staple, cornstarch plays a crucial role in achieving the cake’s tender crumb. When combined with all-purpose flour, it effectively creates a DIY cake flour, which lowers the protein content of the flour. This reduction in gluten formation results in a softer, more delicate, and lighter cake texture that’s characteristic of a true chantilly cake.
• Clear Vanilla Extract: For that signature bright white frosting that makes chantilly cake so visually appealing, clear vanilla extract is your best friend. Regular vanilla extract, due to its dark color, can impart a slightly off-white or yellowish tint to your frosting. This isn’t mandatory for flavor, but it makes a significant difference for the classic aesthetic.
• Almond Extract: A subtle hint of almond extract adds a layer of sophisticated flavor that complements the vanilla and berries beautifully. If you have an almond allergy or simply prefer to omit it, feel free to leave it out or substitute it with an additional ½ teaspoon of vanilla extract, or even a touch of lemon zest for a brighter note.
• Fresh Berries: Serving this cake with an abundance of fresh berries is absolutely essential! The vibrant colors and juicy tartness cut through the richness of the cake and frosting, creating a perfectly balanced bite. Always remember to wash and thoroughly dry your berries just before serving to prevent excess moisture from leaking onto the beautiful white frosting and potentially making it soggy. A mix of raspberries, blueberries, and sliced strawberries works wonderfully.

Step 1: Prepare Your Cake Batter

Preheating your oven and accurately measuring your ingredients are crucial first steps for a successful cake.

1. Preheat your oven to 350℉ (175°C). Prepare your dry ingredients by whisking together all-purpose flour (2 ¼ cups), cornstarch (¼ cup), baking powder (1 tablespoon – *not* a teaspoon, this is important for rise!), and kosher salt (½ teaspoon) in a medium-sized bowl. Set this mixture aside.
2. In a separate, large mixing bowl, cream together the wet ingredients (excluding milk, oil, and eggs). Beat softened unsalted butter (½ cup, or 1 stick), granulated sugar (1 ½ cups), vanilla extract (2 teaspoons), and almond extract (½ teaspoon) on high speed for about 2 minutes. This process incorporates air, contributing to the cake’s light texture. If you’re using a stand mixer, make sure to use the paddle attachment.
3. Next, add the remaining wet ingredients: vegetable oil (½ cup) and large eggs (3). Mix them into the butter mixture until they are just combined. Avoid overmixing at this stage to keep the cake tender.
4. With your mixer on low speed, gradually add the dry ingredients mixture, alternating with the milk (1 ½ cups). Begin and end with the dry ingredients. Mix until everything is just combined and no streaks of flour remain. Be very careful not to overbeat the batter, as this can develop the gluten too much, leading to a tough cake.

Step 2: Bake Your Cake to Perfection

Proper pan preparation ensures easy release and an evenly baked cake.

Grease and line a 9×13″ light-colored aluminum pan with parchment paper. The parchment paper creates a non-stick surface and makes it incredibly easy to remove the cake from the pan once cooled. Pour the prepared batter into the pan and gently spread it until the top is smooth and even. Bake in your preheated 350℉ (175°C) oven for 32-38 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely on a wire rack before moving on to the next steps. This is crucial for the cake to set properly and absorb the milk soak effectively.

Tip: To expedite the cooling process, once the cake is out of the oven, run a knife along the edges of the pan to loosen it. Then, carefully flip the cake out onto a cooling rack. This allows air to circulate around all sides, speeding up the cooling time significantly.

Step 3: Infuse with a Light Milk Soak

This simple step adds an extra layer of moisture and subtle flavor, ensuring your cake stays delightfully soft.

In a small bowl, whisk together milk (¼ cup) and vanilla extract (⅛ teaspoon). Once your cake is completely cool, this milk soak will be absorbed beautifully. You can use a pastry brush to gently brush the milk mixture evenly over the top and bottom surfaces of the cake. To easily coat both sides, carefully flip the cake using two cooling racks (place one on top, then flip, remove the bottom rack, apply soak, then flip back onto the clean rack). After soaking, place the cake back into the 9×13″ pan. This step is key for a truly moist chantilly cake experience.

Tip: If you’re short on time or prefer a simpler approach, you can simply brush the milk mixture only on the top surface of the cake. It will still add moisture, though the full effect comes from soaking both sides.

Step 4: Craft the Dreamy Mascarpone Frosting

The star of the show – this mascarpone frosting is light, creamy, and perfectly sweet.

1. In a large mixing bowl, combine mascarpone cheese (8 ounces), clear vanilla extract (2 teaspoons), powdered sugar (1 cup), and a generous pinch of salt. Beat these ingredients together on medium speed for about 30 seconds. The mixture will be thick at this point.
2. While the mixer is running on low speed, slowly pour in the heavy whipping cream (½ cup). Once all the cream is added, increase the mixer speed to high and beat for approximately 1 minute, or until the frosting reaches stiff peaks. This means the frosting will be light and fluffy, yet firm enough to hold its shape when you lift the beaters. Don’t be alarmed if it looks a bit watery initially; keep beating, and it will firm up beautifully.

Tip: For the best results and a super airy frosting, use a whisk attachment if you’re using a stand mixer. Ensure all your frosting ingredients, especially the mascarpone and heavy cream, are well-chilled before you begin. Cold ingredients whip up more easily and yield a more stable frosting.

Step 5: Frost, Decorate, and Enjoy Your Chantilly Cake!

The final touch that makes your homemade chantilly cake truly irresistible.

Once your cake has fully cooled and absorbed its delicious milk soak, it’s time to generously frost it with the prepared mascarpone cream. Spread the frosting evenly over the entire top surface of the cake. For the finishing flourish, adorn your cake with plenty of washed and thoroughly dried fresh berries. A colorful mix of raspberries, blueberries, and sliced strawberries not only adds beauty but also bursts of fresh flavor and texture. I personally like to wait until just before serving to add the berries. This prevents them from getting too juicy and potentially bleeding their colors onto the pristine white frosting, keeping your cake looking its best.

Switch It Up! Elevate Your Chantilly Cake

Transform it into a Layered Masterpiece!

While this recipe is designed for a convenient 9×13″ pan, you can easily adapt it if you desire a more traditional layered cake presentation. To achieve this, use a large serrated knife to carefully slice the cooled cake horizontally into two even layers. Apply the milk soak to the cut sides of both layers for maximum moisture. Then, spread half of your delectable mascarpone frosting onto the bottom layer, and artfully arrange some fresh berries over the frosting. Gently place the second cake layer on top, and finish with the remaining frosting and more fresh berries. This method, while a bit more delicate and prone to breaking if not handled carefully, creates an incredibly beautiful and texturally diverse cake. Keep in mind, if you choose to add berries to the center layers, it’s best to consume the cake within 2-3 days, as the berries can start to get mushy and release excess liquid into the cake.

Storage & Freezing Tips for Your Chantilly Cake

To ensure your White Berry Chantilly Cake remains fresh and delicious for as long as possible, follow these storage guidelines:

• Storage: Always cover your chantilly cake tightly with plastic wrap or an airtight cake dome and store it in the refrigerator. The cold temperature helps preserve the freshness of both the cake and the mascarpone frosting. If you’re not planning to serve the cake on the same day it’s made, I highly recommend waiting to add the fresh berries to the top until just before serving. This prevents them from releasing too much juice, which can make the frosting watery and the cake soggy over time. The cake will stay fresh and delicious for about 3-5 days when stored properly in the fridge.
• Freezing: While this cake is undoubtedly best enjoyed fresh, you can freeze it if necessary. For freezing, I recommend doing so without the fresh berries. Wrap the unfrosted or frosted (without berries) cake tightly in multiple layers of plastic wrap, then an additional layer of aluminum foil, to prevent freezer burn. It can be frozen for up to 1-2 months. When you’re ready to enjoy, thaw the cake overnight in the refrigerator. Be aware that because the mascarpone frosting is so light and airy, similar to whipped cream, it may deflate slightly after thawing. A quick, gentle re-whipping (if unfrosted) or simply serving it as is will still yield a delicious treat.

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