If you’ve been dreaming of a dessert that masterfully blends rich chocolatey goodness with the light, airy elegance of Chantilly cream, then this Chocolate Layer Cake with Creme Chantilly Frosting Recipe is your new go-to. Every bite is an enchanting dance of moist, tender cake layers paired with the smooth, softly sweet whipped cream frosting, crowned with fresh raspberries for a pop of freshness and color. Whether you’re celebrating a special occasion or simply craving something delightful, this cake promises to become a cherished staple in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients is key to creating the perfect balance in this Chocolate Layer Cake with Creme Chantilly Frosting Recipe. Each element plays its part, from the cocoa’s deep chocolate flavor to the tangy buttermilk that keeps the cake tender, and the fresh cream that transforms into the luscious Chantilly frosting.
- Unsweetened Dutch cocoa (1/2 cup): Use high-quality Dutch-processed cocoa for that rich, intense chocolate flavor.
- Boiling water (1/2 cup): This helps bloom the cocoa powder, unlocking its full color and depth.
- Canola oil (1/2 cup): Keeps the cake moist and tender without overpowering flavor.
- Buttermilk (1/2 cup): Adds subtle tang and acidity to balance the sweetness while creating a tender crumb.
- Pure vanilla extract (2 tsp): Enhances the chocolate’s flavor with warm, aromatic notes.
- Egg yolks (6, room temperature): Adds richness and structure to the cake batter.
- Cake flour (1 3/4 cups): Produces a silky, soft crumb essential for delicate cake layers.
- Baking powder (2 tsp): Provides lift for a light, fluffy texture.
- Fine sea salt (1 tsp): Balances sweetness and enhances flavor depth.
- Light brown sugar (1 1/4 cups, firmly packed): Imparts moisture and a subtle caramel note.
- Egg whites (7, room temperature): Whipped to create a billowy, airy texture in the cake.
- Cream of tartar (1/2 tsp): Stabilizes whipped egg whites for maximum volume.
- Granulated sugar (1/2 cup): Sweetens the egg whites, contributing to the cake’s structure.
- Cold heavy whipping cream (3 cups): The star ingredient for the light and fluffy Creme Chantilly frosting.
- Confectioners (powdered) sugar (1/3 cup): Smoothly sweetens the whipped cream without grittiness.
- Vanilla extract (1 tsp): Adds a delicate fragrance to the Chantilly cream.
- Fresh raspberries (12-16 oz): Adds a bright, fresh contrast and beautiful decoration to the finished cake.
- Springform pan (3-inch deep) or 10″ tube cake pan: Essential for easy cake removal and beautiful presentation.
- Flour sifter: Ensures dry ingredients are airy and lump-free, key for tender cake layers.
How to Make Chocolate Layer Cake with Creme Chantilly Frosting Recipe
Step 1: Prep Your Ingredients and Equipment
To start, bring your eggs to room temperature for the best texture. You can do this by placing cold eggs in warm water for about ten minutes. Preheat your oven and prepare your pan by greasing it carefully. Sift your dry ingredients—cake flour, cocoa powder (if not already sifted), baking powder, and salt—to ensure they’re light and evenly mixed.
Step 2: Bloom the Cocoa Powder and Combine Wet Ingredients
Pour boiling water over the Dutch cocoa and stir until smooth. This step intensifies the chocolate flavor and gives the cake its deep color. In a separate bowl, whisk together the canola oil, buttermilk, and vanilla extract. Add the egg yolks here and mix until combined and smooth.
Step 3: Mix Dry Ingredients and Combine With Wet Mixture
Add the sifted dry ingredients to the wet mixture in batches, stirring gently until just incorporated. The batter will be luscious and thick. Avoid overmixing to keep the crumb tender.
Step 4: Whip the Egg Whites to Stiff Peaks
In a clean, dry bowl, beat the egg whites with cream of tartar until they form soft peaks. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form. This delicate meringue is what will give the cake a light and airy lift.
Step 5: Fold Egg Whites Into the Batter
Gently fold the whipped egg whites into the batter in portions. This step requires patience and a gentle hand to keep as much air as possible. The result is a beautifully aerated cake batter ready for the oven.
Step 6: Bake Until Perfectly Moist
Transfer the batter into your prepared pan and bake at the recommended temperature for about 55 minutes. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool completely before frosting.
Step 7: Make the Creme Chantilly Frosting
Chill your heavy cream and mixing bowl beforehand for the best results. Whip the cold heavy cream until soft peaks form, then add the powdered sugar and vanilla extract. Continue whipping until firm peaks form. This silky Chantilly cream is the magic frosting that complements the chocolate layers beautifully.
Step 8: Assemble Your Chocolate Layer Cake with Creme Chantilly Frosting Recipe
Slice the cooled cake horizontally into layers, if your pan is deep enough for layered slicing. Spread a generous amount of Chantilly cream between each layer, then frost the top and sides. Finally, decorate with fresh raspberries for a stunning finish that’s as delightful to look at as it is to eat.
How to Serve Chocolate Layer Cake with Creme Chantilly Frosting Recipe
Garnishes
Fresh raspberries are a classic choice, adding a burst of color and tangy freshness that contrasts beautifully with the rich chocolate and sweet Chantilly cream. You can also sprinkle a few chocolate shavings or a dusting of cocoa powder for extra decadence and visual appeal.
Side Dishes
This cake pairs wonderfully with a simple cup of freshly brewed coffee or a glass of dessert wine. For an extra special treat, serve alongside a scoop of vanilla bean ice cream or a light berry compote to enhance the fresh flavors.
Creative Ways to Present
Try serving individual slices on elegant dessert plates garnished with a sprig of mint and a raspberry. For gatherings, consider arranging mini versions of this cake in individual ramekins or using the frosting as a dip for fresh berries, turning your Chocolate Layer Cake with Creme Chantilly Frosting Recipe into a versatile showstopper.
Make Ahead and Storage
Storing Leftovers
Store leftover cake covered tightly in the refrigerator for up to 3 days. The Chantilly frosting is delicate but stays lovely and fresh if protected from drying out.
Freezing
You can freeze unfrosted cake layers wrapped well in plastic wrap and foil for up to 2 months. For best results, thaw layers completely in the refrigerator before frosting and assembling to maintain the texture and flavor.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not typically recommended. If you prefer a warmer dessert, pair a chilled slice with warm chocolate sauce or a hot beverage instead.
FAQs
Can I use regular cocoa powder instead of Dutch-processed cocoa?
While regular cocoa powder can work, Dutch-processed cocoa provides a milder, smoother chocolate flavor and darker color which better complements the Chantilly frosting. If using natural cocoa, consider adjusting the leavening to balance acidity.
What’s the secret to getting the Chantilly cream perfectly whipped?
Make sure your cream and mixing bowl are very cold. Chill them in the freezer for 15-20 minutes before whipping. This helps stabilize the cream and achieve firm peaks without overwhipping.
Can I prepare this cake a day in advance?
Absolutely! In fact, chilling the assembled cake overnight allows the flavors to meld and the frosting to set, making for even better slices the next day.
Are there any substitutions for buttermilk?
If you don’t have buttermilk on hand, you can make a simple substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
How do I avoid the cake layers from drying out?
Proper measuring of ingredients and avoiding overbaking are key. Also, wrapping the cake tightly in plastic wrap while cooling can preserve moisture. The oil and buttermilk in this recipe already help keep the cake moist and tender.
Final Thoughts
There’s something truly special about the combination of rich chocolate and delicate Creme Chantilly frosting, and this Chocolate Layer Cake with Creme Chantilly Frosting Recipe brings those elements together in the most enchanting way. It’s a dessert that feels elegant yet approachable, perfect for sharing with loved ones or savoring as a personal indulgence. Give it a try—once you taste it, you’ll understand why it’s such a beloved recipe that’s worth making time and again.
Print
Chocolate Layer Cake with Creme Chantilly Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Layer Cake with Creme Chantilly Frosting features rich, moist chocolate cake layers paired with a light and fluffy whipped cream frosting. The cake is enhanced with a hint of vanilla and adorned with fresh raspberries for a beautiful, fresh finish. Perfect for special occasions or any time you crave an elegant chocolate dessert.
Ingredients
Chocolate Cake Layers
- 1/2 cup unsweetened Dutch cocoa
- 1/2 cup boiling water
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2 tsp pure vanilla extract
- 6 egg yolks (room temperature, keep the whites)
- 1 3/4 cups cake flour
- 2 tsp baking powder
- 1 tsp fine sea salt or 1/2 tsp table salt
- 1 1/4 cups firmly packed light brown sugar
- 7 egg whites (room temperature)
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
Creme Chantilly Frosting
- 3 cups cold heavy whipping cream
- 1/3 cup confectioners (powdered) sugar
- 1 tsp vanilla extract
Decoration
- 12–16 oz fresh raspberries
Equipment
- Either a 3 inch deep Springform Pan or 10″ metal Tube Cake Pan where the center comes out
- Flour sifter
Instructions
- Prepare the Cocoa Mixture: In a small bowl, combine the unsweetened Dutch cocoa with boiling water and stir until smooth. Set aside to cool.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the canola oil, buttermilk, and 2 teaspoons of vanilla extract. Add the 6 room temperature egg yolks and mix until fully incorporated.
- Sift Dry Ingredients: Sift together the cake flour, baking powder, and salt into a separate bowl to ensure even distribution and remove lumps.
- Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet mixture, mixing gently until just combined. Then stir in the cooled cocoa mixture until the batter is smooth and uniform.
- Beat Egg Whites: In a clean bowl, use an electric mixer to beat the 7 room temperature egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form, creating a stable meringue.
- Fold Meringue into Batter: Gently fold one-third of the meringue into the chocolate batter to lighten it, then carefully fold in the remaining meringue in batches, preserving as much air as possible for a light texture.
- Prepare Pan and Bake: Preheat your oven to 350°F (175°C). Grease and flour your chosen 3-inch deep Springform pan or 10″ metal Tube Cake pan. Pour the batter evenly into the pan and smooth the top. Bake for approximately 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then carefully remove from the pan and cool completely on a wire rack.
- Make the Creme Chantilly Frosting: Chill a mixing bowl and beaters in the freezer for 10-15 minutes. Pour the cold heavy whipping cream into the chilled bowl, add the confectioners sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form, being careful not to overbeat and create butter.
- Assemble the Cake: If desired, slice the cake horizontally to create layers. Spread a thick layer of creme chantilly frosting between cake layers and over the top and sides of the cake.
- Decorate: Freshly arrange the raspberries on top of the frosted cake for a bright, fresh finish.
- Serve: Refrigerate the cake until ready to serve to keep the frosting stable. Slice and enjoy your elegant chocolate layer cake with creme chantilly frosting.
Notes
- Bring eggs to room temperature by placing cold eggs in warm water for 10 minutes to ensure better volume when whipping.
- Do not overbeat the whipped cream to avoid turning it into butter.
- This cake is best served chilled and consumed within 2 days for optimal freshness.
- You can substitute cake flour with all-purpose flour but reduce by 2 tablespoons for lighter texture.
- Use fresh, ripe raspberries for the best taste and appearance.
