Chocolate Layer Cake with Creme Chantilly Frosting Recipe
If you’re hunting for the ultimate showstopper dessert, look no further than this Chocolate Layer Cake with Creme Chantilly Frosting. This cake is the epitome of chocolatey decadence: moist, tender layers of deep cocoa flavor, a billowy whipped cream frosting that’s sweet but never cloying, and a crown of vibrant raspberries. Whether you’re baking for an occasion or just because, this cake manages to be both impressive and wonderfully comforting—truly worthy of its place at the center of any celebration table.
Ingredients You’ll Need
There’s something magical about how a handful of kitchen staples come together to make a Chocolate Layer Cake with Creme Chantilly Frosting. Each ingredient—simple on its own—brings something special, whether it’s moisture, flavor, or that signature fluffy crumb we all crave in a great cake.
- Unsweetened Dutch cocoa powder: Deep, rich chocolate flavor comes from using a high-quality cocoa.
- Boiling water: Unlocks and intensifies the cocoa’s flavor, making the chocolate sing.
- Canola oil: Keeps the cake extra moist without weighing it down.
- Buttermilk: Adds a subtle tang and tenderness to the crumb.
- Pure vanilla extract: Rounds out the chocolate notes beautifully.
- Egg yolks: Give the cake structure, richness, and gorgeous color.
- Cake flour: Ensures a soft, fine crumb that’s perfect for this layer cake.
- Baking powder: Helps the cake rise for those lovely, springy layers.
- Fine sea salt: Brings out the sweetness and balances the chocolate.
- Light brown sugar: Adds subtle molasses warmth and extra moisture.
- Egg whites: Whipped into a meringue for a cake that’s light yet sturdy enough to stack.
- Cream of tartar: Stabilizes the meringue for airy, cloudlike peaks.
- Granulated sugar: Sweetens the meringue and helps create a delicate structure.
- Cold heavy whipping cream: The base for that dreamy creme Chantilly frosting.
- Powdered sugar: Sweetens the Chantilly without making the frosting gritty.
- More vanilla extract: For the light, fragrant finishing touch in the frosting.
- Fresh raspberries: Not just for beauty—these add a pop of tart fruitiness on every slice.
- Springform or tube cake pan: Essential for effortless cake removal and beautiful layers.
- Flour sifter: A must for lump-free, fine-textured cake layers.
How to Make Chocolate Layer Cake with Creme Chantilly Frosting
Step 1: Set Up Your Oven and Pan
Let’s get everything ready for baking success. Preheat your oven to 325˚F, making sure your rack is in the bottom third—this ensures the heat circulates evenly for a well-risen cake. Prepare your pan by buttering and flouring, or simply lining it with parchment if you want extra insurance. These little details mean no sticking and perfect layers every time.
Step 2: Make the Chocolate Base
Combine the cocoa powder and boiling water in a medium bowl, whisking until smooth and deeply glossy. Add the canola oil, buttermilk, vanilla, and egg yolks. Whisk everything together until you have a uniform, silky mixture. This is where the flavor journey begins—the warmth of the water brings the cocoa to life, while the fats guarantee a cake that melts in your mouth.
Step 3: Sift and Mix the Dry Ingredients
Take a large bowl and sift in your cake flour, baking powder, and salt to banish any lumps and keep things light. Stir in the light brown sugar, breaking up any clumps with your fingers. This dry combination is key for a perfectly tender crumb—don’t rush this step!
Step 4: Combine Wet and Dry Ingredients
Gently add the wet ingredients into the dry mix, folding carefully and mixing just until smooth. Overmixing is the enemy of tender cake, so once everything is combined, put that whisk down! This step sets the stage for a delicate yet rich texture.
Step 5: Whip Up the Meringue
In a clean bowl, beat the egg whites with cream of tartar on medium speed until frothy—about 2 minutes. Then, slowly add the granulated sugar while continuing to beat until you get stiff, glossy peaks (about 2 more minutes). This meringue transforms the batter into something light and airy, perfect for tall layers.
Step 6: Fold in the Meringue
Gently fold one-third of the whipped egg whites into the chocolate batter to lighten it, then gradually fold in the rest. Use a light hand—you want all that precious air to stay in the batter. This is where your Chocolate Layer Cake with Creme Chantilly Frosting earns its signature lift and softness.
Step 7: Bake to Perfection
Pour the batter into your ungreased cake pan and smooth the top. Slide it into the oven and bake for about 55 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let it cool completely on a rack before removing from the pan to avoid any crumbling or sticking.
Step 8: Make the Creme Chantilly Frosting
In a chilled mixing bowl, whip your cold heavy cream at high speed until soft peaks form—this only takes about a minute. Add the powdered sugar and vanilla extract, whipping just a minute more until you see stiff, luscious peaks. Be sure to stop before it turns buttery; you want your Chantilly light and cloudlike.
Step 9: Slice and Assemble
Once fully cool, use a gentle hand to slice your cake into three uniform layers. A good tip is to trace the layers first with a knife all around the cake, ensuring clean, even cuts. Next, place the bottom layer on your serving plate and generously spread a third of the Chantilly across it. Repeat with the next layers, using the rest of the frosting for the top—swirl it for a bit of flourish!
Step 10: Decorate with Berries
Last but not least, arrange fresh raspberries over the top. I love starting on the outer edge and spiraling inward—it gives a gorgeous, bakery-worthy finish. Your Chocolate Layer Cake with Creme Chantilly Frosting is now ready for its close-up!
How to Serve Chocolate Layer Cake with Creme Chantilly Frosting
Garnishes
This is a cake that loves to be dressed up! Beyond the generous tumble of raspberries, you could sprinkle on a dusting of cocoa powder, curl a few slivers of dark chocolate, or add edible flowers for a truly stunning display. Each garnish brings its own pop of color and bit of flair to your Chocolate Layer Cake with Creme Chantilly Frosting.
Side Dishes
The richness of chocolate and cream pairs beautifully with something light and refreshing. Try serving thin slices of the cake with a fresh fruit salad, a scoop of raspberry sorbet, or even just with a glass of lightly sweetened iced tea. These accompaniments balance the cake’s deep flavors without stealing the show.
Creative Ways to Present
If you want to go beyond the classic layer presentation, turn your Chocolate Layer Cake with Creme Chantilly Frosting into individual trifles, stacking cubes of cake with dollops of Chantilly frosting and berries in pretty glasses. Or decorate each slice with a unique pattern of fruit for a playful, personalized plate. The only limit is your imagination.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Layer Cake with Creme Chantilly Frosting in an airtight container in the fridge. Because of the whipped cream frosting, it’s best enjoyed within two days for the lightest, freshest flavor and texture. The berries might release a bit of juice, but the cake will remain delicious and moist.
Freezing
If you’d like to plan ahead, you can freeze the cake layers (without frosting) tightly wrapped in plastic for up to one month. When ready to assemble, just thaw at room temperature, make your Chantilly fresh, and finish as directed. Freezing the assembled, frosted cake isn’t recommended, as the whipped cream texture changes after thawing.
Reheating
Since this cake is served chilled or at room temperature, there’s no reheating needed. If your cake layers have been frozen, simply let them come up to room temp before frosting and serving. This way, every bite is as soft and flavorful as when freshly baked.
FAQs
Can I use regular cocoa instead of Dutch cocoa?
While you can substitute natural cocoa, Dutch cocoa lends a smoother, richer chocolate flavor, so your Chocolate Layer Cake with Creme Chantilly Frosting may taste slightly different if you use a different kind of cocoa.
What makes Chantilly frosting different from regular whipped cream?
Creme Chantilly is gently sweetened and flavored with vanilla, giving it structure and fragrance that plain whipped cream just doesn’t have. It’s the perfect, airy contrast to deep chocolate cake.
Can I make this cake without a special pan?
If you don’t have a springform or tube pan, you can try using two regular cake pans and adjust the bake time. Just make sure to line them with parchment for easy release, and watch your layers for doneness.
Is it possible to make the cake gluten-free?
Yes! Simply swap in your favorite cup-for-cup gluten-free flour blend for the cake flour, and proceed as normal. The meringue base keeps the texture light even with a GF swap.
Can I use different fruits for decoration?
Definitely—strawberries, blueberries, blackberries, or even pitted cherries are gorgeous and delicious alternatives to raspberries atop your Chocolate Layer Cake with Creme Chantilly Frosting.
Final Thoughts
I can’t wait for you to taste just how magical this Chocolate Layer Cake with Creme Chantilly Frosting is. The rich chocolate, fluffy whipped cream, and juicy berries are a match that never fails to wow. Give it a try—you might just find your new favorite celebration cake!
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Chocolate Layer Cake with Creme Chantilly Frosting Recipe
- Total Time: 1 hour 25 minutes
- Yield: 1 10-inch cake 1x
- Diet: Vegetarian
Description
Indulge in the decadence of this Chocolate Layer Cake with Creme Chantilly Frosting. Moist chocolate cake layers are filled with a light and fluffy chantilly cream frosting, topped with fresh raspberries for a stunning finish.
Ingredients
Wet Ingredients:
- 1/2 cup unsweetened Dutch cocoa powder
- 1/2 cup boiling water
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2 tsp pure vanilla extract
- 6 egg yolks, at room temperature (keep the whites!)
Dry Ingredients:
- 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
Meringue Ingredients:
- 7 egg whites, at room temperature
- 1/2 tsp cream of tartar
- 1/2 cup granulated sugar
Creme Chantilly Frosting Ingredients:
- 3 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 12–16 oz fresh raspberries (for decoration)
Instructions
- How to Make the Chocolate Layer Cake: Preheat the oven. Prepare the pan. Whisk wet ingredients. Mix dry ingredients. Combine wet and dry. Beat egg whites. Fold meringue into batter. Bake and cool.
- How to Make Creme Chantilly Frosting: Whip cream to soft peaks. Add sugar and vanilla. Whip to stiff peaks.
- How to Assemble the Cake: Slice cake into layers. Spread frosting between layers. Decorate with remaining frosting and fresh raspberries.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the cake batter to maintain a light texture.
- Be gentle when folding in the meringue to keep the cake fluffy.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 135mg
Keywords: Chocolate cake, Creme Chantilly, Layer cake, Dessert, Raspberries
