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Raspberry Honey Chantilly Cake Recipe

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4.3 from 12 reviews

This Honey Raspberry Chantilly Cake is a soft, dreamy celebration cake featuring three tender vanilla layers soaked with a honeyed milk mixture, layered with raspberry preserves, fresh raspberries, and a luscious mascarpone cream cheese frosting. The cake balances sweetness and tartness beautifully, making it an elegant dessert perfect for birthdays or any special occasion.

Ingredients

For the Cake Layers:

  • ½ cup (113 grams) unsalted butter, softened to room temperature
  • ½ cup (100 grams) neutral oil
  • 1 ½ cups (300 grams) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup whole milk, at room temperature

For the Soak:

  • ¼ cup whole milk
  • 2 tablespoons honey

For the Frosting:

  • 2 tablespoons unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 8 ounces mascarpone cheese, at room temperature
  • 2 cups (240 grams) powdered sugar (sifted)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • The smallest splash of almond extract (¼ teaspoon or less)
  • 2 cups heavy cream

To Assemble:

  • ½ cup seedless raspberry (or strawberry) preserves
  • 2 pints fresh raspberries
  • Any edible flowers or herbs for decorating (optional)

Instructions

  1. Prepare the Cake Pans and Oven: Place a rack in the center of the oven and preheat to 350°F. Grease three 8-inch round cake pans, line bottoms with parchment paper, and lightly grease the parchment.
  2. Mix Butter, Oil, and Sugar: In a stand mixer with paddle attachment, beat butter until creamy. Add oil and sugar; beat on medium speed until light, fluffy, and pale, about 3 minutes.
  3. Whisk Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
  4. Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, mixing on medium-low speed about 1 minute per egg, scraping bowl as needed. Add vanilla bean paste and mix until combined.
  5. Combine Dry Ingredients and Milk: On low speed, add dry ingredients in three parts alternating with milk in two parts, starting and ending with flour mixture. Mix just until combined to keep the cake tender.
  6. Divide and Bake Batter: Evenly distribute batter among pans, smooth tops. Bake 22-26 minutes, rotating pans halfway through. Cakes are done when tops spring back lightly and toothpick comes out clean.
  7. Cool Cakes: Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely before assembly.
  8. Make Honey Milk Soak: Whisk together milk and honey until smooth. Warm in microwave for 10 seconds if needed. Set aside while cakes cool.
  9. Prepare Frosting: Beat butter until smooth in mixer bowl. Add cream cheese; beat on medium speed until smooth. Add mascarpone and beat until silky and lump-free. Add powdered sugar, salt, vanilla, and almond extract; blend on low then medium speed till fluffy. Scrape bowl. Add heavy cream and beat from low to medium-high speed until stiff peaks form, about 3 minutes.
  10. Assemble the Cake: Place one cake layer on serving platter. Brush with a third of honey soak. Spread ¼ cup raspberry preserves over layer leaving edge border. Spread ½ cup frosting over preserves and scatter fresh raspberries, pressing gently. Repeat with second layer. Top with third cake layer and brush with remaining soak.
  11. Finish Frosting and Decorate: Cover top and sides of cake with remaining frosting. Pile fresh raspberries on top allowing some to tumble down edges. Decorate with edible flowers and herbs as desired.
  12. Chill and Serve: Refrigerate for at least 30 minutes before slicing to settle frosting. Serve cold or lightly chilled.

Notes

  • Ensure cakes are completely cool before frosting to prevent melting or runny frosting.
  • Use room temperature ingredients for best mixing results and cake texture.
  • Do not overmix batter to maintain a tender crumb.
  • Soaking the cake layers adds moisture and a subtle honey flavor.
  • The almond extract in frosting is optional but adds a nice depth of flavor.
  • Store cake covered in the refrigerator and consume within 3 days for best freshness.
  • Edible flowers and herbs can be replaced with any seasonal fresh decorations as preferred.

Find it online: https://lauracooks.com/raspberry-honey-chantilly-cake-recipe/