Chocolate Layer Cake with Creme Chantilly Frosting Recipe

A slice of Chocolate Layer Cake with Creme Chantilly Frosting is nothing short of pure joy. Imagine delicate, melt-in-your-mouth layers of tender chocolate cake stacked high, with billowy clouds of vanilla-speckled Chantilly cream in between and overflowing on top. This showstopper isn’t just about its stunning looks—it perfectly balances rich cocoa flavor, a gentle tang from buttermilk, and lusciously creamy frosting. Finished off with a bonanza of fresh raspberries, this cake is the ultimate treat for family celebrations or whenever you want to make any day taste a little sweeter.

Ingredients You’ll Need

This recipe keeps things classic but with thoughtful ingredient choices that truly elevate a chocolate cake. Each addition has a special job to play—from creating tender crumb to deep chocolate flavor and that ethereal whipped cream topping—so don’t skip a single one!

• Unsweetened Dutch cocoa powder: Gives the cake its deep, rich chocolate flavor and gorgeous color.
• Boiling water: Blooming the cocoa unlocks its best flavor—just mix while hot and watch the magic happen.
• Canola oil: Brings unbeatable moistness and a delicate crumb to the cake.
• Buttermilk: Adds subtle tang and reacts with baking powder for fluffier texture.
• Pure vanilla extract: Enhances both cake and frosting with aromatic warmth.
• Egg yolks (6, room temp): Deliver richness and a tender, golden hue—don’t forget to save those whites for the meringue!
• Cake flour: The secret to a soft, fine crumb; do not substitute with all-purpose unless necessary.
• Baking powder: Guarantees height and helps the cake rise evenly.
• Fine sea salt: Balances sweetness and sharpens all flavors.
• Light brown sugar: Adds gentle caramel notes and extra moisture.
• Egg whites (7, room temp): Essential for a fluffy meringue that keeps the layers light as air.
• Cream of tartar: Stabilizes the egg whites, helping them whip to stiff peaks.
• Granulated sugar: Sweetens and shines up the meringue.
• Cold heavy whipping cream: Whips up impossibly airy and luscious for that dreamy Creme Chantilly Frosting.
• Powdered sugar: Dissolves easily into the whipped cream for smooth sweetness.
• Fresh raspberries: Their tartness and juiciness are the ideal finish for this elegant cake.
• Vanilla extract (for frosting): Infuses the Creme Chantilly Frosting with irresistible flavor.

How to Make Chocolate Layer Cake with Creme Chantilly Frosting

Step 1: Prep Your Pan and Oven

Before anything else, preheat your oven to 325°F, making sure the rack is in the bottom third of the oven. Butter and flour your cake pan, or line it carefully with parchment paper if you prefer an easy release. Getting these details right means your Chocolate Layer Cake with Creme Chantilly Frosting will come out picture-perfect!

Step 2: Make the Chocolate Base

In a medium bowl, whisk your Dutch cocoa powder with boiling water until it’s deep, thick, and glossy. This step really coaxes out the cocoa’s full potential. Once smooth, stir in canola oil, buttermilk, vanilla, and the egg yolks. This mixture is now loaded with flavor and ready to bring the cake layers to life!

Step 3: Combine Your Dry Ingredients

Grab a large mixing bowl and sift in the cake flour, baking powder, and sea salt. Sifting here means no lumps and an ultra-light cake. Next, add your brown sugar, using a fork or your hands to break up any clumps. Every bit needs to dissolve for a soft, tender bite.

Step 4: Blend Wet and Dry Ingredients

Slowly add your chocolate-egg mixture to the flour mixture, stirring gently just until you see a smooth batter — don’t overmix! Stopping at this perfect moment keeps your cake moist and delicate, never dense.

Step 5: Make a Shiny Meringue

Using a clean mixing bowl, beat your egg whites together with the cream of tartar at medium speed. After about 2 minutes, when they look frothy, slowly add the granulated sugar. Keep beating for another 2 minutes until you have glossy stiff peaks. This meringue will make your Chocolate Layer Cake with Creme Chantilly Frosting a true cloud of delight.

Step 6: Gently Fold for the Lightest Texture

With patience, fold one-third of the meringue into your chocolate batter to lighten it. Then, gently fold in the rest, taking care not to deflate those glorious air bubbles. It’s a delicate dance that pays off with supremely fluffy cake.

Step 7: Bake to Perfection

Pour your batter into the ungreased baking pan and bake for 55 minutes at 325°F. The cake is done when a toothpick comes out clean. Let it cool completely—even a hint of warmth can melt your gorgeous Creme Chantilly Frosting later on.

Step 8: Whip the Creme Chantilly Frosting

In a chilled mixing bowl, whip the heavy cream on high until soft peaks form, about a minute. Sprinkle in powdered sugar and vanilla, and keep whipping for another 1-1.5 minutes until you see stiff, billowy peaks. Keep a sharp eye—stop whisking as soon as you see those sturdy peaks, or risk turning it into butter.

Step 9: Assemble and Decorate

Once the cake is fully cool, slice it horizontally into three even layers. Place the first layer on a serving platter, then generously spread on a third of your frosting. Add the next layer, repeat, and finish with the third. Swirl the remaining frosting over the top and crown it with fresh raspberries. For an elegant look, spiral the berries from the outside in. Your Chocolate Layer Cake with Creme Chantilly Frosting is ready for its moment in the spotlight!

How to Serve Chocolate Layer Cake with Creme Chantilly Frosting

Garnishes

This cake loves a flourish! Fresh raspberries are classic—scatter them over the top or create a ring. You can also dust the finished cake with a veil of powdered sugar, add white chocolate curls, or sneak in edible flowers for a springtime touch. No matter which route you go, these garnishes add fruity brightness and give your Chocolate Layer Cake with Creme Chantilly Frosting the kind of flair found in bakery windows.

Side Dishes

Pair each glorious slice with a scoop of creamy vanilla bean ice cream or a dollop of extra Creme Chantilly. For a party, serve with fresh fruit salad—think strawberries, blueberries, or even orange segments. If you love coffee, a bold espresso or cappuccino is a wonderful contrast to this cake’s richness, making it all the more memorable.

Creative Ways to Present

Cut the cake into petite squares for a stunning dessert platter, or serve layered in clear jars for picnic-friendly cake parfaits. Feeling fancy? Top with spun sugar, drizzle with chocolate ganache, or skewer with fresh berries for dramatic single servings. The Chocolate Layer Cake with Creme Chantilly Frosting is so versatile, it can be dressed up or down for any event, big or small.

Make Ahead and Storage

Storing Leftovers

Wrap any remaining cake slices tightly in plastic wrap, or store in an airtight container. The Chantilly cream will stay fresh and fluffy in the fridge for up to three days. Just be sure to keep the cake away from pungent foods—whipped cream picks up smells easily! If possible, store the cake whole and slice as needed to keep each serving as moist as possible.

Freezing

Chocolate Layer Cake with Creme Chantilly Frosting can be frozen, but for best results, freeze just the cake layers (wrapped well in plastic and foil). Thaw them overnight in the fridge, then frost and decorate the day you plan to serve. If you must freeze the assembled cake, wrap tightly and freeze for up to two weeks—just know the whipped cream may lose a bit of its airy texture after thawing.

Reheating

This cake is best enjoyed at fridge-cool or room temperature. To perk up refrigerated slices, let them rest at room temperature for 15-20 minutes before serving so the frosting softens and flavors bloom. Avoid microwaving, as it can melt the delicate Chantilly frosting and leave your Chocolate Layer Cake with Creme Chantilly Frosting a little too messy.

FAQs

Can I use regular cocoa powder instead of Dutch cocoa?

While you can substitute natural cocoa, Dutch cocoa gives a deeper, richer flavor and darker color. Using Dutch cocoa really makes the Chocolate Layer Cake with Creme Chantilly Frosting stand out—if you can find it, go for it!

Do I have to use cake flour?

Cake flour has a lower protein content, which gives your cake a tender, lighter crumb. All-purpose flour will work in a pinch, but the final result may be a little denser than the classic Chocolate Layer Cake with Creme Chantilly Frosting should be.

What if I don’t have buttermilk?

If buttermilk isn’t on hand, simply mix 1/2 cup of milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for five minutes, and you’re good to go!

Can I make the Creme Chantilly Frosting ahead of time?

You can whip the Chantilly cream a few hours before assembling the cake—just keep it well chilled and give it a gentle whisk before using, if needed. Frost the cake right before serving for the freshest look and taste.

How do I slice the cake for neat layers?

The easiest way is to lightly score the sides with a knife all the way around, then follow your guide as you slice through with a long, serrated knife. Chilling the cake for 30 minutes beforehand also helps keep things tidy and gives you perfect slices every time.

Final Thoughts

There’s just something irresistible about a homemade Chocolate Layer Cake with Creme Chantilly Frosting waiting on your table. With each decadent bite, you’ll see how every step and ingredient pays off with flavor, texture, and wow factor. Give it a try, share it with your loved ones, and savor all the sweet moments it brings to your kitchen!

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