Chocolate Layer Cake with Creme Chantilly Frosting Recipe

If you’re looking to make a truly show-stopping dessert, this Chocolate Layer Cake with Creme Chantilly Frosting is a must-bake! Rich, moist chocolate cake is lavishly layered with dreamy whipped cream frosting and crowned with a jewel box of fresh raspberries. Every forkful balances decadent cocoa flavor with the light-as-clouds sweetness of Chantilly, making it a celebration-worthy treat for birthdays, gatherings, and any day your soul craves a little luxury. Whether you’re an experienced baker or new to layer cakes, this recipe walks you through every step for a foolproof, bakery-caliber result.

Ingredients You’ll Need

The beauty of this Chocolate Layer Cake with Creme Chantilly Frosting is in how simple, pure ingredients come together to create something truly magical. Each one is chosen for the role it plays, from the deep earthiness of Dutch cocoa to the fresh burst of raspberries on top. Here’s what you’ll need, plus some tips for perfect results:

• Cocoa powder (unsweetened Dutch): Provides a deep, rich chocolate flavor and a dark, luscious color—don’t substitute with regular cocoa if you want depth.
• Boiling water: Helps “bloom” the cocoa powder, ensuring full-bodied chocolate taste in every crumb.
• Canola oil: Keeps the cake melt-in-your-mouth moist and tender even days after baking.
• Buttermilk: Adds a subtle tang that highlights the chocolate and keeps the crumb ultra-soft.
• Pure vanilla extract: Rounds out the flavor profile—use real extract for best results!
• Egg yolks (room temperature): Lend richness and structure to the layers; remember to save the whites for the meringue.
• Cake flour: The secret to airy, delicate cake; all-purpose flour results in a heavier texture.
• Baking powder: Boosts lift and ensures fluffiness in the sponge.
• Fine sea salt: Balances the sweetness and intensifies chocolatey notes.
• Light brown sugar (firmly packed): Adds caramel undertones and keeps the cake moist.
• Egg whites (room temperature): The base for your meringue, which makes the layers incredibly light.
• Cream of tartar: Stabilizes the egg whites, making the meringue lofty and stable.
• Granulated sugar: Slowly sweetens and strengthens your meringue for flawless folding.
• Cold heavy whipping cream: The foundation of your Creme Chantilly, yielding a billowy, creamy finish.
• Powdered sugar: Sweetens the whipped cream without any grittiness.
• Fresh raspberries: Offer a tart, fresh contrast to the sweet, rich layers—choose ripe, plump berries for the prettiest topping.
• Pure vanilla extract (for frosting): Enhances the flavor of your whipped cream for irresistibly fragrant frosting.

How to Make Chocolate Layer Cake with Creme Chantilly Frosting

Step 1: Prep Your Tools and Pan

Begin by arranging your workspace for an easy, stress-free baking session. Preheat your oven to 325˚F and set the rack in the bottom third. Prepare your 3-inch deep springform pan or 10-inch tube pan by buttering and flouring every nook, or line with parchment for a guaranteed non-stick experience. This extra minute of care will make removing the finished cake a breeze.

Step 2: Mix the Chocolate Base

In a medium bowl, whisk together your Dutch cocoa powder and boiling water until silky smooth. This blooming step unlocks the full flavors of the cocoa, ensuring your Chocolate Layer Cake with Creme Chantilly Frosting has a deep, aromatic chocolate flavor. Stir in the oil, buttermilk, vanilla, and egg yolks. Keep whisking until your mixture looks shiny and consistent.

Step 3: Combine the Dry Ingredients

Sift the cake flour, baking powder, and sea salt into a large mixing bowl. Sifting incorporates air and removes any lumps for that ultra-light texture. Gently stir in the brown sugar, breaking up any stubborn clumps so it disperses evenly throughout the flour mixture.

Step 4: Blend Wet and Dry Ingredients

Pour the chocolate mixture over your flour blend and gently mix just until the batter is smooth and unified. Don’t overmix! Overworking the batter can make your cake dense instead of airy—a light hand truly makes a difference here.

Step 5: Make the Meringue

Using a clean bowl (and beaters), start whipping your egg whites with cream of tartar on medium speed for about 2 minutes until they look frothy. Slowly add in the granulated sugar while mixing, about a tablespoon at a time. Continue whipping another 2 minutes or until you reach firm, shiny peaks. This whipped meringue will perform baking magic, making every bite of your Chocolate Layer Cake with Creme Chantilly Frosting unbelievably light.

Step 6: Fold and Bake

It’s time to bring everything together. Using a spatula, gently fold one-third of the meringue into the chocolate batter to lighten it. Then fold in the rest, being ginger with your mixing to keep that lovely air you’ve captured. Pour into your ungreased pan and bake for 55 minutes, or until a toothpick comes out clean from the center. For best results, cool completely on a wire rack before carefully removing the cake from the pan.

Step 7: Whip the Creme Chantilly Frosting

In your coldest mixing bowl (chilled if possible), whip the heavy cream at high speed until soft peaks appear—this will only take about a minute. Add the powdered sugar and vanilla, then continue whipping until stiff peaks form, just another minute or so. Watch carefully! If you go too far, the cream can turn grainy, so stop once it holds its shape.

Step 8: Assemble the Layers

Once your cake is fully cool, use a serrated knife to carefully slice it into three even layers. Lay the bottom layer on your serving platter and generously spread one-third of the Creme Chantilly Frosting on top. Repeat with the next two layers, finishing with a final, fluffy crown of frosting over the whole cake.

Step 9: Decorate with Raspberries

Finish your creation with a flourish! Arrange fresh raspberries over the top, starting from the outside and spiraling in for a dramatic, bakery-quality effect. This final touch makes the Chocolate Layer Cake with Creme Chantilly Frosting almost too beautiful to slice.

How to Serve Chocolate Layer Cake with Creme Chantilly Frosting

Garnishes

A classic garnish for this cake is a heap of plump, glistening raspberries, but you can go beyond! Try adding a dusting of cocoa powder, a snowfall of shaved chocolate, or a few delicate mint leaves for contrast. The bright tartness of the berries balances the lush sweetness of the Creme Chantilly Frosting to perfection.

Side Dishes

Serve each slice with a little something extra—think of a quenelle of vanilla ice cream, a drizzle of warm chocolate sauce, or even a glass of raspberry coulis. For a lighter approach, a simple fruit salad or a handful of dark cherries complement the Chocolate Layer Cake with Creme Chantilly Frosting beautifully.

Creative Ways to Present

Let your imagination shine when presenting this cake! Cut it into delicate wedges and serve on mismatched vintage plates for rustic charm, or stack slices on elegant cake stands for a tea party feel. Tiny, single-serving “layer cakes” can be created by using cookie cutters for a chic, individual twist, perfect for special occasions.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (lucky you!), cover the cake well and store it in the refrigerator. The Chocolate Layer Cake with Creme Chantilly Frosting keeps beautifully for up to 3 days, staying soft and moist, though the whipped cream is always best on day one. Just make sure to store the cake in an airtight container to keep the frosting from absorbing fridge odors.

Freezing

Want to save some for later? You can freeze the cake layers individually by wrapping them tightly in plastic wrap and then foil. The frosting, however, is at its best fresh—frozen Chantilly tends to lose its dreamy texture. For make-ahead convenience, freeze the layers and whip up a fresh batch of frosting the day you plan to serve.

Reheating

No need to reheat, as this is a dessert best enjoyed cool! If refrigerated, let slices of Chocolate Layer Cake with Creme Chantilly Frosting sit out for about 10–15 minutes before serving to soften the cake and bring out its full flavor.

FAQs

Can I use a different type of cocoa powder?

For best results, stick with unsweetened Dutch-process cocoa powder. Its smooth, deep flavor is a hallmark of this Chocolate Layer Cake with Creme Chantilly Frosting, while natural cocoa may yield a lighter color and a more acidic taste.

Can I substitute all-purpose flour for cake flour?

Cake flour is strongly recommended for this particular recipe, as it gives the cake its tender, delicate crumb. While you can use all-purpose flour in a pinch, the texture will be slightly denser.

How can I ensure my meringue whips up properly?

Clean, oil-free bowls and room temperature egg whites are key. Add sugar gradually and don’t rush the process—stiff, glossy peaks are what you want for optimal lift in your Chocolate Layer Cake with Creme Chantilly Frosting.

Can I make Creme Chantilly Frosting in advance?

Yes, you can whip the frosting several hours ahead. Store it covered in the fridge until ready to assemble. If it loses some volume, give it a quick re-whip by hand just before using.

What fruits pair well with this chocolate cake if I don’t have raspberries?

Strawberries, blackberries, or even slices of fresh figs are lovely alternatives. Their juicy acidity partners beautifully with both the chocolate layers and billowy Chantilly frosting.

Final Thoughts

Life’s too short to skip dessert—especially one as luscious as Chocolate Layer Cake with Creme Chantilly Frosting. Whether you’re celebrating, hosting loved ones, or simply treating yourself, this cake brings a bit of magic to the table. Try it for yourself and taste how a handful of everyday ingredients can transform into pure joy—one decadent slice at a time!

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