Chocolate Layer Cake with Creme Chantilly Frosting Recipe

If you’ve ever imagined the most decadent, tender chocolate cake slathered in clouds of vanilla-scented whipped cream, you’re about to fall in love! This Chocolate Layer Cake with Creme Chantilly Frosting is pure celebration cake magic: impossibly moist crumb, deep cocoa flavor, and a blanket of pillowy, not-too-sweet frosting. Dotted with jewel-like raspberries, it’s the ultimate showstopper for birthdays or any special occasion. Whether you bake often or just want to impress family and friends, this is a dessert to treasure.

Ingredients You’ll Need

Ingredients You’ll Need

Great cakes start with thoughtfully chosen ingredients, and this Chocolate Layer Cake with Creme Chantilly Frosting proves that every element counts. Each item on this list is essential for building layers of flavor, featherlight texture, and eye-catching appeal—don’t skip or swap if you want cake perfection!

• Unsweetened Dutch cocoa powder: Deep, rich chocolate flavor starts here—Dutch process is extra smooth and bold.
• Boiling water: Blooming the cocoa in hot water unlocks its full intensity and ensures a moist crumb.
• Canola oil: Keeps the cake tender and moist even after refrigeration.
• Buttermilk: Adds a little tang and helps create that ultra-soft, delicate texture.
• Pure vanilla extract: Rounds out both the cake and frosting with soothing vanilla warmth.
• Egg yolks: Provide richness, color, and structure; keep those whites for the meringue!
• Cake flour: This is the secret to airy, melt-in-your-mouth texture—don’t substitute all-purpose.
• Baking powder: Ensures your layers rise tall and soft.
• Fine sea salt: Heightens the chocolate and balances the sweetness.
• Light brown sugar: Lends moisture and caramel undertones; pack it in for best results.
• Egg whites: Beaten to meringue, they create a wonderfully light, cloud-like cake structure.
• Cream of tartar: Stabilizes the egg whites so your meringue is glossy and strong.
• Granulated sugar: Sweetens and helps meringue whip up beautifully.
• Heavy whipping cream: For dreamy, fluffy Creme Chantilly that’s irresistibly luscious.
• Powdered sugar: Dissolves easily into the whipped cream, keeping frosting silky and smooth.
• Fresh raspberries: Add color, flavor, and tartness—plus a dash of elegance!
• Vanilla extract (for frosting): Just a bit goes a long way in highlighting the whipped cream’s flavor.
• Springform or tube pan: Deep sides help your layers bake evenly and come out cleanly.
• Flour sifter: Ensures your dry ingredients blend into a perfectly lump-free batter.

How to Make Chocolate Layer Cake with Creme Chantilly Frosting

Step 1: Prepare Your Pan and Preheat the Oven

Get your oven going at 325˚F (make sure your rack is in the bottom third—this helps the cake bake evenly) and prep your pan with butter and flour or a circle of parchment. This seemingly simple step prevents sticking and guarantees your beautiful Chocolate Layer Cake with Creme Chantilly Frosting comes out easily, ready for slicing.

Step 2: Mix Cocoa and Wet Ingredients

In a medium bowl, whisk the Dutch cocoa powder and boiling water until there’s no trace of lumps—the hot water “blooms” the cocoa, bringing out maximum flavor. Once smooth, add canola oil, buttermilk, vanilla, and the egg yolks, whisking until everything’s velvety-rich and perfectly combined.

Step 3: Sift Dry & Add Brown Sugar

Grab your flour sifter and fluff together cake flour, baking powder, and salt over a large mixing bowl. Sift slowly for a light, airy base. Stir in packed brown sugar, breaking up any clumps so the sweetness spreads evenly throughout your batter.

Step 4: Combine Wet and Dry Mixtures

Pour your cocoa mixture into the bowl of dry ingredients and gently stir, just until smooth. Overmixing is the enemy here; stop as soon as you see the batter come together for a tender, moist Chocolate Layer Cake with Creme Chantilly Frosting.

Step 5: Beat the Egg Whites

In a clean bowl, beat the egg whites with cream of tartar using your mixer. Start on medium speed until frothy, then drizzle in granulated sugar and continue beating until stiff, glossy peaks form. A strong meringue is the secret to this cake’s signature lightness.

Step 6: Fold Meringue Into Batter

Using a gentle hand and a large spatula, fold the meringue into your chocolate batter in three stages. Don’t rush—take care to keep everything as airy as possible for a cake so soft it almost floats.

Step 7: Bake and Cool

Scoop the luscious batter into your ungreased pan and smooth the top. Bake for about 55 minutes, or until a skewer comes out clean. Let the cake cool completely on a wire rack before you even think about removing it from the pan: patience pays off with perfect layers for your Chocolate Layer Cake with Creme Chantilly Frosting.

Step 8: Make the Creme Chantilly Frosting

Once your cake is cooling, whip the cream on high until soft peaks appear—don’t wander off, it happens fast! Sprinkle in powdered sugar and vanilla, then keep whipping just until stiff peaks form. This frosting is light, billowy, and a true complement to the rich chocolate layers.

Step 9: Slice and Stack the Layers

After your cake is cool, use a serrated knife to slice it into three even layers. Score a line all around first for perfect, bakery-style results. Place the bottom layer on your serving plate and get ready for the fun part—assembly!

Step 10: Frost and Decorate

Spread one-third of the Creme Chantilly over the bottom cake layer, then repeat with the next two layers. Smooth the remaining frosting over the top and swirl it however you like. For the finishing touch, arrange fresh raspberries on top; start at the edge and spiral inward for stunning presentation. Your Chocolate Layer Cake with Creme Chantilly Frosting is ready to dazzle.

How to Serve Chocolate Layer Cake with Creme Chantilly Frosting

Garnishes

This cake practically begs for a flourish! The best garnish is, hands down, a crown of fresh raspberries. Their tartness pops against the sweet layers and adds a touch of drama. For extra flair, a sprinkling of shaved dark chocolate or a shower of edible flowers transforms your Chocolate Layer Cake with Creme Chantilly Frosting into a true celebration centerpiece.

Side Dishes

Since this dessert is an event on its own, keep accompaniments light: try a coulis of fresh berries, a scoop of tangy sorbet, or a handful of lightly toasted nuts. If you’d like to turn tea or coffee into a party, pour alongside the cake—the bitterness and warmth cut the richness perfectly.

Creative Ways to Present

Let your imagination play! Slice and stack the layers slightly offset for a contemporary twist, or serve each wedge with a flourish of extra Chantilly and a raspberry or two. For parties, consider making mini chocolate layer cakes in ramekins. No matter how you plate it, this Chocolate Layer Cake with Creme Chantilly Frosting looks irresistible.

Make Ahead and Storage

Storing Leftovers

Your hard work is safe for a few days! Store any leftover cake (well covered, or in an airtight container) in the refrigerator. The Creme Chantilly will keep its fluffy texture and the cake will stay moist; enjoy slices for up to three days with no loss of flavor or freshness.

Freezing

Yes, you can freeze this cake! For best results, wrap unfrosted cake layers tightly in plastic and freeze for up to 2 months. If you’ve already assembled the Chocolate Layer Cake with Creme Chantilly Frosting, freeze single slices on a baking sheet, then transfer to freezer-safe containers. Thaw in the refrigerator overnight before serving.

Reheating

This cake is best enjoyed cold or at room temperature—no reheating needed. If your cake is coming straight from the refrigerator, let it sit out for 20–30 minutes to let the flavors and texture shine through before you slice and serve.

FAQs

Can I use regular cocoa powder instead of Dutch process?

While the recipe is written for Dutch-processed cocoa, you can use natural cocoa powder in a pinch—the cake will have a slightly different flavor and color, but it will still be delicious. Dutch cocoa just gives a deeper, smoother chocolate note that makes this Chocolate Layer Cake with Creme Chantilly Frosting stand out!

What if I don’t have buttermilk?

No worries! Mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar and let it stand for 5 minutes. This “DIY buttermilk” will add the same pleasant tang and tender texture to your cake.

My whipped cream turned grainy. Can I fix it?

If you whip the cream too much and it looks grainy, you can sometimes save it by stirring in a tablespoon or two of fresh cream by hand. Next time, watch closely and stop as soon as stiff peaks form for the best Creme Chantilly Frosting.

How do I get perfectly even cake layers?

Use a serrated knife to score a shallow line all around the cake before cutting through—this guide ensures your layers will be level. Keeping your hand steady and turning the cake as you slice is another pro tip for beautiful, uniform results.

Can I use a different fruit for decoration?

Absolutely! While raspberries are classic for this Chocolate Layer Cake with Creme Chantilly Frosting, try strawberries, blackberries, or even sliced cherries. Any fresh, vibrant fruit will make your cake pop and add an extra dimension of flavor.

Final Thoughts

Baking a Chocolate Layer Cake with Creme Chantilly Frosting is a true act of love—one that’s sure to delight anyone lucky enough to get a slice. Gather your ingredients, set aside a little time, and treat yourself and your loved ones to a cake that’s both classic and unforgettable. Happy baking!

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