This berry chantilly cake recipe is made with moist vanilla cake, fresh fruit, and layered with a luscious chantilly cream frosting made of lightly sweetened whipped cream and mascarpone filling. It's inspired by the famous Whole Foods chantilly cake. This cake is not too sweet and is the perfect refreshing dessert for weddings, birthdays, bridal showers, or any special occasion that needs a dessert everyone will love.
Quick Glance at the Recipe
- Recipe Name: Berry Chantilly Cake
- Why You'll Love It: Light, not too sweet, packed with fresh berries, and perfect for special occasions. Even better than the original Whole Foods Cake.
- Time and Difficulty: Intermediate | About 2 hours total (plus chilling)
- Main Ingredients: Vanilla cake, mascarpone, cream cheese, heavy cream, fresh berries
- Method: Layered cake with cooked berry filling and whipped mascarpone frosting
- Texture and Flavor: Soft, fluffy, creamy, slightly tangy, and fresh
- Quick Tip: Chill your cake layers before frosting for clean, stable layers
Jump to:
- Quick Glance at the Recipe
- What Is a Berry Chantilly Cake?
- Key Ingredients for Berry Chantilly Cake
- Step-by-Step Instructions for Berry Chantilly Cake
- Cake Assembly
- Watch: How To Decorate A Cake Step-by-Step
- Common Mistakes to Avoid
- Berry Chantilly Cake FAQs
- Final Thoughts
- More Recipes You'll Love
- Leave Me A Review⭐️⭐️⭐️⭐️⭐️
- Recipe
The first time I tasted a berry chantilly cake, it was from Whole Foods Market which has actually trademarked the name "berry chantilly cake" because of its popularity. I can see why. After my first bite, I was hooked. The layer cake is so light. The chantilly cream is not too sweet, and the seasonal berries are so delicious! I had to try recreating it at home.
What Is a Berry Chantilly Cake?
Sweetened whipped cream frosting is sometimes referred to as "Chantilly cream," which came from its place of origination, Hameau de Chantilly (English translation: "hamlet of Chantilly" or settlement within the town of Chantilly). This was thought to originate around the 1800s.
Chantilly frosting is just heavy whipping cream that has been sweetened and vanilla extract added, but my version I also add in mascarpone cheese and cream cheese frosting for texture and flavor, which is very similar to the Whole Foods berry chantilly cake recipe.
So I guess my Berry Chantilly Cake version is a cross between a classic Chantilly cake and a Gentilly cake because I like the fluffy vanilla cake with berries, but prefer the cream cheese/mascarpone frosting over basic whipped cream.
But this is where it gets weird.
On our last trip to Hawaii, we made a stop at the famous Ted's Bakery and had a slice of their famous Chantilly cake. Guess what the flavor was? Chocolate cake frosted with a rich kind of frosting that was similar to coconut pecan frosting but without the coconuts and pecans. So Chantilly cake can also be a chocolate chiffon cake, depending on who you ask.
Key Ingredients for Berry Chantilly Cake
Let's talk about the ingredients that really matter in this berry chantilly cake recipe and why.
- Cake Flour - This is the best option for the most delicate and delicious cake crumb. You can make your own cake flour using all-purpose flour and cornstarch but the texture will be a bit more like cornbread. You can find cake flour in most grocery stores.
- Unsalted butter at room temperature is key to mixing properly.
- Cream Cheese - Make sure this is cut into small cubes and either microwaved for 15 seconds to soften it or left out at room temperature while you bake your cake layers. Cold cream cheese is very hard to make into frosting without having lumps.
- Mascarpone cheese - Similar to cream cheese but less tangy. Slightly sweet and incredibly creamy. This will make the texture of your Chantilly cream extra extra creamy.
- Heavy whipping cream - This is the basis for your Chantilly cream. Sometimes referred to as double cream or whipping cream. Half and half will not whip up due to its low fat content.
- Berries - You'll need some berries for the berry filling as well as for adding in between the layers and the top of the cake.
Step-by-Step Instructions for Berry Chantilly Cake
Follow these instructions on how to make all the cake layers, the filling, and the frosting! Measure out all of your ingredients with a kitchen scale ahead of time, making sure they are at room temperature or slightly warm, so they mix together properly.
Make the Vanilla Cake Layers
Start by preheating your oven to 350°F (175°C) and preparing two 8-inch cake pans with cake goop or your preferred pan release.
- In a measuring cup, combine 4 ounces of the milk with the oil and set it aside.
- In a separate container, whisk together the eggs, vanilla extract, and the remaining milk until fully combined, then set that mixture aside as well.
EXPERT TIP: Weigh the liquids the same way you'd weigh dry ingredients. This makes measuring easier, cleaner, and more efficient.
- Place the cake flour, sugar, baking powder, baking soda, and salt into the bowl of a stand mixer fitted with the paddle attachment.
Mix for a few moments on low to combine.
- While mixing on low speed, add the softened butter in small pieces and continue mixing until the mixture resembles coarse sand.
EXPERT TIP: The butter should be soft the point where you can easily press your finger into the butter and leave a mark without it being melted.
- While mixing on low, slowly pour in the milk and oil mixture, then increase the mixer speed to medium and mix for about two minutes to develop a soft and tender crumb.
Do not skip this step! It's important for developing the structure of the cake, don't worr you won't over-mix the batter.
- Reduce the mixer speed to low and gradually add the egg and milk mixture, mixing just until everything is fully combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 20 minutes, then turn them out onto a wire rack to cool completely.
Once cooled, place the cake layers in the freezer for about one hour to make them easier to handle during assembly.
For the Berry Filling
You can use fresh or frozen berries for this recipe. If you're using frozen berries, I recommend you defrost them first.
- Cook the berries and sugar over medium heat
- Add the cornstarch slurry to thicken the mixture
- Bring to a simmer and stir until glossy and thick
- Cool the berry filling completely before using
For the Chantilly Frosting
This frosting is what makes this berry chantilly cake recipe so special.
- Cream the butter, cream cheese, and mascarpone until smooth
- Add the powdered sugar and mix until creamy
- Whip heavy cream separately to soft peaks
- Fold the whipped cream into the mascarpone mixture
Important: Do not overmix or your frosting will deflate.
Cake Assembly
Now it all comes together.
- Trim cake layers flat
- Add a thin layer of berry filling
- Spread a layer of the chantilly frosting
- Add fresh berries to the layer of frosting
- Repeat with the other two layers
- Frost the outside and top with more berries
Watch: How To Decorate A Cake Step-by-Step
Before you start decorating, watch the video below where I show you every step of decorating a cake from start to finish. Seeing the process in action makes it much easier to follow along
- Liz Marek.
Common Mistakes to Avoid
- Here are the biggest mistakes people make when baking a berry chantilly cake:
- Overmixing the frosting (deflates it)
- Using cold ingredients (causes lumpy batter or frosting)
- Overwhipping the cream (leads to grainy texture)
- Skipping chilling (makes assembly messy)
- Using underripe berries (lacks flavor)
Berry Chantilly Cake FAQs
Yes, because this berry chantilly cake contains whipped cream and fresh fruit, it must be stored in the refrigerator. It will stay fresh for 1-2 days.
Yes. You can bake the cake layers ahead and freeze them. Assemble the cake the day before serving for best texture and flavor.
This usually happens if the cream wasn't whipped enough or if the frosting was overmixed. Make sure to whip to soft peaks and fold gently.
Yes, you can leave out the almond extract or replace it with more vanilla if you prefer.
Final Thoughts
This berry chantilly cake recipe is one of those desserts that looks impressive but is totally achievable at home.
It's light, fresh, and perfect for birthdays, weddings, or any time you want a cake that feels a little more special without being overly rich.
Once you make it from scratch, it's hard to go back to store-bought.
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If you tried this Berry Chantilly Cake or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Recipe
Equipment
- Stand Mixer
- Round Piping Tip and Piping Bag
Ingredients
Vanilla Cake Recipe
- 13 ounces bleached cake flour
- 13 ounces granulated sugar
- 3 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces butter unsalted
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 10 ounces whole milk room temperature
- 3 ounces vegetable oil
- 3 large eggs room temperature
Chantilly Cream Ingredients
- 16 ounces cream cheese softened
- 8 ounces unsalted butter softened
- 8 ounces mascarpone cheese softened
- 22 ounces powdered sugar sifted
- 1 ounces almond extract
- 1 ounces vanilla extract
- 16 ounces heavy whipping cream
Berry Cake Filling
- 2 cups fresh or frozen berries
- 2.5 ounces sugar
- 1 ounces water
- 1 ounces cornstarch
- 2 teaspoons lemon juice
Decoration
- 2 cups fresh berries for decoration
Instructions
Vanilla Cake Instructions
- Note: It's VERY important that your cold ingredients are at room temperature or slightly warmed. See video for tips. Heat oven to 350º F/177º C.
- Prepare three 8" cake pans or two 9" cake pans with cake goop or your preferred pan release.
- Place 4oz of the milk and oil in a separate bowl or cup and set aside
- Combine remaining milk, vanilla extract, almond extract and room temp eggs in a separate measuring cup and set aside
- Measure out dry ingredients (flour, sugar, baking powder, baking soda, and salt) and place them into the stand mixer bowl.
- Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
- Add milk/oil mixture into the dry ingredients and mix on medium speed (speed 4 on my KitchenAid) and mix for 2 full minutes. Do not skip this step or your cake will not rise.
- Add in ⅓ of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl.
- Divide your cake batter into your cake pans and bake for 25-35 minutes or until a toothpick comes from the center of the cake cleanly.
- Prepare your berry filling while the cakes are baking.
- Remove the cake pan from the oven and "tap" it lightly on the counter once to remove air from the cake and keep it from shrinking un-evenly.
- Place cakes on a cooling rack and let them cool for about 20 minutes. Then flip them out onto a cooling rack.
- Place the cakes in the freezer for one hour to cool down before decorating.
Chantilly Cream Instructions
- Cream together the softened butter, cream cheese and mascarpone cheese together until smooth.
- Add in the powdered sugar and continue creaming until combined
- Whip the whipped cream to soft peaks. Add in the vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch your cream closely!
- Fold your cream cheese mixture and whipped cream together to make your frosting.
Berry Cake Filling
- Place the berries in a medium saucepan with the sugar and bring it to a simmer over medium heat.
- Combine the cornstarch with the cold water to make a slurry. Pour the slurry into the bubbling berries. Add in the lemon juice.
- Cook a few minutes until the mixture is thick (1-2 minutes). Remove the berries from the heat.
- Cool berry filling before using.
Video
Notes
- Use room temperature ingredients for the best results
- Chill cake layers before frosting
- Do not overmix whipped frosting
- Store the decorated cake in the refrigerator
- Bring the cake to room temperature before serving for best flavor and texture.
Natalie says
The photos show that you have used 3 8” pans yielding 3 cakes; however, the photos also show 4 layers. The video implies that you tort the cakes which would yield 6 layers for the 3 8” cakes. If using 2 9” pans, the yield would be 4 layers. Another comment says she used 8” pans and it overflowed possibly because she didn’t use 3 8” pans. So, if using the 3 8” pans, are you torting ( cutting) only 1 layer. It is confusing because after you place filling on the first layer, directions say repeat for the next 2 layers which means the final layer is the top. If using 3 8” cakes, would I just then have only 2 layers with filling and the top layer yielding a finished cake with 3 layers and not 4? Or are you torting just 1 of the 8” cakes?
Liz Marek says
I used to make this cake with two 8" layers that I torted but now I just make three cake layers. I hope that helps.
Nicole says
Is it possible to make this recipe nut free without the almond extract?
Liz Marek says
Yes you can leave it out
Denny DeSimone says
This cake makes my top three list. I’ve made a lot of cakes and cakes I was blown away by both the cake recipe and the frosting! Thank you so much for sharing!
Janice says
Made this for my granddaughter's 23rd birthday. Had to transport it about 65 miles and following your instruction to chill it well, it did fine. It's so high that my son made a cardboard protector around it and put plastic wrap over the top. The cake was so delicious. Everyone in my family said it was one of their favorites ever. That was despite that I forgot to put the fresh berries over the frosting between layers (give me a break I am 82). Did everything else though and it was great. Had a lot of berry filling and frosting left over though. Thanks for a wonderful cake! Should have seen the smile on her face!
Fay says
I tried so many Chantilly Berry Cake recipes over a year, trying to find one that would give me the same crumb as Whole Foods. After like 6 tries, I had pretty much given up. Then I found this one, and it produced my favorite cake ever. The reverse creaming method is key. Thank you for this recipe!
SL says
GREAT!!!
Jo says
A phenomenal recipe. I make this cake at least once a year for my sisters birthday but have made it for others birthdays upon request. You can decorate it so beautifully and it truly is the perfect cake. Light enough and not sickly sweet, but still a delicious treat. I will say I normally make this in 2 9inch round pans, but made it in the 8inch round pans this time instead. Do not do that. It overflows my 8 inch pans. Otherwise, flawless recipe and flawless cake.
J says
Just for clarification, what is the correct ratio of ingredients in the frosting? The YT recipe, site recipe, YT video visuals, and mise en place photos seem to have different amounts, so I'm worried about making it incorrectly and wasting ingredients (though it will probably taste good either way given what it's made of, right? lol).
The recipe here on the site is 2 cream cheese (16oz): 1 butter (8oz): 1 mascarpone (8oz): 2 heavy cream (16oz),
but in the YT video description, the written recipe says 2 cream cheese (16oz): 1 butter (8oz), 2 mascarpone (16oz): 1 heavy cream (8oz).
In the YT video, in the frosting bowl I see one 8-oz block of cream cheese, about one 8-oz tub worth of mascarpone, about one stick worth of butter, and "2 cups whipped cream" which I would think is one cup heavy cream after being whipped, so that would be 1 cream cheese (8oz): 1 butter (8oz): 1 mascarpone (8oz): 1 heavy cream (8oz), and this ratio is also what I see in the mise en place photo on this recipe page: 1 block of cream cheese (8oz): 1 tub of mascarpone (8oz): (it's not clear if the butter in the photo is for the cake or the frosting): 1 one-cup measuring cup full of heavy cream (8oz).
My intuition would be that this cake would need about 5 cups of frosting, and 1:1:1:1 where 1 is 8oz/1 cup would be just enough, since the whipped cream doubles in volume, and equal amounts of these ingredients would make sense taste wise to me, but since I'm getting mixed information I feel unsure.
Any help would be greatly appreciated!
Elizabeth Marek says
Follow the written recipe here on the blog post. The video is more for visuals
J says
Thank you so much! It turned out amazing
Jennifer Mezzanares says
This is exactly like the While Foods Chantilly cake !! So delicious!