Berry Chantilly Cake

Berry Chantilly cake made with tender layers of vanilla cake, fresh berries, and fluffy whipped mascarpone frosting.
↓ Recipe ↓ Video Never Miss A Cake
Total Time: 45 mins
Serves: 8 cups
berry Chantilly cake

Berry Chantilly cake is made with tender vanilla cake layered fresh mixed berries and frosted with a luscious mascarpone whipped topping. 

The first time I tasted a berry Chantilly cake, it was from Whole Foods.  I was hooked. I needed to know more about this delicious vanilla cake layered with fresh berry cake filling and a light and creamy mascarpone cream cheese frosting! 

berry Chantilly cake

Apparently, I’m not the only one. The people who love Whole Foods Berry Chantilly cake are practically zealots, and I don’t really blame them. 

What is a Chantilly cake?

So to me, a Chantilly cake is a vanilla cake decorated with fresh berries and a sweetened whipped cream (Chantilly cream). 

how to make a berry Chantilly cake

But 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 Chocolate cake depending on who you ask. 

What’s the difference between a Chantilly Cake and a Gentilly Cake?

Sometimes a Chantilly cake is referred to as a Gentilly cake. 

The main difference between a Gentilly cake and a Chantilly is the Gentilly cake typically has buttermilk rather than regular milk in the cake recipe. The frosting usually contains cream cheese and mascarpone frosting. 

If you would like to use a buttermilk based cake rather than my vanilla cake, check out my white velvet buttermilk cake recipe

What is Chantilly cream?

So here’s where it gets even more confusing. Chantilly cream is literally just whipped cream that has been sweetened and vanilla extract added. The name Chantilly actually comes from the place it was supposedly invented, Château de Chantilly in France. 

I prefer the taste of the Chantilly cream made with mascarpone cheese and cream cheese. I use stabilized whipped cream in the recipe as well. 

Chantilly cream with mascarpone and cream cheese

The history of Chantilly cream is actually pretty interesting if you want to read more about the inventor but I won’t bore you with all that here. I fully understand not everyone is a freakish food nerd like I am. 

How do you make a Berry Chantilly Cake?

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. 

Are you drooling yet?

  • Start by making the vanilla cake sponge. Make sure you use all the ingredients listed and they are warm, otherwise your cake could get gummy. If you can’t get cake flour in your region, try my white cake recipe. Do not do that cornstarch substitution for a reverse creaming method, you’ll get a cornbread texture. 
  • Next, make the mascarpone frosting. Cream together the softened butter and cream cheese until smooth. Then add in the Mascarpone cheese and cream until smooth. Add in the powdered sugar until just combined and smooth. 
  • Whip the heavy cream to soft peaks and add in the vanilla extract and instant pudding mix. Mix until just combined. Fold the whipped cream carefully into the mascarpone frosting. 
  • Split your cake layers in half length-wise. 
  • Place your first cake layer down and spread a thin layer of raspberry or berry jam. I used berry cake filling since I had some on hand. 
  • Now spread a nice thick layer of your mascarpone frosting and layer in some berries. I don’t slice them so that they don’t drip into my frosting unless the strawberries are really big then I slice them in half. 
  • Repeat process with the other layers of cake, frosting and berries. 
  • Finish frosting the cake with the rest of the mascarpone frosting and top with more fresh berries. 
  • whole foods berry Chantilly cake recipe

    Does Chantilly cake need to be refrigerated

    Because this berry Chantilly cake contains fresh fruits and whipped cream, it must be kept refrigerated. The whipped cream is stabilized by the vanilla pudding mix though so it the frosting is stable for 1-2 days with no problems. 

    berry chantilly cake

    Berry Chantilly cake can be brought to room temperature before eating (1-2 hours) with no problems and actually tastes better when a little warm. 

    I know this might sound crazy but don’t keep this cake in the sun. It will melt. 

    Watch my berry chantilly cake video below if you’re a visual learner like me and need to see how it all comes together!


    Cake Batter and Frosting Calculator

    Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

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    Cups of Batter Needed

    8 cups

    Cups of Frosting Needed

    5 cups

    Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

    Did You Make This Recipe?Leave a rating and tell me how it went!
    berry Chantilly cake

    Berry Chantilly Cake

    Berry Chantilly cake made with tender layers of vanilla cake, fresh berries, and fluffy whipped mascarpone frosting.
    4.92 from 411 votes
    Print Rate Never Miss A Cake
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Serves: 8 cups
    Calories: 544kcal


    Vanilla Cake Recipe

    • 13 oz (368.54 g) bleached cake flour
    • 13 oz (368.54 g) granulated sugar
    • 3 tsp (14.79 g) baking powder
    • 1/4 tsp (0.25 tsp) baking soda
    • 1/2 tsp (0.5 tsp) salt
    • 8 oz (226.8 g) butter unsalted
    • 2 tsp (1 Tbsp) vanilla extract
    • 1 tsp almond extract
    • 10 oz (283.5 g) whole milk room temperature
    • 3 oz (85.05 g) vegetable oil
    • 3 large (3 large) eggs room temperature

    Chantilly Cream Ingredients

    • 16 oz cream cheese softened
    • 8 oz unsalted butter softened
    • 16 oz mascarpone cheese softened
    • 22 oz powdered sugar sifted
    • 1 tsp almond extract
    • 1 tsp vanilla extract
    • 8 oz heavy whipping cream
    • 2 tsp instant pudding mix Or any other whipped cream stabilizer. See my post:

    Berry Cake Filling

    • 2 cups fresh or frozen berries
    • 2.5 oz sugar
    • 1 oz water
    • 1 oz cornstarch
    • 1 tsp lemon zest
    • 2 tsp lemon juice


    • Stand Mixer
    • Round Piping Tip and Piping Bag


    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 335º F/168º C — 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking.
    • 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 1/3 of your milk/egg mixture. Repeat 2 more times until batter is just combined. Don't forget to scrape your bowl. 
    • I always start by baking for 25 minutes for 8" and smaller cakes and 30 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 5 minutes after that until I'm close and then it's every 2 minutes. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
    • 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 press down the dome immediately with an oven mitt covered hand. After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
    • Once the cakes are chilled in the refrigerator (about an hour for this size, longer for larger cakes), tort, fill and crumb coat all at once. If you do not plan on crumb coating the same day, you can leave the wrapped cakes on the countertop. Chilling can dry out your cakes before they are iced, so avoid keeping them in the refrigerator longer than necessary. Cakes can be frozen in freezer bags for later use as well.

    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 pudding mix to stabilize the whipped cream and whip until just combined. Add in the vanilla and almond extract. Peaks should be firm but not curdled. This happens quickly so watch your cream closely! Check out the stabilized whipped cream recipe to see other options to use besides instant pudding mix.
    • Fold your cream cheese mixture and whipped cream together to make your frosting.

    Berry Cake Filling

    • Place the berries in a medium saucepan with 2.5 oz of sugar and bring to a simmer. 
    • Combine the cornstarch with the cold water to make a slurry. Pour the slurry into the bubbling berries. 
    • Cook a few minutes until the mixture is thick (1-2 minutes). Remove the berries from the heat and stir in the zest of one lemon and your lemon juice. 
    • Cool berry filling before using.


    I used two 8"x2" round cake pans for this recipe but you can use the cake batter calculator to adjust the recipe for whatever cake pan you want. 
    1. Make sure all your ingredients  (eggs, cream cheese, milk, butter etc) are room temperature.  Check  out my blog post on room temperature ingredients hacks 
    2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
    3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
    4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Learn more about decorating your first cake. 
    5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
    All purpose flour is a plain flour with no rising agents. It has a protein level of 10%-12%
    Cake flour is a soft, low protein flour of 9% or less. 
    Cake flour sources: UK - Shipton Mills Cake & Pastry Flour


    Calories: 544kcal (27%) | Carbohydrates: 60g (20%) | Protein: 3g (6%) | Fat: 33g (51%) | Saturated Fat: 20g (100%) | Cholesterol: 94mg (31%) | Sodium: 197mg (8%) | Potassium: 103mg (3%) | Fiber: 1g (4%) | Sugar: 56g (62%) | Vitamin A: 865IU (17%) | Vitamin C: 0.2mg | Calcium: 79mg (8%) | Iron: 0.2mg (1%)
    Tried this Recipe? Tag me Today!Mention @SugarGeekShow or tag #SugarGeek!

    167 comments on “Berry Chantilly Cake

    1. 5 stars
      This is possibly the most delicious cake I’ve ever made. I was looking specifically for the knock-off Whole Foods Berry Chantilly recipe and this exceeded my expectations. Thank you for the recipe!! I had one very minor issue with the stability of the frosting. It started drooping within a few hours. Environment was indoors with AC on in southern California. I refrigerated it after frosting for a few hours. I was thinking I might add a little shortening to help stabilize it. What are your thoughts on that?

      1. Thank you! I’m so glad you liked the recipe. The Chantilly frosting is definitely very soft and has to be chilled after 2 or 3 hours. You could replace some of the butter with shortening to make it a bit more stable, but overall it’s going to be very soft.

    2. 5 stars
      Thanks for your recipe, videos and tips, your directions are on point. I used a cake mix box for the bread part and seedless strawberry jam just for simplicity, but I followed your recipe and instructions for the frosting and putting the cake together. Unfortunately my pudding mix box was ruined so I couldn’t use it to stabilize the whipped cream, nevertheless I didn’t have any issues with the frosting, and it’s been 2 days since I made it. I did have an initial crumb layer and put the cake on the fridge for an hour before finishing frosting it. The frosting got less liquidy by then (not that it really was runny or anything like that) and the whole cake flavor got even better by the next day. My husband, who isn’t big on cakes, like it a lot. Besides, it looks so beautiful! Thanks again! Will be following your videos and recipes!

    3. 5 stars
      I made this cake twice and it was a huge hit both times. Sometimes I dream that I’m eating this cake 🙂
      So i want to make it again for my 1 year old nephew’s bday, so I’d like to color the frosting for decoration purposes. Do you think that gel color will ruin the delicate frosting?
      Thanks so much for this recipe once again!

    4. Hello – the video mentions a berry jam but is that different from the berry filling in the recipe instructions? Also, do I need to have more berries to put on top of the Chantilly cream like the video? My apologies, the recipe and video seem to be a little different and wanted to make sure!

    5. 5 stars
      Thank you so much Liz for this great recipe. It was very delicious. The only difference was the cake itself. The cake in your picture looks like a white cake and sturdy but mine became a very yellow cake and crumbled. But the frosting was amazing.

      1. Sounds like something was either not weighed correctly or not mixed quite right. Room temperature ingredients and careful mixing are important for the texture and color of this cake.

    6. 5 stars
      I used this recipe to make cupcakes for my daughter’s birthday. It was delicious! I hollowed out the cupcakes a bit and filled them with the berries. All components have a good flavor. I no longer live near a Whole Foods and have really missed their Chantilly cake. I will definitely make this again!

    7. 5 stars
      Liz you are the best!!! Thanks for sharing this recipe, it was delicious 😋

    8. Hello,

      What adjustments do I need to make for baking this cake at 5280’ or a mile high. I’m really new to baking but you inspire me to go beyond my abilities!! Thanks

    9. Can I use a boxed cake wedding cake recipe you have (Wasc) for this particular cake?

      1. Sure thing! I’d recommend using almond extract instead of vanilla though 🙂

    10. 5 stars
      I made this cake for my daughter-in-law’s birthday. I have used your recipes before and they always turn out to be winners. This won was just as fabulous! The crumb of this cake is so velvety soft and it tastes so good by itself. I really liked the cream frosting, I did have a tad but of trouble with it though, it was a little too wet for me. I was going with simple berry decorations like your example, but would have liked the frosting to be a little firmer. I will give it another try though because the taste was very good. I did read some of your comments later and wish I would have before making the frosting, I will try to replace some of the butter for shortening next time to see if it sets a bit firmer. Thanks for sharing, this cake was already requested by my husband for his birthday and he is hard to impress because he eats a lot of my cake experiments.

    11. 5 stars
      This cake is delicious!! I’ve made it like 4 times these past 6 months and its so good!! I need your opinion please- could I use all raspberries for the jam filling for this cake? Would it still taste as delicious? OR- do you have a wonderful raspberry filling white cake recipe? Any suggestions? Hope to hear from you🙂

      1. Thank you so much, I’m so glad you like the recipe! You definitely can use all raspberries for the filling, I have a recipe here if you’d like: I also have a white cake recipe if you want to try that instead of the vanilla one to switch things up.

    12. 5 stars
      Amazing recipe!! Flavor was just out of this world. I made extra cream so my kids basically ate it out of the bowl with all the fruit we had at home. The rest was for the cake and it truly was spectacular. Presentation wise and taste wise. Thank you!

    13. 5 stars
      I made this today!!! Was pretty work intensive and my only criticism is that the 45 minute time is a little misleading. I spent 5 hrs in total on this cake with the layers chilling etc. but it turned out amazing!!!!!! I loved it and so did my family!!!! Would be so fun to make this on July 4th! It looks patriotic with all the beautiful berries! 🫐🍓

    14. 5 stars
      I love the subtle almond taste of this cake, even better than the whole foods one!! Thank you Liz!!

    15. 5 stars
      This is an amazing recipe!!!!! I use Liz’s reverse cream recipe for the cake instead of this one. My family prefers a little less sugar, which I reduce about 1/4 cup each for the frosting and the cake. Both come out amazing. LOVE LOVE LOVE this one. Thank you for sharing this recipe!

    16. 5 stars
      Any way you have a pink drip recipe I could use to put on top of frosting?

      1. Yes! My favorite is this water ganache recipe with a few drops of electric pink food coloring from Americolor 🙂

    17. Hi Liz! I’m going to make this cake and just watched your video and was wondering after you did the crumb coat and refrigerated it…did you also refrigerate the frosting?

    18. 5 stars
      I made this cake a few weeks ago. My friends told me it was the best cake I ever made and I bake a lot and have been for many years. The cream is amazing and I use it for other cakes and desserts! Thank you!

    19. I just made the Chantilly Cream Frosting using less powdered sugar for another cake. I do not like sweet frosting and this was perfect for a lemon cake.
      We enjoyed the frosting so much and now I can’t wait to make your Berry Chantilly Cake for a friend’s birthday.

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