Berry Chantilly Cake

Berry Chantilly cake made with tender layers of vanilla cake, fresh berries, and fluffy whipped mascarpone frosting.
↓ Recipe ↓ Video Print Recipe
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!

     

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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.

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    berry Chantilly cake

    Berry Chantilly Cake

    Berry Chantilly cake made with tender layers of vanilla cake, fresh berries, and fluffy whipped mascarpone frosting.
    5 from 154 votes
    Print Rate
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Serves: 8 cups
    Calories: 544kcal

    Ingredients

    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: https://sugargeekshow.com/recipe/stabilized-whipped-cream/

    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

    Equipment

    • Stand Mixer
    • Round Piping Tip and Piping Bag

    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 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.

    Notes

    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

    Nutrition

    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%)

    154 comments on “Berry Chantilly Cake

    1. FYI: if you will put a strip of aluminum foil around the outside of your cake pan you won’t have to trim the outside. It won’t get real brown. I never bake a cake over 325° so it’s moist &.never dry plus it stays fresh longer.

    2. I really want to make this cake for an upcoming baby shower. However, the design calls for the cakes to be covered in fondant. Will this mascarpone frosting hold up well under fondant? Thanks!

      1. No this frosting cannot touch fondant, it will cause it to melt. You can however use it as a filling with a buttercream dam and buttercream on the outside just like you would treat a fruit filling or a custard.

    3. I’m a little confused, the post says to add the vanilla extract to the whipped cream but then in the recipe instructions say the vanilla extract is added to the marscapone, cream cheese and butter mix. Does it really matter which one the vanilla extract goes in, since they are folded together in the end? The 4 oz of heaving whipping cream doesn’t seem like enough to get 2 cups of stabilized whipped cream to me?

      1. It doesn’t matter when you add it. Probably a leftover instruction from the stabilized whipped cream on it’s own 🙂 I’ll fix it.

    4. I found this recipe and it looks so good. I would like to try to make it for my wedding! Although, what do the oz translate into cups for the dry ingredients?

    5. 5 stars
      This recipe is so AMAZING! The cake is so velvety, the filling is so creamy and luscious, the frosting is decadent and the berries add that pop of flavor! The Whole Foods version doesn’t compare!

    6. Hi! I live in Florida. Can I use these same measurements, to make the vanilla cake, or do I have to adjust them? And if so, by how much?

      1. No need to adjust, do you typically make adjustments for baking? I’ve never heard of needing to do that for living in Florida, only for high elevation

    7. Your first item in the chantilly cream ingredients list is “cream cheese frosting”. Did you mean to just say “cream cheese”? Making this tomorrow! Thanks!

        1. Hi again Liz! Question for the Chantilly cream filling, can this be made in advance? I haven’t made any cream cheese fillings that’s why. Thank you! ?

    8. Looks amazing ?,I will make it Saturday for my sister-in-law’s

    9. Hi Liz! Firstly, thank you for so generously sharing your recipes and techniques. I’m a huge fan of you and your amazing work!! Also, a huge congrats on the birth of baby Ezra, he’s absolutely gorgeous 🙂 Regarding the Berry Chantilly Cake, I’m interested to know if this filling can be used in a double barrel cake (around 9 inches high), if I were to use dowels and a cake board for every 3-4 cake layers? I’m so tempted to make it for my friends 40th in a couple of weeks, but not sure if the filling will be stable enough to hold the weight of the cake.. Would love to get your thoughts on this. From Australia, Rebecca xx

    10. I’m wondering about the instant pudding mix – can it be replaced with gelatin? I’m super excited to try this recipe! Thanks so much for posting it 🙂

    11. Are you supposed to use 1 cup of heavy cream or 2? I’ve made this frosting recipe before but it was 1/2 quantities, 1 pack cream cheese, 1 pack mascarpone, and 8 oz of heavy cream, so shouldnt that be doubled for this? I think it says 2 cups of whipped cream in the video too but the recipe here says 1.

      1. Just follow the written recipe. I found that 1/2 cup of heavy cream wasn’t quite enough for some people so I increased the cream

    12. 5 stars
      I made this and it was fantastic! Thanks for sharing!!

    13. Sorry I just read the answer to my question in the post about it holding up for 1-2 days.

      1. If you’re asking if you can freeze one slice of cake the answer is yes but you would need to wrap it really well in plastic wrap then tinfoil to prevent it from drying out and getting freezer burned

    14. Hi Sugar Geek,
      I want to make two 9″ cakes but I don’t know how I will increase the recipe; should I double it, triple it. Can you please tell me how much of this recipe I need for two 9″ cakes.
      thank you and have a great day.

    15. Is the ‘instant pudding mix’ listed flavored?

    16. THE BEST CAKE EVER!!!!!!!!!!!
      This cake is so delicious from the berry filling to the soft velvet cake. I didn’t have any mascarpone cream for the Chantilly cream but it was still delicious. I made it for this Thanksgiving and it was a complete hit!!!!!!!

    17. Does it matter if the cake flour is unbleached?

    18. I made this cake first and it came out very nice!!! Thank you .
      The second time I made it,I sprayed the spring form with a nonstick IG spray and the batter spilled out of the spring form., big time.
      Why did it happen?
      The first time everything was just perfect
      Thank you
      For

      1. I don’t know what IG spray is or what would cause the cake to overflow other than the cake tin being too full or maybe the leavening being mismeasured

    19. Do you need to add the instant pudding mix to the frosting or can it be omitted?

    20. Can one use Bob’s Red Mill gluten free all purpose baking flour for this cake?

        1. 5 stars
          Thank you so much! I made this cake yesterday using an all purpose gluten free flour. While it wasn’t fluffy like yours it still turned out simply delicious!!????? Any suggestions for a fluffier cake when cooking at a higher elevation?

    21. 5 stars
      This cake is so delicious, can this be turned into cupcakes ? Or do I need to just use cream cheese buttercream?

      1. This cake recipe is just my vanilla cake recipe so you can definitely use it as cupcakes. you can use the same frosting for cupcakes too

    22. I made this cake . I was pleased with the icing and the fruit spread; however I Wasn’t with my cake. My cake was spongy and dense and it did not rise the way I expected it to. I made 3 attempts but they all turned out the same. What can I do to make this cake light and fluffy?

      1. I am sorry the cake didn’t turn out for you. It’s impossible for me to know what went wrong unless I know if you replaced any of the ingredients with something else, changed the way you mixed the cake or if you made sure all the ingredients were at room temperature. There are many ways a cake can go wrong. My advice is to look through the ingredients and recipe step by step to see if you changed anything along the way.

    23. Hi! The measurement for the sugar in the recipe is 2.5 oz but in the directions it says 5 oz. Which measurement do we follow?

    24. I’m making this now. Is it 5oz of sugar or 3.5 for berry sauce? You have two different instructions. Just checking 😉

    25. Hi do we need to use bleached cake flour or can we use regular cake flour?

    26. Hi! I want to try out this cake recipe and it calls for almond extract however I can’t seem to find where I’m supposed to add in the almond extract in the recipe. If you could help with this, I would greatly appreciate it! Thank you!

    27. I’d like to make a small cake, one layer. can you just cut everything in half?

    28. Hello,

      I love the Whole Foods Berry Chantilly Cake, so I was thrilled to see a recipe for it! Simply based on taste, it seems to me like the Whole Foods version has a hefty almond component perhaps in the cake, the frosting, or both. I also feel like the cake itself has been moistened or soaked in something (a form of diluted almond extract? maybe?) almost tres leches style.

      I guess my question is, does this cake replicate both the prominent almond flavor and somewhat soaked texture of the WF cake? It might just be the Chantilly cream layers that give it that super moist texture. Also, do you have any idea where that almond flavor is coming from? I notice that you include some almond extract in your frosting, but how forwards is the almond in this Chantilly frosting? Would subbing in some almond flour or soaking the cake in maybe a condensed milk/almond extract mixture be a viable option?

      Thank you so much!

      1. I got this recipe from someone who worked at Whole Foods so I feel pretty confident about the taste 🙂 The almond flavor is in the frosting and the cake. As far as moisture goes, its most likely from the filling which is very moist.

    29. 5 stars
      I’ve made this cake 3 times using Cup4Cup gluten free flour and it’s outstanding! Love love love this cake. Minor changes to the process, I don’t tap the cake In the pan after I take it out of the oven, it fell.
      The taste of this cake is amazing, the frosting is so delicious, it’s hard to resist having a spoonful while frosting the cake.
      Thank you so so much Liz for sharing your work!!

      1. That makes sense to omit that step with the gluten free flour since there wouldn’t be as much structure developed. I’m so glad this recipe is working for you 🙂

    30. 5 stars
      Hi Liz! Big fan of your desserts, thank you for sharing your skills! I made this recipe and the lemon blueberry cake as well, but I feel my cakes were a little dry after being two days in the fridge.
      Can I make a light syrup and soak it a little bit in my cakes to prevent dryness? Thanks in advance!!!

      1. The fridge is always going to dry out your cake. The cake is best served at room temperature so that the cake tastes fresher. Just like cold butter tastes dry and crumbly, soft (room temperature) butter tastes better. So you should slice your cake and let it sit at room temperature until its soft again before eating it. Syrup will not make a dry/cold cake taste any moister

    31. I want to make berry chantilly cake and your recipe is interesting thank you and I never tried berry chantilly cake

    32. Hello I haven’t tried this recipe, But I love Berry Chantilly Cake from Wholefoods they are the best, It is so moist, how can I make this cake moist using your recipe would like to try this recipe so bad. Do I add or removes some recipe please help thank you

    33. What can I do to convert this to a chocolate, berry Chantilly cake?

      Thanks in advance!

    34. Can this cake be covered in fondant? Or will the filling cause bulging?

    35. Hi Liz! I want to try this recipe but cannot find bleached cake flour, can I sub with beached all purpose flour instead?

    36. Hi Liz, thanks so much for this recipe. How can I adapt this recipe to make a 6” cake? In terms of amounts of ingredients and cooking time and temperature.

    37. Hi! Can I make the berry filling ahead of time and refrigerate for a few days then bring to room temp to apply to cake?

    38. Hi! I plan to make this but my brother is allergic to almonds if they are not cooked. As far as the extract in the frosting goes, could I replace it with the vanilla extract?

    39. Hi I am really interested in making this cake for Mother’s Day but I only have 9in cake pans, how should I cook them then?

    40. Hi Liz,
      This is a silly question but preciously you mention adjusting the serving size on the recipe card to adjust the ingredients. I would like to do that but am not sure where the recipe card is?

    41. hello is this cake dense enough to make as a two tier cake 10 inch and 8 inch cake, with the proper support ? thank you

    42. I’ve never heard of these before. I love red velvet, am excited to make them. I have two questions? What makes the cake so red and velvety? I cannot seem to get the cake so red. I have tried extra food coloring but that of course just makes it more pink. I know I’m doing something wrong?

      Why do some cakes taste like play dough. Yuck 🤢!!

      1. The red color comes from a little super red food coloring and cocoa powder which gives it the rich, dark red color. The velvet texture comes from the buttermilk

    43. Your comment about using gelatin instead of instant pudding mix – 1 tsp of gelatin mixed in 1 tablespoon heavy cream, do we need need to mix the gelatin with water first? Thanks for clarifying!

      1. Yes, I dissolve the gelatin in 1 Tablespoon of water and then add 1/2 tsp of heavy cream to help it mix into the whipped cream easier.

    44. Hi, so this is going to be my first cake – I’m making it for my son’s 1st birthday. Side note, both my 1 and almost 3 year old are IVF babies too – fun times, but we made it!

      Anyway, I am making the vanilla cake with the berry mascarpone filling, the stabilized whipped cream as the icing and I may attempt a chocolate drip. I want to start today – his birthday is tomorrow. WHAT CAN I PREP AHEAD OF TIME!? WHAT CAN GO IN THE FRIDGE AND FOR HOW LONG!?! I’m known in my fam for biting off more than I can chew (but I always get it done). We’re all together in the same house quarantining, so they’re going to watch the whole messy process. Help!

    45. Excited to make this cake! Could I use pastry flour in place of the bleached cake flour to a similar effect?

    46. Hi Liz!
      Once we mix in the oil and milk at speed 4, do we lower the speed to mix the rest of the wet ingredients? (Eggs, extracts, rest of milk)
      Don’t want to over mix and ruin the consistency and texture of the cake by leaving it at speed 4 if I’m not supposed to 🙂
      Thanks so much!

    47. How far in advance can I make the berry filling??

    48. question! – I am making this for a wedding. I made the chantilly frosting on Wednesday, the cake is to be served on saturday. If I frost the cake and freeze it and pull it out day of wedding, will it still be okay to eat and taste good?

      1. No, a frozen cake needs to be defrosted in the fridge (like a turkey) because it takes a long time to defrost. If you bring it straight out of the freezer it will sweat horribly.

    49. 5 stars
      I made this with my 10 year old daughter (benefits of lockdown) for my wife’s birthday. It was such a hit, we are going to struggle to top this! Thank you for the wonderful recipe.

    50. 5 stars
      I’ve made this recipe several times and it is a crowd pleaser.

    51. Hi!

      I plan on making this cake for Fathers Day this weekend. However, I don’t own a Kitchen Aid, would a hand mixer work fine for mixing the cake batter? I’m worried about the reverse creaming/whipping enough air into the batter.

      1. Yes, you can definitely use a hand-mixer! I would mix for a little longer, maybe 3 minutes just because you want to make sure you get it all mixed well

    52. 5 stars
      Oh boy. So, I made this cake for my mother’s birthday today. All was going well, until assembly time. The cake was so delicate that it split upon moving it. Then, all the layers collapsed under the light weight of a crumb coat and filling. Initially, I thought the cakes were too hot, but I had waited 2 hours before handling. The only thing I changed was using almond emulsion vs extract (which I highly recommend). Perhaps my oven was too cold, since I had to open to door more than once to check for doneness, or my kitchen was too humid from the summer heat? In an attempt to salvage this, it’s become a birthday trifle. The “cake” is absolutely delicious, despite having some personal technical difficulties. It’s enough for me to try this again. #BeginnerBakerWoes

    53. 5 stars
      Amazing recipe, I tried it and turned out perfect!! I was wondering, where did you get your cake stand the gold and marble one in the video?

    54. 5 stars
      Just made this and it is delicious!! Thanks for the easy to follow directions and the added video.

    55. Hello!

      I am planning to make this cake but the pans I have are 8 inch by 1 1/2 inch tall. Planning to makes 3 layers. And a total of 2 cakes. Should I edit the number of cups to 24. Are my calculations correct?

    56. Hi Liz,

      I’m going out on a limb here. My boyfriend’s birthday is in a couple weeks and I’m thinking of baking this cake. However, I was curious if it was possible to make it a surprise tie dye cake and placing an edible paper image on top instead of fruit.

      Do you think this is doable or too risky?

    57. Also, can this frosting be piped, or is it too loose?

    58. 5 stars
      I made this recipe and it was delicious. My husband liked it better than the Whole Foods one.

    59. 5 stars
      Made this for the first time for 4th of July. It was a big hit! Everyone loved how moist it was and the frosting is amazing! My sister in law even requested it for a birthday cake.

      I do have a question though. If I want to make this ahead of time, is it ok to bake the cake layers and wrap it to leave it in the fridge overnight? On the recipe, you said not to leave it in longer than necessary but on the cake recipe page, you said it could be left overnight. I want to make sure the cake is still moist.

      1. Don’t refrigerate them overnight. Just leave them on the counter. Put them in the freezer for 30 minutes before stacking so they are easier to handle.

    60. 5 stars
      I’m not sure what went wrong but my frosting was too loose. I continued with it and Placed it in the fridge. It firmed up enough for me to lace it. I used my almond cake recipe and IT WAS ABSOLUTELY DELICIOUS!

    61. Hi! I saw your directions called for jam on the first layer. Is it on every layer or just the first?

    62. Hi Liz,
      I followed your recipe to the T. However, after taking the cakes out of the oven and letting it cool for the specified amount of time, I turned the cakes over to get them out of the pan but it stuck to the bottom of the pans and of course crumbled. I did grease this pan very well with unsalted butter. is there something else I should have done? Do you have any idea why the cakes stuck to the bottom of the pan? It did not say on your instructions to dust it with flour after greasing it, which is what I’ve done with other cakes before. Please let me know what your thoughts are. I was making this for a birthday tomorrow and now I’m not sure if it’ll work out. I put the cake in the freezer to hopefully firm them up before trying to frost them since they crumbled.

    63. 5 stars
      I made this for my grandmas birthday. She LOVED it! It was super easy to make and it turned out perfect. The only thing I would have changed was less almond extract. I had cut it down already but I felt it was a bit much. Overall, I would 100% recommend this recipe

    64. Hi Liz. You refer to different ways to stabilize whipped cream. Is it ok to use any of those methods for frosting for this cake? I really like gelatin option over pudding mix, but not sure if I’ll be able to frost the cake in time while it’s still spreadable? Especially if the cake needs to be chilled before final layer of frosting… Thanks! This recipe looks really promising!!!

    65. Help! I made the first part of the cream cheese frosting and was missing 4 oz of mascarpone cheese and now it’s super sweet. Could I cut some of it out when mixing with the whipped cream to even out the taste? or do I need to get the remaining 4 oz of mascarpone cheese? Thank youuuu!

    66. Very excited to try this recipe! It looks irresistible!! I only have 1.5in tall pans. Do you think it will spill over if I use my 8″ pans? Or should I use my 9″ pans?

    67. 5 stars
      My new favorite cake!!! The cake was so delicious and not dense at all! The frosting and berry filling were also amazing, and my family loved it!

    68. I would like to make as much as possible ahead of time, if I make the cakes ahead of time and freeze them, should I defrost them on the counter or in the fridge?

      1. I usually don’t defrost them, I decorate the cakes right after taking them out of the freezer. Then I do a crumb coat, chill in the fridge, finish decorating and refrigerate until needed. I like to take the cake out a few hours before serving and leave it on the countertop so it comes to room temperature to eat.

    69. 5 stars
      I made this today and was surprised by how easy it was over all. Thank you for an easy to follow recipe. Everyone was super pleased!

    70. 5 stars
      Made this cake today and boy oh boy…. DELICIOUS!!! Lovely moist cake 🍰. I had a quick question Liz. I didn’t make the 4 layer. Instead made just 3 so I have some chantilly frosting left over. Do you think it can be frozen? Thanks so much in advance 😊

      1. Yay so glad you liked the cake! You can freeze the frosting for up to 6 months or refrigerate it for 2 weeks 🙂

    71. 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.

    72. 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!

    73. 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!

    74. 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!

    75. 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.

    76. 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!

    77. 5 stars
      Liz you are the best!!! Thanks for sharing this recipe, it was delicious 😋

    78. 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

    79. 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 🙂

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