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

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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.
    4.96 from 356 votes
    Print Rate Never Miss A Cake
    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%)
    Tried this Recipe? Tag me Today!Mention @SugarGeekShow or tag #SugarGeek!

    167 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 😉

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