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.
    4.98 from 325 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. Hi do we need to use bleached cake flour or can we use regular cake flour?

    2. 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!

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

    4. 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.

    5. 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 🙂

    6. 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

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

    8. 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

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

      Thanks in advance!

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

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

    12. 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.

    13. 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?

    14. 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?

    15. 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?

    16. 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?

    17. 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

    18. Ridona Carson (first name sounds like MaDonna’s name)

      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

    19. 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.

    20. 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!

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

    22. 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!

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

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