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.

    Choose a pan type

    Choose a cake pan size
    (based on 2" tall cake pan)

    Choose a cake pan size
    (based on 2" tall cake pan)

    Choose a cake pan size
    (based on 2" tall cake pan)

    Cupcake Tin Size

    Choose number of pans

    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.
    5 from 232 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!

    166 comments on “Berry Chantilly Cake

    1. 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.

    2. 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.

    3. 5 stars
      I’ve made this recipe several times and it is a crowd pleaser.

    4. The cake falls from the center, why is this?

    5. 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

    6. 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

    7. 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?

    8. 5 stars
      Just made this and it is delicious!! Thanks for the easy to follow directions and the added video.

    9. 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?

    10. 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?

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

    12. 5 stars
      I made this recipe and it was delicious. My husband liked it better than the Whole Foods one.

    13. 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.

    14. 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!

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

    16. 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.

    17. 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

    18. 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!!!

    19. 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!

    20. 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?

    21. 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!

    22. 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.

    23. 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!

    24. 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 🙂

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating