There's something magical about a perfectly crafted Chantilly cake recipe, with its cloud-like layers of vanilla cake, fresh berries, and that signature mascarpone cream frosting. This berry Chantilly cake recipe brings you the same delightful experience you'd find at Whole Foods, but with the satisfaction of making it in your own kitchen. Whether you're celebrating a special occasion or simply craving something extraordinary, this cake delivers pure joy in every bite.
Why You'll Love This Chantilly Cake Recipe
This elegant dessert has gained a devoted following, and for good reason. Originally popularized in New Orleans, Chantilly cake has become a beloved staple in bakeries across the country, including Whole Foods. The combination of light vanilla cake, fresh berries, and the uniquely smooth Chantilly cream frosting creates a dessert that's both sophisticated and comforting. It's perfect for spring and summer celebrations, though its timeless appeal makes it welcome at any gathering year-round.
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Ingredients
the Vanilla Cake Layers:
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs, room temperature
Pure vanilla extract
Whole milk, room temperature
the Chantilly Cream Frosting:
Mscarpone cheese, softened
Cream cheese, softened
Whipping cream
Powdered sugar
Vanilla extract
the Berry Filling:
Mixed berries (strawberries, raspberries, blueberries)
Granulated sugar
Lemon juice
See recipe card for quantities.
Instructions
Preparing the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour mixture.
- Divide batter evenly among the prepared pans, smoothing tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Preparing the Berry Filling
- Wash and slice larger berries into bite-sized pieces.
- Toss berries with sugar and lemon juice in a bowl.
- Let stand for 30 minutes to release juices.
- Drain excess liquid before using (reserve for serving if desired).
Making the Chantilly Cream Frosting
- In a large bowl, beat mascarpone and cream cheese until smooth.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Gently fold whipped cream mixture into the cheese mixture until well combined.
- Refrigerate for 30 minutes to firm up slightly before using.
Assembling the Cake
- Place first cake layer on a serving plate or cake board.
- Spread a generous layer of Chantilly cream frosting.
- Arrange a portion of the berries over the frosting.
- Repeat with second layer.
- Place final layer on top and frost entire cake with remaining Chantilly cream.
- Decorate the top with remaining berries.
Pro Tips for Perfect Chantilly Cake
- Ensure all dairy ingredients are at room temperature before starting
- Don't overmix the cake batter once you add the flour to avoid a tough cake
- Chill the cake layers before frosting for easier assembly
- Keep the cake refrigerated until 30 minutes before serving
Equipment Needed
- Cake pans
- Stand mixer or hand mixer
- Mixing bowls
- Offset spatula
- Wire cooling racks
- Cake turntable (optional but helpful)
Storage Instructions
Store the assembled cake in the refrigerator for up to 3 days. The cake layers can be made ahead and frozen for up to 1 month when wrapped well in plastic wrap and aluminum foil.
Dietary Modifications
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend
- To make it less sweet, reduce the powdered sugar in the frosting by ¼ cup
- For a lighter version, use reduced-fat cream cheese (though the texture will be slightly different)
FAQ
How is Chantilly different from whipped cream?
Chantilly cream and whipped cream may look similar, but they have key differences in ingredients and texture. Traditional whipped cream is made by simply whipping heavy cream until it forms soft or stiff peaks, often with a bit of sugar and vanilla for sweetness. It’s light, airy, and used as a topping for desserts, fruit, and beverages.
Chantilly cream, on the other hand, is a more decadent and flavorful version. It typically includes heavy cream whipped with powdered sugar and vanilla extract, giving it a silkier texture and a slightly sweeter taste than plain whipped cream. Some versions, like the frosting used in a Chantilly Cake, take it a step further by incorporating mascarpone cheese or cream cheese, which creates a rich, stable frosting with a velvety finish. This makes it perfect for layering in cakes, as it holds up better than plain whipped cream while still feeling light and creamy.
Why do they call it Chantilly Cake?
The name "Chantilly Cake" comes from Chantilly cream, a sweetened whipped cream originating from France. The name is linked to the Château de Chantilly, a historic estate near Paris, where a version of this delicately flavored whipped cream was popularized in the 17th century.
However, Chantilly Cake as we know it today is a modern American creation, particularly popular in the Southern United States, especially in New Orleans. Unlike traditional French pastries, this cake is a vanilla sponge layered with Chantilly-style frosting made from mascarpone cheese, cream cheese, and whipped cream, along with fresh berries. Whole Foods helped make it widely known in the U.S. with their berry-topped version.
Despite its French-sounding name, Chantilly Cake is an American twist on European influences, combining light sponge cake with rich cream and fruit for a refreshing yet indulgent dessert.
Is Whole Foods discontinuing the Chantilly Cake?
There have been rumors from time to time about Whole Foods possibly discontinuing their beloved Berry Chantilly Cake, but as of now, the cake remains available at most Whole Foods locations. However, availability can vary by store and region, and some customers have reported occasional shortages or changes in pricing and ingredients.
If you’re worried about not being able to get it from Whole Foods, the good news is that you can make an even better version at home! Many people say that homemade Chantilly Cake recipes taste fresher and richer because you control the quality of ingredients—using real mascarpone, high-quality vanilla, and ripe, juicy berries.
If you’re craving this cake and can’t find it at Whole Foods, try making your own—it’s surprisingly easy, and you might never go back to store-bought!
What is the flavor of Chantilly?
Chantilly has a delicate, creamy, and slightly sweet flavor with hints of vanilla. When it comes to Chantilly Cake, the flavor is a perfect balance of light vanilla sponge, rich mascarpone frosting, and fresh, slightly tart berries.
The frosting is what truly makes the flavor unique—it’s not as heavy as buttercream, but it’s richer and silkier than traditional whipped cream. The mascarpone and cream cheese give it a subtle tang, while the powdered sugar and vanilla create a smooth, lightly sweet taste that complements the cake layers and berries beautifully.
Overall, Chantilly Cake tastes luxurious but not overly sweet, making it a favorite for special occasions or anyone who loves a fresh, elegant dessert.
Berry Chantilly Cake Recipe – A Bakery-Style Delight You Can Make at Home
Ready to impress with a show-stopping dessert? This Berry Chantilly Cake recipe is the perfect blend of light, fluffy cake, fresh berries, and velvety mascarpone frosting—making every bite pure bliss. Whether you're celebrating a special occasion or just craving something sweet, this homemade version will rival any bakery’s best.
If you love trying new desserts, why not continue your baking journey? For a unique twist, check out this Easy Zucchini Cake Recipe, a moist and flavorful treat that sneaks in a dose of veggies! Or, if you're in the mood for something effortless yet decadent, this Easy No-Bake Cherry Cheesecake Recipe is a must-try.
We’d love to see your take on this Berry Chantilly Cake—share your creations in the comments below! Happy baking!
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Chantilly Cake Recipe
Equipment
- 3 9-inch cake pans Greased and lined with parchment
- Stand mixer or hand mixer For batter and frosting
- Large mixing bowls For wet and dry ingredients
- Offset spatula For frosting application
- Wire cooling racks To cool cakes evenly
- Cake turntable Optional, for easier decorating
Ingredients
Vanilla Cake:
- 3 cups all-purpose flour Sifted for a light texture
- 1 tablespoon baking powder Ensures a fluffy cake
- ½ teaspoon salt Enhances flavor
- 1 cup unsalted butter softened
- 2 cups granulated sugar Adds sweetness
- 4 large eggs room temperature
- 2 teaspoon pure vanilla extract Pure for best flavor
- 1 cup whole milk room temperature
Chantilly Cream Frosting:
- 16 oz mascarpone cheese softened
- 16 oz cream cheese softened
- 2 cups heavy whipping cream Cold, for best whipping
- 1½ cups powdered sugar Sweetens and stabilizes
- 2 teaspoon vanilla extract Enhances flavor
Berry Filling:
- 2 cups mixed berries strawberries, raspberries, blackberries
- ¼ cup granulated sugar To macerate the berries
- 1 tablespoon lemon juice Enhances berry flavor
Instructions
For the Cake:
- Preheat oven to 350°F. Grease and line three 9-inch cake pans.
- Mix flour, baking powder, and salt.
- Cream butter and sugar until fluffy (5 minutes).
- Beat in eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk to butter mixture.
- Divide batter between pans.
- Bake 25-30 minutes until done.
- Cool completely.
For the Frosting:
- Beat mascarpone and cream cheese until smooth.
- Whip cream, powdered sugar, and vanilla separately until stiff.
- Fold whipped cream into cheese mixture.
Assembly:
- Layer cake with frosting and berries between each layer.
- Frost outside completely.
- Top with remaining berries.
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