This berry chantilly cake is loaded with 4 different berries, sweet mascarpone cream cheese frosting, and 4 fluffy vanilla cake layers.
This post may contain affiliate links. Read my disclosure policy here. This recipe was originally posted on May 5, 2016, we’ve tweaked it a bit since then.
TIP: I like to make the cake layers on one day, frost them next day, and serve the cake the following day. Letting the baked cake sit unfrosted for a day will help reduce that eggy taste that some cakes tend to have. I actually use this method with pretty much every cake I make. It also helps to break up the work into 2 days.
This berry cake was originally inspired by Whole Foods. As I was looking for a treat to enjoy with my coffee at whole foods one day, I came across this lovely berry cake. After tasting it, I couldn’t wait to recreate a copycat recipe of this berry chantilly cake at home! And I must say, this recipe is almost identical to the cake from whole foods!
How to make Chantilly Cake
- Beat the eggs and sugar in a stand mixer over high speed until the eggs become pale and fluffy. Then add in the vanilla.
- Next, sift in the flour, cornstarch, and baking powder and fold it into the egg mixture. Now pour the cake batter between 2 prepared (10 inch round baking pans). Bake for 2o minutes at 350 degrees Fahrenheit.
How to make chantilly cake frosting
- Combine the softened cream cheese, mascarpone, powdered sugar, almond extract, and vanilla extract in the bowl of your stand mixer. I like to use the whisk attachment when making chantilly cake frosting.
- Now in another bowl, beat the cold heavy cream until you can see stiff peaks. I find that using an electric mixer does a great job here. Then you’ll want to fold the whipped heavy cream into the Chantilly cream mixture. For the best Chantilly cake cream, cover and refrigerate it for at least one hour.
How to make simple syrup for cake
- Whisk sugar and water in a saucepan and bring it to a boil. Then drop the heat to low and let the simple syrup simmer for about 15 to 20 minutes. Take the simple syrup off the heat and let it come down to room temp.
How to assemble a berry Chantilly cake
- Slice each cooled vanilla cake in two. Then drizzle the simple syrup over each vanilla cake layer.
- Now assemble the berry cake by spreading the Chantilly cream over the first cake layer and spreading the raspberries, blueberries, blackberries, and chopped strawberries over the entire frosted cake layer. Then repeat this step with the rest of the cake layers.
- Once you get t0 the last cake layer, generously frost the outside of the Chantilly berry cake with the remaining frosting.
How to decorate a vanilla cake?
- I like to decorate my vanilla cakes with a stripe-like pattern. It’s such an easy and quick way to decorate and frost cakes. I even use this method on my Nutella cake.
- Berries are also a great way to add pops of fun colors to pretty much any cake. I covered almost my entire Napoleon Cake with berries, and it looks so elegant!
- Another great way to add simple decor to a cake it by adding mint leaves. Mint leaves add freshness and color to any dessert. Even the small ones like my white chocolate creme brulee.
This decadent berry chantilly cake it a must for berry season!
- Ingredients for the cake:
- 8 eggs
- 1 1/2 cups sugar
- 1 tsp vanilla
- 1 1/2 cups flour
- 2 tsp baking powder
- 2 tsp corn starch
- Ingredients for the cream:
- 2 8oz pkgs. cream cheese, softened
- 1 8 oz pkg. mascarpone cheese
- 3 cups powdered sugar
- 3/4 tsp almond extract
- 1 1/4 tsp vanilla
- 2 cups heavy cream
- Ingredients for the syrup:
- 2 cups water
- 3/4 cup sugar
- 1 1/2 cups strawberries chopped
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- Line 2 round (10 inch) cake pans with parchment paper and spray with nonstick spray. Set aside.
- In the bowl of a stand mixer, beat the eggs with the whisk attachment until foamy. Then slowly add the sugar as you continue to beat it on high speed.
- Once the egg and sugar mixture becomes fluffy and airy, beat in the vanilla extract.
- Sift the flour, baking powder, and corn starch. Then gently fold it into the batter using a large whisk. Don't mix it around too vigorously... You want to retain as much air in the batter as possible.
- Split the cake batter between the two prepared cake pans and bake at 350 degrees Fahrenheit for 20 minutes.
- Let the cake cool completely. It's actually best to leave it overnight. Once it's cooled, slice each cake in half using a serrated knife.
- In the bowl of a stand mixer combine the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract.
- In a separate bowl beat the heavy cream using an electric mixer. Beat until stiff peaks form.
- Using a spatula, fold the heavy cream into the cream cheese mixture. Cover with plastic wrap and refrigerate for at least 1 hour.
- Meanwhile in a saucepan whisk together 2 cups of water with 3/4 cup sugar. Bring the sugar to a boil and drop the heat to low. Let it sit over the stove top for 15-20 minutes, or until the mixture begins to thicken. Remove from heat and let it cool completely. This will be the syrup.
- Spray 1 side of each cake layer with the syrup.
- Begin assembling the cake by spreading the cooled cream cheese filling on top of the first cake layer. Then add a little of each berry. (Put as much as you like).
- Stack another cake layer on top and repeat step 12. Continue this until you stack the 4th cake layer. Then cover the top and sides of the cake with the remaining cream. Top with extra berries for a beautiful pop of color.