This berry chantilly cake is loaded with 4 different berries, sweet mascarpone cream cheese frosting, and 4 fluffy vanilla cake layers.
A huge thank you to Dairgold for sponsoring this recipe!
TIP: I like to make the cake layers on one day, frost them the 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.
Chantilly Cake
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.
Watch how to make this berry chantilly cake here:
Full Recipe Instructions
Berry Chantilly Cake
This decadent berry chantilly cake it a must for berry season!
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Servings: 10
Calories: 678kcal
Ingredients
- 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
- Berries:
- 1 1/2 cups strawberries chopped
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
Instructions
- 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.
Nutrition
Calories: 678kcal | Carbohydrates: 107g | Protein: 15g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 201mg | Sodium: 391mg | Potassium: 416mg | Fiber: 2g | Sugar: 86g | Vitamin A: 955IU | Vitamin C: 20.6mg | Calcium: 268mg | Iron: 2mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
This recipe was originally posted on May 5, 2016, we’ve tweaked it a bit since then.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Traci says
I made this a couple months back and it was utterly scrumptious!! My husband, son and I nursed it for a good 4 days til she was gone. I miss it so much I’m thinking of making it a second time.
Thanks for the excellent keeper!!!!
Dina says
I’m so glad to hear you enjoyed this Chantilly cake so much! It’s always a big win when the family enjoyed a recipe. If you make this berry Chantilly cake again I hope you enjoy it even more. Thank you so much for your kind feedback Traci! 🙂
Yogi says
Hello,
Quick question. Can the sponges be made a few days in advance, and keep well in the fridge or freezer? Thank you
Dina says
Hi, I like to make the spongecake 1-2 days ahead and keep them wrapped with in paper towels and plastic wrap at room temperature until ready to frost.
Garvey Daniela says
The best!
Dina says
Awesome! Glad you loved it! 🙂
Michele says
How do you spray the cake? Do you put the syrup in a spray bottle. Please explain. Thank you
Dina says
Hi Michele, I put the syrup into a soaker bottle. You can also use a spray bottle as well. I hope you enjoy the recipe! 🙂
Jaime Campbell says
Why does my cake look eggy on the bottom when turned out?
Dina says
Hi Jamie, this is not a typical sponge cake. It’s a European style sponge cake so it gets it’s light and airy texture from beating the eggs over a long period of time to create volume. There is a chance that you under-beat the eggs or you may have over-beat them. If they were over-beat, they can go from being voluminous and ariy to dense and gooey very quick.
Jaime says
Thank you for responding, I quickly learned my error after re-reading the instructions, I was so worried about over beating the eggs that I did not beat them enough. I made another batch and it was perfect! I got rave reviews on Mother’s Day! Thanks again!
Dina says
Jamie, I am so overjoyed that you gave this recipe another shot and it turned out perfect! Thank you so much for coming back here and updating me! I really appreciate it! 🙂
Leslie Higgins says
Baking the cakes now. Will the icing be fine if I make it today but not ice the cake until tomorrow night?
Dina says
Hi Leslie, yes! I almost always make the icing the night before 🙂
Daniela Garvey says
I love this cake, I made it many, many times here in Romania! Thank you Dina❤️!
Dina says
Thank you Daniela! I am so happy to hear that you enjoy this cake so much! 🙂
Amanda says
I made this for my husband’s birthday- everyone loved it. My niece wants it for her birthday. I’d love to make it in cupcakes. Any suggestions on baking time/tips for cupcakes?
Dina says
Hi Amanda, I am so happy to hear that everyone loved this cake! 🙂 I have been planning on testing this recipe out in the from of cupcakes. I can’t give an exact bake time without testing it out first.