This Berry Chantilly Cake is loaded with 4 different berries, sweet mascarpone cream cheese frosting, and 4 fluffy vanilla cake layers. This scrumptious dessert is fresh and gorgeous.
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Recipe Details
This Berry Chantilly 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 at home! And I must say, this recipe is almost identical to the cake I had that day. With its lovely appearance and delicious flavors, you’re going to love it!
- TASTE: Sweet and richly flavored, this layered sponge cake is moist and delicious. The sweet-tart flavor of the berries in every layer gives it a freshness that’s irresistible.
- TEXTURE: Every layer of this Berry Chantilly Cake is filled with sweet syrup, creamy frosting, and juicy berries. The cake is also fabulously fluffy.
- TIME: This recipe takes 2 hours. I like to prepare it in stages, so not all the work is done in one day (and it makes it taste even better!)
- EASE: Despite the time involved, this isn’t very hard to prepare. Just follow the recipe and you’ll have no trouble turning out a beautiful cake for friends and family.
What You’ll Need
Ingredient Notes
- Granulated sugar- This is used to sweeten the sponge cake and make the syrup that will moisten it.
- Eggs- We use a lot of eggs for this cake to give it a light and fluffy.
- Fresh berries- Strawberries, Blueberries, Raspberries, and Blackberries adds pops of color and sweet, tart flavor.
- Heavy whipping cream- This thins the frosting while still keeping it rich and smooth.
- Corn starch- This makes the cake lighter with a tender crumb.
- Almond extract- This adds a strong, sweet flavor that is somewhat fruity rather than nutty.
- Powdered sugar- This fine sugar is the sweetener for the frosting.
- Mascarpone- Slightly sweet and very rich, this creamy, buttery cheese adds delicious flavor and smoothness to the frosting.
- Cream cheese- This ingredient is sweet and tangy, adding more richness to the frosting.
Add-ins and Substitutions
- Add jam- You can add strawberry jam, raspberry preserves, or another jam between the cake layers for a different texture.
- Add sour cream- Adding sour cream to the cake batter will keep it moist while introducing some tangier flavor.
- Use other fruit- This chantilly cake can also be enjoyed with other fruits, such as mango, pineapple, peaches, plums, figs, or grapes.
- Substitute cake flour- You can make this recipe with cake flour, but just omit the cornstarch as it is no longer needed.
How to Make Berry Chantilly Cake
- Prepare the cake pans. Line 2 round (10 inch) cake pans with parchment paper and spray with nonstick spray. Set aside.
- Sift the dry ingredients. Sift the flour, baking powder, and cornstarch in a bowl and set aside.
- Create a meringue. In the bowl of a stand mixer, beat the eggs with the whisk attachment on high speed until foamy. Then slowly add the sugar as you continue to beat it on high speed.
- Add the vanilla. Once the egg and sugar mixture becomes fluffy and airy, beat in the vanilla extract. Then gently fold it into the batter using a large whisk.
Pro Tip: Be careful not to mix the egg mixture around too vigorously. You want to retain as much air in the batter as possible.
- Bake the cakes. Split the cake batter between the two prepared cake pans and bake in a 350-degrees-Fahrenheit oven for 20 minutes.
- Let them cool and then slice them into thin layers. Let the cake cool completely, overnight if possible. Once it’s cooled, slice each cake in half using a serrated knife.
- Make the frosting. In the bowl of a stand mixer, combine the softened cream cheese, mascarpone cheese, powdered sugar, almond extract, and vanilla extract.
- Peak the heavy cream. In a separate bowl, beat the heavy cream using an electric mixer until stiff peaks form.
- Gently fold the cream into the frosting. Using a spatula, fold the heavy cream into the cream cheese mixture. Cover with plastic wrap and refrigerate for at least 1 hour.
- Make the syrup. In a saucepan, whisk together the water with the 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.
- Lightly coat the cake with syrup. Spray 1 side of each cake layer with the syrup.
- Assemble the base of the cake. Spread the cooled cream cheese filling on top of the first cake layer. Then add a little of each berry, as much as you like.
- Finish the assembly. Stack another cake layer on top and repeat the previous steps. Continue this until you stack the 4th cake layer. Then cover the top and sides of the cake with the remaining cream frosting. Top with extra berries for a beautiful pop of color. Serve.
Recipe Tips
- Let the cake cool overnight- It’s actually best to leave the cake overnight as this helps reduce the “eggy” smell.
- Gently fold in the fluffy eggs and whipped cream- These ingredients are fluffy and full of air bubbles that make this cake light and delicious. Be careful not to deflate them.
- Don’t skip the syrup- This addition to the cake layers adds moisture as well as a sweet flavor. Make sure it is cool before adding it.
- Create a gorgeous presentation- To create the swirl pattern on the top and sides of the cake, use an offset decorating spatula while spinning the cake turner. Top with berries for pops of color.
FAQs
What is the difference between whipped cream and chantilly?
Whipped cream is similar to chantilly cream as they are both made with heavy cream and powdered sugar. Chantilly cream, however, is flavored with vanilla.
Why is my Chantilly cream not thickening?
Make sure your bowl and cream are cold before you start whipping it. Sometimes a pinch of salt helps with the process as well. Also, never add the sugar or vanilla until stiff peaks are starting to form.
Serving Suggestions
This Berry Chantilly Cake is a delicious dessert to serve because it goes well with so many others. Pair it with other desserts, cookies, or coffee drinks.
- Cookies: Serve this cake with some Chocolate Meringue Cookies, Linzer Cookies with Raspberry Jam, Meringue Cookies with Berries and Cream, or Cookies And Cream Cookies.
- Pies: Pair this berry-topped Chantilly Cake with fruit-filled pies, like Blueberry Pie, Homemade Apple Pie, Perfect Peach Pie, or Simple Cherry Pie.
- Macarons: Enjoy this homemade dessert with some Chocolate Macarons, Lemon Macarons, Coffee Macarons, or Raspberry Macarons.
- Beverages: Have a slice of this cake with a Pumpkin Spice Latte, Caramel Frappuccino (Starbucks Copycat), Iced Caramel Macchiato, or Hot Chocolate.
Make This Recipe in Advance
Make ahead: This cake is perfect for making ahead. 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 and it’s easier spreading the work over 2 days.
Storing: Store this Berry Chantilly Cake in an airtight container in the refrigerator for up to 4 days to avoid the berries and cream frosting from spoiling.
Freeze: While you can freeze the individual cake layers, wrapped in plastic wrap or in a freezer-safe container, it’s best not to freeze the frosting and fresh berries, as they will not thaw well.
More Scrumptious Desserts!
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: 12
Calories: 740kcal
Equipment
- 1 offset Spatula for decorating
Ingredients
For the Spongecake
- 8 eggs
- 1 1/2 cups granulated sugar
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp corn starch
Frosting
- 16 oz cream cheese softened
- 8 oz mascarpone cheese
- 3 cups powdered sugar
- 3/4 tsp almond extract
- 1 1/4 tsp vanilla extract
- 2 cups heavy cream
Syrup
- 2 cups water
- 3/4 cup granulated 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.
- Sift the flour, baking powder, and cornstarch in a bowl and set aside.
- In the bowl of a stand mixer, beat the eggs with the whisk attachment on high speed 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 (about 6 minutes), beat in the vanilla extract. 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 (this helps reduce the "eggy" smell). 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 the previous steps. 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. Tip: to create the swirl pattern on the top and sides of the cake, I used an offset decorating spatula while spinning the cake turner.
Nutrition
Calories: 740kcal | Carbohydrates: 89g | Protein: 11g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 211mg | Sodium: 186mg | Potassium: 287mg | Fiber: 2g | Sugar: 73g | Vitamin A: 1552IU | Vitamin C: 17mg | Calcium: 149mg | 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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Katarina Romero says
Hi!
How do you recommend we store the cake when we leave it overnight before frosting? So excited to make this beautiful cake!
simplyhomecooked says
Hi Katarina, if you are frosting the cake the next day, then you can leave it at room temperature. I place paper towels around them and in between the cake layers. Then I cover it with plastic wrap. I hope you enjoy this Chantilly cake! 🙂
Sara Jane says
Hi Dina! I am excited to make this cake for my mother in laws 60th birthday this weekend. It will be for a large gathering, so I was looking to make a couple of them in 13×9 cake pans. Would this recipe work for this size or do I need to do the math and figure out how much more batter to add to each pan? Thank you so much!
simplyhomecooked says
Hi Sara, I wish I could tell you that a 13×9 pan would work, but I honestly don’t know since I’ve never tried. theoretically you can bake it in a 9 x 13 inch pan but your cake layers won’t have the same thickness.
jjbjjbh says
Would this work with two 9″ pans instead of 10″?
Only reason I ask is because when I was trying to split the cakes into halves, parts of each of the 4 layers were so thin
the layers were breaking off.
simplyhomecooked says
One of my blog readers tried this recipe in a 9″ baking pan and the cake ended up rising too high. So I would not recommend putting it in a 9-inch baking pan. I’m not too sure why the cake was falling apart when you sliced it. Was the cake fully cooled? Sometimes slicing a warm cake can cause it to fall apart. It’s always best to wait for it to cool completely.
Grimmy 53 says
How do you spray on the syrup? I made it in 2-9” pans big mistake!
simplyhomecooked says
Hi Grimmy, you can brush the syrup on with a pastry brush or spray it with a spray bottle or cake soaking bottle.
Jen says
What happened? I was thinking of baking it in 2 – 9 inch pans as well since I don’t have 10”.
Melanee says
This was amazing! We do cupcakes for our birthday celebrations. I used small wine glasses and divided the cupcakes in half. It made for a nice presentation. My only regret was that I didn’t make them one day sooner. They tasted even better today. Thanks!
simplyhomecooked says
Hi Melanee, that sounds like a wonderful idea! I’ll have to try that too! So glad you enjoyed the berry chantilly cake.
Larisa says
This Chantilly cake is by far my favorite cake recipe! It’s super light a fluffy and the berries make it so refreshing. Always a huge hit when I serve it at family gatherings.
simplyhomecooked says
Hi Larisa, thank you for the kind review! I’m glad you enjoyed this recipe!
Everly says
Is it okay to make the night before serving and store it in the fridge? I was curious if the syrup or fruit leaking could make the cake soggy?
simplyhomecooked says
Hi Everly, I actually love to serve this berry cake the next day after it has sat in the fridge overnight. The cake absorbs the chantilly cream and syrup really well and does not get soggy at all 🙂
Christina says
Hi,
I made this ahead for a party tomorrow. Should I keep in the fridge overnight or leave it out?
Thanks!
simplyhomecooked says
Hi Christina, leave the berry cake in the fridge overnight. I hope you enjoy the cake 🙂
Christina says
Thanks!! I can’t wait to try it! I’ve been sneaking tastes of the Chantilly Cream.. it is so yummy!!
simplyhomecooked says
I hope you absolutely love the Chantilly cake, Christina 🙂
Lydia says
I’ve made this cake 4 times already and everyone LOVES it. The only thing I do differently is I add mangoes and kiwis as well. Yumm. Absolutely delicious.
simplyhomecooked says
Thank you so much for your kind feedback Lydia! 🙂
ND says
OH wow!!! Berry chantilly cake is insanely good. I love the how pretty it is and berries add such a good refreshing flavors.
simplyhomecooked says
Thank you ND, you just can’t go wrong with berries and vanilla cake right?! The Chantilly cream is truly the star of this cake!
KK says
Gosh what a beautiful Chantilly cake Dina! I love all the fresh berries. Saving this one for summer time!
simplyhomecooked says
Thank you KK! After tasting this berry chantilly cake at whole foods, I knew this had to be recreated at home! Such a perfect summer cake. Definitely take advantage of all those summer berries.
Zarina says
you won’t believe, this is usually my to go cake but only without berries. This type of cream, I always do it for my cakes (no syrup) , I love that type of cream. Great combination. Cake should be great as well.
simplyhomecooked says
Thank you Zarina, this vanilla cake is even better with berries! 🙂
Julia says
This Berry Chantilly Cake is everything I love in my cake. Good Vanilla sponge, an icing that is not too cloying and berries! An absolutely stunner!
simplyhomecooked says
Julia, I’m, right there with you! A good vanilla sponge cake and perfectly balanced icing are the key elements of a Berry Chantilly cake!
Anna says
Hi there, this recipe looks great! Can I use an 8×3 inch pan instead of two 10”? Also, do you bake using the convection setting?
Thank you
simplyhomecooked says
Thank you Anna! Are you implying “round” 8×3 inch baking pans? I’m sorry I got a little confused there. Do you plan to use 1 or 2 baking pans?
stina says
this (cake) really works without any butter, sour cream, milk etc??! (and do you recommend 325 instead of 350? or stick with the original recipe)thanks!
simplyhomecooked says
You’ll be surprised at how delicious it is even without butter or sour cream! 🙂 I would stick with 350 degrees. If you’re ever unsure if your cake is done or not, do the toothpick test. Just insert a toothpick into the center of the cake, if it comes out clean, the cake is done baking. I hope that helps!
Febe says
Thank you so much for the berry cake, I will make the cake this weekend since I will have people for dinner. Love your blog I just found it yesterday ans is my favorite; thank you…
simplyhomecooked says
I am so glad you found my blog Febe! Let me know how the cake turns out 🙂
Frankie Guillen says
Did you use cake flour or all purpose flour?
simplyhomecooked says
Hi Frankie, I used all purpose flour.
Frankie Guillen says
Thank you 😊
Kim says
Do you refrigerate the cakes overnight in Day 1 or leave on the counter top to cool?
simplyhomecooked says
Hi Kim, I just leave the baked cakes covered with plastic wrap at room temperature.
Kaitlyn says
I made this cake but really didnt like the texture and taste of it. It was dense and tasted like eggs more than anything else. I ended up making a different cake and didnt even complete this one. Maybe it would have tasted okay if I continued with the berries and frosting, but I didnt want to risk it. I would rate it two stars, but here on my phone I cant rate anything but 5 (I dont know why that is)
simplyhomecooked says
Hi Kaitlyn, this cake shouldn’t be dense, it’s actually quite fluffy. Sounds like you under beat your eggs or forgot to add baking powder. I hope you give this cake another chance. In regards to the ratings, I’m really not sure why it’s not letting you select your choice of stars. I’ll definitely look into it.
Julie Kellam says
I make simple syrup and keep it in a jar in refrigerator. Use it frequently in frostings instead of sugar.
Looks like a great recipe and will make it.
Cake should be baked at 325 and rotated back to front after the first 10 minutes–so layers will be even and not hump in center. Bake a little longer.
Anna says
I love the presentation. Dina, you make it look so easy!
simplyhomecooked says
Thank you Anna! I wish it was as easy as it looks lol