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
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
This recipe was originally posted on May 5, 2016, we’ve tweaked it a bit since then.
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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