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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Keeley says
My grandson saw this recipe and asked me to make it for a 4th of July party. It was a huge hit! Even my son in law who doesn’t like sweets loved it!
simplyhomecooked says
Thank you so much for the kind feedback Keely! I’m so happy to hear that you all loved the berry cake!
Leigh Ann says
Can I use a hand mixer if I don’t have a stand mixer?
simplyhomecooked says
Hi Leigh, yes you can 🙂
melani says
A good friend introduced me to this heavenly cake from Whole Foods a few years ago, it instantly became a family favorite! This recipe is so easy to follow, If I didn’t know any better I would swear it came from Whole Foods! I even forgot the vanilla and was still pleased and for the icing…. on point! even with maybe only two cups of powdered sugar since that’s all I had. Thank you! Our son is turning 21 tomorrow and he’s gonna love his cake!
simplyhomecooked says
Melani, you honestly made my day! I love hearing feedback like this! Thank you so much for taking the time to share your recipe review! 🙂
Hannah Taylor says
This is the best and most fun cake to ever make!!! I give 5 stars!!!!! Thank you for sharing! 😃 I make it for wedding anniversary’s, birthdays and just for fun!
simplyhomecooked says
Thank you Hannah, it’s definitely a cake perfect for any special occasion 🙂
Hannah Taylor says
This is the best and most fun cake to ever make!!! I give 5 stars!!!!!
simplyhomecooked says
Thank you so much Hannah!! 🙂
Ginger says
I tried twice to make the cake part and both time the cake came out thin and hard, what am I doing wrong? How long do you beat the eggs?
simplyhomecooked says
Hi ginger, it sounds like you are under-beating the batter. As a general rule for this type of cake, I recommend beating the eggs on high for about 4 minutes then another 4 minutes after the sugar is gradually added. I hope that helps 🙂
Jessica says
The cake was super dense and gross
simplyhomecooked says
Hi Jessica, it sounds like you are under-beating the cake batter. As a general rule for this type of cake, I recommend beating the eggs on high for about 4 minutes then another 4 minutes after the sugar is gradually added. I hope that helps 🙂
Tricia says
I made this for my 50th Birthday!!! Yes I made my own Birthday cake lol and omg this cake is soooo good and very moist and perfect amount of flavor in each bite!!! It had me thinking about it after I had two slices lol I highly recommend this cake!!! 🥰 thank you so much for sharing it. I saved it on my phone for favorites!!
simplyhomecooked says
Thank you for your awesome review, Tricia!! Happy 50th birthday! 🙂
ashley martin says
This cake was AMAZING!!! I made it for a wedding shower and I made a 4 layer large cake around like 9 inches and a 3 layer 6 inch-ish cake and made some mini muffins as well. The jam was delicious and I have kept it for english muffins and it has been amazing on biscuits. I topped off the cake with some raspberries, blueberries, strawberries, lemon zest and rosemary. Everyone absolutely loved this cake and I will 100% make it again.
simplyhomecooked says
Ashely, that’s awesome!! Thank you so much for the sweet feedback.
Zee says
Just made the cake part but realized I forgot to add vanilla in the batter! Should I scrap and remake or can it be salvaged?
simplyhomecooked says
No worries Zee, the cake will still taste delicious. Don’t toss it.
Galina says
Hi! Can I use 9’’ pans instead of 10”? Will the time in the oven will just be a bit different? Thank you! Can’t wait to make this awesome cake!
simplyhomecooked says
Hi Galina, I have never tried making this chantilly cake in a 9-inch pan so I can’t give you a firm answer. But theoretically it should work. You would have to just bake the cakes a little longer 🙂 Let me know it goes!
sara says
This looks great! Should the ingredients be at room temperature?
Lisa says
I am anxious to make this cake for my daughters birthday! It looks great! The only problem is I don’t have mascarpone, and I won’t be able to get any with staying home. What could I use as a replacement or can I just leave it out?
simplyhomecooked says
Hi Lisa, if you do not have mascarpome cheese, you can use equal parts of cream cheese instead. I hope you love this cake. Let me knoe how it turns out 🙂 Happy birthday to your daughter!
simplyhomecooked says
Hi Lisa, if you do not have mascarpone cheese, you can use equal parts of cream cheese instead. I hope you love this cake. Let me know how it turns out 🙂 Happy birthday to your daughter!
Melissa Hathuc says
Hello! Could I make this cake two days in advance and freeze it? Or could I just make the cream cheese filing a day before?
simplyhomecooked says
Hi Melissa, you can make the cream cheese frosting 3 days before and keep it wrapped in the fridge until ready to use. And the cake layers can be made the day before frosting. I recommend keeping the unfrosted cake layers covered at room temperature until ready to frost.
Melissa Hathuc says
Okay thank you! I live this recipe! One more question.. after frosting the cake can I stick it in the freezer til the next day? Or is it better to refrigerate it?
simplyhomecooked says
You are very welcome Melissa! If you are going to eat or decorate the cake the next day I would refrigerate the cake and not freeze it. 🙂
Christina says
Hello – do you use all of the syrup to soak all layers? Also, do you soak them as you assemble?
Looks delicious and can’t wait to try the recipe.
Thanks!
Christina
simplyhomecooked says
Hi Christina, yes I use up all the syrup and I soak them as I assemble the cake. I hope you love this recipe! Let me know if you have any more questions.
Kim says
Ok I will give this 5 star. Honestly I don’t want to try big cake first time So I cut down the recipe in half. I also don’t have 7 inch pan . I line my baking pans. Batter seems heavy as compare to video but It turned out really good. My only concern is what if I want to make it two layers with full recipe so should I use two 12 inch baking pan?
simplyhomecooked says
Hi Kim, I am glad you enjoyed the Chantilly cake! In regards to your question about the full recipe. I recommend following the instructions and making it in the 10-inch baking pans. You will need 2 baking pans. I hope that helps answer your question.
Sweta says
Hi,
I wanted to make a 6 inch tiered version of this cake. What types of proportions can I use? I wasn’t sure if halving the recipe would be the right thing
simplyhomecooked says
Hi, I have never tried making half the portion so I can’t say too much. But I know that if you do half the portion you would need a 5-inch pan to get the same results.
Sue traggorth says
I noticed there’s no salt in the cake r Does it need to have a 1/2 a teaspoon of salt at i
simplyhomecooked says
Hi Sue, the cream cheese helps balance out the sweetness so it is ok without salt. However, adding a 1/2 tsp of salt won’t hurt. I hope you enjoy this Chantilly cake!
Jim says
I don’t know what we did wrong, but this cake was completely inedible. We followed the directions to the letter and although we got a bowl of fantastic frosting, the cake was thrown in the bin. It rose up in the oven at first but after we rotated the pans, from right to left on the same rack, both cakes sunk to no more than an inch thick. Disappointing for sure, and when we took them out of the oven they smelled like poorly cooked eggs that wanted to be a cake; but sadly, that day will not come. I’ve never had a cake fall so dramatically before. Is this recipe considered a génoise cake? I folded the ingredients together very carefully to preserve any air in the batter, but that didn’t help either.
The frosting and presentation are excellent, but I won’t be using this cake recipe again.
simplyhomecooked says
Hi Jim, you baked the cake incorrectly by opening the oven during the baking process. The sudden change in temperature is what caused the cake to collapse. This type of cake is what we Europeans call biskvit. Its a lot more sensitive to temperature change.
Jim says
That’s interesting and a reason to not try this cake again. My oven has serious hot spots in it and rotating pans during cooking was our only way to get properly cooked food.
When we have a house of our own it will have a big convection oven so food will cook properly.
Thanks.
Mary says
Does this cake need to have a crumb coat?
simplyhomecooked says
Hi Mary, that option is totally up to you. I personally prefer the look without the crumbs 🙂
Honey Bee says
I think she means do you have to lightly ice the cake, so that the crumbs are glued down, before really frosting the cake. It is a cake decorator’s trick so you don’t get crumbs in the finished look.
simplyhomecooked says
I have never had issues with getting cake crumbs in the frosting, but you can definitely use this trick if you’d like.
Pooja says
Hi! It looks super delicious. I can’t wait to try it out this week. I was wondering what I could replace the eggs with.
Would you recommend apple sauce or aquafaba?
Thank you!!!
simplyhomecooked says
Hi, I’m not sure what a suitable substitute for eggs would be in this recipe. The texture of the sponge cake relies on the well whipped eggs. So I can’t think of a substitute that will give you similar texture and taste.