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!
Print
Pin
Rate
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!
Latest posts by Dina (see all)
- The Best Brioche Donuts Recipe - December 17, 2024
- Garlic Cheese Bread - December 11, 2024
- Braised Beef - December 2, 2024
Sunshine says
Can I makes this into a 2 tiered cake? What would be the measurements if I bake it in a 10 & 8in cake pans?
I’ve made this numerous times for family gatherings and we all loooove it! My cousin is getting married in 2 weeks and wants me to make this as their wedding cake!
Thanks in advance!
simplyhomecooked says
Hi, yes you can make this into a 2 tiered cake 🙂 I have not tried to make this cake in an 8in pan so I am not sure about the measurements and bake time for that. However, you can make 2 10in cakes and then just cut out an 8in circle out of the baked cake layers. Then continue to decorate it like normal 🙂 I hope that helps and I hope it turns out beautifully! Thank you so much for your review 🙂
Arshu says
The cake looks amazing and the frosting too. Can I use tres leches sponge cake recipe for chantily cake. Ingredients almost all the same.
simplyhomecooked says
Hi, technically you can use any sponge cake layers you want 🙂 You would just then use this frosting for that cake. Hope that helps and I hope you love the chantilly cream!
Alicia Cormier says
Any chance you have suggestions on making cupcakes instead of the cake?
simplyhomecooked says
Hi Alicia, I have been planning on making this chantilly cake into cupcakes but the biggest issue I encounter is getting the simple syrup distributed through the cupcakes without soaking the top of them. This is something that will require a good amount of recipe testing. So I cannot really say how to make them into cupcakes quite yet.
Alicia Cormier says
Thank you! I may try it out and I will let you know. I made this cake for a friend’s birthday in December and it was gone within minutes and people were coming back looking for seconds. Huge hit!!
simplyhomecooked says
Wow, thats so awesome Alicia! Thank you for sharing that with me! I am so glad the cake was a hit 🙂
Jorge says
I made this recipe for Christmas day…and it was a success….now I kept it as one of my favorite..it I use this recipe for 3 leches and …..thank you so much….
simplyhomecooked says
Thank you for the awesome feedback Jorge! I love that you made this cake so versatile. Tres leches cake sounds so good right now!
Michelle says
Will you use all of the simple syrup on this cake? About how much per layer? I hope to make this for my birthday tomorrow!
simplyhomecooked says
Hi Michelle! You will probably have a little leftover. I don’t have an exact amount I put in each cake layer. I kind of eye it. You just want to make sure to lightly soak the top of each cake layer. Don’t completely soak the cake layers. I hope this helps! Let me know how the chantilly cake turns out 🙂
Jacqueline says
I tried the Whole Foods cake for the first time last month at a baby shower and oh my, how have I been deprived of this decadence for 32 years?! I grew up loving Strawberry Shortcake, being that whacko requesting it for my late Nov. birthday – somehow my wonderwomom made it happen every year. This chantilly makes me nostalgic of those childhood days and is like a more adult version of a strawberry shortcake.
I like your recommendation of spreading out the preparation over a course of days. More specifically though, the day you make the cake, do you store it in the fridge or just cover and leave our room temp? Do you cut it the day you bake it, and if so after how many hours and what’s your best go-to for not crumbling the layers or breaking them when moving or flipping?
simplyhomecooked says
Hi Jacqueline, I am so glad you found this recipe! After I frost the cake, I put it in the fridge right away. I usually cut the cake layers the next day. I find that it cuts better after the cake has been sitting for a day. Just make sure to cover the cake layer with paper towels and plastic wrap to preserve the freshness of it 🙂
Ruwayda says
Amazing as all your recipes! Can I reduce the amount of sugar ?
simplyhomecooked says
Thank you! So happy you love my recipes 🙂 Are you referring to sugar in the cake batter or the frosting? I would only recommend reducing it by a little. You will lose some of the flavor. Hope you get a chance to make this chantilly cake 🙂
Diana Taylor says
Ohh this looks amazing i have to make it one day
simplyhomecooked says
You will absolutely love this Chantilly cake! The cream cheese and mascarpone frosting with the berries push it over the top! I hope you get a chance to make this cake 🙂
Nila says
Absolutely loved this cake! Was a huge hit at my party. Looking forward to making this cake again!
simplyhomecooked says
Thank you so much for the kind feedback Nila! I am so thrilled to hear that you all enjoyed the berry Chantilly cake 🙂
Colleen says
I’d like to make this favorite for my daughter-in-law’s birthday tomorrow. My questions are: how do you spray the simple sugar and are there any adjustments for high altitude? We sit at 6,000 feet. I know it’d be easier to get from Whole Foods but I’m thinking it would be fun to make – if it turns out. Am I being risky?
simplyhomecooked says
Hi Colleen. To spread around the simple syrup you can use a soaker bottle or you can just spread it around with a spoon. Regarding the high altitude, I am not sure what adjustments would have to be made. I have never had to bake in high altitude so not sure. I hope you get a chance to make this chantilly cake! It is delicious 🙂
Shannon Pritchett says
Are you able to provide the measurements in grams?
simplyhomecooked says
Hi Shannon, I really do wish that I also had all my ingredients in grams for my recipes. However, this takes a considerable amount of time to add these to my recipes. I only have a few recipes that have grams included. So unfortunately I don’t have it for this recipe. I know that you can convert it with google if needed. Hope that helps 🙂
Melissa says
Can this be made into cupcakes, how many do you think it could make?
simplyhomecooked says
Hi Melissa, technically you could make cupcakes out of this chantilly cake recipe. However, in this cake you have layers of cream, berries, and a simple syrup. It will taste a little different if that part is different/omitted. Hope that helps explain a bit. I hope you are able to try this Chantilly cake! Wether in cupcake form or just the cake form 🙂
Sarah says
The tops of my cake are sticky. Is this normal for this type of recipe?
simplyhomecooked says
Hi Sarah, they have a light sticky feel to them but they shouldn’t be too sticky. This cake is not like the traditional cake layer. It is a more European style cake.
Karen says
So I made it before and it was hit. Love love love it…. I’m beginner not very good in cutting cake. Is there any good trick ? Or if I use three 10 inch pans. Then I don’t have to cut it. What you think 🤔.
Regards
Karen
simplyhomecooked says
Hi Karen, that’s awesome to hear you love this Chantilly cake! Thank you for taking the time to give your feedback 🙂 Regarding using the 3- 10in pans (instead of cutting 2 cake layers to get 4). Technically it could work but I don’t know how long to bake them for so you would have to keep an eye on it. Using the toothpick test would be the best way 🙂 However, these cake layers are more delicate than the usual cake layers and they do not like the change in temperature when you open the oven. Cutting would be ideal but it does require some practice. Cutting when the cake is completely cooled down helps 🙂 Hope that helps 🙂
Haley says
So I accidentally didn’t mix the whipped cream peaks before doing the frosting but it came out AMAZING! I couldn’t get the cake to raise much so I couldn’t get an even cut. It would have been better if I did a 9” or 8” pan instead maybe it would be easier?.. but the taste was amazing!
simplyhomecooked says
Hi Haley, I have never made this cake in a 9 or 8-inch pan so I am not too sure how much more it will rise. Theoretically, you should be safe with a 9-inch cake pan 🙂 Thank you for your feedback, glad you loved the taste!
Rosmery says
Thank you so much for your recipe. I use the frosting on a sponge cake.
simplyhomecooked says
You are very welcome Rosmery! Glad you enjoyed the frosting from this cake 🙂 Thank you for your feedback 🙂
Charlie says
I have always been considered a good baker and I attempted to make the Berry Chantilly Cake twice and failed. I could not get the cake to rise and be fluffy. I followed the directions completely and it doesn’t look like your picture. What happened? 😔😳 I am determined to accomplish this. Has this recipe been updated? Help.
Thanks
simplyhomecooked says
Hi Charlie, I am so sorry to hear that! 🙁 My only guess would be that you need to beat the eggs longer. Maybe your mixer isn’t as strong as mine so it requires more time to get that fluffy pale consistency. I really hope this helps. Let me know if you have any more questions.
Ashley says
Hey there! My cake feels very dense and angel food like. Do you think I also need to beat my eggs longer?
simplyhomecooked says
Hi Ashley, if the cake is dense, you more likely under-beat your eggs. The key to getting those fluffy cake layers is beating the eggs for a long time. I hope you enjoyed the taste of the berry cake 🙂
Pecosita says
Demasiado azucar😯 yo lo hise, solo puse una taza de azúcar ala harina, y ala crema una taza de azúcar, quedo dulce, al pastel envés de mojarlo con agua y azúcar lo moje leche clavel quedo muy rico.
Lisa says
The same thing happened to me. I think that I did beat the eggs long enough. It might just be the recipe. It is an european type cake, which can be dry.
simplyhomecooked says
Hi Lisa, I also think the eggs were under-beat. Read my last comment to you and I hope this helps! 🙂 Let me know if you have any questions!
Pina says
This cake was amazing 😍🤗 for how long the simple syrup can stay in the fridge?
simplyhomecooked says
Hi Pina, thank you for the kind feedback! The simple syrup can stay in the fridge for up to 2 weeks.
Pina says
It’s a problem if I don’t use simple syrup?🙆♀️
simplyhomecooked says
Hi Pina, if you don’t use the simple syrup, the cake won’t be as moist.
Maya says
Hi,
This cake looks amazing! Can’t wait to try out. Can I get some advice on how to match ingredient measurements for a 6” (2pans) cake? Thanks!
-Maya
simplyhomecooked says
Thank you Maya! I have never tried scaling down this recipe to a 6-inch pan so I really can’t give any exact measurements. It would be a total shot in the dark. So sorry I am not much help.