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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Jeannine Mahoney says
I cannot wait to make this cake for my best friend’s birthday this weekend! Is this recipe OK for two 9-inch pans instead of 10-inch? Please let me hear from you.
simplyhomecooked says
Hi Jeannine 🙂 Yes, it will work 🙂 It will just make your cake a little taller. The bake time will be longer though. I have not tried making this Chantilly cake in 9-inch pans so I don’t know the exact bake time. Also, this is a delicate cake so don’t open and close the oven door during the baking process. You can open it quickly toward the end of its baking though. So wait for at least the recommended bake time then check it and add more time as needed. I hope that helps clarify 🙂 I hope you love this recipe! Let me know how it goes 🙂
Deb says
What’s the reason to spray the cake with syrup?
simplyhomecooked says
Hi Deb 🙂 The simple syrup is to help add some moisture and sweetness to the cake layers. I hope you love this Chantilly cake! Let me know how it goes 🙂
Shelby Moore says
I need help. I have tried twice to do this cake and it will not rise! I have tried twice and nothing and I have followed the recipe and still not working. Please help.
simplyhomecooked says
Hi Shelby 🙂 It sounds like the eggs are under-beaten. Chantilly cake batter is slightly different than your typical cake batter. You want to beat your eggs on high speed for at least 2 minutes before you add the sugar. Then you want to beat it for an additional 4 minutes. This helps give it volume which will help your cake rise. I hope that helps! Let me know how it goes 🙂
Linda says
I made this and everyone loved it. It will probably be our Special Occasion Cake now.
simplyhomecooked says
That is so awesome Linda 🙂 I really appreciate your support and feedback on my blog 🙂 Happy to hear this recipe will be a family favorite and I hope you find many more delicious recipes on my blog 🙂
Linda says
I made this today for my daughter’s birthday dinner. It was a big hit, everyone loved it. My grandson loved getting the spatula and bowl when I was finished with them. 😊
simplyhomecooked says
So happy to hear that Linda! It always makes me very happy when people love my recipes 🙂 I hope this Chantilly cake will be a repeat recipe in your home! Thank you so much for taking the time to leave your feedback 🙂
Linda Entrekin says
Can you use frozen berries instead of fresh?
simplyhomecooked says
Hi Linda 🙂 I would not recommend that. Frozen berries will thaw and give off moisture and can make the cake soggy. Hope that helps and I hope you get a chance to make this Chantilly cake 🙂
Maria says
The cake is currently cooling down. I halved the recipe and distributed in 2 6” cake pans. Question, is the top supposed to be sticky? There’s also an eggy smell. Is this normal? Im making the cakes 2 days in advance but I’m almost tempted to try a piece because I’d hate to do the frosting and bite on an eggy tasting cake. Looking forward to your response!
simplyhomecooked says
Hi Maria, it is normal for the top of the baked cake to be slightly tacky. Also, if there is an eggy smell, there is a chance that you didn’t beat the eggs long enough. Sometimes, the smell can go away on its own if you let the cake sit out for a day covered at room temperature. I hope this helps!
Jacki says
I used a different cake recipe but same frosting and berries. My whole family loved it! My husband had 3 pieces!
simplyhomecooked says
That’s awesome Jacki! I am happy to hear that you all loved the berry cake 🙂
Momo says
I have a question!!! What size round pan can I use for the 10 serving size portions?
simplyhomecooked says
Hi 🙂 I have never tried making this chantilly cake in any different size so I am not sure what size you would need. It would adjust the bake times and the ingredient quantities. Hope that helps. Let me know if you try it 🙂
Colleen B. says
I made this for the first time a couple times this past mother’s day to give away and both times got great reviews! i found myself licking off the frosting from the bowl! will be making again to give away as it has never failed me.
simplyhomecooked says
That is so awesome to hear Colleen! Makes me so happy to hear when people love my recipes 🙂 Happy to hear that this Chantilly cake will be a repeat cake in your home! Thank you for taking the time to leave your awesome feedback and I hope you find many more delicious recipes on my blog 🙂
LISA says
The cake was too dense a little tough, not sure what I did wrong? Any suggestions?
simplyhomecooked says
Hi Liza, it sounds like you under-beat the batter. This type of cake does not have any butter or oil so the airiness relies on the prolonged beating of the eggs. You have to whip the eggs until the batter is very airy. If it’s under-beat, the cake with be very dense and rubbery. I hope this helps and you give this recipe another try. Its a really good cake. I actually just ate it at my niece’s birthday party tonight and it was so so good. Let me know if you have any questions. I am more than happy to help! 🙂
Isa says
Hello there do this cake does not have butter?
simplyhomecooked says
Hi Isa, this is a European style spongecake so it does not need any butter or oil. It is made similarly to an angel food cake but it relys on the egg yolks for the richness and flavor instead of egg whites like in angel food cake. I hope this helps 🙂
Flor says
Really good😋
simplyhomecooked says
Happy to hear you loved this Chantilly cake! Thank you for taking the time to leave your feedback and I hope you find many more delicious recipes 🙂
Jodie L Rhinevault says
Hi! I can’t wait to try this cake! I’m planning to make it for my future in-laws. Can this be made in 9″ pans? If so do I need to adjust amounts or baking times? Thank you!
simplyhomecooked says
Hi Jodie 🙂 I hope they love this Chantilly cake! Yes, you can use 9 in pans. I would not adjust the ingredients for such a small change. I would use the same quantities. You will just have a little taller cake layer. The bake time will be a little longer due to a thicker cake layer, maybe just a few minutes. Then you can do the toothpick test. I hope that helps. Please let me know how it goes 🙂
Kimberley Echeverria says
Any chance I can freeze or refrigerate the cake layers prior to frosting and fruit?
simplyhomecooked says
Hi Kimberley 🙂 Yes, you can! If you plan to use the cake layers to make your chantilly cake the next day, then you can just cover them with plastic wrap and leave them at room temperature. If you are going to make it several days later then you can refrigerate them. If you are going to make it several weeks later then freezing would be the best option. I hope that helps and I hope you love this chantilly cake! 🙂 Please let me know how it goes 🙂
Anna says
Made it so many times! Everyone’s favorite!!! Thank you for the Recipe!!!
Question: can I make it gluten free? Should I use almond flour or anything else? TIA
simplyhomecooked says
You are very welcome Anna 🙂 So awesome that you love this Chantilly cake so much and made it a family favorite! Thank you for your feedback 🙂 I have never tried making this recipe gluten free so I am not sure how it will turn out. If you do try let me know 🙂
Ellie says
Hey! Tried your recipe for the tiramisu the other day and I wanted to try this one too. Just curious, what is the difference between the two cakes, I noticed this one has more sugar and flour but in equal parts. And which cake base is lighter? Thanks!
simplyhomecooked says
Hi Ellie! I hope you loved my tiramisu cake 🙂 Both the tiramisu and the chantilly cake are light cakes and fairly similar. The chantilly cake layers are a little sweeter. It is a little closer to a European cake and it is a delicate cake layer. I hope that helps clarify and if you have any more questions please let me know 🙂 I hope you love this chantilly cake recipe 🙂
Anne says
Very delicious!!! I think I’ll omit the syrup next time though, but it was wonderful!! I’m making a bunny cake version for Easter!!
Wish I could post a picture!
simplyhomecooked says
Yay! So happy to hear you loved this Chantilly cake Anne! I absolutely love the idea of making a bunny cake out of this, brilliant 🙂 Thank you so much for your awesome feedback, I really appreciate it 🙂
Sharon says
Can this cake be frozen?
simplyhomecooked says
Hi Sharon, I’m not too sure since I have never tried freezing this type of cake. There are fresh berries in there, so I am afraid they will be mushy after they thaw. I hope that helps answer your question.
Janet says
I used a boxed cake mix but followed the frosting recipe. This was FANTASTIC!
simplyhomecooked says
Hi Janet 🙂 Very happy to hear you loved this chantilly cake frosting! I hope you get a chance to make the cake layers next time! They are delicious 🙂 Thank you for your feedback 🙂
Ruby says
I haven’t baked in years and I made this cake for my mom’s birthday last week. Both my mom and my grandmother said it was the BEST cake they had ever tasted (better than any professionally made cake) – and they would never lie or even sugar coat something. They would have told me if they didn’t like it! Everyone absolutely loved it. I would 100% recommend this cake recipe to anybody wanting to try it!! I mean the frosting was SO GOOD that I kept sticking my finger in to try some more while it was cooling in the fridge. So good.
Of course now my grandmother is wanting it for her birthday but she asked me to make cupcakes… I saw your previous comment saying that you were having trouble getting the simple syrup distributed. Is that the only issue? Can I use the rest of the cake ingredient measurements for cupcakes?
Thanks again for such an amazing recipe!
simplyhomecooked says
Yay!! You are too kind Ruby 🙂 I am so happy to hear that you and your family loved this Chantilly cake so much! This is also my husband’s favorite cake 🙂 Thank you so much for your awesome review!
Regarding the cupcakes, I have never tried making cupcakes from this recipe so I am not sure how it will turn out. I would imagine that you could make the same cake batter from the same ingredients. Then fill in the cupcake liners 3/4 full. For the simple syrup, you could just drizzle it over the top of the cupcakes. I hope that helps and I hope it works out delicious for you 🙂