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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Cindy says
Am I freeze the layers for later assembly?
Dina says
Hi Cindy, I have never tested freezing this type of cake layer before so I am not too sure. This cake base is different than a basic white cake since it does not have any butter in it.
Wendy says
Made this cake for my wedding cake, everyone loved it!!!
Dina says
Wow that’s incredible Wendy! Thank you for the kind feedback! 🙂
Eric says
Hi, I want to make this cake for my anniversary that’s coming up. Could you confirm this recipe is indeed call for 1/2 cups of flour and 8 eggs? That seems like a high egg to flour ratio compare to cakes I’ve made before, but I am not experienced with cake making so I could be wrong. Thank you in advance for answering my question.
Dina says
Hi Eric, that is a very great and valid question. Yes, the ratios you mentioned are correct 🙂 The base of the cake is not a typical sponge cake. It’s more like a European Spongecake. It gets its light and air texture from a large quantity of eggs and beating over a long period of time. The key is not to under-beat the cake batter and fold the flour in very gentry to retain the volume. I hope that helps answer your question 🙂
Barb Cates says
What if I used cake flour, will this mess the cake up?
Dina says
Hi Barb 🙂 Yes, cake flour should work just fine. Let me know how it goes 🙂
Anna says
Do you think this cake would survive 2 hours in air conditioning before serving?
Dina says
Hi Anna 🙂 Yes, the cake should be fine. I hope you love this Chantilly cake! Let me know how it goes! 🙂
Loraine says
Our cousin Charmaine made this cake for a family reunion and it was a hit! Best cake I have ever had. I can’t wait to try making one myself. Soooo Good!
Dina says
That is so awesome to hear Loraine!! Very happy to hear this chantilly cake was such a hit with your family! That is the best compliment! Thank you so much for taking the time to leave your feedback! I hope you and your family find more recipes to enjoy from my food blog! 🙂
Nessa says
Question: wehave a peanut/nut allergy
Can we omit or substitute the Almond extract?
Dina says
Hi Nessa 🙂 You can just omit the almond extract. Let me know how this chantilly cake turns out! 🙂
annmartina says
This cake was originally created by a pastry chef who worked for Whole Foods in New Orleans. She now has her own bakery, Bywater Bakery, where she still makes this cake.
Gertrude World says
What type of flour? The recipe don’t say.
Dina says
Hi, this recipe calls for all-purpose flour. Enjoy! ☺️
Nessa says
Can I leave out the Almond? I have a child with nut allergies.
Dina says
Hi Nessa, yes you can leave out the almond extract.
Kay Ciarletta says
Hi. I haven’t made this delicious looking cake yet. I’m not the best at cutting layers in half. They seen to come out uneven. If I baked 4 layers instead of two, would that work?
Dina says
Hi Kay, I suppose that method could work. My only concern would be that you won’t be able to bake all 4 pans right away. So 2 of them will have to sit out and wait for the first two to bake. I am worried that the airy cake batter might fall flat by the time you get it in the oven. Unless you have two separate ovens, I am not too sure how this would turn out. I hope that helps.
Shari says
Hi, can you make the cake ahead of time & freeze it then defrost it & frost it a week later?
Dina says
Hi Shari, I have never tried freezing this cake but I am afraid that it will not work. When the berries thaw out, there is a chance that they will let out a lot of liquid.
Laura says
How much of the simple syrup should be used?
Dina says
Hi Laura 🙂 I put enough to cover the top of the cake layer. To make sure the cake is moist. It is also a preference. If you like your cake layers really moist and sweet then you can add a little more. If you like your cakes not so sweet and moist then put a little less. I hope that helps clarify! I hope you love this chantilly cake! Let me know how it goes! 🙂
Laura says
How much of the simple syrup should be used?
Katie says
I love this cake! I’ve made it 3 times now! One problem I run into is that the middle of my cakes sink a bit after baking. Any tips on how to get the cake to bake so that the cake top is flat after baking?
Dina says
Hi Katie, that’s a great question. Since the cake batter does not have any oil or butter, it is a little trickier when it comes to baking it correctly. You want to make sure not to open the oven too soon or the cake will collapse. Also, overbeating can cause the batter to rise too fast and then cave in.
Donna says
Can I use 9” pans? What would the timing be?
Dina says
Hi Donna, I have never made this cake in 9-inch pans so I can’t tell you the exact bake time without testing it out myself. The best way to check would be to keep an eye on the cakes. Once they start to brown, insert a toothpick in the center. If it comes out clean, the cakes are done baking 🙂
Connie Webb says
I actually just used 3 8″ round pans, and it came out to about the same time, 18-20 minutes. I rotated them at the 10 minute mark, and filled with 2 cups of batter per pan. I’m getting ready to put them together later today, but they’re the lightest cake layers I have ever baked!!
Dina says
I hope you love the final results, Connie! 🙂
Anne f Johnston says
hi, it getting late and I have just now put the cream/cheese into fridge for the hour so my question is, “can I leave it in fridge overnight”?
Dina says
Hi Anne 🙂 Yes, you can leave the frosting in the fridge overnight. I hope you love this Chantilly cake! Let me know how it goes 🙂
Diana says
Thank you!! I love this recipe!!
Dina says
You are so welcome Diana! I am glad you loved it!
Linda says
Unfortunately my cakes did not come out well! I was worried that there was no fat in it. Starting over, going to use a Betty Crocker Starlight cake.
Dina says
Hi Linda, I am sorry to hear that. The spongecake here is not your typical American spongecake. It is more European. By mixing the eggs at high speed over a prolonged period of time, you get that incredible volume. It sounds like you didn’t beat the eggs long enough.
Ines says
Not only do you need to beat the eggs well, you need to be gentle when folding the flour with the egg mixture. I beat my egg mixture for a total of at least 8-10 minutes. A stand mixer is handy for this step. I have used this sponge cake recipe numerous times. I use these layers for my tiramisu cake too.
Dina says
Thank you for your feedback and help! Happy to hear you love this Chantilly cake 🙂 These cake layers really are delicious and a family favorite! 🙂
Vin says
I have made this cake a couple times and it was a hit each time! This is so far my go to cake for any occasion! Thank you so much for the recipe!
Dina says
You are very welcome!! Makes me so happy that you love this Chantilly cake so much and that it is now a go-to cake in your home 🙂 Thank you so much for your support and for taking the time to leave your awesome review! I hope you find many more delicious recipes on my blog 🙂