Berry Chantilly Cake

This berry Chantilly cake is what dreams are made of friend! A moist, fluffy white cake gets layered with raspberry jam, fresh berries, and lighter than air Chantilly frosting made with mascarpone cheese. Although very impressive, it’s easier than you think to make!

 

Ever since I made and posted about this white cake recipe, I’ve been dreaming up delicious ways to change it up. First up, was this Homemade Funfetti Cake version, then this Strawberry Layer Cake.

And now…this berry chantilly cake! Now this cake may be new to you or it maybe something you’ve had the pleasure of digging into if you’ve had the Whole Foods Chantilly cake.

I had a slice of it from Whole Foods and I think this is pretty darn close in flavor but a whole heck of a lot of better because it’s got more layers, frosting, and fruit going on. It took a couple attempts to get the ratios of jam, to fruit right. And also perfect this frosting. But once I did, wow we couldn’t get enough!

See Also:

• If you love cranberries, you have to try my Cranberry Cheesecake Bars! With a graham cracker crust, creamy cheesecake filling, fresh cranberry swirl, and a crumble topping, these bars are the perfect make-ahead dessert for the holidays!
• Layered with fresh strawberries and homemade whipped cream this vanilla sponge cake is a beautiful cake to make any time of year!
• If you’re looking for a showstopping cake, this Milk Bar cake is the perfect dessert to make for a birthday!
• Calling all peanut butter lovers with this super easy peanut butter cream cheese frosting to use on all your favorite cake recipes!
• This easy vanilla cupcake recipe uses melted butter so it comes together in minutes and no mixer is needed!
• When it’s summertime then you have to make these S’mores cupcakes with toasted meringue frosting and graham cracker bottom!
• Get a mixing bowl and make the easiest cake ever! This Tornado cake recipe (aka do nothing cake) made with crushed pineapple, coconut, and pecans!

What Is A Chantilly Cake Made Of?

Let me break this down for you…it’s basically layers of awesome.

1. Four Layer Cake – This is a two layers of white cake that get cut in half making for four layers total. You can keep it as two but then you would need less fruit and jam spread. Or make the cake into a 3 layer cake (again your amounts of frosting and filling would vary slightly).
2. Raspberry Jam Spread – Basically raspberry jam and water get mixed together to create an easy raspberry cake syrup. This gets spread onto the cake layers, adding a layer of flavor and moisture.
3. Fresh Berries – I loved using fresh sliced strawberries, raspberries and blueberries. You can use any combination you want. I made one batch with blackberries but didn’t really prefer them, but you can totally use them if you want.
4. Chantilly Frosting – This is a frosting that’s made with mascarpone cheese, cream cheese, and whipped cream to lighten it up. It gets sweetened with powdered sugar and a little vanilla for flavor and it’s an airy, dreamy frosting that I couldn’t get enough of.

Why This Recipe Is The Best

• Taste: Fluffy white cake flavored with vanilla and almond, with a berry filling made with a hint of lemon and creamy mascarpone frosting. It’s absolutely delicious!
• Texture: I love the combination of the fluffy white cake mixed with the fresh berries, and the creamy frosting. It’s heaven in a bite.
• Ease: Ok, this berry Chantilly cake recipe does require a bit of effort. But it’s way better than the store-bought version from Whole Foods Market if you ask me.  

Ingredients Needed

• Cake Flour – I’ll explain more below, but cake flour is key to producing a light, tender cake. If you use all-purpose flour the cake won’t be as tender. You can make a homemade cake flour, but it won’t produce quite the same results as store-bought. I made one version with the DIY cake flour and it was noticeably denser, and not as tender. For more recipes that use cake flour, check out my 41 Cake Flour Recipes.
• Baking Powder
• Baking Soda
• Salt
• Unsalted butter – I always recommend using unsalted butter vs. salted butter so you can control the amount of salt in your cake. Make sure your butter is also properly softened before you start so it can be properly creamed with the sugar, which will create a tall, fluffy cake structure.
• Granulated Sugar
• Vanilla Extract – You can use either pure vanilla extract, or if you want a pure white cake, then use clear vanilla extract.
• Almond Extract – I love the addition of almond extract, but you can always omit and add additional vanilla extract.
• Egg whites – You want to use egg whites only in this cake which will create a light, fluffy cake. You do NOT need to whip the egg whites first but simply add them to the your properly creamed butter and sugar. Be sure there is no egg yolks present in the egg whites. For help on separate your eggs cleanly, read how to separate eggs (6 ways!).
• Sour cream – I recommend using full-fat sour cream, not light or fat free. This adds richness and moisture, and the only adequate substitution I could recommend is using Greek yogurt.
• Berries – Fresh fruit is best. I don’t recommend frozen berries as they will add too much moisture. I used a combination of raspberries, strawberries, and blueberries.
• Lemon – You will need both lemon juice and lemon zest. Read my full tutorial on how to zest a lemon.
• Raspberry Jam – I used seedless raspberry jam but another fruit jam would work.
• Water
• Mascarpone Cheese – If you can’t get mascarpone cheese you can use more cream cheese.
• Cream Cheese – Be sure to use softened cream cheese. Full-fat brick style cream cheese is best for texture.
• Powdered Sugar – Or confectioners sugar. If you don’t have any, read how to make powdered sugar!
• Heavy Whipping Cream

How To Make The Chantilly Cake

You want to start by sifting together cake flour, baking powder, and baking soda. Sifting is important because it will help to aerate the flour, making for a lighter, fluffier cake. But it also will make sure to distribute the baking powder evenly throughout.

Then go ahead and add the salt and whisk together. You will add the salt after you have sifted because it can get stuck in your sifter. Then set that aside.

Next you want to cream together your softened butter and granulated sugar. In a stand mixer bowl with paddle attachment, (or you can use your hand mixer) cream butter and sugar together on medium speed until light and fluffy, about 5 minutes. Don’t skimp on this time! You need do this for 5 minutes so it’s light and fluffy. This creaming time is important in making for a light and fluffy cake.

Make sure to scrape down the bowl halfway through mixing so there isn’t pockets of butter that hasn’t been creamed. The mixture should be pale yellow and increased in volume.

Then you want to add in your vanilla and almond extract, and eggs. You want to add in the extracts with your mixer on low speed. Then with the mixer running, slowly add in the egg whites mixing to combine.

You don’t need to whip the egg whites first, but just make sure they are at room temperature so they don’t seize up the creamed butter in the bowl causing your batter to break. Then scrape down the bowl as needed.

Lastly, you will alternate the dry ingredients and the sourcream/milk. First combine the milk and sour cream in a small bowl together.

You want to alternate adding the dry ingredients and milk/sourcream, beginning and ending with the dry ingredients. I add 1/3 of the flour mixture, mixing to combine.

Then 1/2 of the milk mixture, and mixing in between each addition. And then repeat two more times. ending with the flour.  

Next you want to divide the batter equally into the prepared pans. I usually do this by eyeballing how much is in the pans or if I want to be super exact then I weigh out the cake batter into pans so they are completely equal.

Then you need to bake the cake for about 22-28 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. You want to cool your cakes in the pan completely on a wire cooling rack before turning out of the pan.

Baking And Dividing Your Cakes

Next you want to divide the batter equally into the prepared pans. I usually do this by eyeballing how much is in the pans or if I want to be super exact then I weigh out the cake batter into pans so they are completely equal.

Then you need to bake the cake for about 22-28 minutes until cake is firm and springs back when gently touched in the center and a toothpick inserted into the center comes out clean. You want to cool your cakes in the pan completely on a wire cooling rack before turning out of the pan. Once completely cooled, assemble and frost. 

Make The Fruit Filling

I used a combination of berries for this. I preferred strawberries, raspberries, and blueberries. I wasn’t a huge fan of blackberries in them but if they are in season, go for it! If they are large, I would recommend cutting in half. You need to simply stir the berries together with a little bit of lemon juice, and lemon zest which brings some brightness to the party and cuts through the sweetness.

I haven’t used frozen berries in this cake recipe but I would recommend thawing the berries first, and blotting them dry so there isn’t a ton of juice that could make the cake soggy and make a mess when trying to frost.

Make The Raspberry Syrup

I used and recommend seedless raspberry jam for this part of the cake. All you need to do is basically thin out the raspberry jam a bit by adding some water to it and heating it a little. If you don’t have raspberry jam I think substituting with another jam that you like would completely work – strawberry, blackberry, or even apricot I think would work wonders.

I did this in my microwave. In a microwave safe bowl, combine the jam and water. Microwave until melted together, about 20-30 seconds. You will then brush this onto each layer before spreading on the frosting and berries.

Make The Chantilly Cake Frosting

This Chantilly frosting is made with:

To make the Chantilly cake frosting, you need to beat the whipping cream and vanilla extract on high speed until stiff peaks form, about 2-3 minutes  Be careful to not overwhip this. You will want to refrigerate the whipped cream until ready to use. 

In a bowl of a stand mixer, fitted with paddle attachment, cream together the mascarpone, and cream cheese together on medium speed, until light and fluff about 4 minutes.

With mixer on low speed, add in the confectioner sugar gradually, mixing to combine. 

Then Fold in whipped cream mixture, with a rubber spatula, until just incorporated and frosting is smooth. 

Assembling The Cake

Once the vanilla cake layers have cooled on the wire rack, you want to slice each layer in half to give you four total cake layers. I recommend using a serrated knife to accomplish this easily. I then place one layer onto my cake stand (or serving platter).

And then spread on a thin layer of the jam on the first cake layer, about 1/3 of the mixture. I use a silicone pastry brush to brush the jam syrup on to the cake layer.

Then using an offset spatula, spread on a thin layer of the chantilly cream frosting onto the layer.

Then top with about ⅔ cup of fresh berries. I just simply place them on by hand or spoon the on.

You want to repeat with remaining cake layers. Cake, jam, frosting, berries…repeat. You get it…

And then frost the cake on the outside with remaining Chantilly frosting. I like to garnish with more fresh berries and pipe on some extra frosting to make it pretty! Stunning right??!

Storage And Make Ahead Instructions

You could make the cake layers ahead of time, and wrap in plastic wrap up to two days ahead of time. You can keep at room temperature if they are wrapped well. And you could prepare the fruit syrup and frosting one day ahead of time and keep store in the fridge until you’re ready to assemble. 

Because of the frosting, I would store this cake fridge. I would store this cake, covered, in the fridge in an airtight container for up to 4 days but it’s best and freshest if enjoyed within 2 days. 

Because of the whipped cream frosting and fresh berries I would not recommend freezing. But you can always bake and freeze the cake layers and then when ready to serve, thaw the cake overnight in the fridge and assemble.

Recipe Variations

• Try different berries! You could use any combination of berries here. Just be sure they are fresh.
• Use cream cheese frosting. Instead of this Chantilly frosting made with mascarpone cheese, try a regular cream cheese frosting instead. 
• Use a white cake mix. You definitely could make this cake a bit easier with a cake mix, but I’m telling you this white cake recipe is the best! You have to try.

Recipe FAQ’s

More Recipes To Try

After trying this berry Chantilly cake recipe then try one of these other berry recipes from my blog!

• Easy Angel Food Cake Recipe
• Carrot Layer Cake (No Nuts!)
• Chocolate Layer Cake
• Homemade Pineapple Upside Down Cake
• Matcha Cake
• Vanilla Cake With Chocolate Frosting