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Home » Baking » Berry Chantilly Cake

Published: February 20, 2018 Last Modified: March 24, 2019 By Sara 138 Comments

Berry Chantilly Cake

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This recipe for berry chantilly cake is a light and tender yellow cake with plenty of fresh berries and a fluffy melt-in-your-mouth frosting. The perfect cake for a celebration! #BRMEaster #CleverGirls

This recipe for berry chantilly cake is a light and tender yellow cake with plenty of fresh berries and a fluffy melt-in-your-mouth frosting. The perfect cake for a celebration!

Chantilly cake is a popular dessert sold at Whole Foods – now you can skip the bakery and make this delicious treat at home for a fraction of the cost.

Berry Chantilly Cake Recipe | Chantilly Cake | Yellow Cake #cake #berries #dessert #dinneratthezoo

This recipe for berry chantilly cake is a light and tender yellow cake with plenty of fresh berries and a fluffy melt-in-your-mouth frosting. The perfect cake for a celebration!

Easter is almost upon us and I can’t think of a better way to usher in the holiday than this berry chantilly cake. Each year I host Easter at my house and my girls are already so excited! Of course their favorite part is hunting for Easter eggs but I enjoy spending time with the family and of course creating a fabulous holiday meal.

I always make a ham with a variety of side dishes and a showstopping dessert. One of my favorite Easter desserts is this chantilly cake which is a copy cat of a Whole Foods recipe. This cake has four layers of yellow cake, plenty of fresh berries and the fluffiest frosting I’ve ever had that literally melts in your mouth.

This recipe for berry chantilly cake is a light and tender yellow cake with plenty of fresh berries and a fluffy melt-in-your-mouth frosting. The perfect cake for a celebration!

How to make chantilly cake

The first step in the process for this recipe is to make the cake layers. This is a fairly standard yellow cake recipe that produces a light and fluffy cake with plenty of flavor.

After you’ve baked your cake layers, you’ll need to slice them in half. I use a cake slicing tool for this, but you can also just use a long serrated knife. The cake layers get brushed with an easy berry syrup made from raspberry jam and then are finished off with frosting and lots of fresh berries.

This recipe for berry chantilly cake is a light and yellow cake with plenty of fresh berries and a unique fluffy whipped cream frosting. The perfect cake for a celebration!

I am not exaggerating when I say that this is some of the best frosting that I’ve ever tasted. The frosting is made with cream cheese, mascarpone cheese and whipped cream and is delightfully fluffy. Top this chantilly cake with an assortment of fresh berries and you’ve got an Easter dessert that everyone will love!

This recipe for berry chantilly cake is a light and tender cake with plenty of fresh berries and a unique fluffy whipped cream frosting. The perfect cake for a celebration!

So tell me, what’s on your Easter menu this year? I’m still working on finalizing my menu but one thing’s for sure, I’m excited to make this berry chantilly cake again to share with my family and friends.

More delicious dessert recipes

  • Cheesecake Stuffed Strawberries
  • Fresh Strawberry Pie
  • Chocolate Hazelnut Cupcakes
  • Greek Yogurt Cheesecakes
  • Lemon Bundt Cake
This recipe for berry chantilly cake is a light and yellow cake with plenty of fresh berries and a unique fluffy whipped cream frosting. The perfect cake for a celebration! #BRMEaster #CleverGirls
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4.84 from 50 votes

Berry Chantilly Cake

This recipe for berry chantilly cake is a light and yellow cake with plenty of fresh berries and a unique fluffy whipped cream frosting. The perfect cake for a celebration!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 619kcal
Author Sara Welch

Ingredients

For the cake layers:

  • cooking spray
  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon kosher salt
  • 3 teaspoons baking powder
  • 3 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
  • 2 cups buttermilk
  • 1 1/2 teaspoons vanilla extract

For the berry syrup:

  • 1/4 cup raspberry jam
  • 2 tablespoons water

For the frosting:

  • 1 cup heavy cream
  • 8 ounces mascarpone cheese at room temperature
  • 8 ounces cream cheese at room temperature
  • 2 1/2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup butter at room temperature
  • 2 cups mixed berries plus more for garnish
  • Optional garnish: Mint sprigs

Instructions

  • Preheat oven to 350º F. Coat 2 9-inch cake pans with cooking spray and line the bottom of the pans with parchment paper cut into rounds.
  • Place the butter and sugar in the bowl of a mixer fitted with a paddle attachment and beat for about 2-3 minutes or until light and fluffy.
  • Add eggs, one at a time, beating after each addition.
  • Add egg yolks, one at a time. Stir in the vanilla.
  • Stir together salt, baking powder, and flour in a large bowl. Pour half of the flour mixture into the butter mixture and beat until just combined. Add half of buttermilk, then add the remainder of the flour mixture followed by the remainder of the buttermilk. Do not over mix.
  • Divide the cake batter evenly between the pans.
  • Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  • Remove from the oven, place the pans on a wire rack and allow the cakes to cool for 10 minutes. Then, turn the cakes out on the cooling rack to cool completely.
  • For the berry syrup:
  • Combine the raspberry jam and water; heat in the microwave for 20 second increments or until melted. Press through a sieve to remove seeds.
  • For the frosting:
  • With a mixer fitted with the whisk attachment, beat heavy cream and vanilla extract until stiff peaks form. Transfer the whipped cream to a bowl.
  • Put the mascarpone cheese, cream cheese, butter and confectioners’ sugar in the mixing bowl and beat until very smooth.
  • Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.
  • To assemble the cake:
  • Split each layer in half so that you have 4 layers. Place the first layer on your serving plate.
  • Brush the berry syrup over the cake layer then add a layer of frosting (approximately 1/2 cup).
  • Arrange 2/3 cup of berries over the frosting layer; if you're using larger berries such as strawberries, cut them in half first.
  • Place the second cake layer on top. Brush the second layer with syrup and repeat the process from the first layer of adding the frosting and berries.
  • Add the third layer of cake, brush with syrup, spread with frosting and arrange the remaining berries on top.
  • Place the final layer of cake on top. Use the remaining frosting to cover the cake, smoothing the frosting with an offset spatula.
  • Arrange additional berries and mint sprigs on top. Cake can be refrigerated for one day. Bring to room temperature before serving.

Nutrition

Calories: 619kcal | Carbohydrates: 94g | Protein: 10g | Fat: 35g | Saturated Fat: 27g | Cholesterol: 209mg | Sodium: 377mg | Potassium: 276mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1600IU | Vitamin C: 1.4mg | Calcium: 173mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This berry chantilly cake recipe is sponsored by Bob’s Red Mill. This post was originally published on March 14, 2016 and was updated on February 20, 2018.

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Filed Under: Baking, Dessert

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    Comments

    1. Audrey says

      August 2, 2020 at 8:47 am

      5 stars
      I made this cake yesterday for a family cookout and got nothing but rave reviews. As my grandson was eating his piece of cake he replied “it’s yummy to my tummy”. This was my first time to make this cake and I been asked to bake another one for next Sunday’s family dinner. Thank you so much for this great recipe.

      Reply
    2. Annie k says

      July 20, 2020 at 1:15 pm

      5 stars
      Ok, the frosting… amazing! While I cannot attest to the actual cake (I have a go-to vanilla cake recipe, but will definitely be trying this one too), this butter/mascarpone/cream cheese/whipped cream situation is DELICIOUS. I am generally not a fan of frosting, especially buttercream since it hardens in the fridge and whipped cream which is just too soft. This was the perfect balance of creamy yet sturdy, light yet rich. This will be my go-to white frosting from now on!

      Reply
    3. Jackie says

      July 8, 2020 at 10:08 am

      5 stars
      This cake turned out amazing! I made it for my daughter’s birthday and the adults and kids all loved it.
      My husband says that it’s the best frosting he’s ever tasted. I’ve made cupcakes a few times sine the birthday just so that we have an excuse to remake the frosting 🙂

      Reply
      • Amy says

        July 9, 2020 at 4:45 am

        5 stars
        This was excellent but I did cut the sugar almost in half. Used 1 1/3 cups in the cake and 1 1/4 cups in the frosting and it was still sweet.
        Was a bit apprehensive about slicing a 1″ cake but a long serrated knife did the trick.
        This was a show stopper!

        Reply
        • Ashti says

          July 25, 2020 at 6:33 pm

          5 stars
          Thanks for this! Used less sugar as well and was sweet enough

          Reply
    4. Mayra says

      July 1, 2020 at 4:39 pm

      5 stars
      Can you place the marscarpone frosting in the refrigerator before frosting the cake?

      Reply
      • Sara says

        July 1, 2020 at 6:47 pm

        You can but you may want let it set at room temperature for 10-20 minutes before you start frosting so that it will be softer and spread more easily.

        Reply
    5. Allie says

      June 29, 2020 at 6:38 pm

      5 stars
      Can you use frozen fruit for the filling or topping?

      Reply
      • Sara says

        June 29, 2020 at 8:05 pm

        I wouldn’t recommend it as they will be too wet when thawed which will make the cake soggy!

        Reply
    6. Betty E chatman says

      May 11, 2020 at 7:26 am

      Thank that the cake is good just the way you show it on this repice .I like what I saw on yuotub and I will try it. Ms.Betty Ealem.

      Reply
    7. Gloria says

      May 2, 2020 at 10:48 am

      Can I use swan cake flour instead of the all purpose?

      Reply
      • Sara says

        May 2, 2020 at 12:14 pm

        That should be fine!

        Reply
    8. diana wong says

      April 15, 2020 at 9:02 pm

      question, when you say 4 large eggs, do you mean 4 egg whites or do you mean the whole egg? thanks.

      Reply
      • Sara says

        April 16, 2020 at 8:49 pm

        It’s whole eggs!

        Reply
    9. Summer says

      April 12, 2020 at 1:52 pm

      Thanks for the recipe! Had the sweetest quarantine day ever making this cake with my mom for her birthday. Wanted to report though that my sponge’s flavor came out very flour-y. Did that happen with anyone else? I followed the entire recipe judiciously – didn’t add less vanilla extract or too much flour or anything of the sort. I think the recipe calls for too much flour.

      Reply
      • Sara says

        April 12, 2020 at 9:41 pm

        It could be due to over mixing the cake batter or excess flour. How do you measure your flour? I always recommend spooning flour into the cup and leveling it off rather than using the cup to scoop it. The latter can add too much flour to a recipe.

        Reply
    10. Rose says

      April 5, 2020 at 4:15 pm

      5 stars
      Frosting is way sweeter than the original, but the cake turned out great!

      Reply
    11. JOHN LANE says

      March 1, 2020 at 7:05 pm

      Is the frosting stable enough to pipe rosettes through a pastry bag?

      Reply
      • Sara says

        March 2, 2020 at 8:55 am

        This is a softer frosting, but you could add more powdered sugar to try and make it stiff!

        Reply
    12. Flora says

      January 30, 2020 at 7:17 pm

      Do you think I could use this as a cupcake recipe for an office party?? Just make the cake to cupcakes and fill with the berries, then frost?

      Reply
      • Sara says

        January 31, 2020 at 9:12 am

        I think it would work although I haven’t tried it myself!

        Reply
    13. Sheena says

      January 9, 2020 at 5:14 am

      Wow this looks so yummy, I am from Trinidad (the Caribbean) don’t have buttermilk, what can I use to substitute buttermilk?

      Reply
      • Sara says

        January 9, 2020 at 10:47 am

        You can put one tablespoon of lemon juice into 1 cup of milk. Let it sit for 10 minutes. That will give you one cup of buttermilk!

        Reply
        • sheena says

          January 9, 2020 at 12:43 pm

          Many thanks, will do!

          Reply
        • Gayle Pucciarello says

          July 30, 2020 at 11:05 am

          Well. I always end up throwing away half of my buttermilk when I make cornbread. Can I make buttermilk like this to use in my cornbread.

          Reply
          • Sara says

            July 31, 2020 at 4:06 pm

            Yes that will work!

            Reply
      • Nelocooks on Instagram says

        May 18, 2020 at 6:35 pm

        Google how to make buttermilk, it’s really simple. One cup fresh milk and add one table spoon of lemon or vinegar to the milk, shake and let sit for 10 minutes. That’s all!

        Reply
    14. Gabrielle says

      December 31, 2019 at 10:41 am

      5 stars
      This is one of the best cakes I’ve ever made. My co-workers bought one from Whole Foods and when I looked the the price 😱 ($35) I thought I can make that way cheaper. When looking for a recipe on-line this caught my eye because it mentions Whole Foods. I have now made this for Thanksgiving, Christmas for my in-laws, now New Year’s Eve again for my family. I’ve even made it for my boss’ husband’s birthday. All in the last month. My husband is a die-hard chocolate cake/icing guy but he’s already requested this for his January birthday. Thank you for figuring out how to make it, then sharing it as well. Also, I have given you credit every time I’ve made it.

      Reply
    15. Lisa says

      November 27, 2019 at 2:35 pm

      Hi, can I substitute the all purpose flour for Almond flour? If so, how much?

      Reply
    16. lisa says

      November 4, 2019 at 11:15 am

      Hi, got another question. If I wanted to make cupcakes using just the ingredients under the “cake layers” section, do you know how many cupcakes this will make?

      Reply
      • Sara says

        November 4, 2019 at 7:43 pm

        It should make 16-18 cupcakes!

        Reply
    17. Lisa says

      November 4, 2019 at 11:12 am

      Hi, how long does the butter and the cheese need to be left out of the fridge for it to be at room temperature?

      Reply
      • Sara says

        November 4, 2019 at 7:39 pm

        The butter you’ll want to leave out for about an hour, or you can microwave it in 5 second increments until just softened but not melted. The marscarpone should take 30-45 minutes.

        Reply
    18. Lisa says

      November 2, 2019 at 12:34 pm

      Hi, how many cups of frosting does your recipe yield? Thanks!

      Reply
      • Sara says

        November 2, 2019 at 3:31 pm

        It should make about 4 cups!

        Reply
    19. JESSICA PHAN says

      October 18, 2019 at 8:31 pm

      5 stars
      Hi, my family loves this cake. I want to make a bigger cake – 15 x 3 inch round. Should I triple the recipe?

      Reply
      • Sara says

        October 19, 2019 at 11:44 am

        Here’s a conversion chart that should help! https://www.joyofbaking.com/PanSizes.html

        Reply
    20. Anna says

      September 13, 2019 at 8:30 am

      5 stars
      Can you use almond extract versus vanilla? I also tried to find the flour and I couldn’t find it can I use all purpose flour bleached or organic coconut flour?

      Reply
      • Sara says

        September 13, 2019 at 2:46 pm

        Any all purpose flour will work, and almond extract is fine!

        Reply
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