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!
When I’m looking to impress, I turn to dessert recipes such as pink cake, Nutella cake, red velvet brownies, black forest cupcakes and this beautiful and delicious chantilly cake.
Easter is almost upon us and I can’t think of a better way to usher in the holiday than this berry chantilly cake recipe. 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 an Easter ham with a variety of side dishes and a showstopping dessert like mini egg cookies or a layer cake. 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. Once you taste it, you’ll never want to buy a cake at a bakery again!
Table of Contents
Berry Chantilly Cake Ingredients
To make this recipe, you will need butter, granulated sugar, eggs, egg yolks, vanilla extract, kosher salt, baking powder, all purpose flour, buttermilk, raspberry jam, water, heavy whipping cream, mascarpone cheese, cream cheese, powdered sugar, strawberries, blackberries, blueberries, raspberries and fresh mint sprigs.
How Do You Make Berry Chantilly Cake?
Start by preheating the oven, and soaking cake baking strips in water. Beat the butter and sugar in the bowl of a stand mixer until light and fluffy. Add the eggs and egg yolks, one at a time, then pour in the vanilla extract. Mix together the dry ingredients of flour, salt and baking powder in a separate bowl. Add half the flour mixture to the wet ingredients, then mix. Next, add half the buttermilk to the mixer, and combine. Repeat the process with the rest of the dry ingredients and buttermilk. Divide the vanilla cake batter into two pans, wrap the baking strips around the pans, then bake. Let the cakes cool for a bit, then invert them onto a wire rack to cool completely.
While the cakes are cooling, prepare the berry syrup. Mix together raspberry jam and water, then microwave for a few seconds until the jam melts. Strain the jam mixture through a sieve to remove the seeds. Next, prepare the frosting. Beat the heavy cream and vanilla extract with the whisk attachment until stiff peaks form. Transfer the whipped cream to a separate bowl. Add butter to the mixer bowl, and beat until smooth. Place the mascarpone cheese, cream cheese and powdered sugar in the bowl with the butter, then beat until smooth.
To assemble the cake, trim the cakes so that they are completely flat. Cut each cake in half so you end up with four layers. Spread a little frosting onto a cake stand, and attach the first layer of cake onto the stand. Brush some of the berry syrup over the cake layer. Pipe a layer of frosting onto the cake, then arrange some of the berries on top of the cake layer. Repeat the process with more cake layers, syrup, frosting and berries. Coat the entire cake in a thin layer of frosting as a crumb coat, then chill the cake. Add a final layer of frosting. Decorate the cake with more berries and fresh mint, then cut into slices and serve.
Tips For The Perfect Cake
- Baking at a low temperature and using baking strips will help to prevent the cakes from doming so you will be able to cut two even layers from each cake.
- Overmixing the batter can cause the cake to have a tough texture. To create a light airy cake, only mix until just combined.
- Weigh your cake pans before adding the batter, then weigh again once the batter has been added to ensure each pan contains the same amount of batter.
- I highly recommend using cake baking strips for this recipe. These strips wrap around the sides of the cake pans, and help the layers bake up flat. You can find cake baking strips online or at craft stores.
Quick Tip
Chantilly cake will stay fresh in the refrigerator for up to 2 days. Let the cake sit at room temperature for 20 minutes before serving.
Recipe FAQs
Berry chantilly cake contains sugar, butter, flour, buttermilk, fresh berries, raspberry jam, eggs, egg yolks, baking powder and vanilla extract. The frosting contains heavy cream, butter, mascarpone cheese and cream cheese.
Chantilly cake is a delicious option because it’s the perfect blend of flavors and textures. The whipped cream frosting pairs perfectly with the berries, and the cake is light and fluffy, which makes this a dessert that doesn’t weigh on you after a big meal.
This recipe is called berry chantilly cake because the frosting is based off of chantilly cream, which is a type of whipped cream that is sweetened and flavored with vanilla.
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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.
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Berry Chantilly Cake
Ingredients
For the cake layers
- cooking spray
- 1⅓ cups unsalted butter room temperature
- 2⅓ cups granulated sugar
- 6 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 4¼ teaspoons baking powder
- 4 cups all purpose flour
- 1⅓ cups buttermilk
For the berry syrup
- ½ cup raspberry jam
- 3 tablespoons water
For the frosting
- 1⅔ cups heavy cream
- 1 ¾ teaspoons vanilla extract
- 1⅔ cups mascarpone cheese room temperature
- 1⅔ cups cream cheese room temperature
- ⅓ cup butter room temperature
- 4⅛ cups powdered sugar sifted
For the filling and decoration
- ¾ cup strawberries
- ¾ cup blueberries
- ¾ cup blackberries
- ¾ cup raspberries
- fresh mint sprigs
Instructions
For the cake layers
- Preheat the oven to 325º F. Coat two 9-inch cake pans with cooking spray and line the bottom of the pans with parchment paper cut into rounds and line the sides with parchment paper cut into strips.
- Soak two cake baking strips in water.
- Place the butter and granulated sugar in the bowl of a mixer fitted with a paddle attachment and beat for about 2-3 minutes until combined.
- Add the eggs, one at a time, scraping down the sides and beating after each addition.
- Add the egg yolks, one at a time. Stir in the vanilla.
- Stir together the salt, baking powder, and flour in a large bowl. Pour half of the flour mixture into the butter mixture and mix 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.
- Squeeze out the excess water from the baking strips and secure around the pans. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and place the pans on a wire rack. Remove the baking strips and allow the cakes to cool for 10 minutes. Then, turn the cakes out on the cooling rack to cool completely.
- Once cooled, wrap the cakes and store at room temperature if assembling the following day. If you are assembling the cake on the same day, freeze them for 30 minutes.
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 the heavy cream and vanilla extract until stiff peaks just start to form. Transfer the whipped cream to a bowl. Keep a close eye on the cream once it starts to thicken to prevent over whipping it. If the cream is over whipped it will become grainy. If this happens, stir in some unwhipped cream until smooth.
- Put the butter into the mixing bowl and beat until smooth. Add the mascarpone cheese, cream cheese, and powdered sugar and beat until very smooth.
- Gently fold the whipped cream into the mascarpone mixture until completely incorporated. Use immediately or chill until you are ready to use it.
For the filling, decoration and assembly
- Set aside a few strawberries for decoration. Hull the remainder and cut them in half or into quarters if they are quite large.
- To create four even cake layers, first trim the tops off the cakes with a cake leveler or large serrated knife so that they are 1½ inch thick. Next, cut each cake in half so that you have four ¾ inch layers.
- Spread a little frosting onto your serving plate or cake stand and attach the first cake layer onto it.
- Brush the berry syrup over the cake layer.
- Fit a piping bag with a large round tip, and half fill with frosting. Pipe a layer of frosting onto the cake (approximately 1 1/3 cups). If you don’t have a piping bag, spread a ¼ inch layer of frosting onto the layer with an offset spatula.
- Arrange a mixture of the berries (approximately 2/3 cup) over the frosting layer.
- 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 more berries on top.
- Place the final layer on top and crumb coat the whole cake by covering it in a very thin layer of frosting. Chill for 15 minutes.
- Spread the remaining frosting over the cake with an offset spatula. To create a swirl finish, place the cake on a turntable and hold the offset spatula against the side of the cake. Turn the cake continuously as you slowly run the knife up the side of the cake. Repeat on the top starting in the middle and work out towards the edges.
- Arrange the remaining berries and mint sprigs on top of the cake. The cake can be refrigerated for one day. Bring to room temperature before serving.
Notes
- Baking at a low temperature and using baking strips will help to prevent the cakes from doming so you will be able to cut two even layers from each cake.
- Overmixing the batter can cause the cake to have a tough texture. To create a light airy cake, only mix until just combined.
- Weigh your cake pans before adding the batter, then weigh again once the batter has been added to ensure each pan contains the same amount of batter.
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.
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!
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 🙂
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!
Thanks for this! Used less sugar as well and was sweet enough
Can you place the marscarpone frosting in the refrigerator before frosting the cake?
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.
Can you use frozen fruit for the filling or topping?
I wouldn’t recommend it as they will be too wet when thawed which will make the cake soggy!
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.
Can I use swan cake flour instead of the all purpose?
That should be fine!
question, when you say 4 large eggs, do you mean 4 egg whites or do you mean the whole egg? thanks.
It’s whole eggs!
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.
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.
Frosting is way sweeter than the original, but the cake turned out great!
Is the frosting stable enough to pipe rosettes through a pastry bag?
This is a softer frosting, but you could add more powdered sugar to try and make it stiff!
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?
I think it would work although I haven’t tried it myself!
Wow this looks so yummy, I am from Trinidad (the Caribbean) don’t have buttermilk, what can I use to substitute buttermilk?
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!
Many thanks, will do!
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.
Yes that will work!
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!
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.
Hi, can I substitute the all purpose flour for Almond flour? If so, how much?
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?
It should make 16-18 cupcakes!
Hi, how long does the butter and the cheese need to be left out of the fridge for it to be at room temperature?
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.
Hi, how many cups of frosting does your recipe yield? Thanks!
It should make about 4 cups!
Hi, my family loves this cake. I want to make a bigger cake – 15 x 3 inch round. Should I triple the recipe?
Here’s a conversion chart that should help! https://www.joyofbaking.com/PanSizes.html
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?
Any all purpose flour will work, and almond extract is fine!