This Berry Chantilly Cake recipe is a homemade version of my absolute favorite cake from Whole Foods! My family buys this cake for birthdays, celebrations, and special occasions, and now, I finally have the perfect recipe to recreate it at home. Layers of rich, moist vanilla cake topped with creamy Chantilly frosting and fresh berries make each bite melt in your mouth. Whether you’re celebrating a special event or just want a delicious treat, this recipe is a must-try!
Why You’ll Love This Berry Chantilly Cake Recipe
Better Than Store-Bought: Homemade with fresh, high-quality ingredients, giving it an incredibly rich flavor and texture in every bite!
Rich & Tender Texture: A soft vanilla cake paired with airy Chantilly frosting creates the perfect bite.
Bursting with Fresh Berries: The combination of strawberries, blueberries, blackberries, and raspberries makes this cake refreshing and vibrant.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a craving, this cake is always a crowd-pleaser.
FAQs
What is Chantilly cake?
Chantilly cake is a moist, soft vanilla cake with a mascarpone-cream cheese frosting and fresh berries. It’s known for its delicate, whipped texture and rich flavor.
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance, wrap them tightly, and store them at room temperature. The frosting can also be made ahead and refrigerated. Assemble just before serving.
Can I use frozen berries?
Fresh berries are best for texture and flavor—unfortunately, frozen berries won’t give the same fresh, juicy bite and may release too much moisture into the cake.
How do I store leftover cake?
Pop any leftovers in the fridge since it has fresh berries and creamy frosting. Keep it loosely covered or in an airtight container, and enjoy within 2–3 days. For the best texture, let it sit out for 10–15 minutes before serving to allow the frosting softens up just right.
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@megsescapades
Copycat Whole Foods Berry Chantilly Cake Recipe
Ingredients
- 2 1/3 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/4 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter room temp
- 1/2 cup oil
- 3 eggs room temp
- 1 tbsp pure vanilla extract
- 1 cup milk room temp
- 1 tsp lemon juice
- 1/2 cup yogurt room temp
- Fresh strawberries sliced
- Fresh blueberries
- Fresh blackberries
- Fresh raspberries
- 1 tbsp apricot jam
Chantilly Frosting
- 3 cups heavy whipping cream
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 8 ounces cream cheese room temp
- 8 ounces mascarpone cheese room temp
Method
- Preheat the oven to 350°F. In a large bowl, sift all dry ingredients together.
- Add the milk, lemon juice, and yogurt together in a separate bowl and set aside.
- In a stand mixer, add the sugar, brown sugar, butter, and oil. Whisk together until creamy and light, about 3 minutes. Add in the vanilla and eggs, one at a time, until fully incorporated before adding the next. Slowly add in 1/3 of the dry ingredients and mix on low until just incorporated, then add in 1/2 of the milk mixture. Repeat with the flour mixture and the remaining milk mixture. Mix until just incorporated, being careful not to over-mix the batter.
- Using three 8-inch cake pans, grease the pans with butter. Line them with parchment paper and grease the parchment. Evenly distribute the batter into each pan and tap the pans on the counter. Bake for 30 minutes or until the cakes are springy and done. Set the cake pans on a cooling rack and let them cool for 10 minutes. Then, invert the cakes to remove them. Allow the cakes to cool completely before icing.
- Add the heavy whipping cream, vanilla extract, almond extract, and powdered sugar to the bowl of a stand mixer. Using the whisk attachment, whip until stiff peaks form. In a separate bowl, whisk the cream cheese and mascarpone cheese together until creamy. Add the cream cheese mixture into the whipped cream and beat until creamy and fluffy. Chill until ready to use.
- Assemble the cake by layering cake, frosting, berries, cake, frosting, berries, and cake. Frost the entire cake and top with additional berries. Heat 1 tablespoon of apricot jam in the microwave for 10 seconds. Brush the jam over the berries to give them a shine. Store the cake in the refrigerator.
Notes
Tips for the Best Chantilly Cake
✔ Use room-temperature ingredients: This ensures a smooth batter and prevents over-mixing.✔ Do not overmix: Overmixing can make the cake dense instead of light and fluffy.
✔ Chill the frosting before assembling: This helps it hold its shape when layering.
✔ Serve chilled: This cake tastes best when slightly chilled for a refreshing, creamy bite!
What did you think?