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This delicious, fresh, light and scrumptious Berry Chantilly Cake is summer in a dessert! Inspired by Whole Foods (but way better), it is made with moist and tender vanilla cake layers sandwiched with a light mascarpone chantilly cream and lots of berries. Every bite is absolutely delectable and perfectly balanced, and you will not go back to grocery store cakes once you give this recipe a go.
Simply put, a Chantilly Cake is a cake that uses Chantilly cream as its frosting. Chantilly cream is simply whipped heavy cream with some sugar and vanilla added, with the name “Chantilly” originating from France.
Since whipped cream pairs well with fresh and summery flavors, Chantilly cakes are usually fruit cakes with vanilla sponges. For example, mango chantilly cake, strawberry chantilly cake, berry chantilly cake and so on.
Better than Whole Foods!
This recipe is inspired by the viral Whole Foods Berry Chantilly Cake. This cake has been around for more than 10 years and the recipe was created by a grandmother, but is now sold at Whole Foods Markets across the US. It has a strong fan following, with many people loving the flavor and “homely” vibe of the cake compared to other grocery store options.
But in my opinion, while this cake is better than other grocery store options, it’s still not as good as homemade. I found it a tad too sweet and dense, and wanted to make my own take.
That’s why I created this recipe. I wanted to replicate the Whole Foods cake as closely as I could while still improving upon it. I closely inspected the ingredients and watched videos of bakers assembling the cake. Just like the Whole Foods cake, this cake has a vanilla butter cake, berries, and a mascarpone chantilly cream. But unlike the Whole Foods cake, I make the frosting with just mascarpone instead of both mascarpone and cream cheese, because there’s no significant difference and why buy both when you don’t need them?
My friends who kindly taste tested for me all loved this cake and told me it was way better! One friend even compared it to the Paris Baguette mixed berry cake!
The secret is reverse creaming!
Traditionally, cakes are made using the creaming method, in which butter and sugar are mixed together and then the other ingredients are added
This cake is made using the reverse creaming method, in which the dry ingredients are first mixed with butter before adding the wet ingredients. Although counter-intuitive, this method works great and yields very soft cakes with a fine, tender crumb. This happens because the butter coats the flour and forms a barrier against the moisture in the wet ingredients, which reduces gluten activation in the flour. And less gluten means softer, more delicate cakes!
Step by step photos
The full recipe is provided in the recipe card at the end of this post, but lets go over the process with photos to help you visualize each step:
First add the dry ingredients to the bowl of your stand mixer. Add the softened butter and whisk until the mixture resembles bread crumbs:
Separately, lightly whisk together the wet ingredients:
Add a third of the wet ingredients to the dry and whisk until combined:
Then add all the wet ingredients and whisk on medium high speed to 2 minutes until a light and fluffy batter forms. Divide evenly between 3 8″ cake pans and bake:
Let the cakes thoroughly cool down. Then carefully trim off the crusts:
For the Chantilly frosting, whisk the mascarpone with sugar and vanilla until combined, and separately whip the heavy cream to firm peaks. Then fold the heavy cream into the mascarpone mixture:
Make a quick berry 1111111simple syrup by heating sugar, water and jam until the sugar dissolves:
To assemble, place a cake layer onto a turntable. Brush on the berry syrup and spread a thin layer of frosting:
Spread roughly chopped berries and cover fully with more frosting:
Repeat until done, then frost the cake generously and decorate with berries:
Serve and enjoy!
Note: Because this cake uses butter in the batter, it will become harder in the fridge when the butter solidifies. I recommend leaving it at room temperature for 15-20 minutes before eating so the cake softens again!
FAQs
Yes, you can replace the almond extract with more vanilla extract.
Yes, you can divide the batter in 2 8″ or 9″ pans instead of 3. However, the cakes will take longer to bake and dome more. I also recommend dividing each cake into 2 layers to make a 4 layered cake.
Insert a toothpick inserted in the middle of the cake. It should come out with light, moist crumbs attached (no wet batter, and not fully clean).
In the reverse creaming method, it is crucial to whisk the cake batter for 2 minutes after combining all ingredients. This step incorporates air into the batter and gives the cake a light texture. If you don’t do this step properly, you can end up with a dense cake. Other reasons for a dense cake include under-baking or baking at a very high temperature. Make sure your oven is properly calibrated and you bake until the cake is just done.
This can be due to adding too much flour. Make sure to measure flour accurately (don’t pack it tightly in the measuring cup and ideally use a scale). Also make sure you don’t overbake the cakes. Overbaking will cause the cake to dry out and become crumbly.
Additionally, the cake might feel dry if you eat it straight from the fridge. This is because the butter in the cake solidifies in the fridge. Make sure to rest at room temp for 15-20 minutes before eating.
If your cake sinks in the middle after removing it from the oven, you took it out too early and it was underdone in the middle. You can avoid this by using the toothpick test.
Yes! I actually prefer a simple Chantilly whipped cream made using heavy cream, vanilla and a small amount of sugar, as it is lighter. This recipe uses mascarpone, which makes the frosting richer, in order to closely replicate the Whole Foods cake.
A runny frosting is usually due to undermixing. Continue to whisk on medium speed for a few more seconds and the frosting should become thicker.
A grainy frosting is an indication of overmixing or using a low quality mascarpone cheese. Make sure to use a good quality brand (I love Vermont creamery). Whisk the mascarpone and sugar only until the mixture looks creamy, and whisk the heavy cream only until it reaches firm peaks. Then gently fold the 2 together.
Yes, you can replace the berries with other fresh fruit you like.
Keep the cake covered with cling wrap or in an airtight container in the fridge for ~3-5 days. Due to the addition of berries, the cake can go bad quicker than other cakes. 111
Berry Chantilly Cake Recipe
This delicious, fresh, light and scrumptious Berry Chantilly Cake is summer in a dessert! Inspired by Whole Foods (but way better), it is made with moist and tender vanilla cake layers sandwiched with a light mascarpone chantilly cream and lots of berries.
Yield:12-14 servings
- Prep Time:
- 1 hr
- Cook Time:
- 30 mins
- Chilling Time:
- 30 mins
- Total Time:
- 2 hrs
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Ingredients
Cake:
- 2 2/3 cups cake flour (345g); make your own with 310g all purpose flour and 35g cornstarch
- 1 1/2 cup granulated sugar (330g)
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 14 tbsp unsalted butter (200g), softened
- 1 cup buttermilk (240g), room temp; make your own with 1 cup whole milk and 1 tbsp vinegar / lemon juice
- 1/3 cup vegetable oil (65g)
- 3 large eggs, room temp
- 2 tsp vanilla bean paste or extract
- 1 tsp almond extract (optional; you can replace with vanilla)
Berry simple syrup:
- 1/4 cup water (60g)
- 1/4 cup granulated sugar (55g)
- 2 tbsp berry jam of choice; I used strawberry
Chantilly cream frosting:
- 3 cups heavy whipping cream, chilled (720g)
- 1/3 to 1/2 cup granulated sugar according to your taste (75 to 110g)
- 1 tsp vanilla
- 8 oz good quality mascarpone cheese (like Vermont Creamery), slightly cooler than room temperature
Assembly and decoration:
- 3/4 cup roughly chopped strawberries
- 3/4 cup roughly chopped raspberries
- 3/4 cup roughly chopped blackberries
- 3/4 cup blueberries
- Note: You can adjust the quantity and type of berries to your preference; just make sure they are fresh
Instructions
Cake:
- Pre-heat oven to 335F (conventional) and prepare 3 8″ cake pans with parchment paper and butter / oil
- Make sure the butter, eggs and buttermilk are at room temp. The butter should be soft but not melting
- Add the flour (sifted), sugar, baking powder, baking soda and salt to the bowl of your stand mixer and mix together. Add the butter. Whisk on medium speed for ~1-2 minutes until the mixture resembles coarse sand / crumbs. Make sure to scrape the bowl to ensure everything is well combined
- Separately, whisk together the eggs, buttermilk, oil, vanilla and almond extract until the eggs are broken down
- Add a third of the wet ingredients to the dry ingredients and whisk on medium speed until combined. Scrape the bowl, and add the remaining wet ingredients. Whisk on medium speed until combined. Scrape the bowl again
- Now increase the speed to medium-high and whisk for 2 minutes. You should have a light and fluffy cake batter
- Divide the batter evenly between the cake pans and bake for ~28-30 minutes until the cakes are light golden and a toothpick inserted in the middle comes out with a few moist crumbs attached (no sticky batter)
- Let the cakes cool down in the pans for 20 minutes, then very carefully remove them and place on a wire rack. Place in the fridge for 30 minutes so the cakes can thoroughly cool down (if chilling for longer, wrap the cakes in cling wrap)
Berry simple syrup:
- Add the water, sugar and jam to a saucepan and mix
- Heat on low flame until the mixture starts to simmer and sugar has dissolved. This should not be a thick syrup
- Set aside to cool down
Chantilly cream frosting:
- Add the mascarpone cheese, sugar and vanilla to a bowl and whisk on low speed for 30-60 seconds until the mixture looks creamy. Do not overmix
- Separately, whisk the heavy cream for a few minutes until it reaches firm peaks. Do not overmix
- Add the whipped cream to the mascarpone mixture in 2 additions, gently folding it in until combined. You should have a thick and fluffy frosting
Assembly & decoration:
- Roughly chop the berries if you haven’t already
- Place a cake layer onto a turntable. ideally with a cake round underneath
- Use a sharp serrated knife to remove a thin layer of the cake crust on top to expose the crumb
- Use a pastry brush to generously brush on the berry simple syrup. Do not soak too much as the cake will become saturated and break otherwise
- Spread on a thin layer of the chantilly frosting
- Spread on the berries evenly, leaving ~1/2″ empty from the edges of the cake
- Add more chantilly frosting and spread it, pressing down slightly to fill the gaps between the berries. Add more frosting on the edges of the cake to ensure they’re covered. Use frosting generously!
- Repeat with the next layer of cake
- For the last cake layer, trim off the crust and brush with syrup before putting onto the turntable. Then flip upside down and layer on top of the cake you are assembling (so the side brushed with syrup is facing down and the side with the crust is facing up)
- Apply a thin layer of frosting all over the cake as evenly as you can. This is the crumb coating
- Refrigerate for 15-20 minutes, then add the remaining frosting generously all over the cake
- Decorate with any remaining frosting and berries
- If you need to transfer the cake to a serving stand, let it chill for an hour first so the frosting can firm up
- Serve and enjoy!
Video Tutorial
Notes
- While this cake needs to be kept in the fridge, it is best to rest it at room temperature for 15-20 minutes before eating. This allows the butter in the cake to soften so the cake feels soft (it will feel a bit firm straight from the fridge)
Comments
Blue
Can this be made using 9” pans?
Zoha
Yup!
Zoha
WOOOO!!!!
Jj
can this be made into cupcakes?
Zoha
Yes it can be!
Jj
how long would you bake for cupcakes….also would the frosting still pipe and hold well?
T
I’ve made this cake twice and my family, coworkers, and neighbors loved every bit of it! Absolutely delicious and easy to follow and bake.
Zoha
Aww, SO happy to hear that, Tanya! Thank you!
Eraj
This cake is delicious! The cake sponge is light and buttery (I did use slightly more buttermilk than called for), and perfect for pairing with berries and cream. It’s a light and refreshing summer dessert! Thank you for the inspo Zoha 🫶 as someone who has worked at a whole foods bakery (🙋♀️) I can assure you that making it from scratch at home is wayyy better than the store version!
Tracy
How much more milk did you use? Thanks!
Zoha
WOW! This is my favorite comment ever. Thank you so so much, Eraj!!!
Juweria
Excellent! Extremely moist and delicious, my family and Ioved it!
Kat
do you butter the sides of the pan?
Zoha
YAY! Thank you Juweria!
Marium
Gosh! Best cake ever!! It was devoured in minutes! Your recipes are so easy to follow and pure magic! ♥️
Zoha
YAYAYYYY thank you Mariam!!!
Joanna
I found this cake overly sweet and quite dense! I mixed it for two minutes as instructed and baked it until a toothpick came out with just a few moist crumbs. I consider myself a pretty able baker so I’d like to think it was not due to human error more so than the actual recipe.
Kelli Harrold
I am a very confident baker also. My cakes were very dense like pound cake. I was disappointed.
Zoha
Thanks for trying the recipe, Kelli! With reverse creamed cakes, it is important to whisk them properly at the end to incorporate air into the batter, otherwise they will be dense. Also using a scale for the flour will ensure you don’t accidentally add too much. I am not 100% sure what went wrong with your cake but sharing these 2 things as I have seen them be the most common issues with this kind of cake 🙂
Nancy Howard
Made this for my and my husband’s anniversary ❤️ We absolutely loved it. It was so light and creamy. Have never had a more decadent cake before.
Zoha
That makes me so happy, Nancy! Thank you 🙂
Susan
Adding marscapone to whipped cream stabilizes it so that the cream holds up better and does not start to “weep” liquid. Cream cheese can be a good substitute but a bit tangier than marscapone.
Zoha
Yup, agreed!
Manar Fadhil
Hi Zoha. I’m attempting to make this in a half sheet pan. Would the batter be enough for two sheet pans? How long would I need to bake it? I’m trying to turn this into a number 2 cake for my son’s birthday but I’m not sure if I can use this recipe for it. Thanks!
Pattycake
The cake is sooo good BUT I don’t recommend using the all purpose flour substitute with the cornstarch because for me the cake came out really dense.
The flavor was great but the consistency of the cake was almost like a poundcake and definitely the opposite of light and fluffy. Maybe it’s just user error but I guess we’ll never know 😌.
I tried again with cake flour and the results were literally ✨️amazing✨️. This time the cake did come out light and fluffy and even when I thought I overworked the batter it still came out great. Don’t freak out if your batter is thicker than the one in Zoha’s tiktok, I 100% thought my cake wouldn’t be good but surprise surprise it came out great. Might not be the right way but it was still tasty 😋
10/10 recommend the cake recipe and the whipped cream frosting was really good too.❤️ I used cream cheese instead of marscapone and it was still a big hit.
Lilly
I tried this cake it came out dense. I did everything as per advice and followed everything. I too think because of cake flour but Im based in the uk and can’t get hold of cake flour. Which brand did you use? Any alternative we can find in the uk that works
Zoha Malik
Hi Lilly! I wonder if you cake batter needed to be whipped a bit more at the end. What was the appearance of the cake batter before you baked? Was it fluffy and aerated?
Zoha Malik
Thank you so much for your super helpful review! Very helpful tip about cake flour!
Zoha
What’s the size of the sheet pan, Manar?
ell
is cream cheese a good substitute for marscapone for the frosting?
Zoha
You can make that swap. Slightly different flavor and texture but close enough 🙂
Hira
hi zoha
ive made this cake and it wass lovely..can we half the recipie if we want to have a 2 layered cake in 6 inch pans or 8 inch pans??what do u suggest.
thnx for the lovely recipie..
Zoha Malik
Hi Hira! For 2 layers I’d say you can use 2/3 of the quantities (so multiply everything with 0.67) and just use 2 8″ pans 🙂
Joanna
I have made this recipe twice now. the first time the cakes rose perfectly to the top of the cake pan but the second time they rose with about a 1/2 inch left in the pan and we’re a tad denser. what could I have done wrong this time?