Fresh Berry Chantilly Cake is the ultimate indulgent dessert! It’s made with fluffy, soft vanilla cake with a middle layer of cream and fresh berries and topped with a mouthwatering whipped mascarpone frosting.
I remember the first time I tried berry Chantilly cake. A friend brought one from Whole Foods over for a gathering we were hosting. It was heavenly – and addictive! The combination of cake, sweet cream, and berries had me hooked with the very first bite.
I knew right then and there that I needed to figure out how to make this cake so we could enjoy it for birthdays or anytime we have guests over. For me, buying it at Whole Foods on a regular basis is just not within the budget 😉.
I have heard that Publix offers a Chantilly cake also but we don’t have Publix where I live, so I can’t personally verify that. If you live near one, please let me know!
And right now it’s “birthday season” in our family. We have 6 birthdays in 6 days – it’s a whirlwind of cards, gifts…and cake! So it only made sense to share this mouthwatering recipe as we’re eating plenty of cake ourselves!
What is Chantilly Cake?
In the South, berry Chantilly Cake is a round white layered cake with decadent frosting prepared with whipping cream and fresh fruit (typically berries). It’s a heavenly combination of delicate cake, rich cream, and juicy sweetness!
The frosting in this recipe is made with both cream cheese and mascarpone cheese for a divine flavor.
Why is it called Chantilly cake?
The first Chantilly Cake was actually made in 1650 with ‘lots of milk and lots of whipped cream’ but there was no sugar in the recipe. It still remains a mystery today who’s idea it was to put sugar in the cream, but aren’t you glad they did? I know I am!
Ingredients Needed For This Berry Chantilly Cake
Here are the ingredients you will need in order to make this ultra decadent cake! If you have a stand mixer or hand mixer, you’ll find it VERY helpful with this recipe!
- Cake Flour – ensures that the layers of your cake have a soft and light texture.
- Granulated Sugar
- Baking Powder
- Baking Soda
- Unsalted Butter – the use of unsalted butter simply ensures that you can control the amount of salt in your recipe
- Vanilla – enhances the flavor or your cake, but don’t leave it out as it will make your cake more bland
- Whole Milk – whole milk will add extra flavor to your cake
- Eggs – creates structure and stability in your batter
- Vegetable Oil – helps to make your cake more tender and moist
- Fresh or frozen berries – Strawberries, blueberries or raspberries are a few great options to use in the filling
- Granulated Sugar
- Cornstarch – primary use is a thickener which is important in this filling
- Lemon Zest – zest will have a stronger taste than juice
- Lemon Juice – the juice and zest are necessary in this Chantilly Cake Recipe because the lemon juice flavor can get lost without the zest
- Cream Cheese – decadent, creamy, delicious. What more do you need?
- Unsalted Butter
- Mascarpone Cheese – less tangy than other cheeses with a mildly sweet, nutty flavor
- Powdered Sugar
- Vanilla Extract
- Heavy Whipping Cream – keep cool prior to using. If it gets too warm the cream will not thicken
- Cream of Tartar – works as a stabilizer in the cream
How To Make Chantilly Cake
Heads up here!!! This is a disclaimer on the complexity of preparing this cake. This cake is a little more extensive and time-consuming than most of my recipes.
That said, it’s not HARD. It just won’t whip up in 20 minutes. Simply plan ahead if you want to make it – and TRUST ME, it’s 1,000% worth your time and effort!
Preparing The Chantilly Cake
You will start by making the vanilla cake, that way when the cake is done baking you can let it cool and begin preparations for the berry filling.
Remember to make sure the ingredients are at room temperature for best results, with exception of the milk.
Berry Chantilly Filling
Now, on to the delicious berry filling.
Simmer the berries in sugar and cook on low. The sugar and berries will create a sauce as the sugar melts.
Now you will make a slurry with the cornstarch and water. Once this mixture is at the perfect consistency, you will add the lemon zest and lemon juice. Let this mixture cool until you are ready to assemble the cake.
Chantilly Cake Cream
Take just one bite of this Chantilly cream and you’ll never go back! It’s light, just sweet enough and absolutely divine.
Once you have the heavy cream and cream of tarter whipped to soft peaks, set aside.
Thoroughly blend the cream cheese, butter and mascarpone cheese followed by the addition of the powdered sugar and vanilla.
Now all you have to do is fold this mixture into the whipped cream.
Get ready…you are almost to the best part!
Putting The Cake Together
The final steps are simple and fun.
Make a barrier of Chantilly cream around the top outside edge of the cake so that when you put the filling in the center the barrier will hold it in.
Place the next layer of cake on top and repeat this process for as many layers of cake that you have or want to add.
Cover the cake in Chantilly cream and top with berries.
Here’s the BEST part….get ready to enjoy a slice of this heavenly cake!
Berry Chantilly Cake Recipe Notes and Tips
- If you don’t have whole milk, you can use one cup of 2 percent and 1/4 heavy cream for the added fat content.
- Placing the eggs in a bowl of warm water will help bring the eggs to room temperature quickly. It takes about 5 – 7 minutes and it reduces the probability of changing the “grade” of the eggs.
- Cream of tarter will help stabilize the whipped cream. (Instant dry pudding can be used as well.)
Here are some common questions I see from readers about this berry Chantilly cake recipe – and their answers.
Does Chantilly cake need to be refrigerated?
Yes, most definitely! With the Chantilly cake containing fresh or frozen berries and the whipping cream, the cake needs to be refrigerated – or it will go bad and turn into a runny mess.
If stored in an airtight container, it will keep in the refrigerator 3 days.
Which is better to use, fresh or frozen berries?
Fresh berries are preferable, but if fresh berries are unavailable you can substitute with frozen. Thaw the berries completely first and blot off all excess moisture before assembling them into the cake.
What is the best way to store my leftover berry Chantilly Cake?
Chantilly cream is delicate and so are the berries. This cake needs to be stored in the refrigerator and will keep for up to 3 days.
Once you slice into the cake, you can place plastic wrap against the exposed cake to prevent the cake from drying out.
What type of pans should I use?
You can use almost any size or style pan. It is totally up to you. Different sizes may require some slight changes to baking time.
You will also need to make sure you have enough frosting on hand to cover the cake if you choose to use a bigger pan than what is called for in this recipe.
More Delicious Dessert Recipes
If you love this berry Chantilly cake, here are a few more easy and tasty recipes you can make for your family:
- Instant Pot Mini Turtle Cheesecake Bites
- These Pumpkin Cheesecake Bites make an awesome dessert!
- Chocolate Chip Cake
- Satisfying, Healthy, No-Bake Berry Cheesecake Parfait
Pin For Later!
- 3 cups cake flour, scooped and leveled
- 2 cups granulated sugar
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 tbsp vanilla
- 1 1/4 cup whole milk
- 3 eggs, brought to room temperature
- 1/2 cup vegetable oil
- 2 cups fresh or frozen berries
- 1/3 cup granulated sugar
- 1/4 cups water
- 1/4 cup cornstarch
- 1 tsp lemon zest
- 2 tsp lemon juice
- 2 boxes (32 oz) cream cheese, softened
- 1 stick (8 oz) unsalted butter, softened
- 1/2 cup mascarpone cheese, softened
- 22 oz powdered sugar, sifted
- 2 tsp vanilla extract
- 8 oz heavy whipping cream
- 2 tsp cream of tarter
Prepare the Chantilly Cake
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda and salt with the softened butter.
- Mix together until the mixture is crumbly.
- Add the wet ingredients one at a time. Start with the eggs, then vegetable oil, followed by the milk.
- Mix for 2 - 3 minutes to incorporate enough air for the cake to rise and until batter forms. Fold in vanilla while making sure there is no residual dry ingredients on the bottom of the bowl.
- Pour batter into prepared 8 inch baking dishes. Only fill the pans 1/2 - 3/4 full for best results.
- Bake for 25 minutes at 350 degrees.
Berry Chantilly Filling
- In a saucepan, add berries and granulated sugar and simmer on low.
- The berries and sugar will create a sauce when the sugar melts. When this happens, combine water and cornstarch to create a slurry.
- Add the slurry to the berry mixture and allow it to take. Remove from heat and add in zest of one lemon and lemon juice.
- Transfer mixture from saucepan to bowl and let cool.
- Add heavy whipping cream and cream of tarter to a bowl and whip to soft peaks. Set aside.
- In a second mixing bowl, add cream cheese, butter and mascarpone cheese and blend until smooth.
- Add sifted powdered sugar and vanilla into cheese mixture and blend until well incorporated.
- Fold in the stabilized whipped cream with a rubber spatula until no streaks are left in the frosting.
Assembling the Cake
- Place first layer of cake on a cake pedestal or cake plate.
- Build a barrier of Chantilly cream around the outside on top of the cake. (If you do not like wet cake, add icing to center as well.)
- Spoon the filling in the center of the cake inside the Chantilly cream barrier.
- Top with another layer of cake and repeat this process for as many layers of cake that you have.
- Cover the cake completely in Chantilly cream and top with berries.