Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 3 hours
Yield: 16 servings
Category: desset
Method: oven
Cuisine: american
Berry Chantilly Cake
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No need to run to Whole Foods to get the iconic Berry Chantilly Cake–you can make it right at home with this Berry Chantilly Cake Copycat recipe featuring layers of tender vanilla cake, fresh mixed berries, and a light and airy Chantilly cream.
The Best Berry Chantilly Cake Copycat Recipe
Is there anything dreamier than a slice of berry chantilly cake? Light, buttery vanilla cake layers. A tangy raspberry syrup soak. Clouds of whipped mascarpone chantilly cream, bursting with juicy, fresh berries…I’m drooling, are you? This is our take on the iconic Whole Foods Berry Chantilly Cake—the original one DUH. But we’re making it from scratch, at home, with real ingredients and way more love. She’s elegant enough for a bridal shower, birthday, or Mother’s Day brunch.
What Is Berry Chantilly Cake?
Berry Chantilly Cake is a Southern-inspired layer cake that’s having a moment thanks to Whole Foods. It’s traditionally made with:
- Soft, fluffy vanilla cake layers (usually white or yellow cake)
- A raspberry or berry syrup that keeps everything moist
- Fresh seasonal berries like strawberries, raspberries, blueberries, and blackberries
- A light, not-too-sweet chantilly cream frosting (typically made with mascarpone or cream cheese, whipped cream, and powdered sugar)
The result? A balanced, airy, not-too-sweet dessert that still feels indulgent and luxurious.
Why You’ll Love This Cake
This truly is one of my favorite cakes I’ve ever eaten. Don’t get me wrong, I love cake with a sweet, buttery frosting, but this Berry Chantilly Cake feels like the perfect light cake fro all occasions. It’s fresh and seasonal – No heavy buttercreams or cloying frostings here. Just whipped mascarpone, light sponge, and juicy fruit.
- Perfect for spring and summer – Especially when berries are at their peak.
- Make-ahead friendly – This cake gets even better after a few hours in the fridge.
- Whole Foods vibes without the price tag – Plus, it’s 100% customizable.
All the ingredients you need to make the Best Berry Chantilly Cake
If you want that classic Whole Foods flavor and texture, here’s what you’ll need:
- Unsalted butter
- Vegetable oil
- Granulated sugar
- Vanilla + almond extract
- Eggs
- Cake flour
- Baking powder
- Salt
- Milk
- Raspberry preserves
- Mascarpone
- Cream cheese
- Heavy cream
- Mixed fresh berries (we used strawberries, raspberries and blueberries, but blackberries would also be delicious here!)
Tips and tricks for the perfect layer cake
Here’s how to make your Berry Chantilly Cake look (and taste) like it came straight from a fancy bakery:
- Don’t over-whip the frosting: When you over beat cream it turns into butter (also delicious, but not what we want here!) Keep an eye on the frosting once you’ve added the cream and make sure to only beat until medium peaks form and the frosting holds it’s shape!
- Soak generously with the berry syrup: This step gives the cake extra moisture and a hint of berry flavor. Really dunk the pastry brush into the cake soak and dab it into the top to get it to soak in!
- Let the cakes cool completely before assembling: The last thing I want for you is for your warm cake to melt the Chantilly cream. As a fellow impatient girl I understand it can be hard to wait, but please wait until your cakes are completely cool before assembling!
How to Assemble Berry Chantilly Cake Like a Pro
Assembling homemade cakes can be scary, but it doesn’t have to be! Follow the recipe closely and you’ll have a beautiful cake on your hands!
- Bake and cool your cake layers. (Pro tip: chill them before assembling for less crumb.)
- Brush with raspberry syrup. Let it soak in!
- Spread a layer of chantilly cream, then top with fresh berries.
- Repeat for all layers, then frost the whole cake with a thin crumb coat.
- Chill, then finish frosting with a swoopy, rustic finish. Top with berries.
How to store your cake so it stay fresh for days
This cake is amazing chilled, so don’t stress about last-minute assembly.
- Fridge: Store covered in the refrigerator for up to 3 days. The chantilly cream holds up beautifully!
- Make ahead: You can bake the cake layers 1–2 days in advance. Wrap tightly and keep at room temperature.
- Freezing: You can freeze the cake layers (unfrosted) for up to 2 months. Just thaw before assembling.
Berry Chantilly Cake is one of those magical desserts that feels fancy but tastes nostalgic. It’s soft, creamy, fruity, and not too sweet—just the way we like it. Whether you’re recreating a Whole Foods classic or just want to impress your friends with something stunning and seasonal, this cake always delivers.
Happy baking!
XXX
Units:
Ingredients
For the cake
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 2/3 cup cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 1/3 cups milk
For the berry syrup
- 1/4 cup water
- 1/4 cup granulated sugar
- 3 tablespoons mixed berry or raspberry jam
- 1/2 teaspoon lemon zest
For the chantilly cream frosting
- 8 ounces mascarpone, cold
- 4 ounces cream cheese, at room temperature
- 3 cups heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- Pinch of salt
- 1/2 cup fresh raspberries, rinsed
- 1/2 cup fresh blueberries, rinsed
- 1/2 cup fresh strawberries, rinsed and quartered
Instructions
- First, make the cake. Preheat the oven to 350°F. Line 3 8-inch round pans with parchment paper and grease the sides with cooking spray. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the butter and oil on low speed until combined so the oil doesn’t fly everywhere. Gradually increase the speed to medium-high and beat until smooth, about 2 minutes.
- With the mixer running, slowly pour in the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and turns a very pale yellow color, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla and almond extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
- In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, alternate adding in the dry ingredients and the milk in 3 additions (you’ll add half the dry, then all of the wet, then the other half of the dry). It’s okay if the batter still has a few lumps in it–you don’t want to over mix.
- Divide the cake batter evenly between your prepared pans, using the spatula to spread the batter into a flat, even layer. Bake until the cake has risen, the top springs back to the touch, and a butter knife inserted in the center of the cake comes out clean, 25 to 30 minutes.
- Place the cakes on a cooling rack and allow them to cool slightly. To remove from the pan, drag a butter knife around the edge of the cake, then carefully flip the cakes out onto a cutting board, peel away the parchment paper, and re-invert it, right-side up onto a cooling rack to cool completely.
- Once the cake has cooled, make the berry syrup. Combine the water and sugar in a microwave safe bowl and microwave on high for 1 minute. Stir until the sugar is melted completely into the water. Add the jam and lemon zest and stir to combine. Set aside to cool.
- Next, make the frosting. In a stand mixer fitted with the whisk attachment, cream together the mascarpone and cream cheese until completely smooth, about 45 seconds. Add the powdered sugar and heavy whipping cream and beat on low speed gradually increasing to high until soft peaks form. Add the vanilla, almond extract and salt. Beat until medium peaks form, keeping an eye on the frosting the whole time. It can quickly curdle so you want to make sure to not over beat it! Transfer about half the frosting to a piping bag.
- Assemble the cake. Place the first cake down on a cake stand to serving plate. Dip a pastry brush into the berry syrup and generously dab the syrup into the top of the cake. Pipe a thin layer of the chantilly cream all over the top of the cake. Top with about ⅓ cup of the fresh fruit, gently pressing the berries down into the cream. Pipe another thin layer of chantilly cream over the top to cover the berries and use an offset spatula to smooth out the top. Repeat with the second cake layer.
- Use the rest of the chantilly cream to frost the top and sides of the cake. Top with the remaining fruit to garnish and place in the fridge until ready to serve!
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