A simplified Berry Chantilly Cake Recipe that uses short cuts for quick prep, but tastes like you spent hours in the kitchen!
Last month, I spent a week with my granddaughter, as well as with her mom and dad. It was shortly after my birthday, so when I arrived, they treated me to a special dinner, complete with a birthday cake. My daughter-in-law made her version of the Berry Chantilly Cake from Whole Foods. This cake recipe has been floating around the internet for years, but I had never heard of it. Oh my gosh…it was so good.
I picked Meagan’s brain for tips and tricks, and I’m here today to share my own version, but it’s very close to hers. I simplified the process by using a box cake mix, but if you are a from-scratch-only baker, any white or yellow cake recipe will work.
What is Chantilly?
French-inspired chantilly cream is a sweetened version of whipped cream. It’s best to use heavy whipping cream or double cream. Suggested sweetening ingredients are pure vanilla extract or vanilla bean paste, powdered sugar, or castor sugar (super-fine sugar.) The origin of the name is currently under debate! Some sources say it is from Chantilly, France, while others say it’s named for a castle near Paris, aptly titled Chateau Chantilly.
What is Chantilly Cake made of?
A classic chantilly cake is a basic white cake recipe. What takes it to the next level is the frosting. The main ingredients for the frosting are whipping cream, cream cheese, mascarpone cheese, and powdered sugar. Combined, these ingredients make the tastiest frosting ever!
Berry Chantilly Cake Recipe Tips
- It works well to make the cake a day ahead. Wrap the layers in wax paper and refrigerate until ready to use.
- We’re definitely not going for perfection here! This is a rustic, casual dessert.
- The original cake from Whole Foods has three layers. Using two layers simplifies the process and it looks just as pretty.
- If you want to use a decorative cake plate, begin with a cake board circle so you can transfer it to an airtight container.
- This recipe could be easily adapted to make a sheet cake. Simply bake the cake in a 9 x 13 pan, add the jelly layer, frost, and top with berries.
- I’m including more pictures than I usually do so you can see the process. The steps take a bit of time, but they are very easy.
Berry Chantilly Cake Frosting Tips
- You can frost the sides of the cake the traditional way, or you can scrape some of the frosting off to get the “naked cake” look. I used the flat edge of a serrated bread knife, but any tool with a flat edge will work.
- I have not tried it, but I think you could use an 8 oz. container of Cool Whip instead of the whipping cream. This frosting is very similar to the ice box cake filling I make, and that recipe uses Cool Whip.
- The design of the berries on top of the cake is totally a personal decision. Meagan covered the top of her cake with sliced berries. I opted for a border of berries. Just let your creativity flow!
Simplified Berry Chantilly Cake Recipe
- 1 white or yellow cake mix
For the Frosting:
- 2 cups heavy whipping cream
- 1 8 oz. regular cream cheese chilled
- 1 8 oz. mascarpone cheese chilled
- 2 cups Powdered Sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 1/2 cup strawberry jam or jelly
- 1 teaspoon water
- 1 16 oz. pkg. fresh strawberries
- 1 6-8 oz. pkg. blueberries
- 1 6-8 oz. pkg. raspberries
- 1 6-8 oz. pkg. blackberries
- Bake the cake, according to package directions, in two 9 inch cake pans. Cool completely
- Prepare the frosting: In a large mixing bowl, beat the heavy cream for 3 minutes, until stiff peaks form.
- Cover and place in refrigerator.
- In a separate large mixing bowl, place the cream cheese, mascarpone cheese, powdered sugar, and vanilla.
- Beat until completely blended, about 2 minutes. Make sure to scrape the sides and bottom of the bowl halfway through the beating time.
- Fold whipping cream into cream cheese mixture just until all is mixed together.
- Cover and place in refrigerator for at least 15 minutes.
- Clean all the berries and pat dry.
- Add 1 teaspoon water to 1/2 cup strawberry jam. Stir until smooth.
- Place one layer of cake on a cake plate with the bottom of the cake facing up.
- Spread half of the strawberry jam mixture on cake layer. The layer will be thin.
- On top of the jam, spread a thick layer of frosting. Frosting layer should be at least 1/2 inch thick.
- Top frosting with sliced berries.
- Place remaining cake layer on top of the first one, this time with the top up.
- Spread remaining strawberry jam mixture over top of cake.
- Follow with a thick layer of frosting.
- Using a flat spatula, frost the sides of the cake.
- Garnish the top of the cake with more sliced and/or whole berries and fresh mint.
- This cake slices and serves beautifully if it is very cold. Store in refrigerator until ready to serve.
- Stays fresh in an air-tight cake carrier, in the refrigerator, for up to three days.
**If you make this recipe, I would love for you to leave a 5 star review in the comments below. If you share on Instagram or Facebook, make sure to tag @onsuttonplace so I can see what you’re making!
Clearly, this berry chantilly cake is not something you will make on regular basis. This is a dessert you can pull out of your arsenal when you want something very special. It takes a little effort, but the end result is so beautiful, that it’s worth it.
*Affiliate links included. Click HERE for my disclosure statement.
- Cake board circles
- Ceramic cake plate (similar)
- Kitchenaid mixer
- Cake pans
- Icing spatula
- Cake carrier