Simplified Berry Chantilly Cake Recipe

A simplified Berry Chantilly Cake Recipe that uses short cuts for quick prep, but tastes like you spent hours in the kitchen!

flay lay of berry chantilly cake

When someone makes you a birthday cake, it’s very special. When someone makes you a berry chantilly birthday cake, it’s the best day of the year! I recently spent some time with my son and his family. 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, Meagan, 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…and oh my gosh, it’s so good!

round cake on white plate with fruit

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. I heard from a reader who said that Americans in the deep south believe the cake originated in the Chantilly district of New Orleans. So take your pick!

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 a frosting with amazing flavor.

strawberry jam on round cake

Why This Recipe Works So Well

This recipe works because you don’t need any special skills to make a beautiful and impressive dessert! 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 vanilla cake recipe will work.

cake with berries on pedestal

How to Make

  • Prepare the box cake mix, according to package directions.
  • Make sure to prepare your pans with nonstick spray, Baker’s Joy, or butter dusted with all purpose flour. Parchment paper can also be used to line the pans.
  • Pour the cake batter in two 9 inch cake pans. Bake in a preheated oven and cool completely.
  • Prepare the frosting: In a large bowl, beat the heavy cream for 3 minutes, until stiff peaks form.
  • Cover and place in refrigerator.
  • In a separate large mixing bowl, or bowl of a stand mixer, place the cream cheese, mascarpone cheese, powdered sugar, and vanilla.
  • With the paddle attachment, beat until completely blended, about 2 minutes. Make sure to scrape the sides and bottom of the bowl halfway through the beating time.
  • Switch to the whisk attachment and lightly blend whipping cream into cream cheese mixture. This can also be done by hand with a large spatula.
  • 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 berry jam mixture on the first cake layer. The layer will be thin.
  • Remove frosting from refrigerator. 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.
berry chantilly cake with frosting

Ingredient Notes:

  • Almond extract can be substituted for the vanilla extract.
  • The berry amounts (in ounces) are just a guideline. Use as much or as little fresh fruit as you desire.
  • Any type of berry can be used as long as it can be placed on the frosting layer and still remain firm.
  • Any kind of fruit jam or jelly can be used. Just try what you have on hand or like best.

Berry Chantilly Cake Recipe Tips

  • To get a pure white cake, use just the egg whites, not whole eggs when preparing the cake mix. The egg yolks will make your cake yellow.
  • It works well to make the cake a day ahead. Wrap the layers in wax paper and store in the fridge until ready to use.
  • We’re definitely not going for perfection here! This is a rustic yet beautiful 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.
  • This cake slices and serves beautifully if it is very cold. Store in the refrigerator until ready to serve. Do not let the cake come to room temperature.
berry chantilly cake on white cake stand

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.
  • The cream cheese frosting must stay as cold as possible during assembly.
  • 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!
  • This berry chantilly cake is perfect for the holiday season. Instead of fresh berries, make sugared cranberries. The sparkling cranberries and fresh mint will add the jolliest touch of fun to your holiday menu. Another idea is substituting fresh rosemary for the mint. The sprigs of rosemary look like tiny little Christmas trees!
finished berry chantilly cake recipe

Frequently Asked Questions

The whipping cream in the frosting.

This beautiful cake must be stored in an airtight container in the refrigerator.

No…it’s best not to freeze it.

It lasts 2 to 3 days if stored properly in the refrigerator. The frosting may break down a little, but it still tastes delicious!

For most people, including me, this berry chantilly cake isn’t something to make on a 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, and it’s completely worth it!

This cake has been a big hit with OSP readers. Make sure to scroll down and read the comments!

berry chantilly cake close up

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berry chantilly cake with one slice missing
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berry chantilly cake recipe fi

Simplified Berry Chantilly Cake Recipe

A simplified Berry Chantilly Cake Recipe that uses short cuts for quick prep, but tastes like you spent hours in the kitchen! Makes a nine inch, two layer cake.
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4.74 from 19 votes
Servings: 10 slices
Author: Ann Drake
Prep Time 30 minutes
Cook Time 25 minutes
Refrigeration time 15 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 white cake mix

For the Frosting:

  • 2 cups heavy whipping cream
  • 1 8 oz. cream cheese (chilled)
  • 1 8 oz. mascarpone cheese (chilled)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract

For Assembly:

  • 1/2 cup strawberry jam or jelly
  • 1 teaspoon water
  • 6 oz. strawberries
  • 6 oz. blueberries
  • 6 oz. raspberries
  • 6 oz. blackberries

Instructions

  • 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 it's all 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.

Nutrition

Calories: 335kcal | Carbohydrates: 45g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 20mg | Potassium: 151mg | Fiber: 3g | Sugar: 37g | Vitamin A: 756IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 0.5mg
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Recipe Rating




33 Comments

  1. Sharon Millsap says:

    Ann, I would love to make this cake, but can’t have cream cheese. Can I leave it out & double the mascarpone? Love your recipes!

    1. Ann Drake says:

      Hi Sharon…yes, you could double the mascarpone. You can also substitute greek yogurt for the cream cheese. Let us know how it turns out!

  2. 5 stars
    I’ve had the recipe tucked away for a while and decided to make it for my son‘s birthday. Wow! It was beautiful and it tasted wonderful thank you so much I will be making it again!

  3. 5 stars
    My first chantilly cake. And I’m very proud of it. Thank you for teaching me this beautiful cake. It’s one of my go to from here on out

    1. Ann Drake says:

      You are so welcome…thanks for letting me know!

  4. I was going to pass this by until I read all of the reviews! My SO is diabetic and gluten intolerant; I wonder if doing gluten free and artificial sugars will work as well. It sounds so good I am salivating!

  5. 5 stars
    I’ve made it twice. Absolutely wonderful!! Just as good as the Whole Foods cake! Thank you for the recipe!! 💕

  6. Thank you Ann for this delicious recipe! I’ll be making it in the near future👏👏🥰💕💕

  7. This cake is so beautiful! Can’t wait to make it!
    I recently read a suggestion for using strips of waxed paper under the cake so that you can put it directly on top of the pretty plate you will use for presentation. Make sure the paper over laps so the plate remains clean while you are icing the cake. When finished, just pull the strips out and your cake is ready.

    1. I make something similar, but I use a trifle bowl and 2 pound cake with Cool Whip. I buy the kids cup of vanilla pudding 2 packs of 4 and mix Amaretto in it and mix with cubed pound cake and layer same fruit and a layer of cool whip then repeat with pound cake. Delicious!

  8. 5 stars
    This recipe is simple, extra fancy and delicious!!! Thanks for sharing!

  9. I haven’t tried this yet, but looks yummy! Thank you for sharing!

  10. Wanda K Lance says:

    I made this cake for Easter and it was soooo beautiful…..for about 3 minutes. The cake mix I used fell apart. It looked like a sweet, berry avalanche! All I could do was laugh and keep trying to “sweep” the icing upwards. But it was very good and everyone loved it so it was worth the fight. Thanks for the recipe! wklance

  11. Just finished our last bite! What a cheery ending to a dreary day. Love this, thanks, Ann, my friend 🎈

  12. This looks delicious. I can’t wait to try it. When in the south, do as the south does!

  13. Shawna Burmaster says:

    Can you make this as cupcakes?

    1. Ann Drake says:

      Yes! Just use the regular cake mix, and top the cupcakes with the frosting and fresh fruit. Enjoy!

  14. 5 stars
    Made this for my boyfriend’s birthday and his family absolutely loved it! The fresh fruit pairs well with the light cream. The frosting was perfect, not too sweet. Thanks for this recipe, will definitely be using again in the future.

  15. Five star recipe! Thank you for sharing this delicious recipe Ann. I brought the cake to a dinner party & it was a huge hit! I used raspberry jam instead of strawberry out of personal preference. Can’t wait to make it again for Easter.

  16. Yesterday I began looking for Chantilly Cake recipes ~ yours showed up just in time!

  17. Here in the Deep South, we believe the Chantilly cake originated in the Chantilly district of New Orleans. Rousses Grocery sells a good one, but this recipe looks great! I think I’ll make one for Easter.

    1. 5 stars
      I’m in New Orleans and two grocery stores that I know of make this cake. I took it to a gathering after my aunts funeral. They thought it was from Rouses (grocery store- one of the stores that make this cake) bakery! I had to tell them no I made it. It was a hit and this recipe is much easier than the time consuming one. Great for parties!

  18. If using the cool whip, do you just fold it into the cream cheese mixture?

    1. Ann Drake says:

      Yes…just pretend it’s whipping cream!

  19. Thank you very much for this recipe. I made it for a family get together & it is possibly the best cake I ever made and I’m not much of a cake eater. I had many compliments on how lovely it looked as well as how good it tasted. I can’t wait to have an occasion to make it again.

    1. Ann Drake says:

      Yay! Thank you so much for sharing this. I am happy the cake was a success. :)

  20. OMG!! I made this for my son’s birthday dinner this past weekend (adult son) and there was not even one crumb left! Not only was it visually beautiful but Everyone raved about about how good it was and I’m still getting comments on how much they loved it!! Thank you!

  21. Zoe Monro says:

    I’ve just made two of these cakes in Australia for my husband’s 50th. We love the vanilla marscapone icing. I found it on a different website, didn’t know it was what was known as chantilly cake! The first cake was three tiered and collasped as we drove across Sydney for 40 minutes so we just piled strawberried and raspberries all over the icing and it looked awesome! Everyone at the two parties RAVED about them.

  22. KittyLuvr says:

    You had me at “you can use a box mix”!!! I am going to try this later in the week. Strawberries are at their peak so this will be delicious!

  23. So funny that you shared this today! I had my first Whole Foods Chantilly cake yesterday at a bridal shower. I was in charge of slicing it. It had been out of fridge for about an hour on display for all to see. My slices were not pretty as it crumbles when cut. Now I know the secret. Keep it chilled!!! It was delicious anyway. Thanks for sharing the homemade version.

  24. Sheila DelCharco says:

    This cake looks so good! Thanks for sharing your tips!

  25. Terri Herman says:

    That would make for a happy birthday for sure! Looks great! Thanks for sharing your tips with us too.