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!
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!
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.
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.
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.
Ingredient Notes:
- Almond extract can be substituted for the vanilla extract in the frosting. Cut the amount to 1/2 teaspoon.
- 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 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!
Frequently Asked Questions
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!
*Affiliate links included. Click HERE for my disclosure statement.
Shopping Sources
- Cake board circles
- Ceramic cake plate (similar)
- KitchenAid mixer
- Cake pans
- Cooling rack
- Icing or offset spatula
- Cake carrier
JOIN the osp family
Subscribe to the newsletter to get new posts and special offers!
Simplified Berry Chantilly Cake Recipe
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
