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.
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.
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.
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