Simplified Berry Chantilly Cake Recipe

This simplified Berry Chantilly Cake recipe uses time-saving shortcuts while delivering a bakery-quality taste—so delicious, no one will know you didn’t spend hours in the kitchen!

There’s something special about a homemade birthday cake. But when that cake is a Berry Chantilly Cake, it truly feels like the best day of the year. A few years ago, I spent time with my son and his family just after my birthday. To celebrate, they treated me to a wonderful dinner, complete with a homemade cake. My daughter-in-law, Meagan, made her own version of the famous Berry Chantilly Cake from Whole Foods. This recipe has been floating around the internet for years, but somehow I had never come across it. And oh my gosh, it’s amazing.

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What is Chantilly?

French-inspired Chantilly cream is a sweetened version of whipped cream, made even more luxurious with the right ingredients. The best choice is heavy whipping cream or double cream, and for sweetness, you can use pure vanilla extract, vanilla bean paste, powdered sugar, or castor sugar (super-fine sugar). As for the name? That’s still up for debate! Some sources say it comes from Chantilly, France, while others believe it’s named after the elegant Château de Chantilly near Paris. A reader told me that in the deep South, many believe the cake originated in the Chantilly district of New Orleans. So take your pick, no matter where it got its name, it’s delicious!

What is Chantilly Cake made of?

A classic Chantilly cake begins with a basic 3 layer 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 incredible flavor.

Why This Recipe Works So Well

This recipe is perfect because it doesn’t require any special skills to create a beautiful and impressive dessert. I got all the best tips and tricks from Meagan, and now I’m sharing my own version, though it’s very close to hers. To keep things simple, I used a box cake mix, but if you prefer to bake from scratch, any white or vanilla cake recipe will work just as well. Another way I simplified this recipe is to use just two layers of cake instead of three. It’s still just as beautiful.

Putting It All Together

• 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.
• If you want to use a decorative cake plate, begin with a cake board circle so you can transfer any leftover cake 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 just did this recently, and the cake was lovely.
• You can also make cupcakes! Just use the white cake mix, and top the cupcakes with the Chantilly frosting and fruit.
• 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!

Shopping Sources

• Cake board circles
• Ceramic cake plate (similar)
• KitchenAid mixer
• Cake pans
• Cooling rack
• Icing or offset spatula
• Cake carrier