Chantilly Cake Recipe

I know I know, everyone has their own rendition of the famous whole foods’ berry chantilly cake – but let me tell you why mine is the best. *rolls out red carpet*

I had my first Chantilly Cake from Whole Foods Market back in college. I used to buy it all of the time – until I made this one *wink*. 

THIS Berry Chantilly Cake recipe tastes JUST like the one from the whole foods store – but better. The cake layers are made with vanilla bean paste and heavy cream, making for an incredibly moist cake that’s flavorful with that light texture that simply melts in your mouth. 

The fresh berries are sandwiched between each layer, smothered in a light whipped cream frosting with cream cheese and mascarpone, similar to my strawberry shortcake with pound cake. 

For more cake recipes, make my triple chocolate cake, white chocolate raspberry cake, and strawberry layer cake! 

Why This Is The Best Chantilly Cake 

The cake layers are soft, buttery, and perfectly moist ! Thanks to cake flour, heavy cream, and a touch of sour cream for richness, the vanilla cake layers are the absolute best. 

It looks (and tastes) bakery-level but is really easy to make – and that combo is hard to beat. It’s impressive without being too fussy.

The balance sweetness with fresh fruit gives every bite that pop of tart, juicy fruit that makes this cake so fresh and bright.

Key Ingredients

(full list of ingredients in the recipe card)

• Heavy whipping cream is used in the chantilly frosting as well as the cake itself. It  adds richness and moisture, while also creating a tender texture. 
• Cake flour has a lower protein content than all purpose flour, which results in a softer, more delicate crumb. You can however substitute for all purpose flour. If you have leftovers, make my cannoli cake recipe next!
• Just a touch of nutmeg adds a subtle warmth and depth of flavor that enhances the overall taste without overpowering the cake.
• Unsalted butter adds richness and flavor while helping to trap air during the creaming process, helping the cake to rise and become nice and fluffy.
• Sugar sweetens the cake and helps create a tender crumb by locking in moisture. It also aids in browning and adds structure when creamed with butter.
• Sour cream makes the cake extra moist and tender, adds a slight tang, and helps activate baking soda for a better rise.
• Large eggs provide structure, moisture, and richness. They also help emulsify the batter for a smooth, cohesive texture.

How To Make Berry Chantilly Cake

Step 1: Preheat oven to 350°F. Spray 4 8-inch round cake pans with nonstick baking spray or line with parchment paper.

Step 2: In a large mixing bowl, whisk together cake flour, baking powder, kosher salt, nutmeg, baking soda. 

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until fluffy, about 3 minutes, scraping down sides of bowl. Add eggs, one at a time, ensuring each egg is fully incorporated prior to adding  the next. Add sour cream, and continue to beat until well  combined.

Step 4: Add half of the dry ingredients to the bowl, then pour in the heavy cream and mix until just combined, about 15 seconds. Scrape down the sides of the bowl and add the remainder of the flour mixture. Continue to mix until just combined and smooth, about 15 seconds.

Step 5: Divide the cake batter among the prepared pans. Bake until a wooden pick inserted in center comes out  clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.

Make the Berry Filing 

Step 6: Cut the berries in half (cut the strawberries into quarters) and place into a large bowl. Set aside. 

Make the Chantilly Cream Frosting 

Step 7: Now make the mascarpone chantilly cream. Add heavy cream, vanilla bean paste, almond extract, and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for about 1 minute, gradually increasing to medium-high speed.

Step 8: Mix for 2-3 minutes, until the cream begins to thicken (soft peaks), then add mascarpone and cream cheese. Continue to mix until stiff peaks are reached, about 1-2 minutes, until smooth and creamy. 

Assemble the Cake 

Place the first cake layer on a cake stand. Brush with the raspberry jam  (if it’s too thick, microwave for 10 seconds to loosen it up a bit), then spread an even layer of frosting onto the cake. Sprinkle with 1/3 of the berries. Top with the next cake layer and repeat until all layers are added. Spread a thin layer of frosting on top and sides of the cake. Place into the refrigerator to set for 30 minutes. Remove from the refrigerator and use an offset spatula to add the remainder of the frosting. Garnish with berries on top.

Expert Baking Tips 

• Room temperature ingredients are a must. Cold eggs or butter can break with the batter and lead to uneven mixing. You’ll want to use room temperature eggs, butter, heavy cream, and sour cream for the cake. 
• Whip the mascarpone cream just until smooth. Over-mixing can cause it to break or turn grainy.
• Chill the cake before frosting. A cold cake is easier to frost, especially with a soft whipped cream based frosting.
• Assemble with care. Add a thin layer of frosting between each cake layer to keep the berries in place and prevent sliding.
• Assemble and Decorate right before serving – Berries can release juices over time, so keep it looking fresh by adding fruit at the end.