Chantilly Cake brings easy and delicious elegance to the dessert table! With layers of vanilla cake, mascarpone frosting and fresh berries, this cake is always a huge hit. It tastes just like the smash hit Berry Chantilly Cake from Whole Foods!
Reasons to Make This Recipe
- The combo of fresh blueberries, strawberries and raspberries is as eye catching as it is tasty!
- Whipped mascarpone frosting adds the perfect creaminess to compliment juicy berries and delicate cake.
- This tastes just like the Whole Foods Berry Chantilly Cake. Making it at home gives you more delicious cake for your buck!
Whole Foods Chantilly Berry Cake
Everyone’s been talking about that popular Chantilly cake Whole Foods makes. It catches my eye every time I walk by the bakery section.The juicy berry flavor and a mascarpone whipped cream frosting make it hard to stop at one bite.
Lately I’ve had one thing on my mind: making a copycat Chantilly Berry cake.
The happy result is this amazingly delicious Chantilly cake recipe. It tastes just like the ones from Publix and Whole Foods only better. For the price of one slice of those cakes you can make an entire homemade Chantilly Berry Cake!
What Is Chantilly Cake
Chantilly Cake has different meanings in different regions. In Hawaii, it’s more similar to a German Chocolate Cake, with chocolate layer cakes and a thick coconut frosting.
In the South, Chantilly Cake is made from round white cakes layered with whipped cream frosting and fresh fruit (usually berries). It’s a heavenly combination of delicate airy cake, rich cream and juicy sweetness! This version includes mascarpone cheese and cream cheese in the frosting for even more rich flavor.
Mascarpone Cheese
What is mascarpone?
If you aren’t familiar with mascarpone, it’s smooth and spreadable fresh cream cheese with a delicately sweet flavor. It has a melt in your mouth quality that is irresistible! Typical American cream cheese tends to be much firmer with a more sour flavor.
What can I substitute for mascarpone?
While I highly recommend using mascarpone as it really makes this cake, if needed you can replace it with additional cream cheese, it just won’t be quite as rich and smooth. You can also use a combination of half cream cheese and half drained ricotta cheese.
Where do you buy mascarpone cheese?
Usually you can find mascarpone near the deli aisle, not with the cream cheese. Or if your grocery has a speciality cheese section, look there. A common brand is BelGioioso. Here is a photo so you know what to look for.
As show-stopping as this cake looks and tastes, it’s not hard to make! Just bake the cake, whip up the frosting and assemble.
How To Make Chantilly Cake
To make this delicious cake, start by mixing up your cake batter then baking in round cake pans. Next a simple syrup is prepared, which will be poured over the cake after baking.
After that the frosting is mixed with an electric mixer until smooth and creamy. Finally the cake is assembled and berries are added. You’ll find the full printable recipe at the bottom of this post.
Tips
- The cheeses for the frosting need to be soft/room temperature.
- Let the heavy cream mix until it thickens like shaving cream.
- You can add a teaspoon of flavor extract to the simple syrup, such as vanilla, raspberry, or strawberry extract if you want extra flavor.
- For a true white color cake and frosting, use clear vanilla extract.
More Cake Recipes You’ll Love
Can’t get enough berry filled recipes? You’ll adore these delicious desserts.
- Mini Strawberry Cheesecakes
- Lemon Blueberry Pound Cake
- Strawberry Shortcake
- Mixed Berry Crumble Bars
- Blueberry Buckle
- Mini Strawberry Cheesecakes
- Ambrosia Fruit Salad
Chantilly Cake
Ingredients
For the Cake
- 2 1/2 cups all purpose flour
- 1/3 cup cornstarch or replace all purpose flour and cornstarch with 3 cups of cake flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 1 tsp almond extract optional (we leave out due to an allergy)
- 6 large egg whites at room temperature
- 3/4 cup milk
Simple Syrup
- 2 cups water
- 1 cup sugar
Frosting
- 2 cups heavy cream
- 1 tsp vanilla
- 1 8 oz package cream cheese softened
- 8 oz mascarpone cheese softened
- 2 cups powdered sugar
Fruits
- 1 cup blueberries
- 1 cups strawberries sliced
- 1 cup raspberries sliced
Instructions
To Make the Cake
- Prepare two 8 inch cake pans by lining the bottom with a round piece of parchment paper. Lightly spray the sides of the pan with nonstick baking spray. Preheat oven to 350 F.
- In a medium bowl, stir together the flour, baking powder, cornstarch, and salt and set aside.
- In a large mixing bowl or stand mixer, beat together the butter and sugar until creamy. Beat in the egg whites and vanilla, as well as almond extract if using. Slowly add in the flour mixture and milk, mixing as you add the ingredients. The batter should look light and fluffy.
- Divide the batter evenly between prepared cake pans. Bake 25 - 28 minutes. The cakes should spring to the touch when gently touched in the center. Remove the cakes from the oven and allow them to cool.
For the Simple Syrup
- In a medium saucepan, bring water and sugar to a boil, stirring until the sugar has completely dissolved, then set aside.
For the Frosting
- Using a stand mixer with a whisk attachment or a strong hand whisk, whisk the vanilla and heavy cream until it's almost stiff like shaving cream. This will take 2 -3 minutes on high speed (or much longer by hand).
- In a medium bowl, beat together the cream cheese, mascarpone cheese and powdered sugar until well combined and creamy. Gently combine the cream mixture with the cheese mixture until smooth and creamy.
To Assemble the Cakes
- Once cooled, level the cakes by cutting the top/dome off of each cake so they are flat. Then cut each cake in half, using a long knife. Brush the top of each cake with the simple syrup. Place a light layer of the frosting on the top of each cake, and then sprinkle in desired fruit. Lightly press the fruit into the frosting. Add each layer of cake and repeat frosting and adding of fruit, until all four layers are done. Frost the entire outside of the cake and top with fruits or decorate as desired.
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Tina says
if I use self rising flour do I still need the cornstarch
Sara says
Can I make this like sheet cake and cut in to two layers only. I don’t want to make tall cake. If yes then what your think what pan will be best.
Heidi says
Hi just wondering if I can make this but switch sugar for swerve or another sweetener. My sister n law is diabetic and want take as an option for her at my kids bday this weekend?
Christi Johnstone says
I’m not familiar with that product. If you’ve used it before, you likely are more of an expert than I am when it comes to how it performs as a substitute.