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This Chantilly Cake is inspired by the one at Whole Foods and brings together the wonderful flavors of vanilla cake, mascarpone frosting, and fresh berries. It is the perfect summertime dessert with just the right amount of sweetness and lightness to satisfy your sweet tooth.
When summer hits, I’m all about fresh berries. They are perfect to snack on, even better in desserts, and add a brightness and energy to any recipe. If you are also a berry lover, be sure to catch my Homemade Razzleberry Pie, Red, White, & Blueberry Cream Pie, Raspberry Chocolate Tart, and Summertime Strawberry Shortcake.
Chantilly Berry Cake
Don’t get me wrong, I love myself a chocolate cake. But as we move into warmer temperatures, this is the season for light and airy desserts and especially with fresh berries.
Chantilly Cake might sounds fancy, but it makes elegance easy so there’s no need to worry. It is as simple as traditional vanilla cake, with sweetened whipped cream, and fresh berries that really bring the brightness to this easy dessert.
And the red, white, and blue colors of the berries and mascarpone cheese frosting make it a great choice for a patriotic dessert for any of summer’s celebrations like Memorial Day or the 4th of July!
Celebrating Five Years of Delicious Food
I can hardly believe that it was FIVE years ago today (June 8th) that I hit publish on my very first post here on House of Nash Eats! What a wild and crazy experience it has been growing this blog from something that just a few friends would use into a site that gets more than 1.5 MILLION visitors each month, has over 800 recipes, and provides a full-time income for my family.
It’s definitely worth celebrating and since cake is traditional, each year on my blogging anniversary I have shared a new and delicious cake recipe for you. I actually made a couple different cakes this year, but this Chantilly Cake that is based off the Whole Foods version was such a hit that I thought it deserved a place in my lineup of cakes special enough for an anniversary like this one.
- Year 1: Yellow Cake with Chocolate Frosting
- Year 2: Vintage Cherry Chip Layer Cake
- Year 3: Homemade Funfetti Cake From Scratch
- Year 4: Cherry Crisp Cake
I can’t say “thank you” enough to everyone who makes and shares my recipes. It means the world to me to receive comments, whether complimentary or constructive, on recipes because it helps me know how to improve and share more of what others want to make.
You know the saying “do what you love and you’ll never work a day in your life?” That has been completely true with this site and I’m looking forward to what another 5 years has in store for House of Nash Eats.
Back to Cake
The chantilly frosting is my favorite part of this decadent cake. It is made with mascarpone cheese which gives it a lovely light flavor reminiscent of cream cheese frosting. You also use mascarpone when making the classic tiramisu. This frosting could really just be piled into a tart or pie shell and topped with lemon curd or fruit and it would be delicious.
If you love the traditional Whole Foods Chantilly Cake, you will melt for this recipe. Not only does this it resemble the original Whole Foods Chantilly Cake, but you will get more cake for your buck by making it in your own kitchen!
What You’ll Need
- Flour: I prefer cake flour for this particular cake because its low gluten content results in a lighter crumb that is super soft and fluffy, but the recipe will work just as well with all-purpose flour if that’s all that you have on hand.
- Baking Powder: This provides a lift for a light and fluffy cake.
- Salt: You have to add salt to baked goods! It actually makes sweet things taste sweeter and keeps the cake from being bland.
- Sugar: Granulated sugar goes into the batter to make it perfectly sweet.
- Butter: I like to use salted butter when baking.
- Oil: I like to use canola oil which adds a special richness and tenderness to this cake, while keeping it moister than a cake made with just butter.
- Eggs: You’ll need an egg and several egg whites separately. You’ll want to make sure both are at room temperature for the best results. If you forget, try sticking them in a bowl of really hot water for 10 minutes while you gather your other ingredients before cracking them and adding them to the batter.
- Mascarpone cheese: You could make a homemade version and use that as well.
- Heavy Cream: Just a bit of heavy cream is used to make the frosting, and only as needed to make it spreadable and smooth.
- Cream Cheese: For that extra richness in the frosting.
- Powdered Sugar: This is beaten together with other ingredients to make the Chantilly frosting.
- Vanilla & Almond Extract: These both really gives baked good a bit more depth.
- Berries: I used fresh strawberries, raspberries, blueberries, blackberries.
How to Make Chantilly Cake
- Prep. Preheat the oven to 350 degrees for about 15-20 to ensure that it is completely preheated to ensure even baking. Line two 9-inch cake pans with parchment paper circles in the bottom and spray the sides with baking spray. You can use 6-inch or 8-inch pans and do three layers instead of two, but the bake time will need to be adjusted depending on which approach you take.
- Combine dry ingredients. Whisk the flour, baking powder, and salt together in a bowl and set aside.
- Beat together sugar, butter, and oil. In the bowl of a stand mixer, beat the sugar, butter, and oil together until light and fluffy, about 3-4 minutes. Add the egg whites and egg, one at a time, along with the vanilla and almond extracts, beating well after each addition for a total of another 3-4 minutes. Be sure to scrape the bottom and sides of the bowl a couple of times for even mixing.
- Add flour mixture and milk. I like to add these two alternately, adding in a cup of the flour mixture then half of the milk, followed by another cup of the flour, the remaining of the milk, and then finishing with the remainder of the flour mixture. Be sure to scrape down the sides and the bottom of the bowl as you mix.
- Pour into pans and bake. Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Cool and prepare for assembly. Transfer the cakes to a wire cooling rack to cool for 10 minutes before flipping them out to cool completely.
- Make the simple syrup. Combine the water and sugar in a medium saucepan and bring to a simmer over medium-high heat. Stir frequently until the sugar has completely dissolved, then remove from the heat and cool completely.
- Make the Chantilly frosting. Beat the whipped cream with an electric mixer until stiff peaks form. In a separate, large bowl, beat the mascarpone cheese, cream cheese, powdered sugar, vanilla extract, and almond extract until creamy and smooth. Fold the whipped cream into the mascarpone cheese mixture with a spatula. Set aside or keep refrigerated until ready to use.
- Assemble the cake. Use a long serrated knife or cake leveler to slice the cakes in half horizontally so you have four thin layers. Place one layer on a cake stand or cake plate. Brush a generous amount of the simple syrup over the cake to soak it well (but you don’t want it to be soggy). Spread about 3/4 cup of the frosting onto the cake, then an assortment of berries on top. Repeat with the remaining cake layers, syrup, frosting, and berries.
- Decorate: Frost the top and sides of the cake with the remaining frosting, then arrange any remaining berries on top for decoration. Keep refrigerated until ready to serve.
Does Chantilly Cake Need To Be Refrigerated?
Yes. This cake contains fresh fruit and whipped cream so it does need to be kept in the fridge and will keep up to 72 hours. However, it can be brought to room temperature an hour or two before eating.
Can I use frozen berries?
Fresh berries are definitely preferred, but it is okay to use frozen berries if that is all you have. Before assembling your berries, you’ll just want to make sure that you thaw the berries completely and then blot off all the excess moisture.
Can Chantilly Cake be made in 8-inch cake pans?
You can use 8-inch pans and bake the cakes a little longer. The layers will also be slightly thicker.
How to avoid a dry cake?
If your cake is turning out dry, most of the time it’s because it is overbaked. Sometimes that’s just because some ovens bake hotter (or cooler) than others. One tip is to get an inexpensive oven thermometer that lives in your oven. Also, be sure when testing your cake layers to insert a toothpick into the center of each layer. If it comes out wet, you need to bake it a little longer. It should come out clean with just a few crumbs sticking to it.
More Cake Recipes
- Luscious Lemon Layer Cake
- Pineapple Upside Down Cake
- The Most Incredible Chocolate Bundt Cake
- White Chocolate Raspberry Cheesecake
- Cherry Crisp Cake
- Kentucky Butter Cake
- German Plum Cake
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 cups sugar
- 3/4 cup salted butter, softened
- 1/4 cup canola oil
- 4 egg whites, room temperature
- 1 whole egg, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup whole milk, room temperature
- 1 1/2 cups water
- 1 cup granulated sugar
Mascarpone Chantilly Frosting
- 2 cups heavy cream
- 1 (8-ounce) package mascarpone cheese
- 1 (8-ounce) package cream cheese, softened
- 2 and 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 tsp almond extract
- 1 and 1/2 cups strawberries, sliced
- 1 and 1/2 cups raspberries
- 1 and 1/2 cups blueberries
- 1 and 1/2 cups blackberries, sliced in half if large
Make the cakes
- Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment paper on the bottoms and spray the sides with baking spray. Whisk the flour, baking powder, and salt together in a bowl and set aside.
- In the bowl of a stand mixer, beat the sugar, butter, and oil together until light and fluffy, about 3-4 minutes. dd the egg whites and egg, one at a time, along with the vanilla and almond extracts, beating well after each addition for a total of another 3-4 minutes. Be sure to scrap the bottom and sides of the bowl a couple of times for even mixing.
- Add the flour mixture alternately with the milk, scraping the bottom and sides of the bowl.
- Divide the batter evenly between both cake pans, then bake for 20-25 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Transfer the cakes to a wire cooling rack to cool for 10 minutes before flipping them out to cool completely.
- Combine the water and sugar in a medium saucepan and bring to a simmer over medium-high heat. Stir frequently until the sugar has completely dissolved, then remove from the heat and cool completely.
- Beat the whipped cream with an electric mixer until stiff peaks form.
- In a separate, large bowl, beat the mascarpone cheese, cream cheese, powdered sugar, vanilla extract, and almond extract until creamy and smooth.
- Fold the whipped cream into the mascarpone cheese mixture with a spatula. Set aside or keep refrigerated until ready to use.
- Use a long serrated knife or cake leveler to slice the cakes in half horizontally so you have four thin layers.
- Place one layer on a cake stand or cake plate. Brush a generous amount of the simple syrup over the cake to soak it well (but you don't want it to be soggy).
- Spread about 3/4 cup of the frosting onto the cake, then an assortment of berries on top.
- Repeat with the remaining cake layers, syrup, frosting, and berries.
- Frost the top and sides of the cake with the remaining frosting, then arrange any remaining berries on top for decoration.
- Keep refrigerated until ready to serve.
- 8-inch cake pans: You can use 8-inch pans and bake the cakes a little longer. The layers will also be slightly thicker.
Amount Per Serving: Calories: 593Total Fat: 34gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 98mgSodium: 365mgCarbohydrates: 66gFiber: 2gSugar: 38gProtein: 7g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.