Fully inspired by the iconic Whole Foods cake and every bit as delicious! My version of Berry Chantilly cake has layers of soft, fluffy bakery-style white cake, strawberry jam, Chantilly cream frosting with rich notes of mascarpone, and lots of fresh berries throughout. I included a hit of almond extract in the frosting to keep it classic but you can absolutely substitute it with more vanilla extract if you prefer. Either way, it’s the perfect light and refreshing berries and cream cake for Spring or Summer that everyone will love!
One Reader, Carol, says: “I made this for a work gathering, it was very good and they loved it! I even had a request to make it again the next week. Some people did side by side comparison with the Whole Foods cake and they preferred this recipe that I made vs the store bought one!” ★★★★★
What is Chantilly Cake?
The name Chantilly is a French term meaning “sweetened whipped cream” and in the Southern United States, Chantilly cake pairs that beautiful sweetened whipped cream frosting with light and fluffy vanilla cake. It’s traditionally layered with fresh berries – strawberries, blueberries, raspberries, and sometimes blackberries. It was made famous by a baker working at a Whole Foods and has been a staple at the grocery store chain ever since (which is where I fell in love with it).
If you don’t like your frosting to be overly sweet, this Chantilly cream frosting is for you. It’s a subtly sweet whipped cream frosting made rich in flavor with mascarpone cheese, cream cheese, and almond extract. The cream cheese and mascarpone are the stabilizers here, making this frosting so easy to work with. You can frost a smooth finish, add some texture (like what’s pictured here), and even pipe with it!
Let’s talk about this white cake recipe. It’s so light and fluffy, which makes it just the right match for this berry-studded Chantilly cream frosting. Even though these cake layers bake up fairly flat, it’s important to level the cake layers before assembling this cake. Not only will the finished cake be much more level and perfect overall, removing the caramelization from the top of the cake will help it soak up all the flavor and moisture of the jam, frosting, and berries.
To decorate, I kept things simple with some rustic texture and fresh berries. I basically swiped a small icing spatula through the frosting diagonally to create the texture on the sides. The Chantilly cream frosting is so easy to work with, so feel free to go with a smooth finish, semi-naked finish, pipe some details, or just follow your heart! Top it with fresh berries for a pop of color and you’re good to go.
How to Store Chantilly Cake
One thing that is definitely worth noting is that this Chantilly cake has to be refrigerated. I recommend taking it out of the refrigerator an hour or two before serving just to bring it to room temperature (I think it tastes better that way) but you can absolutely serve it cold.
Also worth noting: you can assemble this Chantilly cake up to one day ahead of time, any longer than that and the berries may start weeping inside the cake. Check out the make ahead tips in the notes section of the recipe below to help plan your cake baking/decorating timeline out.
Berry Chantilly Cake
Ingredients
Bakery-Style White Cake
- 2 1/2 Cups (265g) sifted cake flour* DIY recipe in notes
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 Cups (300g) granulated sugar
- 1/2 Cup (113g) unsalted butter, room temperature
- 4 large egg whites, room temperature
- 1/2 Cup (120ml) vegetable oil
- 1 Tbsp pure vanilla extract
- 1 1/4 Cups (300ml) full-fat buttermilk**, room temperature DIY recipe in notes
Berry Filling
- 1/4 Cup (60ml) berry jam of your choice
- 1 Tbsp water
- 4 Oz (105g) fresh strawberries, quartered
- 2 Oz (55g) fresh blueberries
- 2 Oz (55g) fresh raspberries
- juice and zest of 1/2 small lemon
Chantilly Cream Frosting
- 8 Oz (240g) mascarpone cheese, room temperature
- 4 Oz (113g) full-fat brick-style cream cheese, room temperature must be brick-style, not the spread
- 1 1/2 Cups (180g) powdered sugar
- 1 Cup (240ml) heavy whipping cream, cold
- 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract
Garnish
- 1/4 Cup fresh berries
Instructions
Make the White Cake
- Preheat the oven to 350°F (177°C) and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.
- In a medium bowl, add the flour, baking powder, baking soda and salt. Whisk together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy, about 2 minutes. Add the sugar and cream it together with the butter at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl and paddle at the halfway point. Turn the mixer to low and add the egg whites one at a time, mixing until they are just combined and scraping down the bowl and paddle as needed. Add the vegetable oil and vanilla, increase the mixer speed to high and beat for 1 minute.
- Turn the mixer off and add the flour mixture all at once. Mix the ingredients on low speed until just combined, then slowly pour in the buttermilk. Continue mixing at low speed for about 30 seconds, until the batter is uniform and combined. The batter will be slightly thin.
- Divide the batter evenly between the prepared cake pans and bake for 28 to 32 minutes. They’re done when they spring back to the touch and a toothpick inserted into the centers comes out clean or with just a few moist crumbs on it. Let the cakes cool in their pans for 5 minutes, then remove them from the pans and allow them to cool completely on a wire rack.
Make the Berry Filling
- Mix together the berry jam and water. Set aside.
- Add the strawberries, blueberries, and raspberries into a medium bowl. Toss together with the lemon juice and zest. Set aside.
Make the Chantilly Cream Frosting
- In a large bowl or the bowl of a stand mixer using the paddle attachment, combine the mascarpone and cream cheese. Beat on medium speed until smooth and creamy, about 30 seconds. Add the powdered sugar a few spoonfuls at a time, beating on low speed until combined. Once fully incorporated, scrape down the bowl and increase speed to medium, and beat until fluffy, about 30 seconds.
- In another large mixing bowl add the cream, vanilla, and almond extract. Beat on medium speed until stiff peaks form, 2 min. Fold the whipped cream into the mascarpone mixture.
Assembly
- Once the white cake layers are completely cooled, level them to your desired height. Add a swipe of Chantilly cream frosting onto a cardboard cake circle and place the first cake layer on top. Spread half of the jam mixture onto the cake layer, then add a layer of Chantilly cream frosting. Press half of the lemon coated berries on top. Place the next white cake layer on top and continue filling and stacking the cake with jam, Chantilly cream frosting, and berries. Crumb coat the cake with chantilly cream frosting, then place it in the refrigerator for at least 30 minutes to let everything settle. The chantilly cream frosting will not firm up much in the refrigerator, but it will be easier to frost over after a trip to the refrigerator.
- To create the design pictured, frost the cake with Chantilly cream frosting and use a small spatula to make diagonal swipes in the frosting on the sides of the cake. Garnish with a crescent formation of fresh berries.
Notes
- The white cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
- The berry Chantilly frosting can not be made ahead because it will lose too much air when stored in an airtight container and therefore won’t be workable. You’ll want to whip up the frosting right before you’re ready to assemble.
- This cake can be assembled up to 1 day in advance and stored in the refrigerator. Any leftovers should be refrigerated, covered, for up to 4 days.
- I don’t recommend freezing an assembled berry Chantilly cake, but you can bake the white cake layers in advance and freeze them for up to 2 months.
I hope you end up loving this berry Chantilly cake as much as I did! I ate way too many slices during the photoshoot and still had zero regrets. Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram to show me! I love to see what you create with my recipes.
This cake is delicious! The recipe is clear and easy to follow. I made a 9×13 cut it in half, wrapped and froze. Thawed one and sliced for two layers. Book club loved it! I used the other half the same way for Thanksgiving and it was gobbled up! I’m making another one for Christmas Eve. I’ll start the New Year checking out all your recipes!
Yay, Sheri! I’m so happy this recipe is such a hit!
I just have a question before I make this cake. Your cake looks fairly white so, in your experience, did the vanilla tint the cake at all? I considered using clear vanilla but there is no pure clear vanilla; it’s all imitation, and the recipe calls for pure vanilla. So did you use pure or the clear imitation? Thank you!
Hi Maria! I use pure vanilla extract for this (not clear) and it still turns out fairly white as pictured. The things that make the cake less white are the butter, oil, and pure vanilla. If you really need a super white cake I’d recommend adding a little bit of whitener at the end of the recipe: https://amzn.to/4p3diuc
I love your recipes. Have tried a few and have always been a hit. My daughter is going to turn 2 soon and would like to bake her birthday cake. I plan on making an Indian dessert rasmalai flavored cake. I will soak the cake sponge with saffron infused milk. Will this cake be a good choice or your vanilla cake will be better. Can it take tiers? I ‘m thinking 6 and 4 inches. Thank you.
That makes me so happy, Rhea! Happy birthday to your daughter and that cake flavor sounds wonderful. You could use either recipe for a tiered cake, this one is more on the soft/fluffy side and I’d say the vanilla cake it still soft but a little more stable. Hope that helps!
Can I use egg whites from a carton? Thank you
Hi Laura! Yes, egg whites from a carton will work.
This cake is sooooo good! I made it yesterday for Father’s Day (6-inch 3-layer cake). It was gone by the end of the day! I’ve tried multiple white cake recipes over the past few months, and this is my favorite! The exact consistency I’ve been looking for.
Hello! Im trying to prepare this cake for a celebration, do you think it would work to make the icing the day before and re-whip it before assembling?
Thanks !
Hi there! In my experience it loses too much air when made ahead and doesn’t end up the right consistency. It’s best to make the frosting right before you want to assemble. If you want an alternative frosting that can be made ahead, I’d recommend a double batch of my cream cheese buttercream: https://sugarandsparrow.com/cream-cheese-buttercream-recipe/
I have made this cake as an 8″ and it is amazing!! I need to make a 10 inch cake using this recipe. The 10 inch cake will have 3 layers. Is this possible? Can I make one batter and put it into a 10 inch round pan and bake it? I would repeat the batter 3 times to get my 3 layers. Will it turn out moist?
Thank you!
Hi Leila! Yes, one batch of this cake will make one 10 inch layer. The recipe will double well, so you could double it to get your first two layers and then make an additional batch for the third layer. Hope that helps!
Hi, I would love to make this but is there a substitute I could use in place of the sugar in the cake and powdered sugar in the frosting or would it be okay to omit entirely?
Thanks!
Hi Diana! I haven’t experimented with sugar substitutes in this recipe, so I’m not sure what to recommend but you could try any sugar-free sugar substitute for baking. If you do, be sure to follow the instructions on the package because they sometimes differ in amount needed. Definitely don’t omit the sugar entirely, as that will ruin the texture of the cake and frosting.
Hello! I tried this white cake recipe, however mine turned out much more yellow than expected! Do you know why this could have happened?! Thank you! Love your cake book and blog!
Hi Emily! The only reasons that will happen are from the vanilla extract or the oil. The only way to get a pure white cake is to use clear vanilla extract, as brown vanilla will tint the cake slightly off-white. Another reason could be the oil being saturated with color. I use vegetable oil but some other kinds of oil (olive oil for instance) are a lot darker in color and will color the cake slightly. Hope that helps!
Can I replace egg whites with whole eggs to make a standard vanilla cake? If so, how many eggs should I use and would any other adjustments need to be made? Thank you.
Hi Alana! I haven’t tested this white cake recipe with whole eggs before, but this is my favorite vanilla cake recipe: https://sugarandsparrow.com/vanilla-cake-recipe/.
Thank you. Is the weight listed for sifted cake flour (265g) the weight before or after sifting? For the buttermilk substitution, it says to add 1 tbsp vinegar and top with 1 1/4 cup milk. The buttermilk quantity listed is 1 1/4 cup. Should I add enough milk to reach 1 1/4 cup including vinegar or just add 1 1/4 cup milk to vinegar? Thank you.
Hi Alana! The measurement for the cake flour is after sifting. I like to sift the cake flour right into a bowl on my kitchen scale until I reach 265g. And for the buttermilk, add 1 Tbsp of vinegar into a liquid measuring cup and top with milk until you reach 1 1/4 Cups. Hope that helps!
I made the cake using your tips and it was very moist and light. if I wanted to make a coconut version, could I substitute canned coconut milk instead of whole milk for the buttermilk substitute and melted coconut oil for vegetable oil? Thank you.
I made this and absolutely loved it !! Could I make in a 13×9 ? For how long and temperature? Also, could I bake in 4 inch cake pans ? For how long and at what temperature? Thank you!
Hi Michelle! I just posted a sheet cake (9×13) version of this recipe here: https://sugarandsparrow.com/berry-chantilly-sheet-cake/
And yes, it can be made in 4-inch pans. Bake at 350F for 18-22 min.
Hi Whitney,
Do you think I can make this as a 2 tier cake if I were to double the recipe for an outdoor summer party? It’s for my mom’s 80th birthday celebration. Do you think it will be to heavy if I were to put a tier on top?
Thanks,
Nisha.
Hi Nisha! This should work as a 2 tier cake as long as you dowel the bottom layer so it can support the top layer (here’s a good example of the technique: https://www.youtube.com/watch?v=DDxzXJAbxOw). Hope that helps!
How much batter in cups would you say this makes. Attempting a 4 tiered wedding cake.
Hi Ethel! This recipe makes about 6 Cups of batter. Here’s a chart I made that shows how many cups of batter you need for each cake size, so you can know how to scale the recipe for a 4 tier cake: https://sugarandsparrow.com/cake-serving-guide/
I made this for a work gathering, it was very good and they loved it. I even had a request to make it again the next week. I wasn’t sure I would have enough so I had purchased a small 6″ from the store. (I am not good with figuring pans & batter quantity) Some people did side by side comparison. Best part was they preferred this recipe that I made vs the store bought one from Whole Foods. Thank you so much for sharing!
Whoa, Carol! That’s high praise! I’m so happy it was such a hit and thanks for letting me know 🙂
Can you use the same amount of batter with 3 8inch pans instead of 2 8inch or 3 6inch?
Hi Amanda! To bake an additional 8-inch layer, I would make 1.5x the recipe (multiply each ingredient by 1.5). If you use the same amount of batter, your layers will be very thin (maybe an inch tall each).