Berry Chantilly Cake
This berry Chantilly cake topped with Chantilly cream is a must-try. Sweet blueberry and strawberry fillings are sandwiched between two layers of light and airy sponge cakes topped with an irresistible Mascarpone Chantilly cream. This mouthwatering cake is sure to become a staple in your dessert recipes. Plus, it’s much easier to make than it looks.
I’ve been getting requests for a Whole Foods Chantilly cake recipe for a long time, and wondered why until I tasted it myself. It sounds complicated and unfamiliar, but once you experience this cake’s delightful taste and texture, you’ll understand why it has become a favorite among cake enthusiasts.
Why is this the best recipe?
- The recipe has been tried and tested by me a few times and has been designed with even the novice baker in mind. No matter your skill level, this recipe is approachable and user-friendly.
- Novice bakers often struggle with light and airy sponges like Genoise or chiffon, but this sponge uses a simpler method. Your batter will not collapse when you add the melted butter or milk. Trust me.
- This is an impressive cake that looks complicated but is very easy to make. A perfect crowd-pleaser, your guests will envy your baking skills.
- The recipe offers variations and substitutions for those with specific dietary needs or preferences.
- And it is very customizable. While traditionally made with fresh berries, you can experiment with different types of fruits and flavors to make it your own. Whether you incorporate peaches, mangos, or even citrus fruits, the Chantilly cake’s adaptable nature allows you to create a personalized masterpiece every time.
Ingredients and substitutes
- I am using all-purpose flour. You can easily substitute the all-purpose flour with a gluten-free flour blend for gluten-free people. But, take note that substitutes will alter the taste, flavor, and texture of the cake.
- Milk and butter are used in this cake. However, you can replace the butter with a plant-based margarine or coconut oil if you prefer a dairy-free version of this cake.
- Heavy whipping cream with mascarpone is traditionally used. But coconut cream or a whipped non-dairy topping can be used instead.
- The classic recipe uses granulated sugar in the cake and powdered sugar. You can experiment with natural sweeteners like honey, maple syrup, or coconut sugar to reduce the amount of added sugar.
- In addition to the main ingredients mentioned earlier, you will need fresh berries to garnish the cake. Strawberries, raspberries, blueberries, or a combination of all three can add a burst of color and freshness to the final presentation.
Step-by-step: Berry Chantilly cake
Light sponge cake
- Prep – Preheat the oven to 320℉/160℃/Gas mark 3. Grease and line an 8-inch round baking pan or 2 x 7-inch round baking pans with parchment paper.
- Dry ingredients – In a bowl, sift the flour and salt together.
- Batter – Melt the butter and milk in a saucepan or microwave-safe bowl. Add the egg yolks one at a time and combine with a whisk. Then, sift in the flour mixture and vanilla extract.
- Meringue – Whip the egg whites with cream of tartar and salt until foamy, then gradually add the sugar and continue to whip until almost stiff peaks.
- Combine – Fold the meringue mixture into the flour batter and combine well, but do not overmix.
- Water bath – Pour the meringue mixture into the prepared baking pans and tap a few times to remove air pockets. Place the cake pan in a large baking pan and pour 2 cups of hot water outside the cake pan.
- Bake – Place the cake pan in a large baking pan and pour 2 cups of hot water outside the cake pan. Reduce the oven temperature to 300℉ /150℃ Gas mark 2. Bake for 25 to 30 minutes each.
Pro tip – Do not open the oven door for the first 20 minutes of baking. Every oven is different; start checking only after 20 minutes. Bake until the top is lightly golden and a toothpick inserted in the center comes clean. - Cool – When baked, take it out of the oven and cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
Blueberry filling
- Add the blueberry, sugar, salt, lemon juice, cornstarch, and water to a saucepan. Thicken over medium-low heat until glossy. Set aside to cool separately.
Pro tip – I made the blueberry filling and strawberry filling separately. But you can make a fruit filling with blueberries, strawberries, and raspberries combined.
Strawberry filling
- Add the strawberry, sugar, salt, lemon juice, cornstarch, and water to a saucepan. Thicken over medium-low heat until glossy. Set aside to cool separately.
Pro tip – I made the blueberry filling and strawberry filling separately. But you can make a fruit filling with blueberries, strawberries, and raspberries combined.
Stabilized chantilly cream
- Cream – In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with sugar until almost stiff peaks.
- Mascarpone – In another bowl, whip the mascarpone cream with vanilla extract.
- Combine – Fold the whipped cream with the mascarpone cream. Then, temper and fold the gelatin in as well.
Pro tip – The best way to temper the gelatin is to add a little mixture to the gelatin, combine it well, and add it all to the whole pan.
Assemble
- Torte – Divide the cake layers into two, so you have four layers.
- Stack – Line an 8-inch cake pan with a dessert sleeve 1/2 inch larger than the cake and add a dab of Chantilly cream.- Place one cake layer in the pan and top with more Chantilly cream on top and around the cake layer. Add 1/2 cup of fruit filling, leaving an inch around the edges of the cake. Add more cream, followed by another layer of cake. Add more cream and filling until you have stacked all four layers.
Pro tip – Using a piping bag makes it easier to stack and frost the layers in a sleeved cake pan.
- Chill – Place the cake with the pan in the fridge and chill for at least 2 hours. Then, take it out of the refrigerator and unwrap the sleeve.
- Frost – Smooth the outside of the cake with a spatula using any remaining Chantilly cream. Smooth as much as possible.
- Garnish – You can pipe any remaining Chantilly cream around the cake. I preferred to place strawberry slices and blueberry halves around the base. I topped the cake with fresh strawberries and blueberries.
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Frequently asked questions
Can I use frozen berries for the Chantilly cake?
Absolutely! Frozen berries work just as well as fresh ones for this recipe. Just make sure to thaw them before using and pat them dry to remove any excess moisture.
Can I make the Chantilly cake in advance?
Yes, you can make the cake layers in advance and store them in an airtight container at room temperature for up to two days. If you plan to assemble the cake later, refrigerate the layers for a longer shelf life. However, preparing the cream filling and assembling the cake shortly before serving is best to ensure the best taste and texture.
How do I store the leftover Chantilly cake?
If you have any leftovers, store the cake in the refrigerator in an airtight container or cover it tightly with plastic wrap. It’s best to consume the leftover cake within three to four days. Just note that the texture of the cream filling may change slightly after refrigeration.
What is the difference between Chantilly cake and Gentilly cake?
Both cakes have some similarities in terms of cake layers and cream. If you were to try them side by side, you’d likely find subtle differences in taste, texture, and presentation.
The sponge layers made for Chantilly cake use milk in the cake batter, while the Genteelly cake uses buttermilk. A subtle difference in flavor.
A Chantilly cake is frosted with Chantilly cream, essentially a stabilized whipped cream, while a Gentilly cake is frosted with cream cheese and whipped-based frosting.
Berry Chantilly Cake
This berry Chantilly cake topped with Chantilly cream is a must-try. Sweet blueberry and strawberry fillings are sandwiched between two layers of light and airy sponge cakes topped with an irresistible Mascarpone Chantilly cream. This mouthwatering cake is sure to become a staple in your dessert recipes. Plus, it's much easier to make than it looks.
Video
Ingredients
Light sponge cake
- 100 grams (⅘ cup) Cake flour sifted
- ½ tsp Kosher salt
- 5 large Eggs yolks
- ⅓ cup (75 g) Unsalted butter room temperature
- ⅓ cup (80 ml) Milk
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- ½ tsp Lemon zest
- 5 large Egg whites
- 90 grams (½ cup) Sugar fine-grain or castor
- ⅛ tsp Cream of tartar (optional)
Blueberry Filling
- 1 cup Blueberries fresh or frozen
- ¼ cup (50 g) Granulated sugar
- ¼ cup (60 ml) Water
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- 1 tsp Cornstarch
- ¼ tsp Salt
Strawberry filling
- 1 cup Strawberries fresh or frozen
- ¼ cup (50 g) Granulated sugar
- ¼ cup (60 ml) Water
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- 1 tsp Cornstarch
- ¼ tsp Salt
Mascarpone Chantilly cream
- 1 cup (225 g) Mascarpone
- 1 cup (240 ml) Heavy whipping cream 38% fat
- ⅓ cup (70 g) Granulated sugar
- 1 tsp Vanilla extract
- 1 tsp Gelatin powder with 2 tbsp of water
Method
Light sponge cake
- Prep – Preheat the oven to 320℉/ 160℃/ Gas mark 3. Grease and line an 8-inch round baking pan or 2 x 7-inch round baking pans with parchment paper.
- Dry ingredients – In a bowl, sift the flour and salt together.100 grams Cake flour, ½ tsp Kosher salt
- Batter – Melt the butter and milk in a saucepan or microwave-safe bowl. Add the egg yolks one at a time and combine with a whisk. Then, sift in the flour mixture and vanilla extract.⅓ cup Unsalted butter, ⅓ cup Milk , 1 tsp Vanilla extract, 1 tsp Lemon juice, ½ tsp Lemon zest, 5 large Eggs yolks
- Meringue – Whip the egg whites with cream of tartar and salt until foamy, then gradually add the sugar and continue to whip until almost stiff peaks.5 large Egg whites, 90 grams Sugar, ⅛ tsp Cream of tartar
- Combine – Fold the meringue mixture into the flour batter and combine well, but do not overmix.
- Water bath – Pour the meringue mixture into the prepared baking pans and tap a few times to remove air pockets. Place the cake pan in a large baking pan and pour 2 cups of hot water outside the cake pan.
- Bake – Place the cake pan in a large baking pan and pour 2 cups of hot water outside the cake pan. Reduce the oven temperature to 300℉ /150℃ Gas mark 2. Bake for 25 to 30 minutes each. Pro tip – Do not open the oven door for the first 20 minutes of baking. Every oven is different; start checking only after 20 minutes. Bake until the top is lightly golden and a toothpick inserted in the center comes clean.
- Cool – When baked, take it out of the oven and cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
Filling
- Blueberry filling – Add the blueberry, sugar, salt, lemon juice, cornstarch, and water in a saucepan. Thicken over medium-low heat until glossy. Set aside to cool separately.1 cup Blueberries, ¼ cup Granulated sugar, ¼ cup Water, 1 tsp Vanilla extract, 1 tsp Lemon juice, 1 tsp Cornstarch, ¼ tsp Salt
- Strawberry filling – Add the strawberry, sugar, salt, lemon juice, cornstarch, and water in a saucepan. Thicken over medium-low heat until glossy. Set aside to cool separately.1 cup Strawberries, ¼ cup Granulated sugar, ¼ cup Water, 1 tsp Vanilla extract, 1 tsp Lemon juice, 1 tsp Cornstarch, ¼ tsp Salt
Chantilly cream
- Cream – In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with sugar until almost stiff peaks.1 cup Heavy whipping cream, ⅓ cup Granulated sugar
- Mascarpone – In another bowl, whip the mascarpone cream with vanilla extract.1 cup Mascarpone , 1 tsp Vanilla extract
- Combine – Fold the whipped cream with the mascarpone cream. Then, temper and fold the gelatin in as well.1 tsp Gelatin powder
Assemble
- Torte – Divide the cake layers into two, so you have four layers.
- Stack – Line an 8-inch cake pan with a dessert sleeve 1/2 inch larger than the cake and add a dap of Chantilly cream. – Place one cake layer in the pan and top with more Chantilly cream on top and around the cake layer. Add 1/2 cup fruit filling, leaving an inch around the edges of the cake. -Add more cream, followed by another layer of cake. Add more cream and filling until you have stacked all four layers.
- Chill – Place the cake with the pan in the fridge and chill for at least 2 hours. Then, take it out of the refrigerator and unwrap the sleeve.
- Frost – Smooth the outside of the cake with a spatula using any remaining Chantilly cream. Smooth as much as possible.
- Garnish – You can pipe any remaining Chantilly cream around the cake. I preferred to place strawberry slices and blueberry halves around the base. I topped the cake with fresh strawberries and blueberries.
Notes
- Sponge layers
- Mixing the ingredients correctly is crucial for a light and fluffy sponge cake. Melting the butter and milk at this time will help incorporate the egg yolks and flour into the batter much more efficiently.
- Another tip is to sift the dry ingredients before adding them. Sifting helps remove any lumps and aerates the flour, making it easier to mix evenly. This ensures that the cake is light and free of any unwanted clumps.
- When it comes to incorporating the dry ingredients into the egg mixture, it’s essential to do so gently and with care. Overmixing can lead to a denser cake.
- Additionally, preheating the oven to the correct temperature before baking the sponge cake is crucial. This ensures that the cake bakes evenly and rises properly.
- It’s important to keep a close eye on the cake when it comes to baking time. Sponge cakes can be delicate and easily overbaked, leading to a dry and tough texture. Start checking for doneness around the recommended baking time specified in your recipe. The cake should be golden brown on top and spring back when lightly touched. If using a toothpick to test for doneness, it should come out clean or with a few moist crumbs clinging to it.
- Fruit filling
- You can use fresh or frozen fruits. Make sure to check if the fruits are sweetened and adjust sweetness accordingly.
- Also, if the fruits are frozen, you may need less water. You can omit the additional water and add only sugar, lemon juice, and salt. Once the sugar dissolves, adjust the water if necessary.
- Use fine-grain white sugar so it dissolves quickly and does not affect the color of the filling.
- Overcooking the fruit filling causes the cornstarch to become lumpy. If that happens, add some water and cook to the right consistency.
- Chantilly frosting
- First and foremost, make sure all of your ingredients are at the right temperature before starting.
- To begin, whip the heavy cream until it reaches almost stiff peaks. Be sure not to overwhip, which can result in a grainy consistency. You may have gone too far if you notice the cream starting to clump together or look slightly curdled. In this case, it’s best to start again with fresh cream.
- Next, gradually add in your sweeteners and flavorings. Start with a smaller amount and taste as you go, adding more if desired. Vanilla extract or other flavorings can be added to enhance the flavor.
- Add softened unsalted butter or cream cheese to your Chantilly cream for an extra touch of richness. This will contribute to a creamier and more indulgent consistency. However, be mindful not to add too much butter, which can weigh down the frosting and make it difficult to spread.
Nutrition
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This turned into a lovely cake that we are using as a Valentine’s Day dessert (early because it looks too good to not eat!). Surprisingly easy. Can’t wait to taste it!
This cake turned out great and it was way easier than it looks. I used frozen fruit and a little less water and the cake was perfect.
This is such a gorgeous cake and so light too. Loving the filled center and mascarpone cream.
This cake is beautiful! I can’t wait to make it for Valentine’s Day, thank you so much for sharing this recipe 🙂
LAYERS! The layers in this cake are truly amazing!! Every single bit is perfection!
I can’t get enough of this cake. For mem, this is the best fruit cake I ever had. So yummy!
Now I can bake on my own, this recipe looks very good and I hope everyone likes it. thanks for sharing this!!.
One of my favorite cakes and it’s so pretty too! Love all of the gorgeous and delicious layer. 10/10!
This is such a show stopper of the cake. It is as beautiful as it is delicious – the lovely berry fillings and chantilly cream work so well with the sponge cake. This is an ideal cake for a celebration such as a birthday.
I reviewed the Berry Chantilly Cake recipe. I do not see how much powdered gelatin to add and to what it is added to regarding the stabilized frosting.
Thank you for your response.
Hey Butler, the final step of the chantilly cream, says to temper and add the gelatin into the mixture.