Berry Chantilly Cream

Why You’ll Love This Recipe

This Berry Chantilly Cream Cake is a stunning dessert that layers tender yellow cake with sweet chantilly cream, jam, and a bounty of fresh berries. Inspired by the beloved Whole Foods Chantilly Cake, this homemade version is lighter, fresher, and absolutely perfect for spring and summer gatherings. The combination of soft cake, creamy frosting, and juicy fruit makes it a show-stopping centerpiece for any celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Yellow Cake:

• 4 large eggs
• 2/3 cup whole milk or buttermilk
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup butter, softened and cubed
• 2 tablespoons oil
• 1/3 cup instant vanilla pudding mix

Filling:

• 1/4 cup raspberry or strawberry jam

Chantilly Cream Frosting:

• 2 cups heavy cream
• (2) 8-ounce packages cream cheese or mascarpone cheese, softened
• 2 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract, vanilla beans, or vanilla bean paste

Fresh Berries:

• 16-ounce package strawberries, sliced
• 6-ounce package raspberries
• 6-ounce package blackberries
• 6-ounce package blueberries

Directions

1. Preheat oven to 350°F. Grease 8-inch or 9-inch cake pans and set aside.
2. In a small bowl, whisk together eggs, milk, and vanilla.
3. In a stand mixer, stir together flour, sugar, baking powder, and salt.
4. Beat butter into flour mixture one cube at a time until it resembles coarse crumbs.
5. Add half the egg mixture and oil, beating until light and fluffy. Add the remaining egg mixture and pudding mix, mixing just until combined.
6. Scrape down the sides of the bowl with a spatula.
7. Spread batter evenly into prepared pans. Bake for 16–22 minutes, depending on pan size, until a toothpick inserted comes out clean.
8. Cool cakes in pans, then run a knife around edges and flip out to cool completely.
9. In a large mixing bowl, whip heavy cream until stiff peaks form. Set aside.
10. In another bowl, beat cream cheese, powdered sugar, and vanilla until creamy and smooth (about 5 minutes). Gently fold in whipped cream. Refrigerate for 15 minutes.
11. Spread a thin layer of jam on each cake layer. Spread chantilly cream over jam and top with fresh berries.
12. Stack layers, frost entire cake with chantilly cream, and decorate with remaining berries.
13. Refrigerate until ready to serve.

Servings and timing

Servings: 16
Preparation time: 30 minutes
Cooking time: 16 minutes
Total time: 46 minutes

Variations

• Swap jam flavors (apricot, blueberry, or mixed berry all work).
• Use mascarpone for a richer frosting or cream cheese for tanginess.
• Add almond extract for extra flavor in the cake layers.
• Make a two-layer cake instead of three for a simpler version.
• Garnish with edible flowers for a festive presentation.

Storage/Reheating

Store the cake in the refrigerator, covered, for up to 3 days. For longer storage, freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw overnight in the fridge before frosting. Once assembled, serve chilled for best results.

FAQs

Can I make the cake layers ahead of time?

Yes, bake the layers a day in advance, wrap them tightly, and refrigerate or freeze until ready to assemble.

Can I use frozen berries?

Fresh berries are best, but you can use thawed frozen berries. Drain them well to avoid excess liquid.

Can I make this cake gluten-free?

Yes, substitute with a gluten-free all-purpose flour blend.

How do I keep the frosting light?

Whip the heavy cream separately to stiff peaks and fold it gently into the cream cheese mixture.

Can I use a different type of jam?

Yes, any berry jam will work, depending on your flavor preference.

How long does the cake need to chill?

At least 1 hour in the fridge before serving for best structure and flavor.

Can I make it as a sheet cake?

Yes, bake in a 9×13 pan and frost with chantilly cream. Decorate with berries on top.

Can I freeze a fully frosted chantilly cake?

It’s best to freeze only the cake layers. The frosting may lose texture when thawed.

Do I need special equipment?

A stand mixer or hand mixer is helpful for both the cake batter and frosting.

Can I reduce the sugar?

Yes, you can reduce sugar slightly in both the cake and frosting, but texture and sweetness will change.

Conclusion

Berry Chantilly Cream Cake is a light, luscious dessert layered with homemade yellow cake, airy chantilly cream, jam, and juicy fresh berries. Perfect for spring and summer, it’s a festive cake that looks as stunning as it tastes. Whether you’re recreating the famous Whole Foods favorite or simply baking for a special occasion, this recipe will impress every guest.

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