Berry Chantilly Cake Recipe

Southern Living Berry Chantilly Cake sliced and ready to serve — Photo:
Caitlin Bensel, Food Stylist: Torie Cox

Active Time:

25 mins

Bake Time:

28 mins

Cool Time:

45 mins

Chill Time:

1 hr

Total Time:

2 hrs 38 mins

Servings:

Our berry Chantilly cake is much easier to make than it looks. Made with layers of tender vanilla cake, fresh fruit, and raspberry jam, you can fill and top the cake with any type or combination of berries you wish. After rinsing the fruit, our Test Kitchen suggests gently blotting it dry with paper towels to prevent any water from getting in between the cake layers or on top of the cake.

To save time, you can substitute your favorite white cake mix, but don't miss out on the frosting, which is the real star of this dessert. Cream cheese gives it a slight tang, and mascarpone cheese makes it buttery, smooth, and rich. Just be careful to not overbeat the mascarpone—It can break easily, adding a gritty texture to the frosting.

Learn how to make a berry Chantilly cake. For a finishing touch, top the cake off with pretty whole fresh berries and a few sprigs of fresh mint just before serving.

What Is A Chantilly Cake?

Chantilly cream, also known as crème Chantilly in French, is a vanilla-infused, sweetened whipped cream popular to serve with or as part of a variety of French desserts. Chantilly cream is named after Château de Chantilly, a historic château in Chantilly, France.

A Chantilly cake traditionally consists of a sponge or chiffon cake layered with Chantilly cream and fresh berries. The cake layers can be soaked with a flavored simple syrup for additional moisture and flavor, and jam can be added between the layers for even more fruity flavor.

While the exact origin of Chantilly cake is unknown, it most likely dates back to some time after Chantilly cream was invented in the 17th century. Chantilly cakes are known for their light, fluffy texture and fresh presentation. They're often served for birthdays, weddings, or other celebrations.

Ingredients for Berry Chantilly Cake

A fluffy white cake is layered with jam, a whipped frosting made with mascarpone and cream cheese, and fresh berries for a refreshing, vibrant cake that will have you asking for seconds. To make berry Chantilly cake, you'll need:

For the cake:

Baking spray with flour: To prevent the cake layers from sticking to the pans.
Unsalted butter: Adds a buttery flavor and richness to the cake.
Granulated sugar: Sweetens the cake.
Large eggs: Binds the batter.
All-purpose flour: Gives the cake its structure.
Baking powder: Leavening agent to give the cake its lift.
Kosher salt: Enhances the overall flavor.
Whole milk: For a moist, tender crumb.
Vanilla extract: Adds depth.

For the frosting:

Seedless raspberry jam: Adds a fruity flavor and moisture to the cake layers. You can use another type of jam if you prefer.
Warm water: Thins the jam to help it soak into the cake layers.
Cream cheese: The creamy, tangy base of the frosting.
Powdered sugar: Thickens and sweetens the frosting.
Mascarpone cheese: Adds a rich, creamy texture and helps stabilize the frosting.
Heavy whipping cream: Whipped and folded into the frosting to lighten it for a fluffy consistency.
Almond extract: Adds a floral depth to the frosting.
Mixed fresh berries: Garnishes the cake for a fresh, tangy addition.
Fresh mint sprigs: Adds a pop of color and freshness.

Southern Living Berry Chantilly Cake ingredients — Caitlin Bensel, Food Stylist: Torie Cox

How To Make Berry Chantilly Cake

While this cake might seem a bit intimidating to take on at first glance, only 25 minutes of hands-on time is actually needed to make this sophisticated cake happen. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare the cake: Beat butter and sugar until light and fluffy. Beat in eggs until combined.
Step 2. Add dry ingredients: Whisk together dry ingredients in a bowl. Add to butter mixture alternately with milk, beginning and ending with flour. Stir in vanilla. Divide batter between pans.
Step 3. Bake cake layers: Bake until a wooden pick inserted in center of cakes comes out clean. Cool in pans on a wire rack for 10 minutes, then invert onto rack and cool completely. Use a serrated knife to cut each layer in half horizontally.
Step 4. Make jam mixture: Stir together jam and warm water.
Step 5. Prepare the frosting: Beat cream cheese and powdered sugar until smooth. Beat in mascarpone just to combine. Beat heavy cream and almond extract in a separate bowl to stiff peaks. Fold into cream cheese mixture.
Step 6. Assemble cake: Brush first cake layer with raspberry jam mixture. Top with some frosting, then berries. Repeat twice. Top with remaining cake layer, cut side down. Reserve 1/2 cup frosting, using the remaining frosting to coat the top and sides of the cake. Use reserved frosting to decorate the top of the cake using a piping bag and star tip. Garnish with mint and berries. Chill 1 hour and serve.

Berry Chantilly Cake Variations

To add additional flavor or texture to this Chantilly cake, consider these variation ideas:

Layers: Add chocolate-hazelnut spread or lemon curd between the cake layers for additional flavor.
Jam: Infuse the jam with Grand Marnier, rum, Chambord, or Limoncello for extra punch.
Citrus: Add lemon or orange zest to the Chantilly cream for a citrusy touch.
Nuts: Top the cake with toasted pecans, walnuts, pistachios, or almonds for a nutty crunch. Add toasted coconut to the exterior of the cake, or into the cake layers before baking.
Spices: Add cardamom, cinnamon, or other favorite spices to give the cake layers some warmth and depth.
Garnishes: Top the cake with chocolate shavings or curls, edible flowers, gold leaf, or fresh lavender for a pretty addition.

Our Tips for the Best Berry Chantilly Cake

For a berry Chantilly cake with the best results, keep these tips in mind:

Spray the pans: To keep your cakes from sticking, spray the pans generously. You can also line the bottoms with parchment paper for easy release.
Beat until fluffy: Beat the butter and sugar until light and fluffy to aerate the batter for a fluffy crumb.
Don't overmix: Mix just until the batter is combined. Avoid overmixing, which could affect the tenderness of the cakes.
Don't overbake: Bake just until a wooden pick inserted in the center of the cakes comes out clean to keep the cake layers moist.
Room temperature cream cheese: Make sure the cream cheese is at room temperature for a smooth frosting.
Fold gently: Fold the whipped cream gently into the cream cheese mixture for the lightest texture.
Chill before serving: For the most sliceable texture, chill before serving.

Southern Living Berry Chantilly Cake whole and ready to serve — Caitlin Bensel, Food Stylist: Torie Cox

Can I Make Berry Chantilly Cake Ahead?

This cake can be prepared ahead in two ways:

To make the cake layers ahead, bake and cool as directed. Cut in half horizontally, and wrap each layer in plastic wrap. Refrigerate for up to two days, or freeze for up to two months, bringing to room temperature when ready to assemble the cake.

The fully assembled cake can be prepared up to one day ahead. Chill overnight, and garnish as desired just before serving for the freshest presentation.

How To Store Leftover Berry Chantilly Cake

Store leftover slices of berry Chantilly cake well-wrapped or in an airtight container for up to three days. Past that point, the fruit and frosting may start to break down. Freezing this cake isn't recommended, as the texture may change after thawing, but if you do need to freeze leftovers, wrap slices tightly and place into a freezer-safe zip-top bag. Thaw in the refrigerator before serving.

More Berry-Filled Layer Cake Recipes You'll Love

No matter what the occasion, fresh berries are always delicious when incorporated into a decadent layer cake:

Editorial contributions by Katie Rosenhouse.

Ingredients

Cake:

Baking spray with flour
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups (about 12 3/4 oz.) all-purpose flour
1 Tbsp. baking powder
1 tsp. kosher salt
1 cup whole milk
1 tsp. vanilla extract

Frosting:

1/4 cup seedless raspberry jam
1/4 cup warm water
1 1/2 (8-oz.) pkg. cream cheese, at room temperature (12 oz. total)
3 cups powdered sugar
1 1/2 (8-oz.) containers mascarpone cheese (12 oz.)
2 1/4 cups heavy whipping cream
1/4 tsp. almond extract
2 cups mixed fresh berries (such as blueberries, blackberries, and raspberries), plus more for garnish
Fresh mint sprigs

Directions

Prepare the pans:

Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with baking spray with flour.

Caitlin Bensel, Food Stylist: Torie Cox
Prepare the Cake:

Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating on low speed just until blended after each addition.

Caitlin Bensel, Food Stylist: Torie Cox
Add dry ingredients:

Whisk together flour, baking powder, and salt in a medium bowl.

Caitlin Bensel, Food Stylist: Torie Cox

Add flour mixture to butter mixture, alternately with milk, in 3 parts, beginning and ending with flour mixture. Beat until blended after each addition. Stir in vanilla until just combined.

Caitlin Bensel, Food Stylist: Torie Cox

Divide batter evenly among prepared pans.

Caitlin Bensel, Food Stylist: Torie Cox
Bake cake layers:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Let cool in pans on a wire rack 10 minutes.

Caitlin Bensel, Food Stylist: Torie Cox

Invert onto wire rack, and let cool completely, about 45 minutes. Using a serrated knife, split each layer in half so that you have 4 thin layers.

Caitlin Bensel, Food Stylist: Torie Cox
Make jam mixture:

Stir together jam and warm water in a small bowl until smooth. Set raspberry jam mixture aside.

Caitlin Bensel, Food Stylist: Torie Cox
Prepare the Frosting:

Beat cream cheese and powdered sugar with a stand mixer fitted with a whisk attachment on medium speed until creamy, about 2 minutes, stopping to scrape down sides as needed. Add mascarpone, beating until just combined, about 30 seconds. Transfer to a separate large bowl. Add heavy cream and almond extract to stand mixer bowl and beat on medium-high just until stiff peaks form (do not overbeat), 3 to 4 minutes. Fold whipped cream into cream cheese mixture using a rubber spatula until combined.

Caitlin Bensel, Food Stylist: Torie Cox
Assemble Cake:

Place 1 cake layer, cut side up, on a plate; brush with raspberry jam mixture.

Caitlin Bensel, Food Stylist: Torie Cox

Spread with about 1 cup frosting, and top with about 2/3 cup berries.

Caitlin Bensel, Food Stylist: Torie Cox

Repeat procedure twice. Top with remaining cake layer, cut side down. Reserve 1/2 cup frosting. Spread remaining frosting over top and sides of cake.

Caitlin Bensel, Food Stylist: Torie Cox

Spoon reserved 1/2 cup frosting into a piping bag fitted with an open star tip, and decorate top of cake. Garnish with fresh mint and additional fresh berries. Refrigerate 1 hour before serving.

Caitlin Bensel, Food Stylist: Torie Cox

Recipe Update

The ingredient measurements have been updated so the frosting will work properly.

Frequently Asked Questions

What is the difference between whipped cream and Chantilly cream?

While similar, whipped cream may or may not be sweetened, while Chantilly cream is whipped cream with sugar and vanilla in the mix for a more refined, sweet flavor.
What is the difference between a Chantilly cake and a Gentilly cake?

Gentilly cake has roots in New Orleans, and is made up of a white or almond cake with a mascarpone- or cream cheese-based frosting. Chantilly cake also has white cake layers, but with Chantilly cream (and often berries) layered in between.
Can you use frozen berries for berry Chantilly cake?

You can use frozen berries for filling Chantilly cake (thaw and drain before using), but it's best to use fresh berries for garnishing.
Why is my heavy cream not whipping properly?

For the quickest whip, make sure your bowl and heavy cream are both well-chilled before whipping. This will help the cream whip more quickly, and with greater volume.