Berry Chantilly Cake Recipe

The Ultimate Cake Guide: Berry Chantilly Cake Recipe with Whipped Cream Frosting

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Recreate the Magic of Berry Chantilly Cake at Home

There’s something about that first bite of Berry Chantilly Cake from Whole Foods — the kind of soft sweetness that makes you pause mid-chew and whisper, “Okay… what is this?” It’s not just a cake. It’s a memory on a plate. A cream cake so delicately balanced between indulgent and airy, you find yourself plotting excuses to go back for another slice. But what if you could make this cake at home — entirely from scratch?

Whether you’re planning a spring birthday cake, need a light cream frosting alternative to buttercream, or just want to flex your baking skills with something a bit more showstopping, this berry chantilly cake recipe has you covered. It’s a crowd-favorite that feels fancy without being fussy — and yes, it’s completely beginner-friendly.

In this guide, I’ll walk you through exactly how to make berry chantilly cake step by step. You’ll learn the key role that chantilly cream (made from whipped cream, mascarpone, and cream cheese) plays in achieving that signature texture. You’ll bake ultra-tender vanilla cake layers from scratch — no cake mix shortcuts here — and build a gorgeous layer cake stacked with fresh berries, berry jam, and cloud-like chantilly frosting.

We’ll even cover smart tips for cake pans, chilling, decorating, and what makes this version of the Whole Foods Berry Chantilly Cake a little extra special. If you’ve ever stood in the bakery aisle and thought, “Could I actually pull that off?” — the answer is yes, and you’re about to find out how.

Chantilly Cake Ingredients for a Perfect Berry Cream Cake

Before you even bake the cake, the secret to the best berry chantilly cake recipe lies in the ingredients. This isn’t the time to cut corners or eyeball measurements — every component plays a role in crafting that light, moist crumb and dreamy chantilly cream texture. Whether you’re making a celebration birthday cake or testing your hand at a classic chantilly cake, start with quality and keep everything at room temperature.

Vanilla Cake Ingredients

To build a tender, flavorful base for this cream cake, you’ll need:

  • Cake flour – Low-protein and finely milled, this is non-negotiable for that fluffy bite. It gives the vanilla cake a soft, melt-in-your-mouth crumb.
  • Baking powder – Essential for lift and a delicate rise in your cake layers.
  • Unsalted butter – Make sure it’s softened to room temperature. Cold butter leads to a dense white cake.
  • Whole milk – Adds richness and moisture to the cake batter.
  • Eggs – Also at room temperature for the smoothest incorporation.
  • Vanilla extract – Use real vanilla for a full-bodied flavor in every bite.

You can think of this as your gold-standard vanilla cake recipe — perfect for adapting into cupcakes or even a sheet cake version.

Berry Filling and Decorations

The berry filling is what takes this from “nice” to “why isn’t this on every dessert table?” You’ll need:

  • A mix of fresh berries — blueberries, raspberries, and especially strawberries
  • Berry jam – Used as a hidden layer to intensify fruit flavor
  • A splash of lemon juice – To brighten the entire profile

And yes, you’ll save some fresh berries to layer into the top of the cake and along the sides of the cake for visual wow-factor.

Chantilly Cream Frosting

This isn’t your average whipped cream topping. The chantilly frosting is the soul of the cake — silky, not-too-sweet, and incredibly smooth. Here’s what you’ll blend:

  • Mascarpone cheese – Adds the lush, almost truffle-like texture
  • Cream cheese – Adds tang, body, and stability
  • Powdered sugar – Sweetens and smooths the frosting
  • Heavy whipping cream – Whipped separately for volume and airiness
  • Almond and vanilla extract – Together, these give the frosting depth and elegance

By the way, keeping everything at room temperature is what prevents lumping and guarantees a luxurious, pipeable chantilly cream frosting.

What are the essential Chantilly cake ingredients?

At minimum, you need three categories: a soft vanilla cake base made with cake flour, a tangy-sweet fruit berry filling, and a stabilized chantilly cream made with mascarpone, cream cheese, and whipped cream. Don’t substitute with shortcuts if you’re aiming for a true Whole Foods chantilly cake experience.

How to Make Berry Chantilly Cake Step by Step

So, you’ve gathered your premium chantilly cake ingredients and you’re staring at your cake pans, eager to bring this dream to life. Here’s how to make berry chantilly cake that’s not just pretty — it’s bakery-level delicious. Follow this order and don’t rush the cake layer assembly: each part needs its moment.

1. Bake the Vanilla Cake Layers

Start with your vanilla cake — the foundation of your layer cake.

  1. Prep your round cake pans by greasing and lining them with parchment.
  2. Preheat the oven to 350°F (175°C).
  3. Combine dry ingredients: cake flour, baking powder, a pinch of salt.
  4. Cream unsalted butter and powdered sugar until light.
  5. Add room temperature eggs, one at a time, followed by whole milk and vanilla.
  6. Slowly fold wet and dry ingredients together to create a silky cake batter.
  7. Divide into pans and bake the cake for 25–35 minutes until golden and springy.

Once baked, tap the pans lightly (yes, seriously — it prevents shrinkage), cool for 10–15 minutes, then flip them onto racks. To frost cleanly, always chill the cake layers for at least an hour.

2. Prepare the Berry Filling

While the vanilla cake layers cool, make the bright and juicy berry filling.

  1. Simmer a blend of strawberries, raspberries, and blueberries with sugar.
  2. Add a berry jam spoonful for a deeper fruit base.
  3. Mix cornstarch and water into a slurry, stir in to thicken.
  4. Add lemon juice and remove from heat once glossy and thick.

Chill the berry filling before using — warm fruit will melt your frosting!

3. Whip the Chantilly Cream Frosting

This is where the magic happens. Your chantilly cream must be luxurious but stable.

  1. Beat cream cheese and mascarpone (both at room temperature) until creamy.
  2. Mix in powdered sugar gradually.
  3. In a separate bowl, whip heavy cream to soft peaks.
  4. Fold the whipped cream into the cheese mixture gently. Overmixing = deflation.
  5. Add vanilla and almond extracts to deepen flavor.

This blend is your signature chantilly frosting — silky, fluffy, and spreadable.

4. Assemble and Frost the Cake

This is where you make the cake your masterpiece.

  1. Place the first cake layer on a cake stand.
  2. Spread a thin layer of berry jam, followed by a generous layer of chantilly cream.
  3. Add a layer of fresh berries — don’t slice unless needed (whole berries don’t leak juice).
  4. Repeat with the next cake layer, building your stack.
  5. Lightly crumb-coat and chill. Then frost the entire cake, smoothing the sides of the cake and the top of the cake.
  6. Finish with more fresh berries, and if you’re feeling fancy — a piped border.

Don’t forget to keep the cake refrigerated until ready to serve.

How do you assemble the cake so it doesn’t collapse?

Make sure each cake layer is chilled, your chantilly cream is whipped to stable peaks, and you don’t overload the center with berries. Use a spatula to even out the frost, and gently press down each cake layer on top as you stack.

Pro Tips to Make Chantilly Cake Like a Pro

Want to know the truth? Most cake flops happen before they even go into the oven — or when you’re mid-frost, and suddenly everything starts sliding. Here’s how to make chantilly cake that looks bakery-worthy and tastes like the best cake you’ve ever made.

Room Temperature Is Non-Negotiable

Yes, I’ve mentioned it before. And I’m going to say it again: room temperature ingredients are everything. Cold cream cheese turns your smooth chantilly cream into a lumpy mess. Chilled eggs or butter can ruin your emulsion and flatten your rise. Set out your ingredients 60–90 minutes before starting — trust me, it’s worth the wait.

Don’t Rush the Chill Time

After baking your cake layers, let them cool completely. Better yet, wrap them in plastic wrap and chill the cake in the fridge (or freezer) for an hour. Cold layers won’t tear when you spread the chantilly frosting, and your frost will stay in place. Hot cake + cold cream frosting = sliding disaster.

Frost Like a Baker, Not a Beginner

  • Use a turntable and offset spatula if you can — your sides of the cake will thank you.
  • Start with a crumb coat (a thin first layer of frost) to trap stray crumbs.
  • Chill for 15 minutes, then apply your final chantilly cream and fresh berries topping.
  • Smooth the top of the cake, then swipe upward around the edges for that pro bakery finish.

Bonus tip: if your chantilly cream starts to look too soft, pop it in the fridge for 10 minutes before continuing. The mix of mascarpone, cream cheese, and whipped cream can warm quickly under pressure.

Why do my cake layers slide after frosting?

Usually it’s one of three culprits: the cake layers were warm, the chantilly cream was over-whipped or too soft, or too much filling was added without structure. Chill each layer and use a firmer cream frosting base before stacking. Also: don’t skip that crumb coat!

Whole Foods Berry Chantilly Cake vs Homemade

Let’s be real — the first time most people fall in love with Berry Chantilly Cake is in the refrigerated case of Whole Foods. It’s become a kind of cult bakery icon: soft white cake stacked with fresh berries and that featherlight, not-too-sweet chantilly cream. But once you understand what’s really in it, making your own Whole Foods berry chantilly cake at home starts to sound less like a challenge… and more like a personal quest.

What Makes the Whole Foods Cake So Popular?

  • Ultra-moist yellow cake base (though technically it’s closer to a white cake recipe)
  • Signature blend of cream cheese, mascarpone, and whipped cream in the frosting
  • Layers of berry jam and fresh berries that feel indulgent without being heavy
  • Sold in perfect ready-to-serve slices — instant gratification, no mixing bowls required

But here’s the secret: once you taste your homemade version? That store-bought magic becomes surprisingly… replicable. (Okay, maybe even beatable.)

Why Homemade Chantilly Cakes Hit Different

  • You control the sweetness — no overly sugary cream frosting
  • Fresh out of your oven vanilla cake? No contest.
  • Customize the berry filling to match the season — think peaches in summer, figs in fall
  • Bonus: No mystery ingredients or stabilizers

Plus, when you make your own, you’re not limited to a single format. Want to turn it into a sheet cake? Done. Craving a towering layer cake? Stack it high. Want to wow with a rustic naked finish or edible flowers along the edge of the cake? You’re the artist now.

So while we’ll always tip our hats to the Whole Foods chantilly cake, the homemade version gives you the kind of creative control that makes every slice personal.

Why is Whole Foods discontinuing the Berry Chantilly Cake?

As of now, there’s no confirmed news that Whole Foods is permanently discontinuing the berry chantilly cake nationwide — though some local stores may rotate seasonal offerings. Either way, learning to make this cake at home ensures you’ll never have to rely on the bakery case again.

Chantilly Frosting and Whipped Cream Secrets

The soul of any chantilly cake recipe? That dreamy, cloud-like chantilly frosting. It’s the first thing your fork hits and the last flavor that lingers — a delicate dance between rich and light, sweet and subtle. But what most people don’t realize is that real chantilly cream isn’t just fancy whipped cream.

What is Chantilly Frosting Made Of?

At its core, chantilly frosting is a stabilized, enriched version of whipped cream. Traditional French versions stick to sweetened heavy cream, sometimes with a touch of vanilla. But if you’ve tasted the Whole Foods chantilly cake, you know their version goes further — and better.

Here’s what elevates it:

  • Cream cheese – Adds structure, a gentle tang, and depth
  • Mascarpone – That velvety Italian cheese gives it a luxe, melt-on-the-tongue feel
  • Powdered sugar – Sweetens without the grit of granulated sugar
  • Heavy whipping cream – Whipped to soft peaks and folded in for airiness
  • Vanilla and almond extract – Just enough to make people pause and say, “Wait, what is that?”

This blend creates a cream cake frosting that’s incredibly spreadable, pipeable, and stable enough to hold up in a layer cake — even when paired with juicy berry filling.

How to Make Chantilly Cream at Home

  • Start with all ingredients at room temperature (yes, again — it matters)
  • Whip the cream cheese and mascarpone first to avoid lumps
  • Add in the powdered sugar gradually
  • In a separate bowl, whip your whipping cream to soft peaks — not stiff, not runny
  • Gently fold it into the cheese mixture. This preserves volume while uniting texture

If you over-whip the final mix, don’t panic — just chill it. Often, it re-firms enough to frost your cake cleanly.

What is the difference between whipped cream and Chantilly cream?

Whipped cream is just that: cream, whipped. Chantilly cream, especially in American cake recipes, adds cream cheese, mascarpone, and flavor extracts to build richness, flavor complexity, and stability. Think of it like whipped cream’s dressed-up cousin — smoother, silkier, more composed under pressure.

Cake Pans, Tools & Equipment You’ll Need

Before you even preheat the oven, let’s talk tools. The difference between a wobbly mess and a pro-level chantilly cake recipe often comes down to what you’re baking in — and what you’re using to frost it afterward. Yes, technique matters. But so does your gear.

The Right Cake Pans

  • Round cake pans – The gold standard for layer cake perfection. Two 8-inch pans work best for evenly baking the vanilla cake without bulging or sinking.
  • Sheet cake pans – Want an easier route with no stacking? You can absolutely turn this into a sheet cake. Still gorgeous. Still delicious.
  • Pro tip: use light-colored aluminum. It distributes heat more evenly and won’t over-brown the edge of the cake.

And whatever you do — never overfill your cake pans. Two-thirds full, max. If you’re ever unsure, just pour water into the pan first and measure that. It’ll save your oven floor from a sticky sugar spill later.

Essential Frosting Tools

  • Cake stand – Not just for display. A good stand lets you spin the cake while you frost, making those edges silky-smooth.
  • Offset spatula – Gives you total control when spreading chantilly cream across the sides of the cake and top of the cake.
  • Bench scraper – For sharp sides, if that’s your vibe.
  • Piping bags and tips – Optional, but ideal for decorating the entire cake with style and stability.

Do I need special pans to make this cake?

Nope! You can use standard cake pans or even a 9×13-inch sheet cake pan if you’d rather skip the stacking. But for the full dramatic effect — and to properly assemble the cake with those rich cake layers and frost in between — two 8-inch rounds give you the best structure and aesthetic.

Variations on This Vanilla Cake Recipe

If baking has taught us anything, it’s this: no two ovens — or bakers — are the same. Once you’ve mastered the classic chantilly cake recipe, why stop there? This vanilla cake base is surprisingly adaptable. Whether you want a seasonal twist or an easier format, here’s how to make this cake your own.

1. Try a Sheet Cake for Simplicity

Don’t feel like stacking or frosting in layers? Turn it into a sheet cake. Same rich chantilly cream, same sweet berry filling, just one big, beautiful pan. A 9×13-inch sheet cake makes for easier serving, too — perfect for potlucks, picnics, or anytime you want less fuss and more flavor.

2. Upgrade It to Strawberry Cake Heaven

Love strawberry everything? You’re not alone. Add puréed strawberries into your cake batter (just reduce the liquid slightly) and fold chopped strawberries into your berry filling. The result? A hybrid strawberry cake/berry chantilly cake that sings summer in every bite.

3. Use This Vanilla Cake as a Launchpad

This base isn’t just any vanilla cake — it’s a tender, fluffy, bakery-style canvas. You can easily adapt it into:

  • A white cake by using only egg whites
  • A yellow cake by increasing the yolks
  • A citrus variation with lemon or orange zest added
  • A semi-homemade twist using your favorite high-quality cake mix

Whichever route you take, just make sure to maintain those soft, even cake layers so you can still frost and assemble the cake beautifully.

Can I make chantilly cake with a boxed mix?

Yes — but choose wisely. Opt for a high-quality white cake or yellow cake cake mix, and still follow best practices like using room temperature eggs and cake pans with proper prep. Your chantilly cream deserves a solid foundation, even if it’s semi-homemade.

Berry Chantilly Cake Recipe (From Scratch)

Berry Chantilly Cake Recipe

Berry Chantilly Cake (Whole Foods Copycat)

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 2 hours 5 minutes

A light and fluffy vanilla cake layered with whipped Chantilly cream, fresh berries, and berry jam. This Whole Foods-inspired cake is a showstopper for any celebration.

Ingredients

Vanilla Cake Layers

  • 2½ cups cake flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1¾ cups powdered sugar
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 1 tbsp vanilla extract

Berry Filling

  • 1½ cups mixed berries (strawberries, raspberries, blueberries)
  • ¼ cup berry jam
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water (for slurry)

Chantilly Cream Frosting

  • 8 oz mascarpone cheese, room temperature
  • 8 oz cream cheese, room temperature
  • 1½ cups powdered sugar
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • ½ tsp almond extract

New Group

  • 1 cup fresh berries (for topping)

Instructions

Prepare Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a bowl, whisk together cake flour, baking powder, and salt.
Cream softened butter and powdered sugar until light and fluffy.
Add eggs one at a time. Mix in vanilla and milk.
Gradually mix in dry ingredients to form a smooth batter.
Divide batter evenly between pans and bake for 25–35 minutes.
Cool completely and chill the layers for clean frosting.

Make Berry Filling

In a saucepan, combine berries, jam, lemon juice, sugar, and cornstarch slurry.
Simmer over medium heat until thick and glossy. Cool completely before using.

Make Chantilly Frosting

Beat mascarpone and cream cheese together until smooth.
Add powdered sugar gradually. In a separate bowl, whip cream to soft peaks.
Gently fold whipped cream into the cheese mixture. Add vanilla and almond extract.

Assemble the Cake

Place the first cake layer on a cake stand. Spread a thin layer of berry jam, a layer of chantilly cream, and fresh berries.
Add second layer and repeat.
Apply a crumb coat and chill. Finish frosting and decorate with fresh berries.
Refrigerate until serving.

Notes

  • Chill cake layers before frosting for cleaner results.
  • Use whole berries to avoid excess moisture leaking into frosting.
  • Let cake sit at room temperature for 20–30 minutes before serving for best texture.

    • Nutrition Information:
    Yield: 12 Serving Size: 1 slice
    Amount Per Serving: Calories: 580Total Fat: 32gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 90mgSodium: 200mgCarbohydrates: 60gFiber: 1gSugar: 50gProtein: 4g

    Nutrition information is estimated based on standard ingredients and serving size. For the most accurate data, consult your nutrition app or tools.

    © sweetcakerecipe

    Frequently Asked Questions About Chantilly Cake and Frosting

    What makes a Chantilly cake different?

    A chantilly cake stands out because of its light structure, fresh berries, and unique chantilly cream made from whipped cream, mascarpone, and cream cheese. Unlike heavier buttercream cakes, the frosting here is airy, subtly sweet, and perfect for a warm-weather cream cake.

    What is the difference between whipped cream and Chantilly cream?

    Whipped cream is simply cream beaten until fluffy. Chantilly cream, especially in modern cake recipes, includes powdered sugar, flavor extracts, and often stabilizers like cream cheese or mascarpone, giving it more flavor, structure, and a silkier mouthfeel.

    Does Berry Chantilly Cake need to be refrigerated?

    Absolutely. The chantilly cream frosting, berry filling, and fresh berries make this a cake that must be kept chilled. You can keep the cake in the fridge for up to 2–3 days. Bring it to room temperature for about 30 minutes before serving for the best texture.

    What are the ingredients in Whole Foods Chantilly Berry Cake?

    The Whole Foods chantilly cake typically includes white cake or yellow cake, layered with fresh berries, and topped with a frosting made from whipped cream, mascarpone, cream cheese, and powdered sugar. It also includes berry jam and almond extract for depth.

    Did they change the chantilly cake?

    Some Whole Foods locations have adjusted ingredients or removed the cake temporarily due to seasonal availability or supply changes. Making your own means you control everything — no surprise changes, and no heartbreak when it’s out of stock.

    Why is it called Robert Redford cake?

    Fun fact: while often confused with chantilly cakes, the Robert Redford Cake is actually a layered pudding dessert with chocolate, whipped topping, and nuts. Different cake entirely — but still indulgent.

    Nutrition Breakdown for Berry Chantilly Cake Recipe

    Let’s be honest — this is a cream cake, not a kale salad. But if you’re going to indulge, you deserve to know what’s inside each dreamy forkful. Keep in mind that nutrition varies slightly depending on how thick you frost, how generous you are with the berry filling, and the size of your slice.

    Here’s the estimate for one slice (based on a 9-inch layer cake, divided into 12 servings):

    • Calories: 540–590
    • Fat: 32g (of which saturated: 18–20g)
    • Carbs: 55–65g
    • Sugar: 48–55g
    • Protein: 3–5g
    • Sodium: 180–220mg
    • Calcium & Vitamin A: thanks to the cream cheese, mascarpone, and whipped cream, you’ll get a small calcium boost
    • Fiber: ~1g (thanks to the fresh berries)

    Most of the calories come from the chantilly cream, powdered sugar, and cake flour. If you want to lighten it up, you can reduce the cream frosting between layers or swap in extra berry jam.

    That said, sometimes the best chantilly cake is the one you don’t tweak — you just savor.

    Why You Need to Make This Cake Now

    By now, you’ve seen what makes Berry Chantilly Cake so special — and why it’s more than just a trendy Whole Foods cake. It’s a celebration of balance: rich but not heavy, fruity yet creamy, indulgent without the weight. Whether you’re baking it for a birthday, bridal shower, or just to say “I made this,” the act of layering chantilly cream, fresh berries, and fluffy vanilla cake is oddly meditative — a kind of sweet therapy.

    Once you’ve tried this chantilly cake recipe from scratch, you’ll see it’s not just about the ingredients. It’s about watching your cake layers rise, whipping the smoothest cream frosting, and crowning the top of the cake with berries like you’re crafting a gift. It’s the kind of dessert that makes people linger at the table, slice after slice.

    So go ahead — make this cake. Use those round cake pans, spread that whipped cream, swirl the chantilly frosting with love. And when someone takes a bite and closes their eyes with that little “mmm,” you’ll know it was all worth it.

    Now, your turn: Try it. Share it. Maybe even tweak it. But above all — enjoy it.

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