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berry chantilly cake recipe featured
Avatar photoJohnson Maya

Berry Chantilly Cake Recipe (Copycat)

Recreate Whole Foods' famous berry chantilly cake at home with tender vanilla layers, stabilized mascarpone whipped cream, and fresh mixed berries. Light, elegant, and bursting with summer fruit flavor—perfect for any celebration.
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 4 hours
Servings: 12 servings
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CAKE (3 layers):
  • 2¾ cups (325g) cake flour, sifted
  • 1¾ cups (350g) granulated sugar
  • 2 tsp baking powder
  • ¾ tsp salt
  • ¾ cup (180ml) vegetable oil
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 1 tbsp (15ml) vanilla extract
  • FOR CHANTILLY CREAM:
  • 3 cups (720ml) heavy whipping cream, cold
  • 12 oz (340g) mascarpone, room temperature
  • 1½ cups (180g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • FOR ASSEMBLY:
  • 4 cups mixed fresh berries (strawberries, raspberries, blackberries, blueberries), hulled/sliced

Equipment

  • 3 8-inch round cake pans
  • Stand mixer or hand mixer
  • Cake leveler or serrated knife
  • Offset spatula
  • Cake turntable (optional)

Method
 

  1. berry chantilly cake recipe recipeCard1
  2. Step 1: Preheat oven to 350°F (175°C). Grease and line three 8-inch pans with parchment. Whisk dry ingredients (flour, 1 cup sugar, baking powder, salt). Beat eggs, remaining sugar, oil, milk, vanilla 2-3 minutes until frothy. Fold dry into wet gently. Divide batter, bake 25-30 minutes until toothpick has moist crumbs. Cool 10 minutes in pans, then fully on racks.
  3. Step 2: Chill mixer bowl/whisk. Beat cold cream to soft peaks, add powdered sugar, vanilla, mascarpone; whip to stiff peaks (total 4-5 minutes). Use immediately.
  4. Step 3: Level cooled cakes. Place first on board, spread ¾ cup cream, add 1 cup berries. Repeat layers. Crumb coat with ½ cup cream, chill 30 minutes. Frost fully, top with berries. Chill 2 hours minimum before slicing.

Nutrition

Calories: 520 | Carbohydrates: 48 | Protein: 6 | Fat: 35 | Fiber: 2 | Sugar: 32

Notes

STORAGE: Refrigerate covered up to 3 days. Freeze slices 1 month.
MAKE AHEAD: Bake layers 2 days ahead; assemble day-of.
SUBSTITUTIONS: Greek yogurt for mascarpone (lighter); almond milk for dairy-free.
PRO TIPS: Pat berries dry to prevent sogginess. Whip cream cold for max volume. Crumb coat prevents messy frosting.
SERVING SUGGESTIONS: Slice with hot knife for clean cuts. Pair with tea or rosé; garnish edible flowers.
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