This Berry Chantilly Cake is a delightful, refreshing, and utterly delicious dessert that perfectly captures the essence of summer! Inspired by the famous Whole Foods Berry Chantilly Cake, this homemade version takes the beloved classic to a whole new level of flavor and freshness. We’ve crafted a recipe that features moist, tender vanilla cake layers, generously filled and frosted with a light and airy mascarpone chantilly cream, and bursting with juicy mixed berries. Once you taste the difference, you’ll understand why homemade is truly better and you might just skip the grocery store bakery for good!
Image: A beautifully decorated Berry Chantilly Cake on a stand, showcasing its fresh berry topping and creamy frosting.
Image: A slice of Berry Chantilly Cake being served, highlighting the cake’s moist crumb and the generous layers of cream and berries.
Dive into this blog post to discover all the detailed notes, expert tips, and step-by-step photos and videos you need to bake the ultimate Whole Foods inspired Berry Chantilly Cake at home.
What Exactly is a Chantilly Cake?
At its core, a Chantilly Cake is defined by its frosting: Chantilly cream. Originating from France, Chantilly cream is simply a classic whipped cream, enhanced with sugar and vanilla extract. Its light and delicate nature makes it a perfect complement to fresh, vibrant flavors, which is why Chantilly Cakes are often paired with fruits, especially in summery desserts. Think of variations like mango chantilly cake, strawberry chantilly cake, and of course, the ever-popular berry chantilly cake. The combination of light cream and fresh fruit creates a dessert that is both elegant and wonderfully refreshing.
Image: A full view of a Berry Chantilly Cake, emphasizing the simple yet elegant decoration with fresh berries and Chantilly cream.
Image: Two slices of Berry Chantilly Cake, with a focus on the soft cake texture and the layers of berries and cream, enticingly presented on plates.
The Inspiration: Whole Foods Market’s Famous Cake
This recipe draws its inspiration from the widely adored Whole Foods Berry Chantilly Cake. This cake isn’t a new trend; it has been a beloved bakery item at Whole Foods Market for over a decade. Rumor has it the original recipe was created by a grandmother, and its “homely” and delicious flavor has garnered a dedicated fan base across the United States. Many appreciate it as a step above typical grocery store cakes, offering a more genuine, less artificial taste.
However, while acknowledging its popularity and relative quality compared to other store-bought options, we believe there’s room for improvement. Our goal was to capture the essence of the Whole Foods cake – the vanilla cake, the mixed berries, and the chantilly cream – but elevate it to its full potential. We found the original just a touch too sweet and slightly dense for our liking.
Therefore, we embarked on a mission to create a homemade Berry Chantilly Cake that truly surpasses the Whole Foods version. We meticulously analyzed the ingredient profile, even studying videos of bakers assembling the Whole Foods cake to understand its construction. Like the original, our cake features a tender vanilla butter cake, a medley of fresh berries, and a luscious mascarpone chantilly cream. But we made a key refinement: we simplified the frosting by using only mascarpone cheese, instead of a combination of mascarpone and cream cheese. This streamlined approach doesn’t compromise on flavor or texture and simplifies your grocery list – why buy both when just mascarpone delivers exceptional results?
Our taste testers, friends and family alike, wholeheartedly agreed that this homemade version is significantly better! One even drew a comparison to the renowned Paris Baguette mixed berry cake, a high compliment indeed!
Image: A bird’s-eye view of the decorated Berry Chantilly Cake, showcasing the arrangement of berries on top of the creamy frosting.
Image: Two plated slices of Berry Chantilly Cake with the remaining cake in the background, emphasizing the moist texture and berry filling in a lifestyle shot.
The Secret to Soft Cake: Reverse Creaming Method
Traditional cake recipes often rely on the creaming method, where butter and sugar are creamed together first, followed by the addition of other ingredients. While effective, we’ve opted for a different technique for this Berry Chantilly Cake to achieve an exceptionally tender crumb: the reverse creaming method.
In this less conventional but brilliant method, the dry ingredients are combined with the butter first, before adding the wet ingredients. While it might seem counterintuitive, this technique is the key to incredibly soft and fine-crumbed cakes. The science behind it is quite simple: by coating the flour particles with butter initially, you create a barrier that inhibits gluten development when the wet ingredients are introduced. Less gluten activation translates directly to a more delicate and tender cake texture. For a cake as light and airy as Chantilly Cake, the reverse creaming method is a game-changer.
Video Tutorial: Watch and Bake Along!
For visual learners, we’ve prepared a quick and helpful video tutorial to guide you through the process of making this Berry Chantilly Cake. Watching the steps in action can be incredibly beneficial, especially for baking techniques.
Step-by-Step Process with Photos
The complete recipe with ingredient measurements is available in the recipe card at the end of this post. However, let’s walk through the baking process step-by-step with accompanying photos to provide a clear visual guide for each stage:
Step 1: Combine Dry Ingredients and Butter
Start by adding all the dry ingredients – flour, sugar, baking powder, baking soda, and salt – to the bowl of your stand mixer. Add the softened butter, cut into cubes.
Image: Dry cake ingredients and cubed softened butter in a mixing bowl, ready to be combined.
Using the whisk attachment, mix on medium speed until the mixture resembles coarse breadcrumbs. Ensure the butter is evenly distributed and incorporated with the dry ingredients.
Image: The mixture of dry ingredients and butter after mixing, showing a crumbly, sand-like texture.
Step 2: Whisk Wet Ingredients
In a separate bowl, lightly whisk together all the wet ingredients: buttermilk, vegetable oil, eggs, vanilla extract, and almond extract (if using). Just whisk until the eggs are broken down and the ingredients are combined.
Image: Wet cake ingredients – buttermilk, oil, eggs, and extracts – in a clear glass bowl before mixing.
Image: Wet cake ingredients after being whisked together, showing a homogenous liquid mixture.
Step 3: Combine Wet and Dry Ingredients in Stages
Pour about one-third of the wet ingredients into the bowl with the dry mixture. Whisk on medium speed until just combined.
Image: Initial addition of wet ingredients being poured into the bowl of dry ingredients and butter.
Image: Cake batter after the initial combination of wet and dry ingredients, resulting in a thick batter.
Add the remaining wet ingredients to the bowl. Switch to the paddle attachment (if using a stand mixer) or continue with the whisk. Mix on medium-high speed for a full 2 minutes. This crucial step incorporates air into the batter, contributing to the cake’s light and fluffy texture.
Image: Cake batter after mixing for 2 minutes, showing a light and fluffy consistency, ready for baking.
Step 4: Bake the Cake Layers
Divide the batter evenly among three 8-inch cake pans that have been prepared with parchment paper and grease.
Image: Three cake pans filled with evenly distributed cake batter, ready to be placed in the oven.
Bake in a preheated oven at 335°F (170°C) for approximately 28-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Image: Three freshly baked vanilla cake layers cooling on a wire rack, golden brown and ready to be frosted.
Step 5: Cool and Trim the Cakes
Allow the cakes to cool in the pans for 20 minutes before carefully inverting them onto a wire rack to cool completely. Once cooled, use a serrated knife to gently trim off the top crust of each cake layer to create a flat surface for frosting.
Image: Two cooled cake layers on a wire rack, with one layer partially trimmed to show the removal of the top crust.
Step 6: Prepare the Chantilly Cream Frosting
For the Chantilly frosting, start by whisking the mascarpone cheese, sugar, and vanilla extract together in a bowl until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form.
Image: Mascarpone cheese in a bowl, one of the key ingredients for the Chantilly cream frosting.
Image: Heavy cream whipped to stiff peaks in a glass bowl, ready to be folded into the mascarpone mixture.
Gently fold the whipped cream into the mascarpone mixture in two additions until just combined, creating a light and airy frosting.
Image: Finished mascarpone Chantilly cream frosting, thick, fluffy, and ready to frost the cake.
Step 7: Make the Berry Simple Syrup
Prepare a quick berry simple syrup by combining water, sugar, and berry jam (strawberry, raspberry, or your choice) in a saucepan. Heat over low heat until the sugar dissolves and the mixture slightly thickens. Let it cool completely.
Image: Ingredients for berry simple syrup – sugar, water, and berry jam – in a saucepan before heating.
Image: Finished berry simple syrup in a small bowl, ready to be used to moisten the cake layers.
Step 8: Assemble the Berry Chantilly Cake
Place one cake layer on a turntable or serving plate. Brush generously with the cooled berry simple syrup.
Image: Cake layer on a turntable being brushed with berry simple syrup to add moisture and flavor.
Spread a thin, even layer of Chantilly frosting over the syrup-soaked cake.
Image: Spreading a layer of Chantilly cream frosting over the syrup-soaked cake layer during assembly.
Scatter roughly chopped fresh berries (strawberries, raspberries, blackberries, blueberries) over the frosting layer.
Image: Freshly chopped mixed berries being sprinkled over the Chantilly cream layer on the cake.
Cover the berries with another generous layer of Chantilly frosting, ensuring all berries are covered and the surface is smooth.
Image: Adding another layer of Chantilly cream frosting to cover the berries and create a smooth surface.
Repeat layering with the remaining cake layers, syrup, frosting, and berries. Frost the entire cake generously with Chantilly cream and decorate with fresh berries as desired.
Image: Decorating the Berry Chantilly Cake with swirls of frosting and fresh berries for a beautiful finish.
Image: The fully assembled and decorated Berry Chantilly Cake on a turntable, ready to be served or chilled.
Step 9: Serve and Enjoy!
Your homemade Berry Chantilly Cake, inspired by Whole Foods, is ready to be served!
Image: A side view of the finished Berry Chantilly Cake on a cake stand, showcasing its layers and berry decorations.
Image: Two slices of Berry Chantilly Cake on plates, with a fork taking a bite out of one slice, inviting the viewer to enjoy.
Important Note: Because this cake contains butter, it will firm up in the refrigerator. For the best texture, we recommend letting it sit at room temperature for 15-20 minutes before serving to allow the cake to soften slightly.
Frequently Asked Questions
Q: Can I skip the almond extract?
A: Yes, if you prefer, you can substitute the almond extract with an equal amount of vanilla extract.
Q: Can I bake this cake in two pans instead of three?
A: Yes, you can use two 8-inch or 9-inch cake pans. However, the baking time might be slightly longer, and the cake layers may dome more. If using two pans, we suggest slicing each baked layer in half horizontally to create four thinner layers for a more balanced cake.
Q: How do I know when the cake layers are done baking?
A: Insert a toothpick into the center of a cake layer. It should come out with a few moist crumbs clinging to it, but no wet batter.
Q: Why did my cake turn out dense?
A: In the reverse creaming method, it is crucial to mix the batter on medium-high speed for the full 2 minutes after all ingredients are combined. This step is essential for incorporating air and achieving a light texture. Under-mixing, under-baking, or baking at too high a temperature can also result in a dense cake. Ensure your oven is properly calibrated and bake until just done.
Q: Why is my cake dry?
A: Over-measuring flour is a common culprit for dry cakes. Always measure flour accurately – spoon it into your measuring cup and level it off, or ideally, use a kitchen scale. Over-baking can also dry out a cake. Use the toothpick test and bake until just done. Lastly, remember to let the cake rest at room temperature for 15-20 minutes before serving, as butter solidifies in the fridge and can make the cake feel dry when cold.
Q: Why did my cake sink in the middle?
A: A sunken center usually indicates under-baking. The cake was likely removed from the oven before the center was fully set. Use the toothpick test to ensure the cake is properly baked throughout.
Q: Can I use simple whipped cream frosting instead of mascarpone Chantilly cream?
A: Absolutely! For a lighter option, a simple Chantilly whipped cream made with heavy cream, vanilla, and a touch of sugar is delicious. However, we use mascarpone in this recipe to more closely mimic the richer frosting of the Whole Foods Berry Chantilly Cake.
Q: Why is my Chantilly frosting runny?
A: Runny frosting is usually caused by under-mixing. Continue whisking on medium speed for a few more seconds, and it should thicken up.
Q: Why is my Chantilly frosting grainy?
A: Grainy frosting is often a sign of over-mixing or using low-quality mascarpone cheese. Use a good quality mascarpone (like Vermont Creamery). Whisk the mascarpone and sugar just until creamy, and whip the heavy cream to stiff peaks separately before gently folding them together.
Q: Can I substitute other fruits for berries?
A: Yes, feel free to use other fresh fruits you enjoy! Peaches, kiwi, or mandarin oranges would also be delicious.
Q: How should I store this Berry Chantilly Cake?
A: Store the cake covered in plastic wrap or in an airtight container in the refrigerator for up to 3-5 days. Due to the fresh berries, it’s best consumed within this timeframe.
Image: Close-up of two slices of Berry Chantilly Cake, highlighting the moist cake layers, creamy frosting, and fresh berry filling.
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Print Recipe
Recipe Description
This homemade Berry Chantilly Cake, inspired by Whole Foods, is a fresh, light, and incredibly delicious summer dessert! Moist vanilla cake layers are layered with a light mascarpone chantilly cream and plenty of fresh berries.
Ingredients
Cake:
- 2 ⅔ cups cake flour (345g); make your own with 310g all-purpose flour and 35g cornstarch
- 1 ½ cup granulated sugar (330g)
- 2.5 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 14 tbsp unsalted butter (200g), softened
- 1 cup buttermilk (240g), room temperature; make your own with 1 cup whole milk and 1 tablespoon vinegar / lemon juice
- ⅓ cup vegetable oil (65g)
- 3 large eggs, room temperature
- 2 tsp vanilla bean paste or extract
- 1 tsp almond extract (optional; you can replace with vanilla)
Berry Simple Syrup:
- ¼ cup water (60g)
- ¼ cup granulated sugar (55g)
- 2 tbsp berry jam of choice; I used strawberry
Chantilly Cream Frosting:
- 3 cups heavy whipping cream, chilled (720g)
- ⅓ to ½ cup granulated sugar according to your taste (75 to 110g)
- 1 tsp vanilla
- 8 oz good quality mascarpone cheese (like Vermont Creamery), slightly cooler than room temperature
Assembly and Decoration:
- ¾ cup roughly chopped strawberries
- ¾ cup roughly chopped raspberries
- ¾ cup roughly chopped blackberries
- ¾ cup blueberries
- Note: You can adjust the quantity and type of berries to your preference; just make sure they are fresh
Instructions
Cake:
- Preheat oven to 335°F (170°C) and prepare three 8-inch cake pans with parchment paper and butter/oil.
- Ensure butter, eggs, and buttermilk are at room temperature. Butter should be soft but not melting.
- In the bowl of a stand mixer, combine sifted cake flour, sugar, baking powder, baking soda, and salt. Add softened butter. Whisk on medium speed for 1-2 minutes until the mixture resembles coarse sand/crumbs. Scrape the bowl to ensure even mixing.
- In a separate bowl, whisk together eggs, buttermilk, oil, vanilla, and almond extract until eggs are broken down.
- Add one-third of the wet ingredients to the dry ingredients and whisk on medium speed until combined. Scrape the bowl, then add remaining wet ingredients. Whisk until combined, scraping the bowl again.
- Increase speed to medium-high and whisk for 2 minutes until a light and fluffy batter forms.
- Divide batter evenly among prepared cake pans and bake for 28-30 minutes, until cakes are light golden and a toothpick inserted in the center comes out with moist crumbs.
- Let cakes cool in pans for 20 minutes, then carefully remove and place on a wire rack. Refrigerate for 30 minutes to cool completely (wrap in plastic wrap if chilling longer).
Berry Simple Syrup:
- In a saucepan, combine water, sugar, and jam.
- Heat on low flame until simmering and sugar is dissolved. Syrup should not be thick.
- Set aside to cool completely.
Chantilly Cream Frosting:
- In a bowl, whisk mascarpone cheese, sugar, and vanilla on low speed for 30-60 seconds until creamy. Do not overmix.
- In a separate bowl, whip heavy cream until firm peaks form. Do not overmix.
- Gently fold whipped cream into mascarpone mixture in two additions until combined. Frosting should be thick and fluffy.
Assembly & Decoration:
- Roughly chop berries if not already done.
- Place one cake layer on a turntable (ideally with a cake round underneath).
- Use a serrated knife to trim a thin layer of crust from the top of the cake layer to expose the crumb.
- Generously brush cake layer with berry simple syrup using a pastry brush. Do not oversaturate.
- Spread a thin layer of Chantilly frosting.
- Spread chopped berries evenly, leaving ½” border from the cake edges.
- Add more Chantilly frosting and spread, pressing slightly to fill gaps between berries. Add more frosting to edges to cover berries completely. Use frosting generously!
- Repeat with next cake layer.
- For the last layer, trim crust and brush with syrup before placing on top. Invert layer so syrup-brushed side is down and crust-side is up.
- Apply a thin, even crumb coat of frosting over the entire cake.
- Refrigerate for 15-20 minutes for crumb coat to set.
- Generously frost cake with remaining Chantilly cream.
- Decorate with remaining frosting and fresh berries.
- If transferring to a serving stand, chill cake for an hour to firm frosting.
- Serve and enjoy!
Recipe Notes
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For best texture, let cake stand at room temperature for 15-20 minutes before serving to soften butter in cake.
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Prep Time: 1 hour
-
Cook Time: 30 minutes
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Category: Dessert
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Cuisine: American
