Have you heard the buzz about the Whole Foods Chantilly Cake? This seemingly simple layer cake sparked quite the online chatter. Initially launched in 2005, this cake quickly gained a loyal following for its delicate vanilla sponge, luscious almond-flavored mascarpone frosting, and fresh berry filling. However, like many beloved treats, it faced the dreaded “shrinkflation,” and the fresh berries were replaced with a simple berry jam. This change didn’t sit well with Whole Foods fans, causing a minor uproar – perhaps not quite riots in the streets, but definitely some strong opinions online!
Fortunately, Whole Foods listened to the feedback and reverted to the original recipe, bringing back the fresh berry filling. Inspired by this tale of cake drama and triumph, I decided to create a homemade copycat version for you. Whether you’re a longtime fan or new to the Chantilly Cake craze, this recipe allows you to bake this delightful treat in your own kitchen, ensuring it’s always available, even if it were to disappear from the shelves again. Expect a super light sponge, a fragrant vanilla almond syrup soak, generous amounts of fresh berries, and that signature light mascarpone frosting. It’s the perfect cake for celebrations, special occasions, or even just to brighten up a regular weeknight – which is exactly what I did!
Ingredients for Your Homemade Whole Foods Cake
Sponge Cake (Inspired by Grandma’s Recipe):
Egg White Mixture:
- 6 large egg whites
- 1 cup granulated sugar
- ¾ teaspoon fine table salt
- ¾ teaspoon cream of tartar
Yolk Mixture:
- 6 large egg yolks
- 1 cup granulated sugar
- ⅔ cup water
- 2 ½ teaspoons pure vanilla extract
Dry Mix:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
Vanilla/Almond Soak (Simple Syrup):
- ½ cup water
- ½ cup granulated sugar
- ½ teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
Mascarpone Chantilly Frosting: (For a generous frosting layer, consider increasing the recipe by 1.5x)
- 4 tablespoons unsalted butter, softened to room temperature (very soft but not melted)
- 8 oz mascarpone cheese
- 1 ½ teaspoons pure almond extract
- ½ teaspoon pure vanilla extract
- 2 cups powdered sugar, sifted
- 2 cups heavy cream
- Pinch of salt
Mixed Berries: 1 pint fresh raspberries, 1 pint blueberries, 1 pint blackberries, and 1 pint strawberries (hulled and cut into small chunks)
Baking the Cake: Step-by-Step
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Prep and Preheat: Begin by preheating your oven to 325°F (160°C). Grease and lightly flour three 9-inch round cake pans. For slightly thinner cake layers, you can use four pans.
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Whip the Egg Whites: In the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand beater), combine the egg whites and 1 cup of sugar. Beat on medium-high speed until stiff, shiny peaks form, creating a meringue-like consistency. Once it starts to thicken, add in the ¾ teaspoon of salt and cream of tartar. Set aside.
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Combine the Yolk Mixture: In a separate large bowl, whisk together the egg yolks and 1 cup of sugar by hand until the mixture becomes pale yellow and slightly fluffy, about 2-3 minutes. Whisk in the water and vanilla extract until well combined.
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Incorporate Dry Ingredients: In another bowl, whisk together the flour and baking powder. Gently whisk the dry ingredients into the egg yolk mixture just until everything is combined. Be careful not to overmix at this stage.
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Fold in Egg Whites: Gently fold the stiff egg whites into the yolk and flour mixture until just combined. It’s crucial to maintain the airiness of the egg whites, so fold carefully until no white streaks remain, but avoid overmixing.
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Bake the Sponge Layers: Evenly distribute the batter among the prepared cake pans. Place the pans on the middle rack of the preheated oven and bake for approximately 22-25 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
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Cool the Cakes: Allow the cakes to cool in the pans for 5 minutes before carefully inverting them onto a wire rack to cool completely. While the cakes are cooling, prepare the Vanilla/Almond Soak and the Mascarpone Chantilly Frosting.
Making the Vanilla/Almond Soak (Simple Syrup):
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Simmer and Dissolve: In a small saucepan, combine the ½ cup of water and ½ cup of sugar. Bring the mixture to a simmer over medium heat, whisking occasionally until the sugar is completely dissolved. This should take about 5 minutes.
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Add Extracts and Cool: Remove the saucepan from the heat and whisk in the ½ teaspoon of almond extract and 1 teaspoon of vanilla extract. Allow the soak to cool completely to room temperature before using it on the cakes.
Preparing the Mascarpone Chantilly Frosting:
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Cream the Butter and Mascarpone: In the bowl of a stand mixer fitted with the whisk attachment (or using electric hand beaters), beat the softened butter until creamy and smooth, about 1 minute. Add in the mascarpone cheese and continue to beat until the mixture is creamy and free of lumps, approximately 2-3 minutes.
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Incorporate Extracts and Sugar: Add the almond and vanilla extracts and a pinch of salt to the mixture. Gradually add the sifted powdered sugar on low speed, mixing until creamy and fully combined.
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Whip in Heavy Cream: With the mixer on medium speed, slowly pour in the heavy cream. Continue to beat until the frosting reaches a creamy, whipped, and spreadable texture. Be careful not to overwhip.
Assembling Your Whole Foods Style Chantilly Cake:
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Level the Cake Layers: Once the cake layers are completely cooled, use a serrated knife to trim off any domed tops. This will create even layers and expose the porous sponge, allowing for better soak absorption.
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Soak the First Layer: Place the first cake layer, cut-side up, on your serving plate or cake stand. Generously brush the top of the sponge cake with the Vanilla/Almond Soak using a pastry brush.
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Frost and Add Berries: Spread an approximately ½-inch thick layer of the Mascarpone Chantilly Frosting over the soaked cake layer. Sprinkle a generous layer of the mixed fresh berries evenly over the frosting.
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Repeat Layers: Top the frosting and berries with the second cake layer and repeat the soaking, frosting, and berry layering process. Add the third and final cake layer and brush the top with a thin layer of the soak.
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Frost the Cake: Finally, frost the entire outside of the cake with the remaining Mascarpone Chantilly Frosting, creating a smooth or decorative finish as desired. You can decorate the top with extra fresh berries if you like.
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Chill and Serve: Place the assembled cake in the refrigerator to chill for at least a couple of hours, ideally overnight. Chilling allows the flavors to meld and the cake to achieve its best texture. Enjoy your homemade Whole Foods Chantilly Cake!
This copycat Whole Foods cake recipe brings the popular bakery treat right to your kitchen. With its light sponge, flavorful soak, creamy frosting, and burst of fresh berries, it’s a guaranteed crowd-pleaser for any occasion. Enjoy baking and sharing this delightful cake!
