Berry Chantilly Cake: A Delightful Dessert for Every Occasion

Berry Chantilly Cake is a dessert that has captured the hearts and taste buds of cake lovers everywhere. Known for its light, fluffy layers, velvety Chantilly cream, and vibrant assortment of fresh berries, this cake is a celebration in itself. Whether you are preparing it for a birthday, anniversary, or simply indulging in a weekend treat, Berry Chantilly Cake is sure to impress.

What Is a Berry Chantilly Cake?

A Berry Chantilly Cake typically consists of a delicate sponge or vanilla cake layered with fresh Chantilly cream (a sweetened whipped cream), and an assortment of fresh berries such as strawberries, blueberries, raspberries, and blackberries. What sets this cake apart is its combination of textures and flavors: the softness of the cake, the creaminess of the Chantilly cream, and the burst of tart-sweet berries.

The origin of this cake is often linked to the popular chain Whole Foods, where the cake became a best-seller, but its roots extend to French and Italian influences, with Chantilly cream being a traditional component in many European desserts.

The Perfect Berry Chantilly Cake Recipe

To make this delicious cake, you’ll need three main components: the cake, the Chantilly cream, and the fresh berries. Here is an easy-to-follow recipe with ingredients listed in both U.S. and Metric measures.

Ingredients

For the Cake:

Ingredient	U.S. Measure	Metric Measure
All-purpose flour	2 ½ cups	300 g
Baking powder	2 tsp	10 g
Salt	½ tsp	2.5 g
Unsalted butter (softened)	1 cup (2 sticks)	225 g
Granulated sugar	1 ¾ cups	350 g
Large eggs	4	4
Pure vanilla extract	2 tsp	10 mL
Whole milk	1 cup	240 mL

For the Chantilly Cream:

Ingredient	U.S. Measure	Metric Measure
Heavy whipping cream	2 cups	480 mL
Mascarpone cheese	8 oz	225 g
Powdered sugar	¾ cup	90 g
Pure vanilla extract	1 tsp	5 mL
Almond extract (optional)	½ tsp	2.5 mL

For the Berry Filling:

Ingredient	U.S. Measure	Metric Measure
Fresh strawberries (sliced)	1 cup	150 g
Fresh blueberries	1 cup	150 g
Fresh raspberries	1 cup	125 g
Fresh blackberries	1 cup	150 g
Granulated sugar	2 tbsp	25 g
Lemon juice	1 tbsp	15 mL

Instructions

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch (23 cm) round cake pans.
2. Mix the dry ingredients — In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream the butter and sugar — In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
4. Add eggs — Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate the dry ingredients and milk — Add the dry flour mixture to the butter-sugar mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
6. Bake the cake — Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool the cakes — Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 2: Prepare the Chantilly Cream

1. Whip the cream — In a large mixing bowl, whip the heavy cream with an electric mixer on high speed until soft peaks form.
2. Add mascarpone and sugar — Reduce the speed to low and add the mascarpone cheese, powdered sugar, vanilla extract, and almond extract (if using). Increase the speed back to high and whip until stiff peaks form. Be careful not to overmix, as the cream can become grainy.

Step 3: Prepare the Berries

1. Mix the berries — In a medium bowl, gently toss the sliced strawberries, blueberries, raspberries, and blackberries with the granulated sugar and lemon juice. Let the berries sit for 10 minutes to macerate (release their juices).

Step 4: Assemble the Cake

1. Level the cakes — If the cake layers have domed tops, use a serrated knife to level them for a flat surface.
2. Spread the Chantilly cream — Place one cake layer on a serving plate and spread a generous layer of Chantilly cream over the top.
3. Add the berries — Spoon some of the macerated berries onto the cream layer.
4. Repeat — Place the second cake layer on top, spread more Chantilly cream, and top with the remaining berries.
5. Finish with a flourish — For an extra touch, you can pipe any remaining Chantilly cream around the edges and garnish with a few whole berries and a dusting of powdered sugar.

Step 5: Chill and Serve

1. Refrigerate — Allow the assembled cake to chill in the refrigerator for at least 1 hour before serving. This helps the flavors meld and makes slicing easier.
2. Serve — Slice the cake and enjoy the delightful combination of soft cake, creamy Chantilly, and juicy berries.

Tips and Variations

• For a lighter cake — Substitute half of the all-purpose flour with cake flour for an even lighter, airier texture.
• Different fruits — While berries are classic in this recipe, you can also experiment with other fruits like peaches, mangoes, or kiwis.
• Flavored cream — Add a splash of fruit puree or jam to the Chantilly cream to infuse it with more fruity flavor.
• Extra crunch — For added texture, sprinkle a handful of slivered almonds or crushed pistachios between the layers.

Storage and Make-Ahead Tips

• Refrigeration — Berry Chantilly Cake should be kept refrigerated due to the fresh cream. It will stay fresh for up to 3 days.
• Freezing — You can freeze the cake layers (without the cream and berries) for up to 2 months. Thaw them in the fridge overnight before assembling the cake.

Nutritional Information (Per Serving)

Component	Amount per Serving
Calories	450 kcal
Total Fat	30 g
Saturated Fat	18 g
Carbohydrates	38 g
Sugars	28 g
Protein	6 g
Fiber	2 g

Why You’ll Love Berry Chantilly Cake

Berry Chantilly Cake is a versatile dessert that fits in at both elegant dinner parties and casual family gatherings. Its bright, fresh flavors make it especially popular during spring and summer, but the richness of the Chantilly cream and cake make it a year-round favorite.

Whether you’re a novice or an experienced baker, this recipe is straightforward enough to follow but sophisticated enough to leave a lasting impression.

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