Home Desserts Berry Chantilly Cake (Whole Foods Recipe)

Berry Chantilly Cake (Whole Foods Recipe)

Do you want to bake up something special to treat your sweet tooth? You need to try this recipe for Chantilly cake!

Picture this: fluffy, moist cake layers sandwiched with vibrant, fresh berries. It’s slathered in the creamiest frosting you could ever dream of. 

Chantilly Cake Slice and Fresh Strawberries and Blueberries
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This tempting dessert will make you do a happy dance. And this recipe is guaranteed to deliver that sweet, fruity sensation.

So, roll up your sleeves, preheat your oven, and make this show-stopping delight!

Chantilly Cake

Chantilly cake is an absolute delight to bake and eat. 

I’ve spent many Sunday afternoons in my kitchen putting together this showstopper. And let me tell you, it never disappoints.

The process itself is a treat. Making the batter and baking the cake smells like a sweet afternoon breeze. 

The magic starts when you assemble the cake, spreading the fruity jam onto the layers. Adding the bright, sweet berries and layering the frosting feels like creating art. 

The best part is seeing the delight on everyone’s faces when they taste it. Every time I bake it, I fall in love with it.

Where Did Chantilly Cake Come From?

Chantilly cake is a quintessential dessert originating from the vibrant food culture of Hawaii. The cake is traditionally light and airy with various fruit and cream fillings.

While working at a New Orleans Whole Foods, Baker Chaya Conrad popularized Berry Chantilly Cake. 

Her grandmother’s recipe swiftly became a city favorite. The cake is commonly featured at weddings, graduations, showers, and birthdays.

Chantilly Cake Ingredients on a White Marble Surface


Here’s what you’ll need to make this delectable treat.

For the cake:

  • Cake flour – It serves as the cake’s base for structure.
  • Baking powder – It helps the cake rise and gives it a fluffy texture.
  • Eggs – They provide structure to the batter. I used room-temperature eggs for even mixing.
  • Butter – It adds moisture and richness. Be sure to soften it before mixing.
  • Milk – It adds moisture and helps to create a tender crumb in the cake.
  • Vanilla extract – It brings a hint of rich, sweet flavor, enhancing the overall taste of the cake.
  • Sugar and salt – To sweeten and balance the flavors of the cake.

For the frosting:

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  • Mascarpone cheese – It’s a sweet, tart Italian cheese that adds a rich, smooth texture to the frosting.
  • Cream cheese It brings a tart flavor and creamy consistency to the mix.
  • Confectioner’s sugar – It adds sweetness to the frosting and helps make it light and fluffy.
  • Heavy whipping cream – It’s whipped to stiff peaks, and adds lightness and volume to the frosting.
  • Vanilla extract – It enhances the flavor of the frosting, giving it a slight, sweet aroma.

For the filling:

  • Strawberry jam –  It adds a sweet, fruity layer to the cake. The seedless variety ensures a smooth texture.
  • Fresh berries – They bring bursts of fruity goodness and a juicy bite to contrast the creamy richness.

How to Make Chantilly Cake

Follow these instructions to whip up this incredible dessert.

To make the cake:

  1. Start by preheating your oven to 350°F. Prepare two 9-inch round baking pans with greased parchment paper.
  2. Cream the butter and sugar in a large bowl until the mixture is light and fluffy. Add the eggs one at a time, beating them well after each addition, and mix in the vanilla. 
  3. Combine the flour, baking powder, and salt in a separate bowl. Add these dry ingredients to the creamed mixture in turns with milk, beating well each time. 
  4. Pour the batter into the prepared pans. Bake until a toothpick comes out clean, approximately 25-30 minutes. 
  5. Allow the cakes to cool in the pans for 10 minutes. Transfer them to wire racks, taking off the parchment. Let the cakes cool completely.

To make the frosting:

  1. In a small bowl, blend mascarpone and cream cheese. Gradually beat in confectioners’ sugar until velvety smooth. 
  2. Whip the cream and vanilla in a separate bowl until you achieve stiff peaks. Combine the whipped cream with the mascarpone mixture, beating it at low speed until well mixed.

To assemble the cake layers:

  1. Cut the cakes in half horizontally. Spread a third of the berry jam on each, followed by a cup of frosting. Scatter a third of the fresh berries on top of the frosting. 
  2. Place another cake layer on top and press gently. Repeat these steps for all layers.

To frost and decorate:

  1. Spread the leftover frosting on the cake’s sides and top. Decorate it with the remaining berries as desired. 
  2. Use this opportunity to showcase your creativity! Add additional toppings and pipe beautiful frosting shapes.
Sliced Chantilly Cake on a Cake Board

Tips for the Best Cake

  • Use room temperature ingredients. Ensure that your eggs, butter, and dairy products are at room temperature, except for the mascarpone cheese and heavy cream. This helps them mix more evenly, creating a smoother, more unified batter.
  • Don’t overmix the batter. Once you’ve added the dry ingredients to the wet, be careful not to overmix. Overmixing can lead to a dense, tough cake rather than the light, fluffy texture we’re after.
  • Fresh is best. The filling and topping of a Chantilly cake are its crowning glory. Use fresh, ripe berries for the best flavor and texture.
  • Sift your dry ingredients. Sift your flour, baking powder, and salt together to prevent clumps. Sifting ensures the ingredients are well combined for a lighter, fluffier cake.
  • Cream your butter and sugar well. Creaming the butter and sugar together until light and fluffy helps to incorporate air into the batter, giving the cake a lighter texture.
  • Cool the cake layers completely. Allow your cake layers to cool completely before frosting. The frosting will melt and slide off the cake if slightly warm.
  • Smooth out your frosting. Use an offset spatula or a butter knife to smooth the frosting on the cake. You can dip the spatula in hot water, wipe it off, and use it for a smoother finish.
  • Tap the cake pans before baking. Lightly tap the pans before placing the cake pans with the cake batter in the oven. This extra step pops the pockets of air bubbles for a smoother, fluffier result.

Happy baking!

Slice of Chantilly Cake on a Plate

How to Store and Freeze

The good news is leftover Chantilly cake doesn’t have to go to waste! Follow these steps to store it.

To Store: Pop it in the fridge! But before that, cover the cake with an overturned bowl. If you have individual slices, arrange them neatly in an air-tight container with a lid. Then, stow away in the fridge.

This cake is best enjoyed within 2 to 3 days while the berries are still fresh and the cake is moist. But remember, the longer it sits, the more the flavors and textures will change.

To Freeze: Yes, you can freeze this Chantilly cake. Slice it up and wrap the cake layers in plastic or foil. When you’re ready to serve the cake, thaw it in the fridge. 

Assemble and decorate the cake once it’s properly thawed. But a quick tip: Chantilly cake is best enjoyed fresh!

Berry Chantilly Cake (Whole Foods Recipe)



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This berry Chantilly cake went viral for a reason! Learn how to make this tempting Whole Foods recipe in your own kitchen.


  • 3/4 cup unsalted butter, softened

  • 1 1/2 cups sugar

  • 3 large eggs, room temperature

  • 1 1/2 teaspoons vanilla extract

  • 2 1/3 cups cake flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup 2% milk

  • Frosting:
  • 16 ounces mascarpone cheese

  • 16 ounces cream cheese, softened

  • 3 cups confectioners’ sugar

  • 2 cups heavy whipping cream

  • 2 teaspoons vanilla extract

  • Filling:
  • 2/3 cup seedless strawberry jam

  • 2 cups each fresh blueberries, raspberries, and sliced strawberries, plus more for decorating, if desired


  • To make the cake:
  • Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
  • In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  • Combine the cake flour, baking powder, and salt in a separate bowl. Gradually add these dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, careful not to overmix.
  • Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes clean. Allow the cakes to cool in the pans for 10 minutes. Remove from the pans and parchment, and transfer to a wire rack to cool completely.
  • To make the frosting:
  • While the cakes are cooling, prepare the frosting. Beat the mascarpone and softened cream cheese in a large bowl until smooth. Gradually add in the confectioners’ sugar until smooth.
  • Whip the heavy whipping cream and vanilla extract in a separate bowl. Continue to beat until stiff peaks form. Add whipped cream to the mascarpone mixture and beat until light and fluffy. Set it aside.
  • To assemble the cake layers:
  • To assemble the cake, cut the cake horizontally in half. Spread 1/3 of the strawberry jam over the cut top, then spread a cup of frosting over the jam. Scatter 1/3 of the mixed fresh berries over the frosting.
  • Gently press down the next cake layer. Repeat with the following layers. Spread the rest of the strawberry jam, another layer of frosting, and another third of the fresh berries.
  • To decorate:
  • Place the final cake layer on top. Spread the remaining frosting over the top and sides of the cake. Decorate with the remaining fresh berries and any extras if desired.
  • Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together. This cake is best served chilled. Enjoy your delicious Chantilly cake!
Chantilly Cake

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

5 thoughts on “Berry Chantilly Cake (Whole Foods Recipe)”

  1. I made this for a friends birthday. I did 3 layers just like recipe called for. No way you could split. I remade cake, put in 2 8inch pans, split in half and it made a beautiful 4 layer cake. I made the icing. Way too much. Could easily make a half recipe and have plenty. It was beautiful and delicious.
    With left over icing and cake I made a trifle of sorts. Cut up cake, topped with a vanilla custard, layered fruit, spread with icing. Had enough icing to do a 3 layer dessert. It was beautiful and delicious as well.
    Will do again.

    • Hi Sandra!
      So sorry about that – “three pans” was a typo. It was supposed to say “two 9-inch pans”

      I’ve amended it on the page. Thank you for catching it.

      I’m glad you tried it again and like it. And what a great use of the extra cake!
      Thanks again 🙂

  2. I made the cake for a friend 60th birthday. Hardly any left. it was delicious! I had enough icing for another cake you can make half the icing. Great for a summer dessert with all the fresh fruit. With a long sharp knife you can cut the cake 9 inch pan cake in half to make it 4 layer. Will be making again! Thanks for recipe!


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