Introduction
There’s something about a berry cake that instantly feels like a celebration, even if it’s “just because.” This Chantilly Cake (Berry Cake) is bright, fresh, and so pretty on the table.
The secret is the frosting. Chantilly frosting is light and creamy, but still stable enough to hold layers. Mascarpone gives it that rich, silky feel, while cream cheese adds a tiny tang that keeps it from tasting too sweet.
This Chantilly Cake (Berry Cake) has big “everyone asks for the recipe” energy. It’s a fan-favorite for showers, birthdays, and brunch parties—and it’s honestly better than a lot of bakery versions because your berries are fresh and juicy.
Why You’ll Love This Chantilly Cake (Berry Cake)
- Better than bakery: Fresh berries and homemade frosting taste brighter and less sugary.
- Creamy and dreamy: Chantilly frosting is light, fluffy, and not heavy.
- Showstopper look: Berries on top make it gorgeous with almost no effort.
- Perfect for gatherings: A crowd-pleasing dessert for parties, holidays, and brunch.
- Balanced sweetness: The tangy cream and berry filling keep every bite fresh.
Ingredients for Chantilly Cake (Berry Cake)
Vanilla Cake Layers
- All-purpose flour (3 cups): Reliable structure; cake flour works for a softer crumb.
- Baking powder (2 1/2 tsp): Helps the layers rise; replace if it’s old.
- Fine salt (1/2 tsp): Makes flavors pop.
- Unsalted butter (1 cup, softened): Richness and tenderness.
- Granulated sugar (1 3/4 cups): Sweetness + moisture.
- Eggs (4 large): Helps the cake set and stay fluffy.
- Pure vanilla extract (1 tbsp): Classic flavor base.
- Whole milk (1 1/4 cups): Keeps the cake soft; buttermilk also works and adds a gentle tang.
- Sour cream (1/2 cup): Moist crumb; plain Greek yogurt is a great swap.
Berry Filling
- Berry jam or preserves (3/4 cup): Adds sweetness and helps berries stay in place; use strawberry, raspberry, or mixed berry.
- Fresh berries (3–4 cups): The star—use strawberries, blueberries, and raspberries.
- Lemon zest (1 tsp): Optional, but it makes the berries taste extra fresh.
Chantilly Frosting
- Mascarpone (8 oz): Adds rich, smooth creaminess; keep it cold until mixing.
- Cream cheese (8 oz, softened): Adds stability and a slight tang; full-fat works best.
- Powdered sugar (1 1/2 cups): Sweetens and thickens.
- Pure vanilla extract (2 tsp): Cozy vanilla flavor.
- Heavy cream (1 1/2 cups, cold): Whips into fluffy frosting; make sure it’s very cold.
- Pinch of salt: Balances sweetness.
How to Make Chantilly Cake (Berry Cake)
- 1. Prep the pans and oven. Heat oven to 350°F. Grease and line two 8-inch pans with parchment. This makes clean layers (and less stress later).
- 2. Mix the cake batter. Whisk flour, baking powder, and salt. Cream butter and sugar 3–4 minutes until fluffy. Beat in eggs one at a time, then vanilla. Add dry ingredients alternating with milk, then fold in sour cream. Mix just until smooth.
- 3. Bake and cool. Bake 28–34 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then cool completely on a rack. If your cakes are warm, the frosting will slide—no thank you.
- 4. Prep the berries and filling. Slice strawberries. Toss berries with lemon zest if using. Warm jam for 10–15 seconds in the microwave so it spreads easily.
- 5. Whip chantilly frosting. Beat mascarpone and cream cheese until smooth and creamy (about 1 minute). Add powdered sugar, vanilla, and salt. With the mixer running on low, slowly pour in cold heavy cream, then increase speed and whip until fluffy, thick, and spreadable. Stop once it holds soft peaks—overwhipping can make it grainy.
- 6. Assemble the cake. Level cake tops if needed. Spread frosting on the first layer, then a thin layer of jam, then add a layer of berries. Add the second layer and lightly frost the top and sides.
- 7. Decorate and chill. Pile berries on top and chill 30–60 minutes so slices come out neat. If it looks extra fluffy and berry-packed, you did it right.
Tips for Perfect Chantilly Cake (Berry Cake)
- Keep heavy cream cold so the frosting whips up thick and stable.
- Don’t overmix the batter once flour goes in—gentle mixing keeps it tender.
- Use full-fat mascarpone and cream cheese for the best texture.
- Chill the assembled cake before slicing for clean, bakery-style slices.
- If frosting feels too soft, chill it 10 minutes and re-whip briefly.
Variations & Substitutions
- Lemon berry chantilly: Add 1 tbsp lemon zest to the cake batter.
- Chocolate twist: Use chocolate cake layers with the same frosting and berries.
- Peach version: Swap berries for thin-sliced peaches and a peach jam layer.
- Less sweet: Reduce powdered sugar to 1 1/4 cups and add an extra pinch of salt.
- Lazy version: Use a boxed vanilla cake mix and focus on the chantilly frosting and berries.
Make-Ahead & Freezing
- Make ahead: Bake layers 1–2 days ahead, wrap tightly, and store at room temp.
- Frosting: Best made the same day, but you can make it 1 day ahead; keep chilled and re-whip gently.
- Freezing: Freeze unfrosted cake layers up to 2 months. Thaw wrapped at room temp before frosting. (I don’t recommend freezing the assembled berry cake.)
Serving Suggestions & Pairings
- Serve with coffee, iced tea, or sparkling lemonade.
- Add a side of extra berries for a fresh, brunchy feel.
- Perfect for baby showers, spring holidays, and meal-prep-friendly dessert slices (yes, cake can be meal prep!).
Reader Review: This chantilly cake was the star of our brunch! The frosting was so light and the berries made it taste fresh, not overly sweet. I’m making it again next month.
If you make this Chantilly Cake (Berry Cake), please leave a rating and comment. And tell me—what berries would you pile on top: all strawberries, mixed berries, or something totally different?
Print
Chantilly Cake (Berry Cake) – Easy, Creamy, Better Than Bakery
- Total Time: 2 hours (includes cooling and chilling)
- Yield: 1 (9-inch) cake, 12 slices
- Diet: Vegetarian
Description
A classic Chantilly cake with fluffy vanilla layers, lightly sweet Chantilly cream frosting, and juicy berries. This berry cake is fresh, delicate, and celebration-ready.
Ingredients
Vanilla Cake Layers (2 layers, 9-inch)
– 2 3/4 cups cake flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon kosher salt
– 3/4 cup (1 1/2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 3 large eggs, room temperature
– 1 tablespoon vanilla extract
– 1 1/4 cups buttermilk, room temperature
– 1/4 cup neutral oil (canola or vegetable)
Berry Filling
– 3/4 cup berry jam (strawberry, raspberry, or mixed berry)
– 2 cups mixed fresh berries (strawberries, blueberries, raspberries), patted dry
Chantilly Cream Frosting (stable)
– 8 ounces mascarpone cheese, cold
– 4 ounces cream cheese, cold
– 1 1/4 cups powdered sugar
– 1 tablespoon vanilla extract
– 2 cups cold heavy cream
– Pinch of kosher salt
Optional garnish
– Extra berries
– Mint leaves
Instructions
1) Prep. Heat oven to 350°F. Grease two 9-inch cake pans, line bottoms with parchment, and lightly flour.
2) Dry mix. Whisk cake flour, baking powder, baking soda, and salt.
3) Cream. Beat butter and sugar until fluffy, 3 minutes. Beat in eggs one at a time, then vanilla.
4) Combine. Mix in oil. Add dry ingredients in 3 additions, alternating with buttermilk, mixing just until combined.
5) Bake. Divide batter between pans. Bake 24 to 30 minutes, until a toothpick comes out clean. Cool completely.
6) Make frosting. Beat mascarpone, cream cheese, powdered sugar, vanilla, and salt just until smooth. With mixer running on low, slowly stream in heavy cream. Increase to medium-high and whip to stiff peaks.
7) Assemble. Place first cake layer on a plate. Spread jam, then top with a layer of berries. Add a thin ring of frosting around the edge first if you want a cleaner slice.
8) Finish. Top with second layer. Frost the top and sides. Decorate with berries.
9) Chill. Refrigerate at least 1 hour before slicing for the neatest cuts.
Notes
Notes
– Keep berries dry: Wet berries can weep and soften the cake—pat dry and add right before serving if your kitchen is warm.
– Make-ahead: Bake cake layers 1 day ahead; wrap and refrigerate. Assemble up to 6 hours ahead and keep chilled.
– Storage: Refrigerate leftovers up to 3 days. Let slices sit at room temp 10 minutes before eating.
– Tools: 9-inch cake pans, parchment, stand mixer or hand mixer, offset spatula.
– Swap: No mascarpone? Use 8 ounces cream cheese total, but the frosting will taste tangier and be slightly denser.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American