Berry Chantilly Cake with Mascarpone Cream Magic

Name: Berry Chantilly Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1/4 cup unsalted butter, softened to room temperature; 3/4 cup vegetable oil; 1 1/2 cups granulated sugar; 3 large eggs, room temperature; 2 tsp vanilla extract; 1 tsp almond extract; 2 2/3 cups cake flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 1/3 cups whole milk; 1/4 cup water; 1/4 cup granulated sugar (for syrup); 3 tbsp berry or raspberry jam; 1/2 tsp finely grated lemon zest; 8 oz mascarpone cheese, cold; 4 oz cream cheese, softened; 3 cups heavy whipping cream; 2 cups powdered sugar; 1 tsp vanilla extract (for frosting); 1/4 tsp almond extract (for frosting); A pinch of salt; 1/2 cup fresh raspberries, rinsed and dried; 1/2 cup fresh blueberries, rinsed and dried; 1/2 cup fresh strawberries, hulled and quartered

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Imagine cutting into a cloud-soft vanilla cake filled with sweet berries and the smoothest, creamiest frosting that melts on your tongue. That is the magic of Berry Chantilly Cake. If you have tasted the version from Whole Foods, you already know it is a crowd favorite. But here is the truth. You can make it fresher, richer, and even more impressive right at home.

When I first tried recreating this cake, I asked myself, can it really taste better than the original? The answer is yes. And I am going to show you exactly how. Follow along, and by the end, you will have a cake that does not just match the store-bought version. It leaves it behind.

Why This Recipe is The Best You’ll Find

This is not just another Berry Chantilly Cake. It is a tested, perfected recipe designed to deliver top-tier results every time. Let me break down why it works so well.

Ultimate Flavor and Texture
We use a mix of butter and oil to strike the perfect balance. Butter brings rich flavor while oil keeps the crumb moist and tender, even after chilling. No dry cake here.

Two Foolproof Filling Options
You get choices. Go for a quick jam mixed with lemon and berries if you are short on time. Or take it up a notch with a homemade berry compote for deeper flavor and a thicker, mess-free filling.

The Dreamiest Frosting
The chantilly cream is stabilized with both mascarpone and cream cheese. This combo creates a frosting that is silky, easy to spread, and not overly sweet. It pipes beautifully and holds up well.

Your Success is Built In
This recipe includes step-by-step guidance, visual cues, and a full troubleshooting table to solve any issue before it becomes a problem. You are never guessing. You are baking with confidence.

The Anatomy of a Perfect Berry Chantilly Cake

Every element of this cake has a purpose. Here’s a complete breakdown of the ingredients, organized by each part of the recipe.

For the Vanilla Cake Layers

Measured ingredients for vanilla cake including butter, oil, flour, eggs, and sugar for berry chantilly cake

1/4 cup unsalted butter, softened to room temperature
3/4 cup vegetable oil
1 1/2 cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2 2/3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups whole milk

For the Berry Syrup

Water, sugar, berry jam, lemon zest, and lemon slice for chantilly cake berry syrup

. 1/4 cup water
. 1/4 cup granulated sugar
. 3 tablespoons mixed berry jam or raspberry jam
. 1/2 teaspoon lemon zest, finely grated

For the Chantilly Cream Frosting
. 8 ounces mascarpone cheese, cold
. 4 ounces cream cheese, softened
. 3 cups heavy whipping cream
. 2 cups powdered sugar
. 1 teaspoon vanilla extract
. 1/4 teaspoon almond extract
. Pinch of salt

Plates of fresh raspberries, strawberries, blueberries, and blackberries for berry chantilly cake

For the Fresh Berry Filling
. 1/2 cup fresh raspberries, rinsed and dried
. 1/2 cup fresh blueberries, rinsed and dried
. 1/2 cup fresh strawberries, rinsed, hulled, and quartered

This ingredient list sets the foundation for a moist, fluffy cake layered with bright berries and a smooth, balanced frosting.

How to Make Berry Chantilly Cake

Follow these step-by-step instructions to bring your cake to life. Every step includes tips to help you avoid mistakes and bake with confidence.

1. Prepare the cake pans and oven
Preheat your oven to 350 degrees Fahrenheit. Line three 8-inch round cake pans with parchment paper. Lightly grease the sides with cooking spray to prevent sticking. Set the pans aside.

2. Mix the butter and oil
Place the butter and oil into the bowl of a stand mixer fitted with the whisk attachment. Start on low speed to avoid splashing, then increase to medium-high. Beat for about 2 minutes until the mixture looks smooth and glossy.

3. Add sugar and whip until fluffy
Slowly pour in the granulated sugar while the mixer runs. Keep mixing until the mixture becomes pale and fluffy, about 2 more minutes. This helps incorporate air and build a soft texture.

4. Add eggs and flavor extracts
Scrape down the sides of the bowl with a spatula. Add the eggs, vanilla extract, and almond extract. Beat again on medium-high speed for about 2 minutes until the mixture is light and creamy.

5. Combine dry ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt. This prevents clumps and ensures even distribution in the batter.

6. Alternate dry and wet ingredients
With the mixer on low speed, begin adding the dry mixture and milk in turns. Start with half the dry mix, then pour in all the milk, then finish with the remaining dry mix. Do not overmix. A few lumps are fine.

7. Bake the cakes
Divide the batter evenly between the prepared pans. Use a spatula to level the tops. Bake for 25 to 30 minutes. The cakes are ready when the tops spring back lightly and a toothpick comes out clean from the center.

Step-by-step process of assembling a berry chantilly cake with vanilla layers and chantilly cream

8. Cool the cakes
Let the cakes cool in their pans for about 10 minutes. Run a butter knife around the edges, then gently flip each cake onto a cutting board. Peel off the parchment and place the cakes right-side up on a cooling rack. Let them cool completely before assembling.

9. Make the berry syrup
In a microwave-safe bowl, mix the water and sugar. Microwave for 1 minute until hot. Stir until the sugar dissolves fully. Add the berry jam and lemon zest. Mix well and set aside to cool.

10. Prepare the frosting
In a clean stand mixer bowl, whip the mascarpone and cream cheese until smooth. Add powdered sugar and heavy cream. Start mixing on low, then slowly raise the speed to high. Beat until soft peaks form. Add vanilla, almond extract, and salt. Beat again until you see medium peaks. Watch closely to avoid overmixing.

11. Fill a piping bag
Transfer about half of the frosting into a piping bag. This makes assembly easier and helps control the amount of cream between layers.

12. Assemble the cake
Place the first cake layer onto a serving plate or cake stand. Use a pastry brush to dab the berry syrup over the top. Pipe a thin layer of frosting. Add about one third cup of fresh berries and gently press them into the cream. Pipe a second thin layer of cream over the berries and smooth the surface. Repeat the same process with the second cake layer.

13. Finish and decorate
Use the rest of the frosting to coat the top and sides of the cake. Smooth it out with an offset spatula. Decorate the top with the remaining fresh berries. Chill the cake in the fridge until ready to serve.

The Ultimate Troubleshooting Guide

Even experienced bakers run into the occasional hiccup. This guide helps you diagnose and fix common issues before they ruin your cake. Each problem includes a clear cause and a proven solution.

Problem	Likely Cause	How to Fix or Prevent
My cake is dense or dry	Too much flour, overmixed batter, or overbaked	Weigh your flour, mix only until just combined, and test with a toothpick for doneness
My frosting is runny	Cream was warm or under-whipped	Use cold cream, chill your bowl and whisk, whip to stiff peaks, and if needed, chill and rewhip briefly
My frosting is grainy	Over-whipping or poor-quality mascarpone	Stop mixing as soon as peaks form and use high-quality mascarpone cheese
My filling is leaking	Filling was too thin or no frosting barrier	Use the cooked berry compote and always pipe a frosting border to hold it in place

Keep this table handy when baking. It gives you peace of mind and helps you troubleshoot quickly if something goes off track.

Variations, Substitutions, and Storage

This cake is adaptable and beginner-friendly. Whether you want to try new flavors or plan ahead for a special event, this section has you covered.

Peach and mango variations of berry chantilly cake with fridge storage setup

Customizing Your Cake

Other Fruits
Want a twist on the classic? Swap the berries for other fruits like peaches or mangoes. Just make sure to slice them thin and blot any excess juice so the cake stays stable.

Flavor Extracts
Try adding a few drops of lemon or almond extract to the batter or cream. These small changes can make the flavor pop and give your cake a unique signature.

Make-Ahead and Storage Instructions

Making Components in Advance
You can bake the cake layers ahead of time. Once cooled, wrap them tightly in plastic wrap and store them in the freezer for up to one month. The frosting can also be made a day in advance. Just keep it in an airtight container in the fridge and give it a quick whip before using.

Storing the Assembled Cake
After assembling the cake, store it in the refrigerator. It stays fresh for up to three days. For the best texture and flavor, let it sit at room temperature for about twenty minutes before serving.

“We use a blend of butter for flavor and oil for moisture to create a cake that stays tender even when chilled. If you love soft cakes that don’t dry out, you’ll also enjoy my Super Moist Carrot Bundt Cake, which uses a similar technique to lock in flavor and texture.”

Conclusion

This Berry Chantilly Cake delivers everything you want in a dessert. It is light, rich, fruity, and perfectly balanced with a frosting that feels silky but never too sweet. Whether you are baking for a birthday, holiday, or just because, this cake is guaranteed to impress.

You now have the tools to make a cake that rivals any bakery. From the reverse creaming method to the stabilized frosting and berry filling options, every step is designed for flavor and success.

If you tried this recipe, please leave a star rating and a comment below. I would love to hear how it turned out for you. Share your cake on Pinterest or Facebook so others can enjoy it too.

What variations did you try? Did you go with the berry compote or stick to the quick jam filling? Let us know in the comments.

Frequently Asked Questions

What is Berry Chantilly cake made of

It is a layered vanilla cake filled with fresh berries and frosted with a light chantilly cream made from mascarpone, cream cheese, powdered sugar, and heavy cream.

What does berry Chantilly taste like

This cake tastes fresh, creamy, and not overly sweet. The vanilla layers are soft and buttery, the berries add a tart and juicy bite, and the frosting is smooth and rich with just the right balance.

What is the difference between whipped cream and Chantilly cream

Whipped cream is usually just heavy cream and sugar. Chantilly cream often includes mascarpone or cream cheese, making it thicker, more stable, and better for decorating and layering cakes.

How do you store berry Chantilly cake

Keep the cake in the refrigerator in an airtight container. It stays fresh for up to three days. Let it sit at room temperature for twenty minutes before serving to soften the texture.

Why do they call it a Chantilly cake

The name comes from Chantilly cream, which is a sweetened whipped cream originally from Chantilly, France. Over time, the cake became popular in the Southern United States and evolved to include mascarpone, cream cheese, and berries.