Fresh Berry Chantilly Cake

Fresh Berry Chantilly Cake on a white cake stand with mascarpone frosting and berries, styled on marble with soft window light. — Fresh Berry Chantilly Cake – soft vanilla cake layered with mascarpone whipped cream and topped with fresh berries on FoodForYourGood.com

Say hello to the ultimate crowd-pleaser: the Fresh Berry Chantilly Cake. Inspired by the famous Whole Foods version but made even better at home, this bakery-style beauty features delicate vanilla cake layers, whipped mascarpone Chantilly cream, and a medley of fresh berries for a luxurious bite every time.

Whether you’re baking for a birthday, brunch, or summer soirée, this cake adds elegance without being overly complicated. It’s light but indulgent, refreshing yet rich—the perfect balance of texture and flavor. Even better, it comes together with simple ingredients and a little layering magic.

The star of this cake—Chantilly cream—has roots in 18th-century France and was traditionally sweetened whipped cream. Here, it’s elevated with mascarpone and cream cheese for a silky, cloud-like finish that pairs beautifully with juicy, tart berries.

Once you try this homemade version, you’ll skip the store-bought one for good. From its fluffy crumb to its fresh finish, every slice of this Fresh Berry Chantilly Cake is worthy of celebration.

Recipe Yield: 12 servings

INGREDIENTS

For the Cake Layers:

2 ½ cups cake flour
2 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temp
1 tbsp vanilla extract
¾ cup buttermilk, room temp
½ cup sour cream, room temp

For the Chantilly Cream Frosting:

1 cup mascarpone cheese, cold
8 oz cream cheese, softened
1 ¾ cups heavy cream, cold
1 cup powdered sugar
1 tbsp vanilla bean paste (or pure extract)
Pinch of salt

For the Berries:

1 ½ cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries
1 tbsp lemon juice
1 tbsp sugar (optional, if berries are tart)

INSTRUCTIONS

1. Preheat and prep:
Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment. Set aside.

2. Mix dry ingredients:
In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter and sugar:
Beat butter and sugar until light and fluffy, about 3–4 minutes.

4. Add eggs and vanilla:
Add eggs one at a time, beating well after each. Mix in vanilla.

5. Combine wet and dry:
On low speed, add half the dry mix, then buttermilk and sour cream, followed by remaining dry mix. Mix until just combined—do not overmix.

6. Bake the cakes:
Divide batter evenly between pans. Bake 24–27 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then fully on racks.

7. Make frosting:
Beat mascarpone and cream cheese until smooth. Add powdered sugar, vanilla, and salt. Slowly pour in heavy cream and beat just until soft peaks form.

8. Prep berries:
Toss berries with lemon juice and sugar (if needed). Let sit 5–10 minutes.

9. Assemble the cake:
Place one cake layer on a stand. Spread frosting, then spoon on berries. Repeat with next layer. Top with final cake layer and frost entire cake.

10. Decorate and chill:
Garnish with remaining berries. Chill for at least 1 hour before slicing for best texture.

HELPFUL TIPS TO PERFECT THIS RECIPE

Use room temperature ingredients: Cold eggs or dairy can affect the batter texture. Room temp ensures a lighter, more even crumb.
Don’t over-whip the frosting: Stop once you see soft peaks—overbeating may cause the mascarpone to curdle.
Chill before slicing: Allowing the cake to rest in the fridge helps the cream firm up and yields clean, elegant slices.

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