If you’ve been flipping through cake recipes and this berry Chantilly cake isn’t there, go ahead and stop. Let me tell you when you think fruit cake recipes, you’re not thinking of anything this decadent and beautiful. Tender vanilla cake layered with fresh mixed berries and a lovely Chantilly frosting.
If you love berry cakes, try my strawberry cake (triple layer showstopper!), strawberry shortcake cake, and my strawberry pound cake! I promise you’ll love them all!!
Let’s bake this amazing cake!
What I Love About This Recipe
- There is a little time commitment to making this sweet masterpiece, but the payoff is worth its weight in, well, cake!
- It’s as dazzling as a movie star and tastes even better than it looks!
- A gorgeous and elegant cake that is perfect for any occasion!
Berry Chantilly Cake Ingredients List
Cake:
- Unsalted Butter
- Sugar
- Vanilla Extract
- Egg Yolks
- All-purpose Flour
- Salt
- Baking Powder
- Baking Soda
- Sour Cream
- Egg Whites
Simple Syrup:
- Vanilla Simple Syrup
Jelly Layer:
- Seedless Raspberry Jam
Fruit For Filling:
- Strawberries
- Raspberries
- Blueberries
- Grand Marnier
- Orange Juice
Apricot Glaze:
- Apricot Jam
- Water
Chantilly Frosting:
- Heavy Cream
- Almond Extract
- Cream Cheese
- Mascarpone
- Powdered Sugar
How To Make Berry Chantilly Cake Recipe
- Brush the tops and sides of each cake layer with simple syrup.
- Spread the jam over two of the layers, leaving a 1/4-inch margin around the edge.
- Pipe a thick line of frosting around the edge of the cake.
- Fill the center with frosting and smooth. Arrange 1/3 of the drained berries on top of the frosting. Repeat.
- Top decoratively with remaining fruit. Lightly brush the fruit with the apricot glaze. Refrigerate until ready to serve.
*** See the full instructions below.
Chantilly Cake Recipe Notes
- Temperature – It’s always best to start with room temperature ingredients for baking and especially with chantilly cake. Cold ingredients alter the cooking time and the texture of your cake. Plus, the butter won’t cream right.
- The only exception is the whipping cream which should be whipped straight out of the fridge. For best results, chill your bowl and attachment too.
- Frosting – If you pipe frosting around the edges first and then fill in the middle with the piping bag, the whole process is much smoother.
- General Cake Baking Tips – One of the best pro tips for creating bakery-quality cakes is accurately measuring your flour. It’s natural to scoop your measuring cup directly into your canister, but you’ll end up with more flour than you need for the recipe and ultimately a heavier, dryer product. Here are some tips for measuring flour for cakes.
- Doneness – you know if your own oven runs cool or hot, but you may want to start checking the cake for doneness at around 25 minutes. The toothpick method is perfect for this. You’re looking for a clean toothpick, with no wet batter left behind. A few moist crumbs are a-okay.
Berry Chantilly Cream Cake Ingredient Notes
- Simple syrup – The basic ingredients are equal parts sugar and water, plus anything you want to infuse the syrup with, things like vanilla beans for vanilla simple syrup, candied fruit peels, or cinnamon sticks. Simple syrup will keep the cake layers moist, which is especially important when you’re dealing with a more elaborate, multi-step cake construction like this one. It can also be used to add additional flavor either to complement or intensify the flavors you already have going on in your cake, plus it helps to set the crumbs so they don’t get all rolled up in your frosting.
- Time-Saver – Even though this cake isn’t hard to make, it does take some time, so you can cook the cake layers the day before assembly. Wrapping them well with plastic wrap overnight will actually help set the crumb too and make frosting even easier.
- It’s best to assemble the cake on the day of serving. This will minimize the amount the berries may potentially bleed into the cake layers.
- Use what’s ripe – Depending on the time of year and the availability of fresh fruit in your grocery store, you may need to adjust the fresh berries in this recipe. You can make substitute blackberries for the blueberries, etc. Just make sure you use fresh since frozen berries won’t work well for this cake.
- Seedless Jam – If you can’t find a seedless version, make sure you push the jam through a sieve to remove the seeds. Also, leave a little “margin” around the edges of each layer jam-free, or else our lovely cake frosting will go sliding off the edges.
- Fruits – Marinating the fruit adds a subtle, extra layer of flavor, but if you don’t want to use alcohol you can skip this step or just use orange juice. The cake will still be delicious!
- Substitute for Grand Marnier – If you don’t want to use Grand Marnier, you can replace it with 1/4 cup orange juice with 1/2-1 teaspoon of orange extract mixed in.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Your berry chantilly cake will stay fresh and yummy in the fridge for up to 3 days. With all the fruit and dairy in this beautiful little gem, it’s best to err on the side of caution but don’t expect it to last that long. This one tends to get gobbled up quickly.
- Can You Freeze This? Unfortunately, this cake is best served fresh. The fruit is never quite the same after it freezes and all the cream in the icing goes to the pot.
- Make-Ahead Tips: To make things easier, I like to make the cakes a day ahead. Just double-wrap them so they don’t dry out and toss them in the fridge. It actually helps set the crumb, so the layers are easier to frost.
- Food Safety: If you’d like more info on food safety check out this link.
More Delicious Fruity Cakes!
- Banana Pudding Cake
- Strawberry Jello Cake
- Hummingbird Cake
- Fruit Cocktail Cake
- Pineapple Sheet Cake
- Cherry Dump Cake
- Pig Pickin Cake
- Bisquick Strawberry Shortcake
Berry Chantilly Cake Recipe
This Berry Chantilly Cake is a tall 5-star masterpiece with a moist sweet consistency, plenty of fresh fruit, and velvety Chantilly icing.
Servings: 10 people
Ingredients
Cake:
- 12 tablespoons unsalted butter at room temperature
- 2 cups sugar divided
- 1 1/2 teaspoons vanilla extract
- 8 large egg yolks at room temperature
- 3 cups all-purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 cup sour cream at room temperature
- 8 large egg whites at room temperature
Simple Syrup:
- 6 tablespoons vanilla simple syrup
Jelly Layer:
- 1/3 cup seedless raspberry jam
Fruit for Filling:
- 1 cup strawberries hulled, cut into chunks the size of the raspberries
- 1 cup raspberries
- 1/2 cup blueberries
- 1/4 cup Grand Marnier
- 1/4 cup orange juice
Apricot Glaze:
- 1/2 cup apricot jam
- 1 tablespoon water
Chantilly Frosting:
- 2 cups heavy cream
- 1 teaspoon almond extract
- 8 ounces cream cheese at room temperature
- 8 ounces Mascarpone at room temperature
- 2 cups powdered sugar
Instructions
Prepare the Cake:
- Preheat oven to 350°F (177°C). Line the bottom of 3 8-inch cake pans then, spray it with baking non-stick spray.
- In the bowl of a stand-up mixer, combine the butter *12 tablespoons), 1 3/4 cups of sugar, and the vanilla (1 1/2 teaspoons), using medium speed for 5 minutes, scraping down the bowl, until the mixture is light and fluffy. Mix in the egg yolks (8 large), one at a time, mixing just until the yellow disappears, before adding the next.
- In another mixing bowl, whisk together flour (3 cups), salt (1 teaspoon), baking powder (3/4 teaspoon), and baking soda (3/4 teaspoon). Turn the stand-up mixer on low, and alternate adding the flour mixture then the sour cream (1 cup), to the butter mixture, one-third of each at a time, allowing them to just incorporate before adding the next. When finished with adding both, turn the mixer on medium speed and mix for 2 minutes.
- Pour the batter into a clean mixing bowl. Wash and dry the bowl of the stand-up mixer and fit it with the whisk attachment. Add the egg whites (8 large) and beat on medium speed for 5 minutes until opaque white and foamy. Add the remaining 1/4 sugar and continue to beat on medium until soft peaks form. Gently fold into the batter in 3 additions.
- Scrape the batter evenly into the prepared cake pans. Bake in preheated ovens, rotating pans halfway through, until they are lightly golden and a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes.
- Allow cakes to cool, in pans, and set on a wire baking rack for 10 minutes. Remove cakes from pans and cool completely on the wire rack, for about 3 hours.
- When cooled, brush the tops and sides of each cake layer with about 2 tablespoons of simple syrup per layer.
Prepare Fruit Filling:
- Combine Grand Marnier (1/4 cup) and orange juice (1/4 cup) in a mixing bowl. Very gently, fold 1 cup of strawberries, 1 cup of raspberries, and 1/2 cup of blueberries until the berries are coated with the liquid mixture. Allow to marinade for 20 minutes. Drain VERY well before adding to the cake.
Prepare the Jam Layer:
- Meanwhile, in a small microwaveable bowl, add raspberry jam (1/3 cup). Heat in microwave for 20-30 seconds, or until jam softens. Whisk with a fork to soften to a spreadable texture. When cakes have absorbed the simple syrup, spread 1/2 of the jam over 2 of the layers, leaving a 1/4-inch margin around the edge.
Prepare Apricot Glaze:
- Meanwhile, in a small microwaveable bowl, mix apricot jam (1/2 cup) and water (1 tablespoon). Heat in the microwave for 20 seconds and whisk with a fork, until the mixture is a brushable texture. Strain jam through a sieve to remove any lumps of fruit.
Prepare Chantilly Frosting:
- Whisk together heavy cream (2 cups) with almond extract (1 teaspoon) until soft peaks form.
- In another mixing bowl, cream together cream cheese (8 ounces), mascarpone (8 ounces), and powdered sugar (2 cups) until smooth and evenly combined. Gently fold whipped cream into the cheese mixture until evenly incorporated.
Assemble Cake
- Place one of the layers that have been topped with jam on the platter. Pipe a thick line of frosting around the edge of the cake. Fill the center with frosting and smooth. Arrange 1/3 of the drained berries on top of the frosting. Top with the second jam-topped cake and repeat the frosting and fruit process. Top with the third layer and cover with the remaining frosting. Top decoratively with remaining fruit. Lightly brush the fruit with the apricot glaze. Refrigerate until ready to serve.
Fans Also Made:
Notes
- Simple syrup – The basic ingredients are equal parts sugar and water, plus anything you want to infuse the syrup with, things like vanilla beans for vanilla simple syrup, candied fruit peels, or cinnamon sticks. Simple syrup will keep the cake layers moist, which is especially important when you’re dealing with a more elaborate, multi-step cake construction like this one. It can also be used to add additional flavor either to complement or intensify the flavors you already have going on in your cake, plus it helps to set the crumbs so they don’t get all rolled up in your frosting.
- Time-Saver – Even though this cake isn’t hard to make, it does take some time, so you can cook the cake layers the day before assembly. Wrapping them well with plastic wrap overnight will actually help set the crumb too and make frosting even easier.
- It’s best to assemble the cake on the day of serving. This will minimize the amount the berries may potentially bleed into the cake layers.
- Use what’s ripe – Depending on the time of year and the availability of fresh fruit in your grocery store, you may need to adjust the fresh berries in this recipe. You can make substitute blackberries for the blueberries, etc. Just make sure you use fresh since frozen berries won’t work well for this cake.
- Seedless Jam – If you can’t find a seedless version, make sure you push the jam through a sieve to remove the seeds. Also, leave a little “margin” around the edges of each layer jam-free, or else our lovely cake frosting will go sliding off the edges.
- Fruits – Marinating the fruit adds a subtle, extra layer of flavor, but if you don’t want to use alcohol you can skip this step or just use orange juice. The cake will still be delicious!
- Substitute for Grand Marnier – If you don’t want to use Grand Marnier, you can replace it with 1/4 cup orange juice with 1/2-1 teaspoon of orange extract mixed in.
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I enjoyed decorating this! This was my surprise for my friend’s birthday 🙂
That’s so sweet. Happy birthday to your friend. Thanks for your positive feedback, Sarah! 🙂
Hi, can you tell me what the simple vanilla syrup is, is it just vanilla extract and if not where would I find this or get the recipe, thank you
Hi, Virginia. It’s a combination of water, sugar, and vanilla extract. I found a recipe from Fountain Avenue Kitchen.
Hi! Can the Grand Marnier be substituted?
Hi Daniella, Yes you can. Use 1/4 cup of orange juice and 1/2-1 teaspoon orange extract.
I don’t see the video link. Can you help?
Hi Tamra. It’s right above the Title “What I Love About This Recipe”. When you first see it, it may play an ad.
Hi! Can I substitute sour cream? Maybe for veg. Oil? I’m not really a fan of sour cream in my cakes.. all my attempts with it have been fails. and it’s also not an ingredient I keep in my fridge
Gosh, Victoria. I’ve only made the recipe as I’ve written it so, not sure how this substitution will work. Please let me know how it works if you try it <3
The show stopper cake!
The frosting seems too loose I’m not sure what I might have done wrong ?
Hi Heather! So, sometimes over beating can make the frosting too loose. The only other thing I can think it might be it a slight accidental miss measurement. I’m sorry it wasn’t perfect for you!!
This was a fabulous recipe! We had our neighbors over for dinner to celebrate his 80th birthday and I wanted to make something super special for dessert. This was just the thing! Wonderful! Wonderful!
Thanks, Cathy! 😀 Glad to hear you enjoyed it!
Such a beautiful cake! Would this Convert to a cupcake recipe? If so, do you have any recommendations for timing?
Thank you.
Hi Victorua. I’ve never converted this to cupcakes so, I’m sorry, I can’t advise. If you give it a try, I’d love to hear back from you! <3
So I tried it with cupcakes–success! I did not change a thing about the recipe (such a great one) and was able to get 24 standard size cupcakes. I baked them at the same temperature but for 40 minutes total–20 then rotated then pan and baked the final 20 minutes. They came out moist and cake-like in mouth-feel and density.
Next experiment is with jumbo-size cupcakes.
Wow! That’s great, Victoria! 😀
Making this a two-layered 9×13 sheet cake. Any suggestions with the measurements?
Hello Marquise! I am glad you asked. Actually you can follow the directions without changing a thing. In the wonderful world of baking, (3) 8-inch round cake pans accommodates 15 cups by volume which is coincidentally the same as (2) 9×13-inch pans with 2-inch sides. You shouldn’t have any issues making as directed. Let me know how it comes out!
Just wanted to say that I made this cake for my mom’s birthday, and she says it’s now officially gonna be her birthday cake every year cause it’s the “best cake ever!” After I made the cake, I made a second batch of frosting for an angel food cake today, and my whole family wants to eat it on everything! Thanks for the delicious recipes ❤️
Hey Skype! Wow! So happy your mom enjoyed it as her birthday cake!!
This is the best cake I have ever made. I substituted the raspberry jam with huckleberry jam and the almond extract with vanilla (only because I had those ingredients on hand & didn’t want to buy them). Everyone that I shared this cake with gave me rave reviews. Thank you for being so detailed in the description of the recipe.
Hi, Shelly! I’m so happy to hear that you all love this cake! Thanks for the feedback too! I love your tweaks, wanna try huckleberry jam next time too! <3
Hello 🙂
If I bake the cakes a day before, should I put the simple syrup on and then wrap & chill them?
Thanks!
Sounds like a great idea!
Hi Kathleen! Can I substitute simple syrup? Can I use strawberry jam?
I haven’t tried that but it sounds like a cool idea. I’m sure it would provide the same sealing quality!
Hi
Should I put Simple Sugar on today if I’m planning on frosting it tomorrow.
DJVR
Hey Doreen. Yes absolutely. It will seal the moisture into the cake <3
Pardons if I missed it somewhere, but should I assume this recipe makes enough cake batter for three 8” pans?
Yes, it does make enough batter for the 3 cake pans! 🙂
What size cake pans do you use?
Hi, Heath. I use 8-inch cake pans 🙂
Can you substitute mascarpone for ricotta
This cake is absolutely worth the effort!
Hi, Mona! Yes, it is! It’s so yummy and pretty. I hope you enjoy this! 🙂
Hi Mona! So glad you think so. I truly adore this recipe! <3
OMG, everyone in my house absolutely LOVE this delicious recipe. Only wish I could take as pretty photos as you <3