Go Back
+ servings
A slice of Berry Chantilly Cake with the whole cake at the back

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.
Course Dessert
Cuisine American
Keyword Berry Chantilly Cake, Berry Chantilly Cake Recipe, How do I make Berry Chantilly Cake, How to make Berry Chantilly Cake
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10 People
Calories 1073kcal
Author Kathleen



  • 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


Prepare the Cake:

  • Preheat oven to 350 degrees. 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, 1 3/4 cup of sugar, and the vanilla, using medium speed for 5 minutes, scraping down the bowl, until the mixture is light and fluffy. Mix in the egg yolks, one at a time, mixing just until the yellow disappears, before adding the next.
  • In another mixing bowl, whisk together flour, salt, baking powder and baking soda. Turn the stand-up mixer on low, and alternate adding the flour mixture then the sour cream, 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 with the whisk attachment. Add the egg whites 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 batter in 3 additions. 
  • Scrape the batter evenly into the prepared cake pans. Bake in preheat 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, set on a wire baking rack for 10 minutes. Remove cakes from pans and cool completely on wire rack, about 3 hours.
  • When Cooled, brush tops and sides of each cake layer with about 2 tablespoons simple syrup per layer.

Prepare Fruit Filling:

  • Combine Grand Marnier and orange juice in a mixing bowl. Very gently, fold 1 cup strawberries, 1 cup raspberries, and 1/2 cup blueberries until berries are coated with liquid mixture. Allow to marinade for 20 minutes. Drain VERY well before adding to cake.

Prepare the Jam Layer:

  • Meanwhile, in a small microwaveable bowl, add raspberry jam. Heat in microwave 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 and water. Heat in microwave 20 seconds and whisk with a fork, until mixture is a brushable texture. Strain jam through a sieve to remove any lumps of fruit.

Prepare Chantilly Frosting:

  • Whisk together heavy cream with almond extract until soft peaks form.
  • In another mixing bowl, cream together cream cheese, mascarpone, and powdered sugar until smooth and evenly combined. Gently fold whipped cream into 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 remaining frosting. Top decoratively with remaining fruit. Lightly brush the fruit with the apricot glaze. Refrigerate until ready to serve.


Serving: 1/10 of the recipe | Calories: 1073kcal | Carbohydrates: 119g | Protein: 14g | Fat: 58g | Saturated Fat: 34g | Cholesterol: 308mg | Sodium: 501mg | Potassium: 319mg | Fiber: 2g | Sugar: 81g | Vitamin A: 2118IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg